Description
Chicken Thighs with Creamy Lemon Dill Sauce features juicy, boneless, skinless chicken thighs cooked to golden perfection and served with a rich, tangy sauce made from fresh lemon juice, zest, aromatic dill, and creamy heavy cream. This recipe is simple, flavorful, and perfect for weeknight dinners or entertaining 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 (for cornstarch slurry)
Instructions
- Season the Chicken: Season the chicken thighs evenly on both sides with salt and pepper to your taste.
- Cook the Chicken: Heat 2 tablespoons of 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 Pan: Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant but not browned. Pour in 1 cup of chicken broth to deglaze the pan, scraping the browned bits from the bottom with a wooden spoon.
- Add Lemon and Dill: Stir in the lemon juice and zest along with 2 tablespoons of chopped fresh dill. Bring this mixture to a gentle simmer.
- Add Cream and Mustard: Stir in ½ cup of heavy cream and 1 tablespoon of Dijon mustard until well combined. To thicken the sauce, whisk together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry, then slowly stir it into the sauce while simmering.
- Simmer the Sauce: Let the sauce simmer for a few minutes until it thickens to your desired consistency.
- Return Chicken to Skillet: Place the cooked chicken thighs back into the skillet, coating them well with the creamy lemon dill sauce. Simmer together for 3 to 4 minutes to allow the flavors to meld and to heat the chicken through.
- Garnish and Serve: Garnish with additional fresh dill before serving. Serve hot for best flavor.
Notes
- Adjust the sauce thickness by adding more or less cornstarch slurry as preferred.
- For a richer and creamier sauce, allow it to simmer a bit longer before adding the chicken back.
- If using dried dill instead of fresh, use about one-third the amount called for fresh dill.
- Add a pinch of red pepper flakes if you want a subtle spicy kick.
- Verify chicken doneness with a meat thermometer; internal temperature should reach 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg
