Lemon Dill Chicken Breasts
- PREP 40min
- COOK 20min
- TOTAL 1hrs
These lemon dill marinated chicken breasts are so juicy and flavorful. We love to serve them next to a quick cucumber, tomato, and feta salad for a fresh and healthy meal. This is also excellent with a spoonful of homemade tzatziki sauce.
Just 20 minutes in our lemon dill marinade will add plenty of flavor, but feel free to go longer (up to 6 hours). When you are ready to cook your chicken, remove it from the marinade and pat it dry, which helps get that golden sear. (If the chicken were still wet from the marinade, the chicken breasts would steam, not sear).
You Will Need
Lemon Dill Chicken Breasts
2 boneless, skinless chicken breasts, 6 to 8 ounces each
1/4 cup fresh lemon juice
1/2 tablespoon extra-virgin olive oil, plus more for cooking
3 garlic cloves, minced
2 tablespoons chopped fresh dill or other fresh herbs
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cucumber Feta Salad
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/2 to 1 teaspoon of pure honey, depending on how sour lemon is
1 teaspoon chopped fresh dill or other fresh herbs
2 medium tomatoes, chopped
Half of a hothouse or seedless cucumber, chopped
2 ounces feta cheese, cubed
Salt and fresh ground black pepper
Directions
1Marinate the chicken: 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, releasing more flavor from the dill and garlic. Add marinade to a resealable plastic bag or small-rimmed dish, then add chicken breasts. Marinate for 20 to 30 minutes at room temperature or in the refrigerator for up to 6 hours.
2Make cucumber feta salad: Whisk lemon juice, olive oil, mustard, honey, and dill in a medium bowl, then add tomatoes, cucumber, and feta cheese. Toss gently, season to taste, then refrigerate for at least 20 minutes and up to a day.
3Cook chicken: Brush the garlic from chicken and pat dry. Heat a tablespoon of olive oil in a medium frying pan (with a lid) over medium-high heat.
4When the oil is hot and looks shimmery, add the chicken. Cook for 2 to 3 minutes until golden. Flip, reduce heat to low then cover with lid. Cook for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast.
5Transfer chicken to a plate, then cover loosely with aluminum foil. Let the chicken rest for 5 minutes, slice, and then serve with salad.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.