Description
Chicken Thighs with Creamy Lemon Dill Sauce features juicy, perfectly seasoned boneless skinless chicken thighs cooked to golden perfection and smothered in a rich, tangy sauce made from fresh lemon juice and zest, dill, garlic, and creamy Dijon-mustard-infused heavy cream. This easy-to-make dish is ideal for weeknight dinners or special occasions with its comforting and vibrant flavors.
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 (to dissolve cornstarch)
Instructions
- Season the chicken: Season the chicken thighs on both sides generously with salt and pepper to enhance the flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until they turn golden brown and are cooked through. Remove from skillet and set aside.
- Sauté garlic and deglaze: Reduce heat to medium. Add minced garlic to the same skillet and cook for about 1 minute until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Stir in lemon juice, lemon zest, and chopped dill, then bring the mixture to a simmer.
- Make the creamy sauce: Stir in heavy cream and Dijon mustard until combined. Dissolve cornstarch in 2 tablespoons of water and whisk into the skillet for a thicker sauce. Let the sauce simmer for a few minutes until it thickens to your desired consistency.
- Return chicken to sauce: Place the cooked chicken thighs back into the skillet. Coat them thoroughly with the lemon dill sauce and simmer together for 3-4 minutes to heat through and allow flavors to meld.
- Garnish and serve: Garnish the dish with additional fresh dill before serving hot.
Notes
- Adjust sauce thickness by varying the amount of cornstarch used.
- For a creamier texture, simmer the sauce a bit longer before adding chicken back.
- If using dried dill instead of fresh, use about one-third of the amount called for.
- Add a pinch of red pepper flakes for a touch of heat if desired.
- Check chicken doneness with a meat thermometer; it should read 165°F (74°C) to ensure it is safely cooked.
Nutrition
- Serving Size: 1 serving (2 chicken thighs with sauce)
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
