Chicken Breasts in Cucumber and Lemon Sauce
Elevate your weeknight dinner game with these flavorful Chicken Breasts in Cucumber and Lemon Sauce—a light yet satisfying dish that pairs perfectly tender chicken with a tangy, refreshing sauce. This recipe features golden-seared chicken breasts simmered in a savory chicken broth, then topped with a drizzle of creamy yogurt-based sauce infused with grated cucumber, fresh dill, and zesty lemon. The combination of bold citrus and the cooling effect of cucumber creates a delightful contrast, making this dish as vibrant as it is delicious. Ready in just 40 minutes, this wholesome, protein-packed meal is perfect for busy weeknights or relaxed weekend dinners. Serve it with a side of steamed vegetables or a crisp green salad for a complete, nutritious meal that appeals to all palates. Keywords: chicken breasts, cucumber sauce, lemon sauce, healthy dinner, quick recipes.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 large cucumber
- 1 large lemon
- 2 cloves garlic cloves
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken broth
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Peel the cucumber, cut it in half lengthwise, and use a spoon to scoop out the seeds. Grate the cucumber using a box grater and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Cook for 1 minute until fragrant.
Add the chicken broth to the skillet and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer.
Return the chicken breasts to the skillet, cover, and cook for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare the sauce. In a mixing bowl, combine the grated cucumber, Greek yogurt, zest and juice of the lemon, chopped dill, and a pinch of salt and pepper. Stir until well mixed.
Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes.
Serve the chicken breasts topped with the cucumber and lemon sauce. Garnish with additional dill, if desired. Enjoy!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.4 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
