Description
Chicken Thighs with Creamy Lemon Dill Sauce is a flavorful and easy-to-make dish featuring juicy boneless, skinless chicken thighs cooked to golden perfection and smothered in a rich, tangy sauce made from fresh lemon juice, zest, and dill, complemented by creamy heavy cream and Dijon mustard. This dish is perfect for quick weeknight dinners or special occasions.
Ingredients
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
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water (for dissolving cornstarch)
Instructions
- Season Chicken: Season the chicken thighs on both sides generously with salt and pepper to enhance flavor.
- Cook 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 cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic and Deglaze: Reduce heat to medium. Add minced garlic to the same skillet and cook for 1 minute until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up browned bits from the bottom to add depth of flavor.
- Add Lemon and Dill: Stir in lemon juice, lemon zest, and chopped fresh dill. Bring the mixture to a gentle simmer to meld the flavors.
- Make Creamy Sauce: Add heavy cream and Dijon mustard, stirring well until fully combined. For thicker sauce, whisk cornstarch dissolved in water into the skillet. Let sauce simmer for 3-4 minutes until it thickens to desired consistency.
- Combine Chicken with Sauce: Return chicken thighs to the skillet. Spoon sauce over chicken and let simmer together for an additional 4 minutes to allow the chicken to absorb the flavors and heat through.
- Garnish and Serve: Sprinkle additional fresh dill over the chicken before serving to add a fresh herbal note.
Notes
- Adjust sauce thickness by increasing or decreasing the cornstarch amount or simmer time.
- For a creamier sauce, simmer the sauce a bit longer before adding the chicken back in.
- If using dried dill instead of fresh, use one-third of the fresh dill amount due to its stronger flavor.
- Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Check doneness of chicken with a meat thermometer; it should read 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
