Skillet Greek Lemon Dill Chicken

This Skillet Greek Lemon Dill Chicken makes an easy midweek meal, that cooks quickly on the stove top, perfect for the whole family.

The boneless chicken breasts are marinated in a delicious mixture of lemon zest, olive oil, dill, salt, and pepper. This keeps the meat juicy and moist and also adds so much flavor to this recipe. 

You can serve the chicken with a salad and tzatziki for a healthy lunch, or add Greek Lemon Potatoes or Greek Rice for a family dinner.

Skillet Greek Lemon Dill Chicken

I love cooking chicken breasts!!! (well truth be told I love chicken thighs!) but the family loves chicken breasts so I do what I gotta do to keep everyone fed and happy. 

But chicken breasts can get boring pretty quickly! Making new marinades to switch up the flavors is a simple way to make that bulk pack of chicken taste different every time you cook. 

This Skillet Greek Chicken has plenty of fresh dill in it, to really make it sing.

How to make a Greek Marinade

To make the marinade for Skillet Greek Lemon Dill Chicken you will need:

• Extra Virgin Olive Oil (or Olive oil)
• Lemon Zest (save the flesh for later in the recipe)
• Fresh Dill (You can sub in dried)
• Salt
• Pepper

That is it!! How easy! 

These get mixed together with the filleted chicken breasts and left to marinate for at least an hour, but I love to leave them overnight or all day. You can even freeze the chicken breasts with the marinade so it makes an easy dinner, later on, just whip it out in the morning and it will defrost and marinade at the same time. (WINNER)

Chicken Breasts Fillets

I do this a LOT!!! It means that 2 chicken breasts will easily serve 4 people. And we are talking 4 people with good appetites! 

This helps to keep the cost down, but it also means the chicken cooks more quickly. Great for making dinner in a hurry and also quick cooked chicken stays more tender and juicy as it doesn't have time to dry out!

How to Fillet Chicken Breasts

To turn your large chicken breasts into fillets:

• Lay your chicken breast flat on the chopping board.
• Use a large sharpe 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.

Charred Lemons

Above I said we just need the zest for the marinade, many people add the juice but I find it can make the chicken sour and also it starts to cook the chicken if it is left too long.

Because I like to leave these to marinade all day, if there is lemon juice in the marinade it would start cooking the chicken, this changes the texture and the chicken can get chewy. So no lemon juice in the marinade. BUT we don't want to waste those zested lemons. 

Once they are zested, wrap them in plastic wrap or pop them in an air-tight container until you are ready to cook the chicken. 

When you cook the chicken add lemon wedges to the skillet, they will get charred and caramelized. This can then be used to squeeze over the finished cooked chicken, it is sweet, sour and smoky! SO GOOD!

TOP TIP: If you are making this for the freezer, so can't keep the lemons until you cook, try charring them up on their own and adding them to a Gin and Tonic. It is an amazing taste. You can see the result here in my favorite G&T, the charred lemon and rosemary G&T.

What to serve with Skillet Greek Lemon Dill Chicken

• Greek Rice
• Greek Salad Couscous
• Greek Lemon Potatoes
• Greek Salad
• Tzatziki
• Salted Watermelon
• Greek Orzo

What to drink with Greek Chicken

The fresh zesty lemon and wonderful herbs make this dish perfect for serving with something zesty like a Sauvignon Blanc or a Semillon Sauvignon. 

We often go for a really soft dry rose, which works so well with the lemon and also with the cheese in a greek salad. 

Red wise I find the dish doesn't lend itself to, but if you love red then go for something light with low tannin, I think a grenache or light zinfandel could be a good choice.

More Greek Main Dishes

We are big fans of greek favors! 

I have quite a few greek inspired dishes on the blog already! Why not try Greek Salmon with Lemon and Dill or Garlic Greek Chicken with Lemon and Oregano, or One Pan Greek Chicken with Feta and Olives.

Enjoy x

For more delicious chicken breast ideas why not try:

• Grilled Sweet Cajun Chicken
• Easy Creamy Basil Chicken Breasts
• Crispy Oven Baked Chicken Schnitzel
• Garlic Butter Pasta with Garlic Chicken
• Creamy Champagne Chicken
• Baked Chicken with Cherry Tomatoes
• See over 25+ Chicken Breast Recipes

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5 from 5 votes

Skillet Greek Lemon Dill Chicken Recipe

This Skillet Greek Lemon Dill Chicken makes an easy midweek meal, that cooks quickly on the stove top, perfect for the whole family. The boneless chicken breasts are marinated in a delicious mixture of lemon zest, olive oil, dill, salt, and pepper. This keeps the meat juicy and moist and also adds so much flavor to this recipe. You can serve the chicken with a salad and tzatziki for a healthy lunch, or add Greek Lemon Potatoes or Greek Rice for a family dinner.

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Main

Cuisine: Greek

Servings: 4

Calories: 197kcal

Author: Claire | Sprinkle and Sprouts

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Ingredients

US Customary - Grams

• 2 large chicken breasts Boneless & Skinless
• ¼ cup extra virgin olive oil
• 3 tablespoon chopped fresh dill
• 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

Once you have zested the lemon, wrap the flesh in plastic wrap and keep in the refrigerator. We will cook this when we cook the chicken.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 714mg | Potassium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg

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