Imagine a sizzling skillet, the aroma of fresh herbs filling the air as golden-brown chicken thighs gently sear to perfection. In this culinary symphony, the starring role belongs to the Skillet Lemon Dill Chicken Thigh, a dish that promises a burst of flavor with every tender bite.
At first glance, the chicken thighs boast a tantalizing golden hue, a testament to the expert searing that locks in their natural juices. But it’s the infusion of zesty lemon and fragrant dill that truly sets this dish apart.
As you take your first bite, your taste buds are greeted by the vibrant tang of lemon, its citrusy notes dancing on your palate like rays of sunshine on a crisp morning. But it’s not overpowering; rather, it’s perfectly balanced by the subtle freshness of dill, which adds a touch of herbal sophistication to every mouthful.
But the real magic happens when you sink your teeth into the succulent chicken thigh itself. Juicy and tender, each bite is a symphony of flavors and textures, with the crisp skin giving way to moist, flavorful meat that practically melts in your mouth.
The skillet has worked its magic, infusing every inch of the chicken with the vibrant flavors of lemon and dill, creating a dish that is as visually stunning as it is delicious. Whether served as the centerpiece of a family dinner or as a delightful surprise at a dinner party, the Skillet Lemon Dill Chicken Thigh is sure to leave a lasting impression, its flavors lingering long after the last bite is gone.
Skillet Lemon Dill Chicken Thighs – A speedy dinner made in 30 mins!! RECIPE
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Ingredients:
- 1 ½ pounds Boneless, Skinless Chicken Thighs
- Kosher 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
Instruction:
Season chicken thighs with salt and pepper and dredge them in 4 tablespoons of flour until evenly coated.
In a large cast-iron skillet, heat canola oil and butter over medium heat.
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; then set aside.
Reduce heat to medium-low and whisk in the 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 and serve immediately.