Step 1

Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 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).

Step 3

Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, 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.

Step 4

Stir in 1 cup low-sodium chicken broth, 2 tablespoons lemon juice, 1 tablespoon of the finely chopped fresh dill, and the remaining 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.

Step 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.

Step 6

Remove the skillet from the heat. Stir in the remaining 1 tablespoon finely chopped fresh dill. Taste the sauce and season with more kosher salt as needed.