Lemon Dill Chicken
Boneless chicken thighs simmer in a silky lemon, garlic, shallot, and fresh dill sauce made without cream or butter. This one-pan lemon dill chicken 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 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
Use a roomy skillet: Arrange the thighs in a single layer so they sear evenly instead of steaming.
Let the chicken sear: Leave the thighs undisturbed during the first few minutes to develop an even golden surface.
Add the broth gradually: Whisk continuously while pouring so the flour blends smoothly into the lemon sauce.
Divide the fresh dill: Cooking half in the sauce builds flavor, while adding the remainder at the end preserves its aroma.
Nutrition
Calories: 555kcal | Carbohydrates: 6g | Protein: 67g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 317mg | Sodium: 1098mg | Potassium: 942mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 3mg
