If you crave a satisfying, zesty dinner that’s as bright and lively as a spring afternoon, this One-Pan Lemon Dill Chicken Recipe is exactly what your weeknight menu needs! Juicy, golden chicken thighs bathe in a lemony-herb pan sauce, all cooked up in a single skillet for peak flavor and minimal fuss.
Why You’ll Love This Recipe
- Only One Pan Needed: Everything comes together in a single skillet, so you get less mess and way fewer dishes—music to any home cook’s ears!
- Fresh, Bright Flavors: The pop of lemon and ultra-fresh dill bring a vibrant, almost restaurant-level zing to everyday chicken.
- Ready in 30 Minutes: Start to finish, this One-Pan Lemon Dill Chicken Recipe is on your table fast—perfect for busy nights or impromptu guests.
- Cozy and Satisfying: The rich, silky sauce soaked up by juicy chicken thighs makes every bite absolutely crave-worthy.
Ingredients You’ll Need
What makes this dreamy chicken dish so magical? It all starts with just a handful of real, purposeful ingredients. Each one is a key player—bringing juicy tenderness, zippy flavor, lush sauce, or a burst of garden-fresh color to your final plate.
- Boneless, skinless chicken thighs: Thighs are incredibly juicy and flavorful, and they hold up beautifully in the lemon-dill sauce without drying out.
- Kosher salt & freshly ground black pepper: These bring the entire dish into balance and help the chicken develop that irresistible golden-brown sear.
- Olive oil: Offers savory richness and helps crisp the outside of the chicken for depth and color.
- Unsalted butter: Adds a silky finish to the sauce and keeps flavors soft, never greasy.
- Garlic cloves: Bring aromatic warmth, enhancing every bite with a subtle, savory kick.
- All-purpose flour: Just a touch creates body in the sauce, so it clings lovingly to the chicken.
- Low-sodium chicken broth: Keeps the sauce light—look for low-sodium to avoid overpowering the fresh lemon and dill.
- Fresh lemon juice: The shining star! Freshly squeezed is a must; it lifts the whole dish and creates that classic tangy flavor.
- Fresh dill: Herby, grassy, and almost sweet—this is non-negotiable for that signature “spring on a plate” taste and the prettiest pop of green.
Variations
One of my favorite things about the One-Pan Lemon Dill Chicken Recipe is how adaptable it is—perfect for picky eaters, dietary needs, or whatever you happen to have on hand. Don’t be afraid to make it your very own!
- Swap the Protein: Try boneless, skinless chicken breasts or even salmon fillets if you want a lighter or seafood twist; you may need to adjust the cooking time slightly.
- Go Dairy-Free: Substitute vegan butter or an extra splash of olive oil in place of the butter for a completely dairy-free dinner.
- Pile on the Veggies: Add artichoke hearts, asparagus tips, or baby spinach to the pan when the chicken simmers for even more color and nutrients.
- Change Up the Herbs: No dill? Try a mix of fresh parsley and chives, or a little tarragon for a different herbal accent.
How to Make One-Pan Lemon Dill Chicken Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry with paper towels—this helps them brown beautifully. Season generously with kosher salt and pepper on both sides, then heat olive oil in a large skillet over medium-high heat. Lay the chicken in a single layer (don’t crowd the pan!) and let them sear untouched until deeply golden and crisped, about 6–8 minutes per side. Once browned, transfer to a plate—with all those tasty juices, of course.
Step 2: Build the Lemon Dill Pan Sauce
Lower the heat a bit and add butter right into that glorious fond left in the pan. Stir in the minced garlic and let it become fragrant—just 15 seconds or so. Sprinkle in your flour and cook until it takes on a hint of a toasty aroma. Now, whisk in your chicken broth, squeeze in fresh lemon juice, and add half the chopped dill along with another pinch of salt. Stir continually, scraping up all those browned bits and letting the sauce simmer until slightly thickened and bright.
Step 3: Return Chicken and Finish Cooking
Nestle the seared chicken (and all their resting juices) back into the pan, letting them bathe in that vibrant sauce. Continue simmering just until the chicken is fully cooked through and the sauce thickens to silky perfection, around 4–6 minutes. Don’t forget to finish with the remaining fresh dill right off the heat—it brings an explosion of color and aroma that wakes up the whole dish.
Step 4: Taste and Serve
Before you serve, taste the sauce and sprinkle in more salt if your palate says so. Then, plate up your chicken with a generous drizzle of the lemon-dill sauce, letting it spill over whatever you’re serving on the side. Get ready for an instant “wow!” moment at the table.
Pro Tips for Making One-Pan Lemon Dill Chicken Recipe
- The Magic is in the Sear: For that irresistible crust, make sure your chicken thighs are totally dry before searing, and resist the urge to move them too soon.
- Fresh Lemon, Every Time: Don’t skimp on squeezing juice straight from a lemon—bottled lemon juice just can’t compare to the brightness of fresh.
- Herb Timing: Stir half the fresh dill into the sauce for flavor, but always add the rest right at the end so it bursts with color (and doesn’t lose its delicate aroma).
- Sauce Test: If your sauce feels too thin after simmering, just let it bubble another minute or two—almost any minor “oops” is fixable in this forgiving recipe!
How to Serve One-Pan Lemon Dill Chicken Recipe
Garnishes
Nothing finishes this One-Pan Lemon Dill Chicken Recipe quite like a scatter of extra fresh dill, lemon zest curls, or even a dusting of freshly cracked black pepper. For a bit of elegance, add thin lemon slices right on top just before serving—so cheery and inviting!
Side Dishes
This saucy chicken is a dream spooned over fluffy rice, creamy mashed potatoes, or buttered orzo to soak up every bit of sauce. It also pairs gorgeously with garlicky green beans or a simple arugula salad with shaved fennel—light, crisp, and so complementary.
Creative Ways to Present
Going for a showstopper? Plate each chicken thigh atop a swirl of mashed potatoes with a ladle of sauce and a tangle of fresh herbs. Or, keep things casual and serve family-style right from the skillet—add edible flowers or microgreens for a little “chef’s touch.” Trust me, this One-Pan Lemon Dill Chicken Recipe looks stunning any way you share it!
Make Ahead and Storage
Storing Leftovers
Leftovers of this One-Pan Lemon Dill Chicken Recipe keep beautifully! Simply transfer any extra chicken and sauce to an airtight container and store in the refrigerator for up to 3 days. The flavors will meld and deepen, making tomorrow’s lunch even more crave-worthy.
Freezing
If you want to tuck some away for later, let your chicken and sauce cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the fresh dill will lose some brightness, so consider adding a little extra when serving.
Reheating
Warm leftovers gently in a skillet over medium-low heat, splashing in a tablespoon or two of extra chicken broth if the sauce is too thick. You can also microwave in short bursts, stirring between each, to keep the chicken juicy and the sauce smooth.
FAQs
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Can I use chicken breasts instead of thighs in the One-Pan Lemon Dill Chicken Recipe?
Yes! If you prefer chicken breasts, slice them in half horizontally so they cook evenly. Keep a close eye and reduce simmering time slightly, as breasts cook faster and can dry out more easily than thighs.
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How do I know when the chicken is cooked through?
Check that the chicken has no pink remaining in the center, or use an instant-read thermometer; it should register 165°F at the thickest part. The juices will run clear and the chicken should feel firm to the touch.
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Is it possible to make the One-Pan Lemon Dill Chicken Recipe ahead of time?
Absolutely! You can cook the dish, cool, and refrigerate it for up to 3 days. Gently reheat before serving, and for the brightest flavor, stir in some extra fresh dill and a splash of lemon juice just before plating.
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Can I make this recipe gluten-free?
Definitely! Just substitute gluten-free all-purpose flour for the regular kind when making the sauce. The dish will still turn out velvety and delicious.
Final Thoughts
If ever there were a weeknight wonder that feels as joyful as a dinner party dish, it’s this One-Pan Lemon Dill Chicken Recipe. Try it soon—you’ll fall for its fresh flavors, easy cleanup, and soul-satisfying sauce. Let this become your next cozy go-to!
Print
One-Pan Lemon Dill Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pan Lemon Dill Chicken recipe is a flavorful and easy dish that is perfect for a quick weeknight dinner. The combination of zesty lemon and aromatic dill pairs beautifully with tender chicken thighs, creating a delicious meal that the whole family will love.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs (about 6)
- 1 1/4 teaspoons kosher salt, divided, plus more as needed
- 1/4 teaspoon freshly ground black pepper
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 2 tablespoons finely chopped fresh dill (from 8 sprigs), divided
Instructions
- Prepare the Chicken: Pat dry the chicken thighs and season with salt and pepper.
- Sear the Chicken: Brown the chicken in a skillet.
- Make the Sauce: Prepare a lemon dill sauce in the same skillet.
- Finish Cooking: Return the chicken to the pan and simmer until cooked through.
- Final Touches: Stir in fresh dill and adjust seasoning before serving.
Notes
- For a lighter version, you can use chicken breasts instead of thighs.
- This dish pairs well with steamed rice or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 175mg
