Lemon-Dill Chicken Recipe
This lemon dill chicken is bright, comforting, and easy to make in one pan. Juicy chicken thighs simmer in a light lemon sauce with garlic and fresh dill for a simple, dependable dinner.
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
Pat the Chicken Dry: I always take a minute to really dry the thighs well, because it helps them brown beautifully instead of steaming in the pan.
Let It Sear: Leaving the chicken alone for the first few minutes is what I rely on for that deep golden color that makes the sauce taste even better.
Whisk the Sauce Smooth: I keep whisking as I pour in the broth and lemon juice so the flour blends in cleanly and the sauce stays silky.
Add Dill in Two Stages: Stir some dill into the sauce for flavor, then I finish with the rest at the end so it still tastes fresh and bright.
Nutrition
Calories: 428kcal | Carbohydrates: 6g | Protein: 46g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1002mg | Potassium: 679mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
