Chicken Thighs with Creamy Lemon Dill Sauce

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 35 minutes

Zutaten

8 chicken thighs (boneless and skinless)

salt and pepper (to taste)

2 tablespoons olive oil

2 cloves garlic (minced)

1 cup chicken broth (low sodium or no sodium added)

juice and zest (from 1 lemon)

2 tablespoons fresh dill (chopped)

½ cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon cornstarch

Anweisungen

Prepare the Chicken:

Season the chicken thighs on both sides with salt and pepper.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Make the sauce.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute, until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the lemon juice, zest, and chopped dill. Bring the mixture to a simmer.

Creamy Element:

Add the heavy cream and Dijon mustard, stirring well to combine. For a thicker sauce, you can whisk in 1 tablespoon of cornstarch dissolved in 2 tablespoons of water. Let the sauce simmer for a few minutes until it starts to thicken to your liking.

Combine:

Return the chicken thighs to the skillet. Coat them in the lemon dill sauce and simmer everything together for another 3-4 minutes, ensuring the chicken is heated through and infused with the sauce.

Garnish and Serve:

Garnish the chicken with additional fresh dill before serving.

Nährwertangaben

• Kalorien: 818 kcal
• Gesamtfett: 66 g
• Gesättigtes Fett: 21 g
• Ungesättigtes Fett: 39 g
• Transfett: 0.2 g
• Cholesterin: 317 mg
• Natrium: 290 mg
• Gesamtkohlenhydrate: 5 g
• Ballaststoffe: 0.2 g
• Zucker insgesamt: 1 g
• Eiweiß: 49 g