Skillet Lemon Dill Chicken Thighs

🥘 Ingredients

• boneless skinless chicken thighs
  24 oz
• kosher salt
  1 tsp
• black pepper
  1/2 tsp
• all-purpose flour
  11.5 tbsp
• canola oil
  3 tbsp
• unsalted butter
  1 tbsp
• chicken stock
  1 c
• lemon juice (freshly squeezed)
  2 tbsp
• fresh dill (chopped)
  2 tbsp

🍳 Cookware

• large cast iron skillet

1. 1

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

   boneless skinless chicken thighs: 24 oz, kosher salt: 1 tsp, black pepper: 1/2 tsp, all-purpose flour: 10 tbsp
2. 2

   Heat canola oil and unsalted butter in a large cast iron skillet over medium heat.

   canola oil: 3 tbsp, unsalted butter: 1 tbsp
3. 3

   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.
4. 4

   Reduce heat to medium-low. Whisk in the remaining all-purpose flour and cook, stirring constantly, until lightly browned, about ⏱️ 1 minute .

   all-purpose flour: 1.5 tbsp
5. 5

   Gradually whisk in chicken stock and lemon juice . 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 .

   chicken stock: 1 c, lemon juice: 2 tbsp (freshly squeezed)
6. 6

   Stir in fresh dill . Season with kosher salt and black pepper to taste. Return the chicken to the skillet and serve immediately with rice, salad, or potatoes.

   fresh dill: 2 tbsp (chopped), kosher salt, black pepper