Lemon Dill Chicken
Boneless chicken thighs simmer in a silky sauce with lemon, garlic, shallot, and fresh dill. A little flour thickens the broth without cream or butter, while dill added at the end gives the sauce a fresh finish. This one-pan dinner is ready in 25 minutes.
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
Let the chicken brown: Leave the thighs undisturbed during the first few minutes of searing so the surface has time to develop color.
Keep the sauce smooth: Add the broth gradually while whisking, scraping up the browned bits from the skillet to incorporate them into the sauce.
Store and reheat: Refrigerate the chicken with its sauce in an airtight container for up to three days. Reheat gently on the stovetop or in short microwave intervals until hot throughout.
Nutrition
Calories: 417kcal | Carbohydrates: 5g | Protein: 50g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 238mg | Sodium: 823mg | Potassium: 707mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
