One-Pan Lemon Dill-Chicken
Ingredients
- 2 pounds boneless
skinless chicken thighs, about 6
- 1 1/4 teaspoons kosher salt
divided, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
from 1 medium lemon
- 2 tablespoons finely chopped fresh dill
divided, from 8 sprigs
Directions
- 1
Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
- 2
Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).
- 3
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 2 minced garlic cloves and cook until fragrant, about 15 seconds. Sprinkle 1 tablespoon all-purpose flour evenly over the garlic and cook until the flour begins to brown, about 30 seconds.
- 4
Stir in 1 cup low-sodium chicken broth, 2 tablespoons lemon juice, 1 tablespoon of the finely chopped fresh dill, and the remaining 1/4 teaspoon kosher salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a rapid simmer, stirring regularly.
- 5
Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is slightly thickened and the chicken is just cooked through, 4 to 6 minutes.
- 6
Remove the skillet from the heat. Stir in the remaining 1 tablespoon finely chopped fresh dill. Taste the sauce and season with more kosher salt as needed.
One-Pan Lemon Dill-Chicken
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About this Recipe
Craving a weeknight meal that’s both elegant and incredibly easy to clean up? This One-Pan Lemon Dill-Chicken delivers vibrant, fresh flavors with minimal fuss, making it perfect for busy evenings when you still want a homemade touch.
Why This Recipe Works
The true brilliance of this One-Pan Lemon Dill-Chicken lies in its thoughtful combination of ingredients and effortless execution. By preparing everything in a single pan, you not only minimize cleanup but also allow all the robust flavors to meld beautifully. The rich, savory chicken thighs provide a perfect canvas for the bright, zesty lemon and the distinctive, fresh aroma of dill, all brought together in a luscious, savory pan sauce that’s irresistible.
What to Expect
Prepare your palate for incredibly tender, juicy boneless, skinless chicken thighs that practically melt in your mouth. Each piece is enrobed in a light yet flavorful sauce, shimmering with the golden hue of butter and broth, and bursting with the vibrant taste of fresh lemon and aromatic dill. The subtle kick of garlic adds depth without overpowering, creating a harmonious balance that feels both comforting and wonderfully fresh. It’s a satisfying meal that delivers complex flavors without any complicated steps.
Customization & Variations
While chicken thighs are a star here, you could easily swap them for boneless, skinless chicken breasts, though you may need to adjust cooking time to ensure they remain juicy. For a different herb profile, consider fresh parsley or chives instead of dill. If you prefer a richer sauce, a splash of heavy cream could be stirred in at the end, though it’s delightful as is.
Serving & Context
This versatile One-Pan Lemon Dill-Chicken is ideal for a quick weeknight dinner or a relaxed weekend lunch. It pairs wonderfully with a simple green salad, roasted potatoes, or a side of fluffy rice to soak up that delicious pan sauce.