This lemon dill chicken pairs juicy boneless thighs with a silky garlic, shallot, lemon, and fresh dill sauce. Everything cooks in one skillet, and the flour-thickened broth creates body without cream or butter.
Why You'll Love This Lemon Dill Chicken
- Silky but not heavy: Flour gives the lemon broth enough body to coat the chicken without cream or butter.
- Juicy chicken thighs: Searing adds color before the thighs finish gently in the sauce.
- One-skillet method: The shallot, garlic, and sauce cook in the same pan used for the chicken.
- Ready in 25 minutes: Five minutes of preparation and 20 minutes of cooking keep dinner practical.
I like this chicken when I need a dinner that fits easily into the week. Everything cooks in one skillet, so the method stays practical without feeling plain. The thigh-based method resembles my tomato-marinated chicken thighs, but the lemon dill sauce gives this recipe a distinct finish. Its skillet cooking also differs from my baked chicken thighs. That flexibility keeps this lemon dill chicken useful throughout the year.
I use boneless thighs because they remain juicy while the sauce thickens around them. Fresh lemon tastes bright, while shallot and garlic give the broth a savory base. Flour adds a silky texture without the cream used in my one-pan creamy garlic chicken. I add dill twice, so its flavor runs through the sauce and stays aromatic at the finish. Like my chicken paillard, searing first adds color before the lemon sauce brings everything together.
Key Ingredients for Lemon Dill Chicken
The complete measurements are in the recipe card below.
- Boneless chicken thighs: I use skinless thighs because they remain juicy during searing and the final simmer.
- Shallot and garlic: For me, shallot brings gentle sweetness while garlic gives the light sauce a savory base.
- Chicken broth and flour: I use a small amount of flour to give the broth body without adding cream.
- Fresh lemon and dill: I add lemon for brightness and divide the dill so its flavor stays noticeable at the finish.
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 and sear the thighs on both sides. Transfer them to a plate.
3. Build the lemon dill sauce: Soften the shallot, add the garlic, and cook the flour. Gradually whisk in the broth and lemon juice before adding half the dill.
4. Simmer and finish: Return the chicken to the skillet and simmer until the sauce coats a spoon. Check for 165°F (74°C), then finish with the remaining dill.
Tips for Lemon Dill Chicken
- Choose evenly sized thighs: Similar-sized pieces are more likely to reach the correct temperature at the same time.
- Check the thickest piece: Insert the thermometer into the thickest thigh and cook until it reaches 165°F (74°C).
- Keep the final simmer gentle: Lower heat allows the sauce to thicken without reducing too quickly.
- Follow the consistency cue: The sauce is ready when it lightly coats the back of a spoon.
Storage
I keep leftover lemon dill chicken with its sauce in an airtight container in the refrigerator for up to three days. I reheat it gently so the sauce stays smooth and the chicken does not dry out.
What to Serve with Lemon Dill Chicken
I like serving lemon dill chicken with a tomato burrata salad for contrast. A slice of homemade ciabatta bread is also useful for catching the lemon dill sauce.
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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 cloves garlic - 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 cloves garlic, 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.