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Lemon Dill Chicken Thighs Recipe

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This recipe for Lemon Dill Chicken Thighs is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ pounds boneless, skinless chicken thighs
salt and freshly ground black pepper, to taste
5 ½ 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
Directions:
Directions:
Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

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

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 165º, about 4-5 minutes per side; set aside. Reduce heat to medium low.

Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.

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.
Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Serve with salad, rice, potatoes, or eat alone.

 

 

 

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