Pan-Seared Chicken Thighs with Lemon-Dill Sauce
Crispy skin-on chicken thighs bathed in a bright lemon-dill pan sauce, finished with a touch of garlic butter for a simple yet elegant keto dinner. This chicken ready in about 30 minutes blends skin-on chicken thighs, olive oil, salt 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 340 calories and feeds 2, 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.
Ingredients
- 16 oz, skin-on chicken thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, juiced and zested lemon
- 1 tbsp, chopped fresh dill
- 2 tbsp butter
- 2 cloves, minced garlic
Instructions
- Step 1: Pat 16 oz chicken thighs dry with paper towels. 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. Add chicken thighs, skin-side down, and cook for 6-7 minutes until skin is golden brown and crispy. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
- Step 3: Remove chicken from skillet and set aside. Add 2 tbsp butter and 2 minced garlic cloves to the skillet, cooking for 1 minute until fragrant.
- Step 4: Stir in 1 tbsp chopped fresh dill, 1 tsp lemon zest, and 2 tbsp lemon juice. Simmer for 1 minute, then return chicken to skillet and coat with sauce. Cook for 2 more minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Lemon-Dill Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 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 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 Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Dill Sauce?
Chicken 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
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
