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Dill Lemon Chicken Thighs with Creamy Mascarpone Rice

A zingy dill lemon sauce coats crispy pan-seared lemon chicken thighs that are heavenly served on top of a pile of incredibly creamy mascarpone rice!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 535kcal


Dill Lemon Chicken Thighs

  • 4 medium bone-in chicken thighs, patted dry (about 1 lb)
  • Salt and pepper to taste
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup fresh-squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons minced fresh dill weed
  • Lemon slices and sprigs of dill for roasting

Creamy Mascarpone Rice

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1-1/2 cups uncooked long-grain rice
  • 4 cups chicken broth
  • 4 oz mascarpone cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste


Dill Lemon Chicken Thighs

  • Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium oven-safe skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
  • Drain drippings from pan and wipe clean. Heat remaining 1 tablespoon butter over medium-high heat. Add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, lemon juice, and zest to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened. Stir in dill and salt and pepper to taste.
  • Nestle chicken thighs back into pan and use a spoon to drizzle some of the sauce over top. Arrange lemon slices and dill around chicken. Bake chicken at 400F 25-30 minutes or until chicken registers 165F

Creamy Mascarpone Rice

  • While the chicken bakes, prepare the rice. In a large saucepan over medium-high heat, melt butter and saute garlic in butter 30 seconds until fragrant. Stir rice into pan and let cook 1 minute until lightly toasted, being careful not to let the garlic burn.
  • Add chicken broth to skillet and cover. Bring rice to a simmer over medium-high heat, then reduce heat to medium-low, cover and let simmer 20-25 minutes until rice is tender and creamy, stirring occasionally.
  • Stir mascarpone cheese and Parmesan into rice until melted and creamy. Season with salt and pepper to taste.
  • Nestle lemon chicken thighs on top of creamy rice and serve immediately while warm. Enjoy!


Serving: 1chicken thigh and 6 oz rice | Calories: 535kcal | Carbohydrates: 36.3g | Protein: 32.8g | Fat: 30.2g | Saturated Fat: 13.8g | Cholesterol: 137mg | Sodium: 871mg | Potassium: 565mg | Fiber: 0.4g | Sugar: 12.5g | Calcium: 246mg | Iron: 3mg