Ingredients

• 2 pounds boneless, skinless drumstick medallions (or chicken thighs)
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons avocado oil (or unsalted butter)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• freshly squeezed lemon juice from 1 lemon
• 2-3 tablespoons finely chopped fresh dill (from 8-12 sprigs)

Instructions

1. Pat the chicken dry with paper towels. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).
3. Reduce the heat to medium. Add 2 tablespoons avocado oil (or butter) to the skillet. When heated, stir in 2 minced garlic cloves and cook until fragrant, about 15 seconds. Sprinkle 1 tablespoon all-purpose flour evenly over the garlic and cook until the flour begins to brown, about 30 seconds.
4. Stir in 1 cup low-sodium chicken broth, lemon juice, 1-2 tablespoon of the finely chopped fresh dill, and 1/4 teaspoon kosher salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a rapid simmer, stirring regularly.
5. Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is slightly thickened and the chicken is just cooked through, 4 to 6 minutes.
6. Remove the skillet from the heat. Stir in the remaining finely chopped fresh dill. Taste the sauce and season with more kosher salt as needed.

Original source (Recipe of the year 2025 at TheKitchn)