Skillet Greek Lemon Dill Chicken Recipe
User Reviews
4.2
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
4
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Calories
197 kcal
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Course
Main Course
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Cuisine
Greek
Skillet Greek Lemon Dill Chicken Recipe
Description
This recipe begins by filleting large chicken breasts into thinner cutlets to ensure even cooking. The chicken is then marinated for at least an hour in a mixture of extra virgin olive oil, freshly chopped dill, and lemon zest, with salt and black pepper seasoning. The citrus zest and herbs infuse the meat, imparting brightness and a subtle aromatic quality.
The cooking method involves pan-searing the chicken fillets with lemon quarters in a hot heavy skillet without additional oil, allowing the marinade's olive oil to prevent sticking while browning the chicken evenly. This yields a nicely caramelized exterior with juicy, tender meat inside. Cooking with lemon quarters enhances the citrus aroma throughout the dish.
The result is chicken flavored with fresh dill and lemon that can be served on its own or paired with sides like rice or salad. The recipe's straightforward technique emphasizes quality ingredients and balanced seasoning for a pleasant, herbaceous poultry dish.
After zesting the lemon, the lemon flesh is kept wrapped in plastic wrap in the refrigerator and cooked alongside the chicken, which adds moisture and extra lemon flavor during cooking.
Ingredients
- 2 chicken breast Boneless & Skinless, large
- ¼ cup extra virgin olive oil
- 3 tablespoon dill chopped, fresh
- 1 lemon see note 1
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
To Fillet the Chicken Breasts (see bulk of post for photos)
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- Repeat with the second chicken breast.
To Marinate the Chicken
- 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.
- 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
- Place a large heavy-based frying pan or skillet over medium-high heat.
- Once hot, remove the chicken from the marinade and add to the pan (There is no need for extra oil)
- Cut the reserved lemon into quarters and add these to the pan.
- 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.
- Tent with foil for 2-3 minutes then serve with the charred lemon quarters.
Notes
- After zesting the lemon for the marinade, wrap the remaining lemon flesh in plastic wrap and refrigerate until cooking; it cooks with the chicken.
- Marinate chicken for at least 1 hour, up to 24 hours, for best flavor infusion.
- Cutting chicken breasts into fillets ensures faster and more even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 714mg | 30% |
| Potassium | 457mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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