Here is the fastest chicken dinner. This weeknight meal is stress-free and ready in just 30 minutes.
I’m dead serious. This one is not a trick. This is the fastest chicken dinner you can make.
You will need some skinless and boneless chicken thighs. (Chicken breasts can also be used). They should be seared until cooked through. You can then use the flour, chicken stock and lemon juice to make the creamiest of gravies.
Serve with rice, with salad, with potatoes, or alone. You do you. I eat this straight from the skillet. #weddingdiet
1 1/2 pounds skinless and boneless chicken thighs
To taste, add Kosher Salt and freshly ground Black Pepper
5 1/2 teaspoons of all-purpose flour, divided
Canola oil, one tablespoon
One tablespoon of unsalted butter
1 cup chicken stock
Lemon juice, freshly squeezed two tablespoons
Fresh dill, two tablespoons
Season the chicken with 1/2 teaspoon of pepper and one teaspoon salt. The chicken should be evenly coated with four tablespoons of flour.
Heat butter and canola oil in a large skillet on medium heat.
Add the chicken in batches to the skillet. Cook until it is golden brown and has reached an internal temperature (165 degrees F) of about 4-5 minutes on each side. Set aside. Reduce heat to medium-low.
Stir in the remaining 1 1/2 teaspoons of flour for about 1 minute until lightly browned.
Whisk in the lemon juice and chicken stock gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 3 minutes or until the sauce is reduced and slightly thickened. Add dill and season to taste with salt and black pepper. Return the chicken to the skillet.