Creamy Lemon Dill Butter Chicken
Pan-seared chicken in a creamy lemon dill butter sauce is rich, decadent, & fabulous. The balance of cream, citrus, fresh herbs, and juicy chicken thighs is simple to make yet tastes gourmet. This easy one-pan recipe is fast enough for a weeknight dinner but also gourmet enough for a special occasion.
Equipment
- 9-12" Skillet
Ingredients
- 1 pound boneless skinless chicken thighs
- ¼ cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 tablespoon avocado or vegetable oil
- ½ cup chicken broth
- 1 tablespoon salted butter
- ½ cup heavy cream
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon black pepper
- 1 tablespoon fresh dill chopped
- fresh dill sprigs optional garnish
Instructions
- Pat dry the boneless skinless chicken thighs.
- In a shallow pan, like a pie pan, combine flour and seasoned salt.
- Heat oil in a large frying pan over medium-high heat.
- Dredge chicken thighs in seasoned flour. Shake off any large clumps before gently adding each piece to the hot oil.
- Brown chicken for 4-5 minutes on each side. Transfer the chicken to a plate. It will continue cooking later in the sauce so it is ok if it is not done all the way through.
- Turn the pan down to medium-low. Add chicken broth and scrape up any tiny bits from cooking the chicken.
- To the pan add the butter, cream, lemon juice, and black pepper. Stir to combine.
- Add the chicken pieces to the pan with the lemon butter sauce. Continue cooking until the chicken reaches an internal temperature of 165°. It should take about 8-10 minutes - depending on how thick the chicken thighs are.
- Turn off the heat and remove the pan from the stove. Add fresh dill to the sauce and baste chicken to coat with the sauce. Plate the chicken and pour the sauce over the chicken pieces. Add sprigs of dill for garnish.
Notes
STORING - Store in the refrigerator for up to 5 days. I do not recommend freezing since cream sauce do not hold up well once frozen.
REHEATING - The creamy sauce may separate when reheating. Add a splash of cream to the sauce and stir. This will make the sauce creamy again. This reheats quickly in the microwave.
SUBSTITUTION NOTES:
If using boneless skinless chicken breasts instead, they will take longer to cook. They need to reach 165°F internal temperature as well before they are safe to eat.
Use 1 teaspoon of dried dill weed instead of fresh as a substitute (FRESH is best though!)
Nutrition
Calories: 322kcalCarbohydrates: 7gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 149mgSodium: 822mgPotassium: 326mgFiber: 0.2gSugar: 1gVitamin A: 561IUVitamin C: 2mgCalcium: 34mgIron: 1mg
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