Lemon-Dill Skillet Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs with crisp skin, seared in a bright lemon-dill sauce with shallots and garlic. This american-inspired one pot ready in about 35 minutes pairs bone-in skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry, season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken skin-side down, cook for 10 minutes until golden, flip, and cook 8 minutes more until cooked through. Transfer to a plate.
  3. Step 3: Add minced shallot and garlic to skillet, cook 2 minutes until softened. Stir in 1 tablespoon fresh dill and cook 30 seconds.
  4. Step 4: Pour in 1/4 cup lemon juice and 1/4 cup chicken broth, scraping pan for browned bits. Simmer 3 minutes.
  5. Step 5: Whisk 1 tablespoon cornstarch with 1 tablespoon water, stir into sauce. Simmer 1 minute until thickened.
  6. Step 6: Return chicken to skillet, skin-side up, and cook 2 minutes. Stir in remaining 1 tablespoon fresh dill and 1 tablespoon unsalted butter until melted.
  7. Step 7: Garnish with 1 tablespoon fresh parsley and serve.

Frequently asked questions

How long does Lemon-Dill Skillet Chicken Thighs take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Skillet Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Lemon-Dill Skillet Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Skillet Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Skillet Chicken Thighs?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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