Greek Chicken with Lemon and Feta (Printable)

Tender marinated chicken with zesty lemon, aromatic herbs, and creamy feta cheese.

# What You 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 in a separate container for finishing.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Using tongs, thoroughly coat chicken with marinade. Cover bowl with plastic wrap and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat. Add a light drizzle of olive oil to the hot skillet.
04 - Place marinated chicken in the preheated skillet and cook for 4 to 5 minutes until golden brown on the first side without moving the pieces.
05 - Flip chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear when pierced.
06 - Transfer cooked chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It takes less than an hour start to finish, but tastes like you fussed over it all afternoon.
  • The lemon marinade keeps the chicken incredibly juicy and adds a bright, clean flavor that never gets boring.
  • Feta and fresh parsley on top make it feel like a restaurant dish without any fancy technique required.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, or you'll have nothing safe to drizzle at the end.
  • Thin sliced chicken is key here, if your breasts are thick, butterfly them or pound them out so they cook quickly and evenly.
  • Let the pan get hot before adding the chicken, or it will steam instead of getting that beautiful golden crust.
03 -
  • Press the chicken flat with your palm before marinating so the marinade coats every inch evenly and cooks at the same rate.
  • Let the cooked chicken rest on the plate for a minute before adding the feta, the residual heat will soften the cheese just slightly and make it melt into the dish.
  • Always taste your reserved marinade before drizzling, if it needs more salt or lemon, add it now while you still can.
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