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    Skillet Lemon Dill Chicken Thighs

    🍗Poultry
    ​

    4 servings

    จำนวนที่เสิร์ฟ

    15 minutes

    เวลาทำ

    30 minutes

    เวลารวม
    เริ่มทำอาหาร

    ส่วนผสม

    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

    วิธีทำ

    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.

    4 servings

    จำนวนที่เสิร์ฟ

    15 minutes

    เวลาทำ

    30 minutes

    เวลารวม
    เริ่มทำอาหาร

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    ส่วนผสม

    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

    วิธีทำ

    1

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

    2

    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.

    3

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

    4

    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.

    5

    Serve immediately.