Description
Chicken Thighs with Creamy Lemon Dill Sauce features tender, boneless, skinless chicken thighs cooked to golden perfection and served with a luscious, tangy sauce made from fresh lemon juice, zest, and dill blended with creamy heavy cream and Dijon mustard. This flavorful and easy-to-make dish is ideal for quick weeknight dinners or special gatherings.
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 from 1 lemon
- 2 tablespoons fresh dill chopped
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water (for dissolving cornstarch)
Instructions
- Season the chicken: Season both sides of the chicken thighs evenly with salt and pepper to your taste.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 7 minutes on each side until golden brown and fully cooked through. Remove from the skillet and set aside.
- Sauté garlic and deglaze: Lower heat to medium. Add minced garlic to the skillet and cook for about 1 minute until fragrant but not browned. Pour in the chicken broth, scraping the bottom of the skillet to loosen browned bits. Stir in lemon juice, lemon zest, and chopped fresh dill, then bring to a simmer.
- Make the sauce: Stir in heavy cream and Dijon mustard until fully combined. Dissolve cornstarch in 2 tablespoons of water, then whisk this mixture into the sauce. Allow the sauce to simmer gently for a few minutes, stirring frequently, until it thickens to your desired consistency.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet, coating them in the lemon dill sauce. Simmer everything together for an additional 4 minutes to heat through and meld the flavors.
- Garnish and serve: Sprinkle additional fresh dill over the dish before serving for a fresh aromatic finish.
Notes
- Adjust sauce thickness by adding more or less cornstarch dissolved in water.
- For a richer sauce, simmer it a bit longer before adding the chicken back in.
- If using dried dill instead of fresh, reduce the amount to about 2 teaspoons.
- Add a pinch of red pepper flakes for a spicy kick if desired.
- Always check chicken doneness with a meat thermometer; it should reach 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: 32 g
- Cholesterol: 110 mg
