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Lemon Dill Chicken Recipe
Ash Tyrrell

Lemon Dill Chicken Recipe

I still remember the first time I made this lemon dill chicken. I was scrambling to put dinner on the table with almost nothing in the fridge except chicken thighs, a lonely lemon, and a bunch of dill I'd bought on a whim. One skillet and thirty minutes later, my family was asking when I'd make it again.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs — thighs stay juicy even if you cook them a minute too long, unlike lean breasts
  • 1 ¼ teaspoons kosher salt divided — seasons both the chicken and the sauce in stages for balanced flavor
  • ¼ teaspoon black pepper freshly ground — freshly cracked pepper adds sharper flavor than pre-ground
  • 1 tablespoon olive oil — helps get that deep golden sear on the chicken
  • 2 tablespoons unsalted butter — builds the rich base of the sauce
  • 2 cloves garlic minced — go fresh here, jarred garlic just doesn't bring the same punch
  • 1 tablespoon all-purpose flour — thickens the sauce without needing heavy cream
  • 1 cup low-sodium chicken broth — the backbone of the sauce; low-sodium lets you control the salt yourself
  • 2 tablespoons fresh lemon juice — freshly squeezed only bottled juice tastes flat and one-note
  • 2 tablespoons fresh dill finely chopped, divided — fresh dill is non-negotiable; dried dill won't give you that grassy brightness

Method
 

  1. Pat the chicken thighs completely dry with paper towels, then season both sides with salt and pepper. Heat olive oil in your skillet over medium-high heat until it shimmers before adding the chicken. Sear for 6 to 8 minutes per side until deeply golden, then transfer to a plate that won't be fully cooked yet, and that's exactly what you want at this stage.
  2. Lower the heat to medium and melt butter in the same skillet you used for the chicken. Toss in the minced garlic and let it cook for about 15 seconds until fragrant but not browned. Sprinkle the flour over the garlic and stir constantly for around 30 seconds, letting it turn a light golden color to cook out the raw flour taste.
  3. Pour in the chicken broth, lemon juice, half the chopped dill, and the remaining salt. Use your wooden spoon to scrape up all those browned bits stuck to the pan that's flavor you don't want to waste. Bring everything to a lively simmer, stirring often so the sauce thickens evenly without any lumps forming.
  4. Slide the seared chicken back into the skillet in a single layer, along with any juices that collected on the plate. Let it cook for 4 to 6 minutes, until the sauce clings nicely to the chicken and the thickest piece reaches a safe internal temperature. This final simmer is where the chicken really soaks up all that lemony flavor.
  5. Take the skillet off the heat and stir in the remaining fresh dill for one last burst of freshness. Give the sauce a taste and adjust the salt if needed before serving. Let everything sit for a couple of minutes so the sauce settles and thickens slightly before you plate it up.

Notes

  • I always make sure my pan is properly hot before the chicken goes in, otherwise it sticks and I lose that gorgeous crust.
  • I never skip patting the chicken dry a wet surface means steaming instead of searing, and I want that golden color.
  • I like tasting my sauce right before serving, since the salt level can shift depending on how salty my broth already is.
  • I've learned not to rush the flour-and-butter step; giving it those extra seconds helps me avoid a raw, floury taste in the finished sauce.
  • When I want extra richness, I stir in a small splash of heavy cream at the very end, off the heat.