Boneless, skinless chicken thighs are a flavorful alternative to chicken breasts. They don't need much to make them taste delicious, and this simple, low-fat pan sauce adds a touch of elegance. Because it's so simple, fresh herbs are absolutely necessary. Dried herbs just won't have the same flavor punch.
Chicken Thighs with Creamy Dill Pan Sauce
Servings: 4 to 6
6 to 8 boneless skinless chicken thighs
Salt and pepper to taste
2 to 3 tablespoons fresh dill, finely chopped
1/4 cup fat-free half-and-half
1 tablespoon fat-free sour cream
Spray a nonstick skillet with cooking spray (I use an oil mister from Pampered Chef). Add chicken thighs and season with salt and freshly ground pepper. You could also use a salt-free seasoning blend. Cook chicken on both sides until almost done. The last one or two minutes, add the fresh dill and turn chicken over. Remove chicken to serving plates. Add half-and-half to pan and stir to scrape up the browned bits from the bottom. Add the sour cream and stir until melted. Let pan sauce simmer until thickened slightly. Spoon over chicken and serve.
I served this with a basic risotto with dill as well. Both were a hit with my kids. Even my picky almost-4-year-old cleaned his plate (he calls it a happy plate).