Skillet Lemon Dill Chicken Thighs
Skillet Lemon Dill Chicken Thighs
Ingredients
Main
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
Instructions
- 1
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- 2
Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
5 min - 3
Reduce heat to medium low.
- 4
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
1 min - 5
Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
3 min - 6
Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
- 7
Serve immediately.
