Pin it This vibrant chicken dish brings together bright lemon zest and fragrant fresh dill for a burst of Mediterranean-inspired flavor. The chicken breasts are first rubbed with olive oil and seasonings, then coated in a tangy marinade of lemon juice, garlic, and Dijon mustard. After a brief marinating period, the chicken bakes at high heat until golden and cooked through, resulting in juicy, tender meat with a zesty, herbaceous crust. Perfect alongside roasted vegetables or over cauliflower rice for a complete wholesome meal.
The sun was flooding through my kitchen window when I first threw together this lemon dill chicken. I had a bunch of dill about to turn and three lemons sitting on the counter, so I just started mixing things together. Sometimes the best recipes come from that what do I have in the fridge moment rather than careful planning.
Last summer my sister came over for dinner and kept asking what restaurant I ordered from. When I told her it was just baked chicken with herbs and lemon, she literally wrote down the recipe on a napkin right there at the table. Now she makes it every Tuesday for her family.
Ingredients
- 4 boneless skinless chicken breasts: I always pound them slightly to even thickness so they cook evenly and stay tender
- 2 tablespoons extra virgin olive oil: This creates that beautiful golden exterior and helps all the flavors stick
- 1 teaspoon sea salt: Dont skimp here since salt is what makes the lemon really sing
- ½ teaspoon freshly ground black pepper: Freshly cracked makes such a difference over the pre ground stuff
- Zest of 1 lemon: The oils in the zest contain all the fragrant lemon essence without the acid
- Juice of 2 lemons: Room temperature lemons yield way more juice so take them out early
- 2 tablespoons fresh dill chopped: If you only have dried use half the amount but fresh really makes this dish
- 3 cloves garlic minced: Fresh garlic gives you that mellow roasted flavor as it bakes
- 1 teaspoon paleo friendly Dijon mustard: This emulsifies everything and adds a subtle depth
- ½ teaspoon onion powder: My secret ingredient that adds savory background notes
- ¼ teaspoon crushed red pepper flakes: Optional but I love that tiny kick of heat
- Lemon slices for serving: Makes everything look restaurant pretty
- Additional fresh dill: A fresh sprinkling right before serving brightens the whole dish
Instructions
- Get your oven ready:
- Preheat to 400°F and give your baking dish a quick swipe of olive oil
- Whisk up the magic:
- Combine all that lemon zest juice dill garlic mustard onion powder and red pepper flakes in a small bowl
- Prep the chicken:
- Pat those breasts completely dry then rub them down with olive oil salt and pepper
- Let it soak up flavor:
- Pour that gorgeous marinade all over the chicken and turn to coat every single side
- Bake it to perfection:
- Slide it into the oven uncovered for 25 to 30 minutes until juices run clear
- The most important step:
- Let the chicken rest for a full 5 minutes before serving so all those juices redistribute
Pin it This recipe became my go to for meal prep after my friend Sarah mentioned she was eating sad desk lunches every day. Now she texts me photos of her perfectly portioned containers every Sunday looking all proud of herself.
Making It Ahead
Sometimes I marinate the chicken the night before and let it hang out in the refrigerator. The flavors develop so much deeper and honestly having dinner ready to just pop in the oven feels like a tiny luxury.
What To Serve With It
Roasted vegetables drizzled with the pan juices are incredible here. Or keep it paleo with cauliflower rice that soaks up all that lemony goodness.
Swaps And Variations
Chicken thighs work beautifully here if you want something even juicier. Just add about five minutes to your cook time and watch for that crispy skin.
- Pounded chicken breasts cook in about 20 minutes if you are in a rush
- Fresh parsley can sub for dill in a pinch though the flavor changes completely
- Double the marinade and save half for drizzling over cooked vegetables
Pin it Hope this becomes one of those recipes you make without even thinking about it.
Common Recipe Questions
- → How long should I marinate the chicken?
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Marinate for at least 10 minutes to infuse the chicken with lemon and dill flavors. For deeper flavor penetration, refrigerate for up to 2 hours or overnight before baking.
- → Can I use chicken thighs instead of breasts?
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Absolutely. Chicken thighs work wonderfully and tend to be juicier. Adjust baking time to 30-35 minutes, ensuring the internal temperature reaches 165°F.
- → What sides pair well with this dish?
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Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the bright flavors. Cauliflower rice, zucchini noodles, or a simple green salad also make excellent paleo-friendly sides.
- → Can I substitute fresh dill with dried?
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Yes, use 2 teaspoons of dried dill in place of 2 tablespoons fresh. The flavor will be slightly more concentrated, so you may want to start with less and adjust to taste.
- → Is this dish freezer-friendly?
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You can freeze the raw marinated chicken for up to 3 months. Thaw overnight in the refrigerator before baking. Cooked leftovers also freeze well for quick meals later.
- → How do I know when the chicken is done?
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Insert a meat thermometer into the thickest part of the chicken. It's ready when it reaches 165°F internally and the juices run clear. The meat should feel firm and spring back when touched.
