4.9 from 216 votes
Skillet Lemon Dill Chicken Thighs
Skillet Lemon Dill Chicken Thighs are pan-seared boneless, skinless chicken thighs coated in flour, cooked until golden, then simmered briefly in a lemon-infused chicken stock reduction with fresh dill. This technique produces tender, flavorful chicken with a bright, herbal sauce that enhances dinner with simple, fresh ingredients.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 ½ tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon butter unsalted
- 1 cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons dill chopped, fresh
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.
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