Lemon Dill Chicken Thighs Are the One-Skillet Weeknight Meal You Crave

I hope you have some good, crusty bread for dipping, or at least a nice pile of rice to soak up all the extra sauce from this recipe, because this lemon dill chicken is a 30-minute weeknight winner, and you won’t want any of that bright, lemony flavor to go to waste. 

This recipe starts the way many stovetop chicken recipes do: You’ll want to season boneless, skinless chicken thighs with salt and pepper, then dredge them in flour. Sear the chicken in oil and butter in a skillet until it’s golden-brown and crisp on the outside and cooked through on the inside. A meat thermometer is the best way to make sure your chicken is cooked well; you want the internal temperature to reach 165 degrees Fahrenheit. Remove the chicken from the pan and set it aside until the sauce is ready. 

Whisk a bit more flour into the oil and butter in the bottom of the pan, and cook it for a minute until it turns slightly brown. Whisk in chicken stock and fresh lemon juice, bring it to a boil, then let it simmer for a few minutes to let the sauce thicken. Stir in a generous helping of chopped fresh dill and return the chicken to the pan. As soon as the chicken is warmed through again, it’s ready to eat. You could serve the chicken with rice or pasta, or cook some vegetables and toss them in the sauce as well. Asparagus would be delicious in there. Or save the sauce for bread-dipping and serve a salad on the side. Either way, this recipe has the combination of fast, easy, and delicious that makes it a go-to weeknight meal. 

You could serve the chicken with rice or pasta, or cook some vegetables and toss them in the sauce as well. Asparagus would be delicious in there. Or save the sauce for bread-dipping and serve a salad on the side. Either way, this recipe has the combination of fast, easy, and delicious that makes it an obvious go-to weeknight meal. 

Get the recipe: Skillet Lemon Dill Chicken Thighs from Damn Delicious

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