Ingredients
2 pounds boneless, skinless chicken thighs (about 6)
1 1/4 teaspoons kosher salt, divided, plus more as needed
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons finely chopped fresh dill (from 8 sprigs), divided
Instructions
Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 2 minced garlic cloves and cook until fragrant, about 15 seconds. Sprinkle 1 tablespoon all-purpose flour evenly over the garlic and cook until the flour begins to brown, about 30 seconds.
Stir in 1 cup low-sodium chicken broth, 2 tablespoons lemon juice, 1 tablespoon of the finely chopped fresh dill, and the remaining 1/4 teaspoon kosher salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a rapid simmer, stirring regularly.
Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is slightly thickened and the chicken is just cooked through, 4 to 6 minutes.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon finely chopped fresh dill. Taste the sauce and season with more kosher salt as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
