Chicken Thighs with Creamy Lemon Dill Sauce (2024)

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.

• 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.

How To Make Chicken Thighs With Creamy Lemon Dill Sauce

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.

Common Questions

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

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• Instant PotChickenThighs
• Baked Honey MustardChickenWith Potatoes
• ChickenCacciatore
• Chicken Provençal