Description
Chicken Thighs with Creamy Lemon Dill Sauce features tender, juicy chicken thighs cooked to golden perfection and smothered in a luscious, tangy sauce made from fresh lemon, dill, and a creamy blend of heavy cream and Dijon mustard. This easy skillet recipe is perfect for a weeknight dinner or a special meal, offering bright, fresh flavors balanced with a rich sauce.
Ingredients
Units
Scale
Chicken
- 8 boneless skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic, minced
- 1 cup low sodium chicken broth
- Juice and zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides with salt and pepper evenly.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Deglaze: Reduce heat to medium, add minced garlic to the skillet, and cook for about 1 minute until fragrant but not browned. Pour in chicken broth and scrape the browned bits from the bottom to deglaze the pan.
- Add Lemon and Dill: Stir in lemon juice, lemon zest, and chopped fresh dill. Bring the mixture to a gentle simmer.
- Create the Creamy Sauce: Add heavy cream and Dijon mustard to the skillet, stirring well to combine. Dissolve cornstarch in 2 tablespoons of water and whisk into the sauce for thickening. Let the sauce simmer for a few minutes until it thickens to your desired consistency.
- Return Chicken to Sauce: Place the cooked chicken thighs back into the skillet. Coat them with the creamy lemon dill sauce and simmer together for another 3 to 4 minutes, allowing the chicken to heat through and absorb the flavors.
- Garnish and Serve: Sprinkle additional fresh dill over the chicken before serving for a fresh burst of flavor.
Notes
- Adjust the sauce thickness by adding more or less cornstarch dissolved in water.
- Simmer the sauce longer before adding chicken for an even creamier texture.
- If using dried dill, reduce the amount to about 2 teaspoons.
- Optional: Add a pinch of red pepper flakes for a spicy kick.
- Ensure chicken is fully cooked by checking with a meat thermometer; it should read 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
