Chicken in Lemon-Dill Butter








  • ¼ cup (½ stick) Challenge Butter
  • 2½-3 pounds chicken thighs (approx. 8)
  • 1 large clove garlic, minced (1 teaspoon)
  • 1 teaspoon salt
  • dash freshly ground black pepper
  • 3 Tablespoons lemon juice, freshly squeezed
  • 1½ teaspoons fresh lemon zest
  • 1 Tablespoon dill weed, chopped fresh
  • 4 cups unseasoned cooked rice
  • fresh dill weed, parsley sprigs, or lemon wedges for garnish (optional)


  • 1

    Melt butter in large skillet over medium high heat. Arrange chicken pieces skin side down and fry about 5 minutes or until golden. Turn pieces over, briefly brown the other side; then remove from pan and set aside.

  • 2

    Add garlic to skillet; sauté until lightly brown (1 minute). Stir in salt, pepper lemon juice and lemon zest.

  • 3

    Return chicken pieces, skin side up, to skillet and bring just to a boil. Turn down heat immediately, cover, and simmer over low heat for 15 to 20 minutes or until chicken is tender and the thickest parts are 170˚F.

  • 4

    Stir in chopped dill weed and simmer an additional minute.

  • 5

    Arrange chicken pieces over bed of rice and spoon lemon-dill butter sauce over top.

  • 6

    Garnish with dill weed or parsley and lemon wedges.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.