Description
Chicken Thighs with Creamy Lemon Dill Sauce features juicy, perfectly seasoned boneless skinless chicken thighs cooked to golden perfection and coated in a rich, tangy sauce made with fresh lemon juice, zest, dill, and a creamy blend of heavy cream and Dijon mustard. This easy-to-make dish is perfect for weeknight dinners or special occasions, offering vibrant flavors with a smooth, luscious texture.
Ingredients
Units
Scale
Chicken
- 8 boneless skinless chicken thighs
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic minced
- 1 cup low sodium chicken broth
- juice and zest of 1 lemon
- 2 tablespoons fresh dill chopped
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Season the chicken: Pat the chicken thighs dry and season both sides with salt and pepper evenly to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet and cook for 7 minutes on each side or until golden brown and thoroughly cooked (internal temperature of 165°F). Remove the chicken and keep warm.
- Sauté garlic and deglaze: Lower heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom for extra 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 the creamy sauce: Add heavy cream and Dijon mustard, stirring until well combined. In a small bowl, dissolve cornstarch in water and whisk it into the sauce. Let it simmer for several minutes until thickened to your desired consistency.
- Finish cooking: Return the chicken thighs to the skillet, coating them thoroughly in the lemon dill sauce. Simmer together for an additional 3-4 minutes to reheat the chicken and let it absorb the sauce flavors.
- Garnish and serve: Sprinkle additional fresh dill over the top before serving for a fresh, vibrant finish.
Notes
- Adjust sauce thickness by adding more or less cornstarch slurry as preferred.
- Simmer sauce longer for an even creamier texture before adding chicken back in.
- If using dried dill, reduce amount to about 2 teaspoons.
- Add red pepper flakes for a spicy kick if desired.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 115 mg
