Creamy Lemon Dill Chicken Thighs Recipe

Ingredients

Chicken

• 8 boneless skinless chicken thighs
• salt and pepper to taste
• 2 tablespoons olive oil

Sauce

• 2 cloves garlic, minced
• 1 cup low sodium or no sodium added chicken broth
• juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch
• 2 tablespoons water (to dissolve cornstarch)

Instructions

1. Season both sides of the chicken thighs generously with salt and pepper for balanced flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 7 minutes per side until golden brown and fully cooked. Remove chicken from skillet and set aside.
3. Lower heat to medium. Add minced garlic to the skillet and cook for about 1 minute until fragrant without browning. Pour in chicken broth to deglaze, scraping up any browned bits from the bottom for added flavor.
4. Stir in lemon juice, lemon zest, and chopped fresh dill. Bring the mixture to a gentle simmer.
5. Add heavy cream and Dijon mustard, stirring to combine thoroughly. For a thicker sauce, whisk together cornstarch and water until smooth, then gradually add to the skillet. Simmer for several minutes until the sauce thickens to your preference.
6. Return chicken thighs to the skillet, spoon the creamy lemon dill sauce over them, and simmer together for 3-4 more minutes to meld flavors and warm the chicken through.
7. Sprinkle extra fresh dill over the dish before serving for bright herbaceous notes.

Notes

• Adjust sauce thickness by varying cornstarch amount or simmer time.
• For creamier texture, simmer sauce longer before adding chicken back.
• If using dried dill, reduce quantity to one-third fresh dill amount.
• Add a pinch of red pepper flakes for subtle heat.
• Check chicken doneness with a thermometer; safe temperature is 165°F (74°C).