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.

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