Lemon Dill Chicken

2 chicken thighs on small white plate with rice and asparagus and lemon wedge

Juicy chicken thighs coated in a glossy, flavour-packed lemon dill sauce – this lemon dill chicken is quick, easy and perfect for weeknights or guests.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Western

Servings: - 4

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for coating chicken in flour)
Large Pan & Tongs
Wooden Spoon
Microplane/Zester (for lemon)

Ingredients

Chicken

640g / 1.4lbs boneless skinless Chicken Thighs (preferably 6 even-sized thighs – see notes)
35g / 1/4 cup Plain Flour
1 tsp EACH: Salt, Black Pepper
1 1/2 tbsp Olive Oil, plus more as needed

Lemon Dill Sauce

2 small Shallots, very finely diced
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
1/2 tsp Dijon Mustard (see notes)
2 Lemons (1 squeezed for 2 tbsp juice and the other left whole for now)
3 1/2 tbsp / 50g Unsalted Butter, sliced into small cubes and kept in the fridge
2 tbsp finely diced Fresh Dill (1 1/2 tbsp for sauce, the rest for garnish)

Instructions

Lay the thighs smooth side down on a chopping board (slice any strings of meat that are preventing them from lying flat). Use the blunt end of your knife to gently pound any thicker parts of the thigh so everything is even.
In a large shallow dish, combine the flour, salt and pepper. One by one, dredge the thighs through the flour, give them a shake, then place to one side.
Add the olive oil to a large pan over medium-high heat. Once hot, add the thighs and fry both sides until golden and cooked right through the centre (4-5 minutes on each side depending on size). Remove and place on a plate to one side, leaving any excess fat in the pan. Work in batches/top up with oil if needed.
Lower the heat to medium, then add the shallots to the leftover fat. Fry until soft and golden, then add the garlic and fry for 10-20 seconds or so (be careful it doesn't burn). Pour in the stock, then stir in 2 tbsp lemon juice, 1 1/2 tbsp dill and 1/2 tsp Dijon mustard.
Take the butter out of the fridge and swiftly stir it into the sauce until it melts and emulsifies into the sauce. Stir in the resting juices from the chicken, then check for seasoning and adjust if needed. If it looks like it's splitting at any point, just lower the heat and whisk it back together. The sauce should have thickened slightly into a light, glossy sauce.
Add the thighs back to the pan to coat in the sauce and warm them back through. Serve with a light zesting of lemon and the rest of the dill. Slice the lemon you used for zesting into 4 wedges (1 per person - optional for extra lemon). Tuck in and enjoy!

Video

Notes

a) Chicken thighs - I like to even out the thighs, just so they cook through quicker and more evenly. It's easiest to do it with the blunt end of the knife, but you could use cling film and a mallet/rolling pin. In all cases, it's a very light pounding, just to get them even.

b) Chicken breast - I prefer thighs because the fattier, richer flavour of the meat takes on the light/sharp sauce really nicely. Breast would work great though, just use 2x 250g/9oz breasts and horizontally slice them through the centre to make 4 even-sized breasts. Then continue the recipe (they'll take less time to cook, that's the only difference).

c) Dijon - This adds a little depth of flavour and a subtle complexity to the sauce. It also helps emulsify the sauce. It's not much, and you won't specifically taste mustard, but it's definitely worth the 1/2 tsp!

d) Lemon - I find 2 tbsp offers the perfect amount of lemon to cut through the buttery sauce and fatty thighs. You can of course squeeze more over at the end. Keep the zest light at the end; this is just to 'finish' the dish.

e) Calories - Whole recipe divided by 4 (overestimate as it assumes all the flour is used).

Nutrition