Lemony Chicken Breast Recipe with Cucumber Feta Salad

Lemony Chicken Breast Recipe with Cucumber Feta Salad

This simple marinated chicken breast recipe with a fresh, crisp cucumber salad is absolutely perfect for the weekday.

Moist and Tender Seared Chicken Breast Recipe Secrets

Chicken breasts are a staple in most kitchens — Here are our tips for making them the most delicious:

Marinate

Even the simplest marinade can make a huge difference — marinated chicken becomes moist, juicy and flavorful. Just 20 minutes in a marinade will make a difference. You could leave it for longer, but there is no need to go past 2 hours for chicken breasts (a whole chicken can marinate overnight). A resealable plastic bag or small rimmed dish makes marinating easy, too.

For this chicken recipe, we went with an extra simple marinade: lemon juice, olive oil, garlic, fresh dill, salt and pepper. The lemon and dill work perfectly with the light cucumber feta salad, but you could switch lemon for lime or dill for other herbs if you wanted.

Sear Until Golden

After 20 to 30 minutes of marinating, we remove the chicken from the marinade and pat it dry — this helps with getting that golden sear when we cook.

Whenever you sear or saute something, especially chicken, it’s really important that you pat everything dry. If the chicken were still wet from the marinade, the chicken breasts would steam, not sear.

Heat a frying pan over medium-high heat and add some olive oil (or other fat like vegetable oil, coconut oil or a combination of butter and oil). As soon as the oil if shimmering, add the chicken and cook 2 to 3 minutes until golden.

Cover, Turn Heat to Low

Once golden on one side, flip and turn down the heat to low.

Lemony Chicken Breast Recipe with Cucumber Feta Salad

Then cover and walk away — you want to let it cook 10 to 15 minutes. During this time, there is no need to open the lid or flip the chicken. The chicken breasts become moist, juicy and plump.

Let It Rest

Last step — Transfer the chicken to a plate and cover loosely with foil and let the chicken rest for 5 to 10 minutes. As the chicken rests, the juices redistribute. This way, when you cut into the chicken all the juices stay in the meat instead of running out on the the plate or cutting board.

Fresh, Crisp Cucumber, Tomato and Feta Salad

Making the salad is easy. We use lemon juice, olive oil, Dijon mustard, honey, salt and pepper. Toss the dressing with cubed cucumbers, tomatoes and feta cheese. Add some fresh dill then refrigerate for 20 to 30 minutes before serving.

The salad becomes more and more flavorful over time so it’s perfect to make while the chicken breasts marinate.

Lemony Chicken Breast Recipe with Cucumber Feta Salad

Once the chicken is ready, serve with a big spoonful of the salad and don’t forget to spoon a little extra dressing from the bottom of the salad bowl over the chicken. It’s delicious.

Lemony Chicken Breast Recipe with Cucumber Feta Salad

What is your favorite way to serve chicken breasts? Share in the comments below.

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5.0 from 4 reviews
Lemony Chicken Breast Recipe with Cucumber Feta Salad
 
Prep time
Cook time
Total time
 
Why we love this recipe. Chicken breasts are a staple in most kitchens, including ours. This simple marinated chicken breast is topped with a fresh, crisp cucumber salad  and is absolutely perfect for the weekday.

What you need to know. Just 20 minutes in a marinade will make a difference for chicken. You could leave it for longer, but there is no need to go past 2 hours for chicken breasts.

Equipment you’ll need. Resealable plastic bag or small rimmed dish, chef’s knife, 1 small bowl, 1 medium bowl, a spoon, frying pan with lid, measuring spoons and cups.
Created By:
Yield: 2
You Will Need
For the Chicken
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil, plus more for cooking
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 boneless and skinless chicken breasts
For the Salad
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 to 1 teaspoon of honey, depending on how sour lemon is
  • 1 teaspoon chopped fresh dill
  • 2 medium tomatoes, chopped
  • 1 cup (113 grams) diced hothouse or seedless cucumber
  • 4 ounces (113 grams) feta cheese, diced
  • Salt and freshly ground black pepper
Directions
For Chicken
  1. Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into other ingredients. (This releases more flavor from the dill and garlic). Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator.Lemony-Chicken-Breast-Recipe-Step-1
  2. Brush extra garlic from chicken and pat dry.
  3. Heat 1 to 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add chicken. Cook 2 to 3 minutes until golden.
  4. Flip, reduce heat to low then cover with lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.Lemony-Chicken-Breast-Recipe-Step-2
  5. Transfer chicken to a plate then cover loosely with aluminum foil. Rest 5 to 10 minutes then serve with salad.
For Salad
  1. Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl then add tomatoes, cucumber and feta cheese.Lemony-Chicken-Breast-Recipe-Step-3
  2. Toss gently, season to taste then refrigerate at least 20 minutes and up to a day.

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17 comments… Leave a Comment

  • Crystal @ Simply Playful Fare June 3, 2013, 1:21 pm

    This recipe looks awesome! So light and fresh for the summer. I especially like that the recipe calls for fresh dill!

    Reply
  • Kelly Senyei | Just a Taste June 5, 2013, 12:54 pm

    This looks so refreshing and like the perfect summer meal! Thanks for sharing!

    Reply
  • andrew June 5, 2013, 10:50 pm

    this was good.

    Reply
  • Ryan T June 7, 2013, 3:21 pm

    I made this and it was great! I’m on a diet so I substituted the Feta with Tofu so I can only imagine how good the salad is with Feta. I purposely enough for left overs and cut up the chicken and threw it in with the salad and it made for a great lunch the next day.

    Reply
  • Linda June 26, 2013, 12:14 am

    What can be used instead of fresh dill? I live in a small town and can’t find it anywhere.

    Reply
    • Joanne June 26, 2013, 5:16 pm

      Basil, parsley or even cilantro work well.

      Reply
  • Joanna June 30, 2013, 9:09 pm

    This was excellent. I made this using a locally made sheep’s milk feta for the salad. As I made this for dinner one night during the recent heatwave I cooked the chicken on the grill outside. It came out wonderful and my family really enjoyed it. We will certianly be making this again during the summer.

    Reply
  • Ryan August 15, 2013, 9:07 am

    This looks delicious and light yet satisfying! We might have to try this one.

    Reply
  • Jen August 21, 2013, 8:46 pm

    Made this tonight and it was really light and delicious! Served with some grilled whole wheat pita brushed with olive oil. Will definitely make again!

    Reply
    • Joanne August 23, 2013, 10:50 am

      Wonderful. Love your idea of grilled pita bread as a side.

      Reply
  • Marti34639 October 25, 2013, 8:58 pm

    This recipe definitely improves with age. I had the leftover a day or two later and it was better than the first day. Great for single people who have to eat leftovers.

    Reply
  • Liya November 13, 2013, 11:58 pm

    This was amazing! I drizzled a little bit of balsamic vinegar in the salad which turned out great!

    Reply
  • Nancy March 15, 2014, 7:28 pm

    looking forward to making this next week – any sweepstakes coming up soon?

    Reply
    • Joanne March 17, 2014, 2:58 pm

      Great Nancy. Yes, we do have a few. You should see them in the next week or so.

      Reply
  • Tricia May 21, 2014, 7:05 pm

    Looks good…always looking for new recipes.

    Reply
  • Viveka June 26, 2014, 2:44 pm

    Hi, there have done this recipe a couple of times and I love it – easy and very tasty. Brilliant recipe – only thing I have changed it that after quickly given the breast a great golden grill finish I finish it off in the oven, because I think the breast stay more moist that way. 15 min on 180C under cover.

    Had to this evening again – with +27C on my balcony 7pm – this dish was perfect again.

    Reply
  • rob July 14, 2014, 6:37 pm

    this was amazing it is going to be rotated into being one of our weekly dinners

    Reply

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