This Is the Best Chicken Dinner I’ve Made All Year (It’s Perfect for Spring!)

I’m the biggest fan of anything with lemon and dill. Whether it’s lemon-dill tortellini, lemon-dill fondant potatoes, or lemon-dill cucumber noodles, the combination of those two simple ingredients makes everything taste amazing. That’s why Kelli’s one-pan lemon-dill chicken has quickly become one of my favorite weeknight dinners — so much so that I’ve made it several times since I first tested it last year. It checks all the boxes for me: It’s quick, easy, and so flavorful! The dish is also perfect for spring when you want something fresh but not too heavy.

Get the recipe: One-Pan Lemon Dill-Chicken

You start with boneless, skinless chicken thighs and sear them until golden-brown. Then, in the same pan, you build a simple sauce with garlic, butter, a bit of flour, broth, lemon juice, and fresh dill. You only need a tablespoon of flour to thicken the sauce a bit (Kelli really perfected the ratio of flour to broth here). The sauce is so good, you’ll want to sop it up with a piece of crusty bread or spoon it over orzo.

This recipe works so well because it keeps things simple without sacrificing flavor. There’s barely any chopping involved (just garlic and dill), the ingredient list is short, everything happens in one pan, and the whole recipe comes together in about 30 minutes. It’s no wonder I keep coming back for more.

• Sear the chicken well. Don’t be afraid to brown the chicken well on both sides. This also helps build that delicious fond at the bottom of the pan, which makes the sauce extra-flavorful.
• Use low-sodium broth. You can use either chicken broth or vegetable broth here, but we recommend using low-sodium broth so that you can control the amount of salt in the dish.

Get the recipe: One-Pan Lemon Dill-Chicken

This article originally published on The Kitchn. See it there: This Is the Best Chicken Dinner I’ve Made All Year (I’ve Already Cooked It 4 Times!)