Description
Chicken Thighs with Creamy Lemon Dill Sauce features juicy, tender chicken thighs cooked to perfection and smothered in a rich, tangy sauce made from fresh lemon, dill, garlic, and creamy heavy cream. This easy and flavorful dish is perfect for quick weeknight dinners or elegant meals.
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 (to dissolve cornstarch)
Instructions
- Season Chicken: Season both sides of the chicken thighs generously with salt and pepper to enhance their natural flavor.
- Cook 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 golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic and Deglaze: Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it brown. Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom.
- Add Lemon and Dill: Stir in the lemon juice, lemon zest, and chopped fresh dill. Bring this mixture to a gentle simmer.
- Create the Creamy Sauce: Add the heavy cream and Dijon mustard, stirring well to combine. Dissolve the cornstarch in water and whisk into the sauce to thicken it. Let the sauce simmer for a few minutes until it reaches your desired thickness.
- Combine Chicken and Sauce: Return the chicken thighs to the skillet, spooning the sauce over them. Simmer together for 3-4 minutes, allowing flavors to meld and chicken to heat through fully.
- Garnish and Serve: Finish by garnishing with additional fresh dill before serving for extra brightness and visual appeal.
Notes
- Adjust the sauce thickness by varying the amount of cornstarch dissolved in water.
- For a richer sauce, simmer longer before adding chicken back into the skillet.
- If substituting dried dill for fresh, use about one-third the amount as it has a stronger flavor.
- Add a pinch of red pepper flakes to the sauce if you like a mild spicy kick.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
