Greek Chicken with Lemon Feta (Print View)

Marinated chicken with lemon, garlic, oregano, and feta—a bright Mediterranean meal ready in under an hour.

# What You’ll Need:

→ Marinade

01 - 1 lemon, juiced and zested
02 - 1/4 cup extra virgin olive oil
03 - 3 garlic cloves, finely minced
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon coarse black pepper

→ Chicken

08 - 1 pound thin-sliced chicken breast
09 - Pinch of sea salt

→ Topping & Garnish

10 - 1/4 cup crumbled feta cheese
11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges for serving

# Directions:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of marinade separately for serving.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Using tongs, coat the chicken thoroughly, ensuring all pieces are covered. Cover the bowl and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat. Add a light drizzle of olive oil to the hot pan.
04 - Place marinated chicken in the preheated skillet and cook for 4 to 5 minutes until the surface develops a golden brown crust.
05 - Flip the chicken using tongs and cook for an additional 3 to 4 minutes until cooked through and juices run clear when pierced.
06 - Transfer chicken to a serving plate. Drizzle with reserved marinade, then sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It delivers bold Mediterranean flavor in under an hour, most of which is hands off marinating time.
  • The lemon marinade keeps the chicken incredibly juicy and bright, never dry or bland.
  • Feta and parsley add a fresh, salty finish that makes every bite feel complete.
  • Its naturally gluten free and works beautifully with salads, rice, or roasted vegetables.
02 -
  • Reserve some marinade before adding the raw chicken, or you'll have to make extra for drizzling at the end.
  • Don't skip the marinating time, even 20 minutes makes a difference in flavor and tenderness.
  • Use thin sliced chicken breast or pound regular breasts to an even thickness so they cook quickly and evenly.
  • Let the chicken develop a crust before flipping it, resist the urge to move it around too much.
03 -
  • Zest the lemon before juicing it, it's much easier and you'll get more oils from the skin.
  • Let the cooked chicken rest for a minute before topping it so the feta doesn't melt too fast and lose its texture.
  • If your skillet isn't nonstick, make sure it's well heated and oiled to prevent sticking and tearing the crust.
Go Back