---
title: Skillet Lemon Dill Chicken Thighs
description: Seared chicken thigh cubes in a lemon-dill cream gravy — ready in about 30 minutes.
source: https://damndelicious.net/2019/09/24/skillet-lemon-dill-chicken-thighs/
author: Chungah Rhee (Damn Delicious)
changes:
  - Cut chicken into 1/2-inch cubes instead of searing whole thighs
  - Increase dredging flour to 10 tbsp and canola oil to 3 tbsp for the extra surface area
servings: 4
time required: 30 minutes
course: main
cuisine: American
tags:
  - chicken
  - lemon
  - dill
  - skillet
  - quick
  - scaling
---

Cut @boneless skinless chicken thighs{1 1/2%lb} into 1/2-inch cubes. Season with @kosher salt{1%tsp} and @black pepper{1/2%tsp}. Dredge in @all-purpose flour{10%tbsp} until evenly coated, shaking off the excess.

Heat @canola oil{3%tbsp} and @unsalted butter{1%tbsp} in a #large cast iron skillet{} over medium heat.

Working in batches, add the chicken in a single layer and cook, stirring occasionally, until golden on all sides and an instant-read thermometer reads 165°F, about ~{5-7%minutes}. Set aside.

Reduce heat to medium-low. Whisk in the remaining @all-purpose flour{1 1/2%tbsp} and cook, stirring constantly, until lightly browned, about ~{1%minute}.

Gradually whisk in @chicken stock{1%cup} and @lemon juice{2%tbsp}(freshly squeezed). Bring to a boil over medium-high heat, then reduce to a simmer over medium-low. Cook, stirring occasionally, until the sauce is reduced and slightly thickened, about ~{3%minutes}.

Stir in @fresh dill{2%tbsp}(chopped). Season with @kosher salt{} and @black pepper{} to taste. Return the chicken to the skillet and serve immediately with rice, salad, or potatoes.