Garlic Butter Chicken Thighs with Lemon Dill Pan Sauce

When you need a meal that's bold, buttery, and beautifully simple, these Garlic Butter Chicken Thighs with Lemon Dill Pan Sauce are your go-to. Perfect for busy weeknights or casual gatherings, this dish delivers juicy, golden-browned chicken coated in rich garlic butter, finished with a bright, herbaceous sauce that begs for a good piece of bread to mop it up.

Unlike other garlic butter chicken recipes, which can sometimes veer heavy, this version stays fresh and lively thanks to a punch of lemon juice and a scattering of fresh dill. The combination keeps things light enough for summer but cozy enough for cooler nights. Best of all, it uses boneless, skinless thighs, meaning fast, even cooking and easy eating.

Ingredients:

• 6 boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• ½ teaspoon smoked paprika (optional, for subtle depth)

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 5 cloves garlic, minced

• ½ cup chicken broth (or dry white wine)

• 2 tablespoons fresh lemon juice (plus more to taste)

• 1 tablespoon chopped fresh dill (plus extra for garnish)

• Lemon wedges, for serving

Instructions:

1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.

2. Sear: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for about 4-5 minutes per side until golden brown and cooked through (internal temp should hit 165°F). Remove chicken to a plate and tent with foil.

3. Make the Garlic Butter Sauce: Lower the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 30 seconds (do not brown).

4. Deglaze: Pour in the chicken broth (or wine), scraping up the browned bits from the pan. Let it simmer for about 2-3 minutes to reduce slightly.

5. Finish the Sauce: Stir in remaining 2 tablespoons butter, lemon juice, and dill. Taste and adjust seasoning — add a little more lemon or a pinch of salt if needed.

6. Return Chicken to Pan: Nestle the chicken thighs back into the sauce, spooning it generously over the top. Let everything simmer together for 1-2 minutes to meld.

7. Serve: Garnish with extra dill and lemon wedges. Serve hot, with crusty bread, rice, or simple greens on the side.

Recipe Tips:

• For extra crispiness: Start with a hot pan and avoid overcrowding.

• Fresh is best: Fresh dill and fresh lemon juice make a big difference.

• Wine lovers: A dry white wine adds beautiful depth to the sauce — Sauvignon Blanc or Pinot Grigio work well.

Why You'll Love It: This garlic butter chicken recipe is all about maximum flavor with minimal fuss. The lemon dill sauce cuts through the richness just enough, making every bite balanced and crave-worthy. It's ready in under 30 minutes but feels worthy of a dinner party.