Lemon Dill Chicken Thighs – Bright, Juicy, and Easy
This Lemon Dill Chicken Thighs recipe is everything you want in a weeknight dinner: simple steps, big flavor, and minimal cleanup. Juicy thighs get seared until golden, then bathed in a buttery lemon-dill sauce that tastes fresh and comforting at the same time. It’s the kind of meal that feels special without being fussy.
Serve it with roasted potatoes, rice, or a crisp salad and you’re set. If you love bright, herby flavors, this will be a new favorite.
Ingredients
Method
- Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken thighs very dry with paper towels. Season both sides generously with salt and black pepper.
- Prepare aromatics: Mince the garlic. Zest one lemon and juice both lemons. Chop the dill. Keep them separate for easy layering.
- Heat the skillet: Place a large oven-safe skillet over medium-high heat. Add the olive oil. When it shimmers, add the chicken thighs skin-side down.
- Sear for crisp skin: Cook without moving for 6–8 minutes, until the skin is deep golden and crisp. If the skin sticks, it’s not ready to flip. Lower heat slightly if it’s browning too fast.
- Flip and briefly sear: Turn the thighs over and cook for 2 minutes on the second side. Transfer the chicken to a plate (it will finish in the oven).
- Build the sauce base: Reduce heat to medium. Pour off excess fat, leaving about 1 tablespoon in the pan. Add butter and melt. Stir in garlic and cook 30–45 seconds until fragrant, not browned.
- Deglaze: Add chicken broth, scraping up any browned bits. Stir in lemon zest, lemon juice, Dijon, and honey if using. Simmer 2–3 minutes to blend.
- Add dill and return chicken: Stir in most of the dill, reserving a little for garnish. Return the thighs to the skillet skin-side up. Spoon sauce around (not over) the skin to keep it crisp.
- Roast to finish: Transfer the skillet to the oven. Roast 12–18 minutes, depending on thigh size, until the thickest part reaches 165°F (74°C).
- Rest and serve: Let the chicken rest 5 minutes. Taste the sauce and adjust salt, pepper, or lemon. Sprinkle with remaining dill and a pinch of red pepper flakes if you like heat.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhat Makes This Recipe So Good
- Bold flavor, simple ingredients: Fresh lemon and dill bring a clean, zesty taste that pairs perfectly with rich chicken thighs.
- Foolproof technique: Searing then finishing in the oven keeps the meat juicy and the skin crisp.
- One pan, easy cleanup: Everything happens in a single skillet, sauce included.
- Flexible and forgiving: Works with skin-on or skinless thighs, fresh or dried herbs, and different cooking methods.
- Great for meal prep: The flavors hold up well, and the sauce stays bright for days.
Shopping List
- Bone-in, skin-on chicken thighs (about 6 thighs, 2 to 2.5 pounds)
- Fresh dill (about 1/2 cup loosely packed, plus extra for garnish)
- Fresh lemons (2 large: zest and juice)
- Garlic (3–4 cloves)
- Unsalted butter (3 tablespoons)
- Olive oil (2 tablespoons)
- Chicken broth or stock (1/2 cup)
- Dijon mustard (1 teaspoon)
- Honey (1–2 teaspoons, optional, to balance acidity)
- Salt and black pepper
- Crushed red pepper flakes (optional)
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken thighs very dry with paper towels.
Season both sides generously with salt and black pepper.
- Prepare aromatics: Mince the garlic. Zest one lemon and juice both lemons. Chop the dill.
Keep them separate for easy layering.
- Heat the skillet: Place a large oven-safe skillet over medium-high heat. Add the olive oil. When it shimmers, add the chicken thighs skin-side down.
- Sear for crisp skin: Cook without moving for 6–8 minutes, until the skin is deep golden and crisp.
If the skin sticks, it’s not ready to flip. Lower heat slightly if it’s browning too fast.
- Flip and briefly sear: Turn the thighs over and cook for 2 minutes on the second side. Transfer the chicken to a plate (it will finish in the oven).
- Build the sauce base: Reduce heat to medium.
Pour off excess fat, leaving about 1 tablespoon in the pan. Add butter and melt. Stir in garlic and cook 30–45 seconds until fragrant, not browned.
- Deglaze: Add chicken broth, scraping up any browned bits.
Stir in lemon zest, lemon juice, Dijon, and honey if using. Simmer 2–3 minutes to blend.
- Add dill and return chicken: Stir in most of the dill, reserving a little for garnish. Return the thighs to the skillet skin-side up.
Spoon sauce around (not over) the skin to keep it crisp.
- Roast to finish: Transfer the skillet to the oven. Roast 12–18 minutes, depending on thigh size, until the thickest part reaches 165°F (74°C).
- Rest and serve: Let the chicken rest 5 minutes. Taste the sauce and adjust salt, pepper, or lemon.
Sprinkle with remaining dill and a pinch of red pepper flakes if you like heat.
How to Store
- Refrigerator: Cool completely, then store chicken and sauce together in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat with a splash of broth or water. For skin-on thighs, re-crisp the skin under the broiler for 1–2 minutes.
Benefits of This Recipe
- High flavor, low effort: Minimal prep and a short ingredient list deliver a bright, restaurant-quality sauce.
- Budget friendly: Chicken thighs are affordable and hard to overcook.
- Nutrient boost: Lemon adds vitamin C, and dill brings antioxidants and a fresh herbal kick.
- Meal prep friendly: The sauce keeps the chicken moist for days, making leftovers just as good.
- Versatile pairing: Works with rice, roasted potatoes, couscous, pasta, or grilled vegetables.
What Not to Do
- Don’t skip drying the chicken: Moisture on the skin prevents proper browning and crisping.
- Don’t overcrowd the pan: If the thighs are packed tightly, they steam instead of sear.
Brown in batches if needed.
- Don’t burn the garlic: It turns bitter fast. Lower the heat and add liquid as soon as it smells fragrant.
- Don’t pour sauce over the skin before roasting: Keep sauce around the chicken, not on top, to maintain crisp skin.
- Don’t forget to taste: Lemon can vary in acidity. Adjust with salt, a touch of honey, or extra lemon to balance.
Variations You Can Try
- Creamy lemon dill: Stir 2–3 tablespoons of heavy cream or Greek yogurt into the sauce after roasting.
Warm gently, don’t boil.
- Skinless, boneless thighs: Reduce sear time to 3–4 minutes per side and roast 8–12 minutes. Sauce stays the same.
- Dill swap: Use parsley, tarragon, or chives if dill isn’t available. For dried dill, use 1–2 teaspoons.
- Sheet-pan style: Toss thighs with oil, zest, salt, and pepper.
Roast on a sheet pan at 425°F. Warm the sauce separately and spoon over to serve.
- Grilled version: Grill thighs until cooked through. Simmer the lemon-dill sauce on the stove and spoon over grilled chicken.
- Add veggies: Nestle asparagus, halved baby potatoes, or sliced zucchini around the chicken before roasting.
Toss with a little oil and salt first.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use bone-in breasts for juicier results. Sear skin-side down, flip, then roast until the internal temperature reaches 165°F.
Breasts cook a bit faster, so start checking around 15 minutes.
What if I don’t have fresh dill?
Dried dill works in a pinch. Use 1–2 teaspoons, added to the sauce while it simmers so it hydrates. You can also blend dried dill with fresh parsley for a brighter finish.
How do I keep the skin crispy?
Dry the chicken well, sear in hot oil, and avoid covering the skin with sauce.
In the oven, keep the skin exposed. If needed, broil for 1 minute at the end, watching closely.
Is the sauce very tart?
It’s bright but balanced. The butter and broth mellow the lemon, and a small amount of honey rounds out the edges.
Adjust lemon and salt at the end to your taste.
Can I make this dairy-free?
Absolutely. Replace butter with olive oil or a dairy-free butter substitute. The sauce will still be flavorful and silky.
What should I serve with Lemon Dill Chicken Thighs?
Rice, buttery mashed potatoes, or orzo are great.
A crisp cucumber salad or roasted green beans also pair nicely with the lemony sauce.
Can I make it ahead?
Yes. Cook as directed and refrigerate up to 4 days. Reheat gently on the stove with a splash of broth, then crisp the skin under the broiler if you like.
Final Thoughts
Lemon Dill Chicken Thighs deliver a fresh, zesty sauce and juicy meat with very little effort.
The method is simple, the ingredients are familiar, and the results are consistently great. Keep this one in your weeknight rotation, and don’t be surprised if it becomes your go-to “wow” dinner on busy nights. A sprinkle of fresh dill and a squeeze of lemon at the end brings everything to life.
Enjoy it with whatever you have on hand, and make it your own.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
