Pan-Seared Chicken Thighs with Lemon and Dill
Golden-brown chicken thighs finished with a bright lemon-dill sauce that complements the natural richness of the meat. This american-inspired chicken ready in about 35 minutes pairs skin-on, bone-in chicken thighs, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 lb, skin-on, bone-in chicken thighs
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 2 tbsp, chopped fresh dill
- 1/2 cup chicken broth
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1 lb chicken thighs dry and season evenly with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 8 minutes without moving until golden brown.
- Step 3: Flip chicken and cook for 6 minutes more until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Step 4: Pour 2 minced garlic cloves into the skillet and cook for 30 seconds until fragrant. Add 1/4 cup lemon juice, 1/2 cup chicken broth, and 2 tbsp chopped fresh dill. Simmer for 3 minutes until slightly thickened.
- Step 5: Return chicken to the skillet, spoon sauce over top, and cook for 2 minutes to reheat. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Lemon and Dill take to make?
Total time is about 35 minutes (15 min prep + 20 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 Lemon and Dill?
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 all-purpose flour from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Lemon and Dill?
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 Lemon and Dill 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 Pan-Seared Chicken Thighs with Lemon and Dill?
American chicken 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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
