Lemon Dill Chicken Recipe

  • on April 1, 2017
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Lemon Dill Chicken Recipe


Lemon Dill Chicken Recipe


Lemon Dill Chicken Recipe

Lemon Dill Chicken Recipe


This is a Greek inspired, easy to make recipe. You would be surprised to know how few ingredients it takes to make this tasty chicken variety. First thought that comes to mind when we see juicy lemon is the Greek cuisine as lemons have been present in the everyday ingredient list since a long time. Fresh tasting combination of lemon and dill in a creamy sauce makes this dish categorized in spring season recipe collection. If you want an extra kick try adding your favorite spices as it certainly allows modifications.


      2 boneless and skinless chicken breasts

      Salt to your taste

      ½ teaspoon red pepper flakes

      2 tablespoons fresh dill weed (divided)

      2 tablespoons lemon juice

      2 tablespoons olive oil

      1 large garlic clove (minced)

      Non stick cooking spray


Preheat the oven to 375 degrees F; line a baking sheet with a foil and coat with non stick cooking spray.

Rinse chicken breasts with water. Use clean paper towels to dry them off. Cut each breast into half lengthwise.

Image result for pat chicken breast with a paper towel

In a large bowl mix salt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 ½ tablespoon fresh dill weed, ½ teaspoon red pepper flakes and minced garlic. Stir until all the ingredients combines well.

Image result for lemon chicken breasts with dill

Put the chicken breasts in the marinade. Distribute the mixture equally between pieces. Make sure to coat evenly on both sides.

Image result for lemon chicken breasts with dill

Cover it with a lid or plastic wrap and refrigerate marinated chicken for 30 minutes; marinating for 4-5 hours or overnight to infuse the herbs into chicken will make it more flavorful and juicy.

Image result for cover bowl with a plastic wrap

Arrange marinated chicken pieces on prepared baking sheet in a single layer. Drizzle leftover mixture (if there is any) from the bowl over chicken. Bake it at 375 degrees F for 30 minutes. Check the doneness of chicken by cutting thickest part with a fork tip. Or use thermometer to read temperature. Take the tray out when it’s done. Transfer pieces to a serving platter; garnish with remaining dill weed and lime zest (if you like). Serve it hot with salads and wild rice.

Image result for arrange chicken breasts on baking dish

Notes & Tips:

      Leftover chicken of this dish will be used to make a tasty sandwich.

      Chicken thighs can also be used for this recipe.

      Adjust the spices and quantities according to your requirements.

      Cooking time varies according to the thickness of the chicken.

      For a variation mix ½ cup white wine/chicken broth/water and ¼ cup heavy cream in a saucepan; add all the ingredients except chicken to the sauce. Thicken it and pour over chicken. Bake at 375 degrees F for 30 minutes or until no longer pink in the middle.


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