Easy Skillet Lemon Dill Chicken Thighs
Easy Skillet Lemon Dill Chicken Thighs
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| Easy Skillet Lemon Dill Chicken Thighs |
HealthyFoodRecipe - I present to you the speediest chicken dinner. Aka, a stress-free weeknight meal made in 30 min from start to end .
I’m dead serious. I even have no tricks up my sleeve on this one. It really is that the quickest chicken dinner anyone can invite .
All you would like is a few boneless, skinless chicken thighs (chicken breasts also will work just fine here). Give them an honest sear until they're fully cooked through. From there, you’ll use all the pan drippings with some flour, chicken broth , juice and fresh dill to make the creamiest gravy ever.
This gravy/cream sauce makes this dish so delicious.
Serve with some rice, serve with a salad, serve with some potatoes, serve alone. You are doing you. I personally eat it straight out of the skillet.
INGREDIENTS:
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 1/2 tablespoons all purpose flour, divided
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 2 tablespoons freshly squeezed juice
- 2 tablespoons chopped fresh dill
DIRECTIONS:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat vegetable oil and butter during a medium skillet over medium heat.
- Working in batches, add chicken to the skillet during a single layer and cook until golden brown and cooked through, reaching an indoor temperature of 165 degrees F, about 4-5 minutes per side; put aside . Reduce heat to medium low.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth and juice . bring back a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
