Creamy Lemon Dill Chicken Thighs

This warm dish is bursting with flavor and comfort. Chicken thighs are one of the most forgiving meats to cook. They hold their moisture and serve as a vessel for delicious flavors. This is one of my favorite dishes and this preparation will make your guests think you are an expert chef.

Ingredients:

  • Skin on Chicken Thighs

  • Lemon

  • Dill, Rosemary, Thyme

  • Grainy Mustard

  • Garlic

  • Stock

  • Butter

  • Heavy Cream

DIRECTIONS:

  1. Lightly salt + pepper all areas of chicken (both sides, under skin).

  2. Place thighs skin side down into a lightly greased cold cast iron or skillet. Turn heat on low and cook each side for 15 minutes. Do not touch unless turning.

  3. Once you have flipped for the first time, preheat oven to 350 F.

  4. After both sides have cooked in the pan, place your rosemary and thyme on top of the chicken and throw in the oven for 10 minutes or until your chicken reaches 165 F.

  5. For the creamy lemon dill sauce, start with a half stick of butter and cook that down on a medium heat until the butter is browned.

  6. Once you notice it has started to brown, add a half cup of stock (really does not matter the type, when I made the video I only had beef stock on hand and the flavor was not altered.)

  7. Turn your heat down a little bit and add the juice and zest of one lemon, a generous amount of dill, a tablespoon of grainy mustard, and a dash of heavy cream to thicken.

  8. Pull chicken out of oven, drench in sauce, and then throw back into the oven on a high broil for about 2 minutes or until sauce is bubbling.

  9. Let rest, and enjoy. I love to serve this with my roasted potato and kale salad. Find the recipe for that here!