Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Pound them to even thickness first, and reduce the simmering time to about 5-7 minutes, or until the internal temperature reaches 165°F. You might want to add an extra tablespoon of butter to the sauce for richness since breasts are leaner.

Why did my sauce turn out lumpy?

Lumps usually form when flour is added too quickly or when the pan is too hot. To fix a lumpy sauce, remove the chicken and whisk vigorously until smooth, or strain the sauce through a fine mesh strainer. To prevent lumps, make sure to add flour to a cooled pan and whisk constantly while gradually adding the broth.

Can I make this dish dairy-free?

Yes! Simply replace the butter with additional olive oil or a plant-based butter alternative. The sauce won't be quite as rich but will still be delicious with all the lemon and dill flavors.

How do I know when the chicken is done?

The most reliable way is to use an instant-read thermometer – chicken thighs should reach 165°F. If you don't have a thermometer, cut into the thickest part of a thigh; the meat should be opaque with no pink remaining, and the juices should run clear.

Lemon Dill Chicken Recipe

Description

A flavorful and quick Lemon Dill Chicken recipe that combines tender chicken thighs with a creamy lemon dill sauce, making it perfect for a wholesome dinner option.

Ingredients

Units Scale

Main Ingredients

- 1 1/2 pounds boneless skinless chicken thighs
- Salt and freshly ground black pepper to taste
- 2 Tablespoon olive oil

Sauce Ingredients

1 Tablespoon butter (unsalted)
3 garlic cloves, minced
1/4 cup flour
1 1/2 cup chicken broth
3 Tablespoon lemon juice
2 Tablespoon dill

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Instructions

Season and prepare the chicken: Season chicken on both sides with salt and pepper to taste.
Brown the chicken: In a non-stick skillet over medium-high heat, add olive oil. Brown the chicken for about 4-5 minutes on each side until golden.
Remove chicken from skillet: Transfer the browned chicken from the skillet and set it aside.
Prepare the skillet: Remove the skillet from the heat and allow it to cool down for just a minute, then return to medium heat.
Make the base for the sauce: Add butter to the skillet, and once it melts, add minced garlic. Sauté for about 30 seconds until fragrant.
Add flour: Gradually add flour to the skillet and cook until lightly browned, stirring constantly.
Make the sauce: Gradually whisk in 1¼ cups of chicken stock, stirring occasionally until the mixture is smooth and creamy.
Add lemon juice: Mix in the lemon juice until well incorporated.
Simmer with chicken: Add the chicken back into the skillet and let it simmer over medium heat for 10 minutes, allowing the flavors to meld and the chicken to cook through.
Final touch: Stir in the dill and taste to adjust the seasoning as needed.
Serve: Serve immediately while hot and enjoy!

Notes

You can double or triple the amount of dill if you’re a fan of its flavor.
Adjust the lemon juice to your taste; you might prefer a more tangy flavor.
If using fresh-squeezed lemon juice, you can typically extract about 2 tablespoons of juice from one lemon.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 1g
Sodium: 420mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg