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lemon dill chicken on a plate
5 from 6 votes

Dill Lemon Chicken

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

For Chicken

  • 1.5 pounds (680 g) chicken thighs - boneless, skinless (around 6 thighs)
  • ¼ cup (31 g) all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil - or any cooking oil

For Lemon Dill Sauce

  • 2 tablespoons (28 g) butter - unsalted (Note A)
  • 2 cloves garlic - minced
  • 4 teaspoons all purpose flour
  • 1 cups (237 ml) chicken stock/broth - low sodium (Note B)
  • 2 tablespoons lemon juice - fresh
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon yellow mustard
  • 2 tablespoons fresh dill - finely chopped

Optional garnishes

  • few lemon slices
  • some chopped fresh dill

Instructions

Cook the chicken

  • In a dish combine flour, salt, ground black pepper, dried oregano plus garlic powder – mix well.
  • Lay a chicken piece in this flour mix, press down gently to coat. Then flip and coat other side. Lift and gently shake off any excess flour. Repeat with remaining thighs.
  • In a pan/skillet, heat olive oil on medium heat. When hot, lay the chicken in a single layer – flat side down. Press down lightly with a spatula for a few seconds. Then cook undisturbed 5 minutes (depending on thickness) or until it looks golden brown.
  • Turn, then cook the other side for 4 minutes (internal temperature of 165°F / 74°C is the goal). Once cooked, remove from the pan.

Make the lemon dill sauce

  • Next, reduce the heat to medium low and melt butter in the same pan. Then add garlic, saute 1 minute until fragrant – but not browned.
  • Sprinkle in the flour, stir 1 more minute. Add chicken broth/stock and whisk until the mixture looks smooth.
  • Add lemon juice, salt, black pepper, white pepper plus crushed red pepper flakes. Mix well and turn up the heat to medium-high. Bring the sauce to a simmer and let it thicken slightly (takes around 5 minutes). Stir frequently.
  • Stir in chopped dill and yellow mustard, cook another minute and then return the cooked chicken to the pan/skillet. Let it warm up for a minute or two.
  • Garnish with some fresh chopped dill and lemon slices and serve immediately.

Notes

Note A: Butter – salted butter will work too, but you may have to reduce the quantity of added salt in the sauce a tiny bit.
Note B: Chicken stock/broth – if you have regular salted variety, cut down the quantity of added salt.
Note C: Helpful content – click on the links below for related useful content in the main body of the post.
Note D: Related – Try this creamy truffle chicken next.