Description
Chicken Thighs with Creamy Lemon Dill Sauce features juicy, perfectly seasoned boneless, skinless chicken thighs cooked to golden brown and served in a rich, tangy sauce made from fresh lemon juice and zest, chopped dill, creamy heavy cream, and a hint of Dijon mustard. This easy and flavorful recipe is ideal for weeknight dinners or special occasions.
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 Chicken: Season the chicken thighs on both sides with salt and pepper evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 7 minutes on one side until golden brown. Flip and cook an additional 7 minutes or until fully cooked through. Remove from skillet and set aside.
- Sauté Garlic and Deglaze Pan: Reduce heat to medium. Add minced garlic to the same skillet and cook for about 1 minute until fragrant, taking care not to brown it. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in lemon juice, lemon zest, and chopped dill. Bring the mixture to a simmer.
- Add Cream and Mustard: Stir in heavy cream and Dijon mustard until well combined. In a small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry and gradually whisk it into the simmering sauce. Cook for several minutes until the sauce thickens to your desired consistency.
- Simmer Chicken in Sauce: Return the cooked chicken thighs to the skillet. Coat them with the lemon dill sauce and let everything simmer together for 3 to 4 minutes to allow flavors to meld and chicken to heat through.
- Garnish and Serve: Garnish with additional fresh dill and serve immediately hot for the best flavor and texture.
Notes
- Adjust the sauce thickness by using more or less cornstarch slurry depending on your preference.
- For a creamier sauce, allow it to simmer longer before adding chicken back to the pan.
- If using dried dill, reduce the amount to one tablespoon as it is more concentrated than fresh.
- Consider adding a pinch of red pepper flakes for a gentle spicy kick.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 125 mg
