Skillet Greek Lemon Dill Chicken Recipe

To Fillet the Chicken Breasts (see bulk of post for photos)

1. Lay the chicken breast flat on a chopping board.
2. Use a large sharp knife to cut sideways through the breast.
3. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
4. Carefully cut through until you have two plump fillets.
5. Repeat with the second chicken breast.

To Marinate the Chicken

1. Mix the extra virgin olive oil, fresh dill, zest of the lemon (see note 1), salt, and pepper together in a non-metallic dish or ziplock bag.
2. Add the chicken fillets and marinate for at least 1 hour and up to 24 hours. (I like to give it around 10 hours)

To Cook the chicken

1. Place a large heavy-based frying pan or skillet over medium-high heat.
2. Once hot, remove the chicken from the marinade and add to the pan (There is no need for extra oil)
3. Cut the reserved lemon into quarters and add these to the pan.
4. Cook the chicken without moving for 3-4 minutes, then carefully flip the chicken and cook for a further 3-4 minutes until cooked through.
5. Tent with foil for 2-3 minutes then serve with the charred lemon quarters.