Grilled Chicken with Celery and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Grilled chicken with celery and herb butter is elegant enough for guests but simple enough for a busy Tuesday. The fresh herbs, especially the dill and tarragon, infuse the chicken with bright, garden fresh flavors, while the herb butter melts into every bite. Celery is often overlooked, but it's packed with antioxidants and adds a wonderful subtle crunch that balances the tender chicken perfectly. Best of all, you probably have most of these ingredients on hand already.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 3celery stalks(sliced thin on the bias)
- 3 tablespoonsfresh lemon juice
- 4 tablespoonsextra virgin olive oil(divided)
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 59 mlcelery leaves(fresh, for garnish)
Detail level
Instructions
- 1
Prepare herb butter by mixing softened butter with minced garlic, dill, tarragon, and a pinch of salt in a small bowl. Set aside at room temperature.
Tip: Make the herb butter while your grill preheats for seamless timing.
- 2
Pat chicken breasts dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry chicken ensures better browning and prevents steaming on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Brush grates with oil to prevent sticking.
- 4
Brush chicken breasts lightly with 1 tablespoon of olive oil. Place on hot grill and cook for 12-14 minutes, turning once halfway through, until internal temperature reaches 165°F.
Tip: Avoid moving the chicken frequently to develop a nice golden crust.
- 5
While chicken cooks, prepare the celery slaw by tossing sliced celery and red onion with remaining 3 tablespoons olive oil, lemon juice, and a pinch of salt and pepper.
Tip: The acid from lemon juice softens the celery slightly while adding brightness.
- 6
Remove grilled chicken from heat and let rest for 3 minutes on a warm plate.
Tip: Resting allows juices to redistribute throughout the meat.
- 7
Top each chicken breast with a generous dollop of herb butter, allowing it to melt over the warm meat.
- 8
Serve each chicken breast alongside a portion of celery slaw and garnish with fresh celery leaves for a peppery finish.
Tip: The cool, crisp slaw contrasts beautifully with the warm, buttery chicken.
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