Lemon Dill Chicken

Dill is a herb that I have never used nor seen while I was still living in Indonesia. To be honest, when I was in Indo, I didn’t cook much, cause I lived by myself and it was always cheaper to get food delivered or eat out rather than cooking.

I mean if you cook for an entire family of five or eight, cooking at home would be cheaper, but if you only feed one mouth, it is not worth the time to cook and clean and buying the little ingredients like spices and herbs which eventually become expensive.

For example, when you need some dill, you don’t need a bouquet of it, but you can only buy them in a bouquet. And they don’t last very long, so most of them are going to be a waste. I tried to cook most of them though, like this one. And it turned out to be really tasty and fairly easy!


1 1/2 pounds boneless, skinless chicken thighs

1/4 cup flour -divided

1 tbsp cooking oil

1 tbsp unsalted butter

1 cup chicken stock or water

2 tbsp freshly squeezed lemon juice or from half of lemon

2 tbsp fresh dill -chopped

Salt and pepper


  • Season chicken with salt and pepper then dredge chicken in flour until evenly coated.
  • In a large skillet over medium high heat, heat oil and butter. 
  • Add chicken to the skillet in a single layer, do not overcrowd. Work in batches if needed. And cook the chicken until golden brown and cooked through. About 4-5 minutes per side. Then take the chicken out and set aside. 
  • Using the same skillet, on medium low heat. Add 1 tbsp of flour and whisk until its lightly browned, about a minute. 
  • Gradually add in chicken stock or water and lemon juice and keep whisking.
  • Bring the sauce to a boil, reduce the heat to simmer. Stirring occasionally until the sauce significantly reduced and thickened, about 2-3 minutes. 
  • Stir in dill, salt and pepper to taste. Add the chicken back to the skillet. Enjoy!

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