Description
Juicy pan-fried chicken thighs coated in a rich, buttery lemon dill sauce with a fresh, zesty finish.
Ingredients
- 640g / 1.4lbs boneless skinless chicken thighs
- 35g / 1/4 cup plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tbsp olive oil
- 2 small shallots, very finely diced
- 2 cloves garlic, finely diced
- 180ml / 3/4 cup chicken stock
- 1/2 tsp Dijon mustard
- 2 lemons (1 juiced for 2 tbsp, 1 whole)
- 3 1/2 tbsp / 50g unsalted butter
- 2 tbsp fresh dill, finely diced
Instructions
- Lay the chicken thighs smooth side down and trim or pound thicker parts so they are even in thickness.
- In a shallow dish, mix the flour, salt, and black pepper. Dredge each thigh in the mixture, shake off excess, and set aside.
- Heat olive oil in a large pan over medium-high heat. Fry the chicken thighs for 4–5 minutes per side until golden and cooked through. Remove and set aside, leaving the fat in the pan.
- Reduce heat to medium and add shallots. Cook until soft and golden, then add garlic and cook briefly until fragrant.
- Pour in the chicken stock and stir in lemon juice, 1 1/2 tbsp dill, and Dijon mustard.
- Add the cold butter cubes and stir until melted and emulsified into a glossy sauce. Stir in any resting juices from the chicken and adjust seasoning if needed.
- Return the chicken to the pan, coat in the sauce, and warm through.
- Serve with a light zesting of lemon and garnish with remaining dill. Slice remaining lemon into wedges for serving if desired.
Notes
- Pounding the chicken ensures even cooking and a better texture.
- Keep butter cold before adding to help emulsify the sauce properly.
- If the sauce splits, lower the heat and whisk vigorously to bring it back together.
- Serve with rice, potatoes, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 180 mg
