LEMON DILL CHICKEN SKILLET
Servings
6
servingsTotal time
45
minutesThis Lemon Dill Chicken Skillet is a vibrant, one-pan meal that delivers bright citrusy flavor. Seared boneless, skinless chicken thighs nestled into a silky, lemony, garlicky sauce. Our Dill-licious Blend joins bright, zingy forces with Lemon Basil Extra Virgin Olive Oil. This dish is light and satisfying and comes together quickly. Serve with rice, pasta or polenta. Excellent with roasted or smashed potaoes. Or warm a loaf of bread for soaking up the zesty glaze.
Ingredients
6 boneless, skinless chicken thighs
Salt & Black Pepper
2 Tbsp unsalted butter
2 cloves garlic, minced
1 Tbsp all-purpose flour
1 cup chicken stock
Juice of 1 large lemon
Fresh dill or parsley, for serving
Instructions
- Season the chicken sides on both sides with salt, pepper and Dill-licious Blend. If time allows, do this early in the day and hold in the fridge. Remove from the fridge 30 minutes prior to cooking.
- Heat a large, wide skillet over medium high heat. Add in Lemon Basil Extra Virgin Olive Oil to coat the bottom. Heat until shimmering. Lay in the chicken thighs and cook, undisturbed, for about 4 minutes or until golden brown. Turn and repeat on the second side. Move to a plate. The chicken is not cooked through at this point, but it will return to the pan to continue cooking.
- Reduce the heat to medium. Add the unsalted butter and garlic to the skillet – cook for 30 seconds. . Sprinkle in the flour and cook for about 30 seconds. Stir in the chicken stock and lemon juice scrape up any browned bits. Bring to a simmer and return the chicken to the pan. Be sure to scrape in any accumulated juices from the plate.
- Cook for an additional 8-10 minutes or until the chicken is cooked through with no visible pink. Taste the sauce and adjust with salt. Serve the chicken whole or sliced with the sauce and a garnish of fresh dill or parsley. Serve with rice, pasta, potatoes or polenta.
