Pan-Seared Chicken Thighs with Lemon and Fresh Dill
Crispy-skinned chicken thighs cooked to juicy perfection, finished with a zesty lemon-dill sauce that complements the rich meat. This general-inspired chicken ready in about 30 minutes pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1.5 lbs chicken thighs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves
- 1 lemon
- 2 tbsp fresh dill
Instructions
- Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down; cook 8-10 minutes without moving until golden brown.
- Step 3: Flip chicken and cook 6-8 minutes more until internal temperature reaches 165°F. Remove chicken and set aside.
- Step 4: Add remaining 1 tbsp olive oil and 2 tbsp unsalted butter to skillet over medium heat. Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 5: Return chicken to skillet, nestling 2 lemon slices against thighs. Add 2 tbsp fresh dill and cook 1-2 minutes to infuse flavors; 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 Fresh Dill take to make?
Total time is about 30 minutes (10 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 Fresh 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 chicken thighs from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Lemon and Fresh 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 Fresh 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 Fresh Dill?
General 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
