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One-Pan Creamy Lemon Dill Chicken Thighs

Four crispy, golden brown One-Pan Creamy Lemon Dill Chicken Thighs simmering in a rich, yellow dill sauce.
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Cook juicy chicken thighs in a single pan with a simple, flavorful sauce made from cream, lemon, and fresh dill for an easy weeknight meal.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, pepper, and garlic powder.
  3. Place the seasoned chicken thighs skin-side up in a large oven-safe skillet.
  4. Bake for 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  5. Remove the skillet from the oven. Carefully pour the chicken broth around the chicken thighs.
  6. Stir the heavy cream, lemon juice, lemon zest, and chopped dill into the pan juices.
  7. Return the skillet to the oven and bake for another 5 to 7 minutes, or until the sauce thickens slightly and the chicken is fully cooked.
  8. Serve the chicken directly from the pan with the creamy sauce spooned over top.

Notes

  • For extra crisp skin, broil the chicken for the last 1 to 2 minutes, watching closely to prevent burning.
  • You can add asparagus or green beans to the pan during the last 15 minutes of cooking for a complete meal.
  • If you prefer a tangier sauce, add an extra teaspoon of lemon juice at the end.

Nutrition

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