These Skillet Lemon Dill Chicken Thighs are a delightful combination of fresh, vibrant flavors and juicy, tender chicken. The lemon and dill create a bright, aromatic sauce that infuses every bite with a refreshing zest. Perfectly seared on the outside and cooked to juicy perfection on the inside, these chicken thighs are a quick and flavorful dish that’s as elegant as it is easy to prepare.
What Makes This Dish Special
The magic of this recipe lies in its simplicity. The savory chicken thighs are enhanced by the bright citrus of lemon and the herbal freshness of dill, creating a flavor profile that’s both light and satisfying. The skillet cooking method ensures a crispy, golden-brown exterior while keeping the chicken juicy and tender on the inside. It’s a dinner that feels like a special treat but is simple enough to make any night of the week.
A Flavorful, Refreshing Meal
Imagine the sizzle of chicken thighs in a hot skillet, the aroma of lemon and dill filling your kitchen. With each bite, the citrusy tang of lemon balances perfectly with the earthy dill, creating a harmonious blend of flavors. Paired with your favorite side—whether it’s a crisp salad, roasted vegetables, or fluffy rice—this dish is light, refreshing, and satisfying.
Whether you’re cooking for a family dinner, hosting friends, or just craving something quick yet delicious, Skillet Lemon Dill Chicken Thighs are a surefire way to make your meal memorable.
Perfect for Any Time
This dish is incredibly versatile and easy to prepare, making it ideal for weeknight dinners or special occasions. Its bright, fresh flavors are perfect for spring or summer meals, but it’s satisfying enough to enjoy year-round.
Ingredient Notes
Boneless, Skinless Chicken Thighs: The star of the dish, offering juicy, tender meat that’s perfect for skillet cooking and absorbs the flavorful sauce beautifully.
Kosher Salt and Freshly Ground Black Pepper: Season the chicken, enhancing its natural flavor and balancing the richness of the sauce.
All-Purpose Flour (divided): Coats the chicken thighs, creating a light crust and helping thicken the sauce.
Canola Oil: Used to sear the chicken, providing a high-heat cooking oil that doesn’t overpower the dish.
Unsalted Butter: Adds richness and a silky texture to the sauce, making it creamy and flavorful.
Chicken Stock: Forms the base of the sauce, adding depth and savoriness to complement the chicken.
Freshly Squeezed Lemon Juice: Adds a bright, zesty citrus flavor that cuts through the richness and enhances the overall freshness of the dish.
Chopped Fresh Dill: Offers a refreshing, herbal note that pairs perfectly with the lemon and brings the dish to life.
Serving Suggestions
Skillet Lemon Dill Chicken Thighs are best served with:
A side of roasted potatoes or mashed potatoes to soak up the flavorful sauce.
A fresh, crisp green salad with a light vinaigrette for a refreshing contrast.
Steamed or roasted vegetables like asparagus, green beans, or carrots.
A side of couscous or quinoa for a nutty, wholesome base.
Tips for Chicken Thigh Perfection
Use bone-in, skin-on chicken thighs: The skin crisps up beautifully in the skillet and adds extra flavor.
Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it gets crispy and golden.
Let the chicken rest: After cooking, let the chicken rest for a few minutes before serving to keep it juicy.
Adjust the lemon and dill: Add more lemon zest or dill to suit your taste and make the dish even more fragrant.
A Dish That Delights the Senses
Skillet Lemon Dill Chicken Thighs bring a burst of fresh flavor to the table with their tender chicken, bright lemon, and fragrant dill. It’s a simple, elegant dish that’s sure to impress, whether it’s for a cozy family dinner or a special occasion. With minimal effort and maximum flavor, this recipe will quickly become a favorite in your kitchen.
Skillet Lemon Dill Chicken Thighs
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 cup chicken stock
- Kosher salt and freshly ground black pepper to taste
- 5 ½ tbsp all-purpose flour divided
- 1 tbsp canola oil
- 1 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh dill
Instructions
- Start by seasoning your chicken with a teaspoon of salt and half a teaspoon of pepper. Then, coat the chicken in 4 tablespoons of flour, making sure it's fully covered.
- In a large cast-iron skillet, heat up some canola oil and butter over medium heat. Cook the chicken in batches, placing it in the skillet in a single layer. Let it cook for about 4-5 minutes per side, until golden brown and fully cooked (the internal temperature should hit 165°F). Once done, set the chicken aside and lower the heat to medium-low.
- Next, whisk in the remaining 1 1/2 tablespoons of flour into the skillet. Let it cook for about a minute, until it turns a light golden brown. Then, slowly pour in the chicken stock and lemon juice, stirring as you go. Bring the mixture to a boil, then lower the heat and let it simmer for around 3 minutes until it thickens up slightly. Stir in some fresh dill and season with salt and pepper to taste.
- Finally, add the chicken back into the skillet, coating it with that lovely sauce. Serve it up hot and enjoy!
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