• Chicken with Lemon & Dill


Weeknight Dinner Magic

By Andrew Zimmern

This dish is so easy and yummy and perfect for any weeknight. I use chicken thighs and fresh Meyer lemons. They make all the difference. If you make this, send me your pictures and tag me on Instagram so I can see yours. Looking for more chicken recipes? Here are some of my current favorites.

Chicken with Lemon & Dill


  • 6-8 chicken thighs
  • 1  1/4 cup flour seasoned with pepper and salt
  • 1 stick butter
  • 1/4 cup fresh lemon juice
  • Meyer lemon slices
  • 1-2 onions
  • 3-4 garlic cloves
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh dill
  • 1 cup cream
  • 1 cup chicken broth


Combine salt, pepper, and flour in a bag. Then add chicken thighs. Shake to coat.

Melt 3/4 stick of butter in a large pan over medium heat.

Brown dredged chicken thighs in pan, about five minutes per side.

While the chicken is browning, melt the remaining butter in another pan. You’ll be using this for the lemon slices. When the butter turns nutty brown, add the Meyer lemon slices and pan fry them.

Meanwhile, once the chicken thighs brown, flip them. As soon as both sides are browned move them to the exterior of the pan to make an opening in the center. Add onions and garlic and let them begin to brown. Once they turn glassy, add chicken broth to the pan. Then add the lemon juice.

Add browned butter Meyer lemon mixture to the chicken pan. Add fresh dill and capers. Let mixture cook for five more minutes until the chicken is cooked through.

Add cream. Stir to combine. Let simmer for 15 minutes. Season with salt and pepper.

Using tongs, transfer chicken thighs to a platter. Then pour the sauce from the skillet over the chicken.

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