This lemon dill chicken is a quick one-pan dinner with juicy chicken thighs simmered in a light lemon sauce with garlic and fresh dill. It's simple, comforting, and easy enough for busy weeknights.
Lemon Dill Chicken (One-Pan, Weeknight-Friendly)
This is the kind of recipe that works when you want something reliable but still fresh and delicious. Everything cooks in one skillet, the sauce comes together smoothly, and the chicken stays juicy without any complicated steps. It's light enough to enjoy year-round, yet comforting enough to feel like a proper dinner.
I also like how flexible this dish is. It fits easily into a weekly rotation, reheats well, and pairs with almost anything you already have on hand. Whether you serve it with rice, potatoes, or a simple salad, it always feels balanced and complete.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Thighs, Salt & Pepper: I use boneless, skinless thighs because they stay juicy and tender, and the simple salt-and-pepper seasoning keeps the flavor clean so the lemon and dill can stand out.
- Olive Oil, Shallot & Garlic: Extra virgin olive oil adds a soft richness, while shallot brings a gentle sweetness, and garlic adds that warm, savory depth that makes the whole dish taste more rounded.
- Chicken Broth & Flour: The broth gives the sauce a light, savory backbone, and a little flour gives it body so it turns silky and coats the chicken nicely instead of feeling thin.
- Lemon Juice & Fresh Dill (Plus Lemon Slices, Optional): Lemon juice is what keeps this dish bright and fresh, and dill adds that signature herbal lift. Lemon slices are optional, but I like the extra citrus aroma they bring to the table.
How to Make Lemon Dill Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season the Chicken: Pat the chicken thighs dry, then season both sides with kosher salt and freshly ground black pepper.
2. Sear until Golden: Heat olive oil in a large skillet and sear the chicken for 4-5 minutes per side until golden. Transfer to a plate.
3. Build the Sauce Base: In the same skillet, cook the shallot with the remaining salt for 2-3 minutes until softened. Stir in the garlic for 30 seconds, then sprinkle in the flour and stir for 1 minute.
4. Finish the Sauce & Simmer: Slowly whisk in the chicken broth and lemon juice until smooth. Stir in half the dill and cook 2-3 minutes until lightly thickened. Return the chicken, reduce the heat, and simmer 4-5 minutes until cooked through and the sauce coats the back of a spoon.
What to Serve with Lemon Dill Chicken
I like serving lemon dill chicken with roasted potatoes or rice so they can soak up the lemony sauce. A simple tomato salad on the side keeps the meal fresh and balanced without adding extra work.
My Tips for Recipe Success
Pat the Chicken Dry: I always take a moment to dry the chicken well so it browns nicely and keeps its texture.
Keep the Flavors Balanced: Lemon should taste fresh and bright, not sharp; adding it with the broth helps keep it gentle.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently to keep the sauce smooth.
Try These Chicken Recipes Next!
Recipe
Lemon-Dill Chicken Recipe
Ingredients
- 6 Boneless Skinless Chicken Thighs
- 1 teaspoon Kosher Salt - Divided
- ½ teaspoon Freshly Ground Black Pepper
- 3 tablespoon Extra Virgin Olive Oil
- 1 Small Shallot - Finely chopped
- 3 Cloves Garlic - Minced
- 1 tablespoon All-purpose Flour
- 240 ml Low-sodium Chicken Broth
- 1½ tablespoon Freshly Squeezed Lemon Juice
- 2 tablespoon Chopped Fresh Dill - Divided
- Lemon Slices - For garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels, then season both sides evenly with ¾ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Heat the extra virgin olive oil in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until golden, then transfer to a plate.
- Add the shallot to the same skillet, season with the remaining ¼ teaspoon kosher salt, and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the all-purpose flour and stir constantly for 1 minute until lightly cooked.
- Slowly pour in the chicken broth and lemon juice, whisking continuously until smooth, then stir in half of the chopped dill and cook, whisking, for 2-3 minutes until the sauce is lightly thickened.
- Return the chicken to the skillet, reduce the heat, and simmer uncovered for 4-5 minutes until the chicken is cooked through and the sauce coats the back of a spoon.
- Garnish with the remaining dill and optional lemon slices before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Peter says
Lemon dill chicken is one of those dishes that always feels fresh and comforting at the same time. The brightness of the lemon pairs beautifully with the gentle, herby flavor of dill, letting the chicken stay juicy and full of flavor without being heavy.