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One-Pan Creamy Lemon Dill Chicken Thighs

Six golden-brown One-Pan Creamy Lemon Dill Chicken Thighs simmering in a rich, yellow dill sauce.
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Make this easy, flavorful dinner using only one pan. Chicken thighs cook in a rich, creamy sauce flavored with fresh lemon and dill.

Ingredients

Scale
  • 4 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
  • 1/4 cup 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 single layer in a large oven-safe skillet or baking dish.
  4. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  5. While the chicken bakes, whisk together the chicken broth, heavy cream, lemon juice, dill, and lemon zest in a small bowl.
  6. Carefully remove the skillet from the oven. Pour the cream mixture around the chicken thighs, avoiding pouring directly over the skin.
  7. Return the skillet to the oven and bake for another 5 to 10 minutes, until the sauce has thickened slightly and the chicken is fully cooked.
  8. Let the chicken rest in the pan for 5 minutes before serving directly from the skillet.

Notes

  • For crispier skin, you can briefly broil the chicken for the last 1-2 minutes, watching closely to prevent burning.
  • If you do not have fresh dill, you can use 1 teaspoon of dried dill, but reduce the amount slightly.
  • Serve this dish over rice or with steamed green beans to soak up the extra sauce.

Nutrition

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