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Embrace the cozy vibes with our Chicken Thighs smothered in a Creamy Lemon Dill Sauce – a dish that’s all about comfort, flavor, and simplicity. Each bite delivers a tender, flavorful chicken thigh, complemented by a creamy sauce that perfectly balances the zest of lemon with the subtle notes of dill.
Easy One Pot Chicken Thighs With Creamy Lemon Dill Sauce
Let me tell you, this Chicken Thighs with Creamy Lemon Dill Sauce recipe is a real showstopper in my kitchen. The chicken turns out incredibly juicy every time, and that sauce – oh, it’s a creamy dream with just the right amount of lemon zest and dill to make your taste buds dance.
Pro Tip
Get the sear on the chicken just right. Aim for that perfect, golden-brown crust on each side – it’s not just about the looks, but this searing locks in the juices, ensuring your chicken is succulently tender.
Ingredients You’ll Need
- Chicken thighs: If needed, you could substitute with chicken breasts, but keep an eye on the cooking time as they can dry out faster.
- Salt and pepper: Season to taste.
- Olive oil: I use this for searing the chicken, giving it a nice crust and flavor. Vegetable oil could work as a substitute.
- Garlic: Fresh is always best.
- Chicken broth: Opt for a low sodium or no sodium added version. A vegetable broth could be used for a lighter touch.
- Lemon (juice and zest): The lemon brightens up the sauce with a fresh, tangy kick.
- Fresh dill: If you don’t have any fresh dill, dried dill works, but use it sparingly as it’s more concentrated in flavor.
- Heavy cream: This gives the sauce its creamy texture. A full-fat coconut milk could be an alternative.
- Dijon mustard: You could swap it with whole grain mustard for a bit of texture.
- Cornstarch: This is for thickening the sauce. If you don’t have it, a flour-water mixture could do the trick, just cook it a bit longer to remove any raw flour taste.
Season The Chicken
Start by giving those chicken thighs a good sprinkle of salt and pepper on both sides. This simple seasoning is key to building flavors right from the get-go.
Sear The Chicken
Next up, heat your olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear them for about 5-7 minutes on each side. You’re looking for a beautiful golden-brown color – that’s when you know they’re cooked perfectly. Once done, set them aside on a plate.
Deglaze And Simmer
In the same skillet, turn down the heat to medium and toss in the minced garlic. Give it about a minute, just enough to release its fragrant aroma without letting it brown. Now, pour in the chicken broth to deglaze the pan. Stir in the lemon juice, zest, and chopped dill and let it all simmer together for a magical fusion of flavors.
Add Creaminess
It’s time to get creamy! Add in the heavy cream and Dijon mustard, mixing well. If you’re after a thicker sauce, whisk in a mixture of cornstarch and water. Let the sauce simmer for a few minutes until it reaches your desired consistency.
Bring It All Together
Finally, return the chicken thighs to the skillet. Coat them generously in that luscious lemon dill sauce and let everything simmer together for a few more minutes.
Serve This With
This Chicken Thighs with Creamy Lemon Dill Sauce pairs wonderfully with a variety of sides. Here are some of my favorite sides to serve it with:
Common Questions
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can! Cook the chicken as instructed and let it cool. Store it in the fridge in an airtight container. When ready to serve, gently reheat the chicken in the sauce on the stove. Just be cautious not to overcook the chicken when reheating.
Is there a dairy-free alternative to the heavy cream?
Certainly! For a dairy-free version, you can use full-fat coconut milk. It will give the sauce a slightly different flavor but will still be delicious and creamy.
How do I know when the chicken is perfectly cooked?
The chicken thighs should be cooked until they reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. This ensures the chicken is safe to eat and remains juicy.
Expert Tips
- Pat the chicken dry before seasoning and cooking. This helps achieve a better sear and more flavorful crust.
- Use fresh lemon juice and zest for the best flavor. The freshness adds a bright, tangy taste that bottled juice can’t match.
- Let the sauce simmer before adding the chicken back in. This concentrates the flavors and ensures the sauce thickens just right.
- If using dried dill, remember it’s more potent than fresh. Start with a smaller amount and adjust to taste.
Storage
To store this dish, let it cool to room temperature and then place it in an airtight container. It will keep well in the refrigerator for up to 3-4 days. And yes, you can freeze this dish! Just be sure to use a freezer-safe container, and it should be good for up to 2-3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently.
More Chicken Thigh Recipes
- Baked Chicken Thighs
- Instant Pot Chicken Thighs
- Baked Honey Mustard Chicken With Potatoes
- Chicken Cacciatore
- Chicken Provençal
Chicken Thighs with Creamy Lemon Dill Sauce
Video
Ingredients
- 8 chicken thighs boneless and skinless
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup chicken broth low sodium or no sodium added
- juice and zest from 1 lemon
- 2 tablespoons fresh dill chopped
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
Instructions
- Season the chicken thighs on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute, until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the lemon juice, zest, and chopped dill. Bring the mixture to a simmer.
- Add the heavy cream and Dijon mustard, stirring well to combine. For a thicker sauce, you can whisk in 1 tablespoon of cornstarch dissolved in 2 tablespoons of water. Let the sauce simmer for a few minutes until it starts to thicken to your liking.
- Return the chicken thighs to the skillet. Coat them in the lemon dill sauce and simmer everything together for another 3-4 minutes, ensuring the chicken is heated through and infused with the sauce.
- Garnish the chicken with additional fresh dill before serving.
Tips & Notes:
- Adjust the thickness of the sauce to your liking by varying the amount of cornstarch.
- For an even creamier texture, let the sauce simmer a bit longer before adding the chicken back in.
- If you’re using dried dill instead of fresh, use about a third of the amount.
- Feel free to add a pinch of red pepper flakes if you enjoy a bit of heat in your dishes.
- Remember to check the chicken’s doneness with a meat thermometer; it should read 165°F (74°C).