Description
Chicken Thighs with Creamy Lemon Dill Sauce features tender, juicy boneless skinless chicken thighs cooked to golden perfection and coated in a luscious, tangy sauce made from fresh lemon juice and zest, fragrant dill, creamy heavy cream, and a hint of Dijon mustard. This easy-to-make skillet dish is ideal for a comforting weeknight dinner or an impressive meal for guests.
Ingredients
Units
Scale
Chicken
- 8 chicken thighs boneless and skinless
- salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic minced
- 1 cup chicken broth low sodium or no sodium added
- juice and zest from 1 lemon
- 2 tablespoons fresh dill chopped
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water (to dissolve cornstarch)
Instructions
- Season the Chicken: Season the chicken thighs on both sides generously with salt and pepper to enhance flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook undisturbed for about 7 minutes on one side until golden brown. Flip and cook for another 5-7 minutes on the other side until fully cooked through and no longer pink in the center. Remove chicken from skillet and set aside.
- Sauté Garlic: Reduce heat to medium. Add minced garlic to the same skillet and cook for about 1 minute until fragrant but not browned.
- Deglaze and Add Lemon & Dill: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits with a spatula. Stir in lemon juice, lemon zest, and chopped fresh dill. Bring the mixture to a gentle simmer.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard, combining well to create a creamy sauce.
- Thicken the Sauce: Dissolve cornstarch in 2 tablespoons of water and whisk into the sauce. Allow the sauce to simmer for a few minutes, stirring occasionally, until it thickens to your preferred consistency.
- Combine Chicken and Sauce: Return the cooked chicken thighs to the skillet, coating them thoroughly with the sauce. Simmer together for 3-4 minutes so the flavors meld and the chicken reheats.
- Garnish and Serve: Sprinkle additional fresh dill over the chicken before serving for a fresh herbal aroma and vibrant presentation.
Notes
- Adjust sauce thickness by using more or less cornstarch slurry to your liking.
- For a richer sauce, let it simmer a bit longer before adding chicken back to the pan.
- If substituting dried dill, use approximately 2 teaspoons instead of fresh.
- Add a pinch of red pepper flakes for a subtle spicy kick if desired.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
