Skillet Lemon Dill Chicken Thighs

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 1/2 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

Directions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

Heat canola oil and butter in a large cast iron skillet over medium heat. 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; set aside. Reduce heat to medium low.

Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.

Serve immediately.