Lemon Chicken Thighs

How to make Lemon Chicken Thighs.


  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill


  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Dredge chicken in 4 tablespoons flour until evenly coated.
  3. Heat canola oil and butter in a medium skillet over medium heat.
  4. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  5. Set aside.
  6. Reduce heat to medium low.
  7. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  8. Gradually whisk in chicken stock and lemon juice.
  9. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
  10. Stir in dill, season with salt and pepper, to taste.
  11. Return chicken to the skillet.
  12. Serve immediately.
Print Friendly, PDF & Email
Click to rate this post!
[Total: 0 Average: 0]
Please help my blog grow by sharing this post with your friends & family.