These dill chicken thighs are one of those dinners I make when I just need something easy that I know will turn out good. No fancy steps, no hard-to-find ingredients. Just chicken, garlic, butter, and fresh dill.

I started making dill chicken thighs on busy nights when I didn’t feel like overthinking dinner. They cook up crispy on the outside, juicy on the inside, and the dill gives them a fresh flavor without doing much at all. It’s simple food, and that’s exactly why I keep coming back to it.

Why You’ll Love Dill Chicken Thighs

• It uses simple, easy-to-find ingredients
• The chicken turns out juicy and tender every time
• Fresh dill adds a bright, fresh flavor
• It’s ready in about 35 minutes
• It pairs well with rice, potatoes, or a simple salad

I love that dill chicken thighs feel a little special, but they are truly so easy to make.

What You Will Need for Dill Chicken Thighs

Chicken Thighs: Bone-in, skin-on thighs give you the most flavor and crispy skin. You can also use boneless, skinless thighs if you prefer. Just know they will cook a little faster.

Fresh Dill: Fresh dill really makes this dish. It gives a bright, fresh flavor that dried dill just can’t match. If you only have dried, use less since it’s stronger.

Garlic: Fresh minced garlic adds the best flavor. It cooks in the butter and makes the sauce smell amazing.

Lemon Juice: A little fresh lemon juice at the end wakes everything up and balances the richness.

Olive Oil and Unsalted Butter: Olive oil helps crisp the skin, and butter adds flavor and creates a simple pan sauce.

Seasoning: Just salt, black pepper, and a little garlic powder. Simple but perfect for this recipe.

Tips before you start:

• Pat the chicken dry with paper towels. This helps the skin get crispy.
• Don’t move the chicken too much while it cooks. Let it form a golden crust.
• Fresh dill tastes best here, but if you only have dried, that works too (just use less).

Ingredients for Dill Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 1 cup heavy cream
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice

How to Make Dill Chicken Thighs

chop the dill and dice the shallot.

In a bowl, season the chicken thighs with salt, pepper, and paprika.

Heat the oil and butter in a skillet over medium-high heat. Add the chicken and cook about 5 minutes on each side, until nicely browned. Take the chicken out and set it on a clean plate.

Turn the heat down to medium-low. Add the shallot to the skillet and cook for about 3 minutes. Sprinkle in the flour and stir until it’s mixed in. Pour in the cream and let it come to a gentle simmer. Stir in the dill.

Put the chicken back in the skillet and let it cook for about 5 minutes, until the chicken is fully cooked and tender.

Finish with a little extra dill and some freshly ground black pepper. Serve

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