This lemon dill chicken pairs boneless, skinless thighs with a silky sauce made from chicken broth, lemon juice, shallot, garlic, and fresh dill. It cooks in one skillet in 25 minutes, making it a straightforward dinner for four.
Why You'll Love This Lemon Dill Chicken
- No marinating needed: Season the thighs and cook them straight in the skillet.
- A sauce without cream or butter: A little flour gives the broth enough body to coat the chicken.
- Dill added in two stages: Some flavors the sauce as it cooks, and the rest goes in just before serving.
I make this chicken when I want a dinner that fits easily into the week without much preparation. There is no marinade to plan ahead for, and I can make the sauce in the same pan after searing the thighs. My tomato-marinated chicken thighs and baked chicken thighs are other ways I use this cut when I want something different.
The sauce is what sets this version apart. Shallot and garlic give it a savory base, while the lemon and dill keep their flavor noticeable in the finished dish. Unlike my one-pan creamy garlic chicken, this recipe uses broth thickened with flour. If you enjoy lemon in a pan sauce, my chicken paillard uses thin chicken breasts with a lemon-butter finish.
Key Ingredients for Lemon Dill Chicken
You'll find the complete measurements in the recipe card below. These are the ingredients that shape the flavor and texture:
- Boneless, skinless chicken thighs: Use similar-sized pieces so they cook evenly during searing and the final simmer.
- Shallot and garlic: Finely chopped shallot softens into the sauce, while minced garlic adds flavor without needing a long cooking time.
- Chicken broth and flour: Low-sodium broth makes the sauce base, and all-purpose flour gives it a light coating consistency. Cook the flour before gradually adding the liquid.
- Fresh lemon juice and dill: Lemon brings acidity to the savory broth. Divide the chopped dill between the sauce and the final garnish so some of its flavor stays fresh.
How to Make Lemon Dill Chicken
The complete instructions and measurements are in the recipe card below.
1. Season the chicken: Pat the chicken thighs dry, then season both sides with kosher salt and black pepper.
2. Sear until golden: Heat the olive oil over medium heat. Arrange the chicken in a single layer, brown both sides, and transfer it to a plate.
3. Build the lemon dill sauce: Soften the shallot in the same skillet, then briefly cook the garlic. Stir in the flour before gradually whisking in the broth and lemon juice. Add half the dill and let the sauce begin to thicken.
4. Simmer and finish: Return the chicken and simmer uncovered over reduced heat. When the sauce coats the back of a spoon and the chicken reaches 165°F (74°C), finish with the remaining dill and optional lemon slices.
Tips for Lemon Dill Chicken
- Choose a roomy skillet: The thighs need to lie in a single layer without crowding. The stated cooking time is for searing all six together; a smaller pan requiring batches will take longer.
- Check the thickest piece: Use a thermometer to check doneness rather than relying on the browned surface alone.
- Keep the final simmer gentle: Reduce the heat when the chicken returns to the pan. Look for a sauce that lightly coats a spoon rather than letting it reduce into a thick paste.
Storage
I keep leftover lemon dill chicken with its sauce in an airtight container in the refrigerator for up to three days. To reheat, I warm it gently in a skillet over low heat or use short intervals in the microwave, turning the chicken and stirring the sauce between intervals until hot throughout. If the sauce has thickened, a small splash of water or broth helps loosen it.
What to Serve with Lemon Dill Chicken
Serve with rice or potatoes to catch the sauce, or add a slice of homemade ciabatta bread. A tomato burrata salad makes a fresh accompaniment.
Try These Chicken Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Lemon Dill Chicken
Ingredients
- 1 kg boneless, skinless chicken thighs - about 6
- 1 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 small shallot - finely chopped
- 3 garlic cloves - minced
- 1 tablespoon all-purpose flour
- 240 ml low-sodium chicken broth
- 1½ tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill - divided
- Lemon slices - for garnish (optional)
Instructions
- Pat 1 kg boneless, skinless chicken thighs dry with paper towels. Season both sides with ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the chicken in a single layer and sear for 4-5 minutes per side until golden. Transfer it to a plate.
- Add 1 small shallot, finely chopped, to the same skillet. Season with the remaining ¼ teaspoon kosher salt and cook for 2-3 minutes until softened. Stir in 3 garlic cloves, minced, and cook for 30 seconds.
- Sprinkle 1 tablespoon all-purpose flour into the skillet. Stir constantly for 1 minute to cook the flour.
- Gradually pour in 240 ml low-sodium chicken broth and 1½ tablespoons freshly squeezed lemon juice, whisking until smooth. Stir in 1 tablespoons chopped fresh dill and cook for 2-3 minutes until the sauce lightly thickens.
- Return the chicken to the skillet and reduce the heat. Simmer uncovered for 4-5 minutes, until the sauce coats the back of a spoon and the thickest part of the chicken reaches 74 °C.
- Sprinkle the remaining 1 tablespoons chopped fresh dill over the lemon dill chicken. Garnish with optional lemon slices and serve.
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.