This one-pan lemon-dill chicken has quickly earned a spot in my weeknight dinner rotation. It’s juicy, flavorful, and comes together in under 30 minutes. The fresh dill and bright lemon sauce turn simple chicken thighs into a dish that feels special but requires hardly any effort. I love pairing it with rice or roasted potatoes to soak up every drop of that golden sauce.

Why You’ll Love This Recipe

I really enjoy how the sauce becomes the star of the plate. The lemon gives it a light, tangy punch, and the fresh dill brings an herbal freshness that makes the whole dish shine. I like that I can get this on the table in 30 minutes, using just one pan, which also means less cleanup. And because I use boneless, skinless chicken thighs, the meat stays juicy even if dinner gets delayed a few minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken thighs

• kosher salt

• freshly ground black pepper

• olive oil

• unsalted butter

• garlic cloves, minced

• all-purpose flour

• low-sodium chicken broth

• freshly squeezed lemon juice

• fresh dill, finely chopped

Directions

1. I start by patting the chicken thighs dry and seasoning them with salt and pepper.

2. I heat olive oil in a large skillet until it’s shimmering, then sear the chicken on both sides until golden. I transfer them to a plate.

3. I lower the heat and melt butter in the same pan, sauté the garlic briefly, then stir in flour until slightly browned.

4. I whisk in chicken broth, lemon juice, and some of the dill, scraping up the flavorful browned bits from the pan.

5. I return the chicken (and any juices) to the skillet and let it simmer until cooked through and the sauce thickens.

6. Off the heat, I stir in the remaining dill and adjust the seasoning before serving.

Servings And Timing

Serves 4
Prep time: 10 minutes
Cook time: 20–25 minutes

Variations

• I sometimes swap chicken thighs for chicken breasts, adjusting the cooking time so they don’t dry out.

• When I’m in the mood for a creamier sauce, I stir in a splash of heavy cream at the end.

• I like adding capers for a briny kick that pairs beautifully with the lemon and dill.

• Fresh parsley or tarragon works well if I don’t have dill on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I prefer using a skillet over low heat with a splash of broth to keep the chicken moist. The microwave works too, but I do it in short bursts so the meat doesn’t overcook.

FAQs

1. Can I use dried dill instead of fresh?

Yes, but I find fresh dill gives the sauce its vibrant flavor. If I must use dried, I use about one-third of the fresh amount.

2. Can I make this ahead of time?

I can sear the chicken and make the sauce in advance, then combine and reheat before serving.

3. What can I serve with this dish?

I like pairing it with steamed rice, roasted potatoes, or crusty bread, along with a green vegetable like roasted broccoli or sautéed beans.

4. Can I freeze lemon-dill chicken?

Yes, I freeze it in a freezer-safe container for up to 3 months, but I know the dill flavor fades a bit after thawing.

5. Will this work with bone-in chicken?

Yes, but I adjust the cooking time—bone-in thighs take longer, so I simmer them until they reach 165°F internally.

Conclusion

This one-pan lemon-dill chicken is my go-to when I want something fast yet flavorful. It’s bright, fresh, and versatile enough to serve on a busy weeknight or when I’m hosting friends. The sauce is so good, I often make extra just so I can spoon it over vegetables or grains.