Print

One-Pan Lemon-Dill Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken thighs cooked in a bright lemon‑dill pan sauce—simple, tangy, and ready in under 30 minutes using just one skillet. The fresh dill and lemon turn humble chicken into a weeknight winner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: One-Pan Skillet
  • Cuisine: American / Mediterranean-Inspired

Ingredients

4 boneless, skinless chicken thighs (≈1.25 lb total)

Kosher salt and freshly ground black pepper, to taste

1 tbsp olive oil

1 tbsp unsalted butter

4 garlic cloves, minced

1 tbsp all-purpose flour

1 cup low‑sodium chicken broth

2 tbsp fresh lemon juice

2 tbsp fresh dill, finely chopped (divided)

Instructions

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a skillet until shimmering. Sear the chicken until golden on both sides, about 4–5 minutes per side. Remove and set aside.
  3. Lower heat to medium. Melt butter in the same pan, add garlic, sauté briefly until fragrant.
  4. Stir in flour and cook until lightly golden. Gradually whisk in broth and lemon juice, scraping up browned bits.
  5. Return chicken and any accumulated juices to the pan. Simmer until chicken reaches 165°F internal temp and sauce thickens (about 5–7 minutes).
  6. Off heat, stir in remaining dill. Taste and adjust seasoning, adding more lemon juice or dill if desired. Serve hot.

Notes

  • Switch to chicken breasts—adjust cooking time to prevent drying.
  • Add capers for a briny punch that pairs beautifully with lemon and dill.
  • Substitute parsley or tarragon if you don’t have fresh dill.
  • Add a splash of cream at the end for a richer sauce.
  • Use low-sodium broth to control sodium levels.

Nutrition

Find it online: https://savorymomskitchen.com/one-pan-lemon-dill-chicken/