Pan-Seared Chicken Thighs with Lemon-Dill Cream Sauce

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

Juicy chicken thighs cooked to golden perfection and finished with a tangy, herb-infused cream sauce that complements the rich meat without adding carbs. This american-inspired chicken (low-carb) ready in about 30 minutes blends chicken thighs, olive oil, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken thighs skin-side down. Sear for 5-6 minutes until golden brown and crispy, then flip and cook another 4-5 minutes until internal temperature reaches 165°F.
  3. Step 3: Remove chicken and set aside. Add 2 tbsp lemon juice and 1/4 tsp garlic powder to the skillet, scraping up any browned bits. Stir in 1/2 cup heavy cream and 2 tbsp fresh dill, then simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Return chicken to the skillet, spooning sauce over the top. Cook for 1 more minute to heat through, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Lemon-Dill Cream Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Lemon-Dill Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Lemon-Dill Cream 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 Lemon-Dill Cream 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 Lemon-Dill Cream 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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