Skillet Lemon Dill Chicken Thighs

Name: Skillet Lemon Dill Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 5 ½ tablespoons all-purpose flour; 1 tablespoon canola oil; 1 tablespoon unsalted butter; 1 cup chicken stock; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh dill

User Reviews

4.9

216 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Skillet Lemon Dill Chicken Thighs

Iris Warren

Report

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Share:

I Made This!

162 people made this

Print

45 people printed this

Save this

129 people saved this

Ingredients

Servings

1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper to taste
5 ½ tablespoons all-purpose flour divided
1 tablespoon canola oil
1 tablespoon unsalted butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.