Skillet Lemon Dill Chicken Thighs

Name: Skillet Lemon Dill Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper (to taste); 5 1/2 tablespoons all-purpose flour (divided); 1 tablespoon canola oil; 1 tablespoon unsalted butter; 1 cup chicken stock; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh dill

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Ingredients

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1 1/2 pounds boneless, skinless chicken thighsKosher salt and freshly ground black pepper (to taste)5 1/2 tablespoons all-purpose flour (divided)1 tablespoon canola oil1 tablespoon unsalted butter1 cup chicken stock2 tablespoons freshly squeezed lemon juice2 tablespoons chopped fresh dill

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Instructions

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Step 1

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

Step 2

Heat canola oil and butter in a large cast iron skillet over medium heat.

Step 3

Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

Step 4

Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

Step 5

Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.

Step 6

Serve immediately.