Pan-Seared Chicken Thighs with Dill and Lemon Sauce

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

Juicy chicken thighs pan-seared to golden perfection, topped with a bright sauce of fresh dill, lemon, and cream. This American-inspired chicken recipe (low carb), ready in about 35 minutes, pairs chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels; season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook 10-12 minutes without moving until golden brown.
  3. Step 3: Flip chicken and cook 8-10 minutes more until internal temperature reaches 165°F (74°C) and skin is crisp.
  4. Step 4: Remove chicken to a plate; tent with foil. Pour off all but 1 tablespoon fat from skillet.
  5. Step 5: Add 1 tablespoon unsalted butter to skillet, then stir in 1/4 cup heavy cream, 2 tablespoons fresh dill, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Simmer 2-3 minutes until sauce thickens slightly.
  6. Step 6: Return chicken to skillet, spooning sauce over top, and cook 1 minute to heat through.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Dill and Lemon Sauce 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 Pan-Seared Chicken Thighs with Dill and Lemon Sauce?

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 chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Dill and Lemon Sauce?

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 Pan-Seared Chicken Thighs with Dill and Lemon Sauce 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.

Is Pan-Seared Chicken Thighs with Dill and Lemon Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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