Greek Chicken with Lemon and Feta (Print Version)

Tender chicken breast marinated in lemon and olive oil, topped with salty feta and fresh parsley for a bright Mediterranean meal.

# 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

# How to Make It:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of the marinade for serving.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Use tongs to coat chicken thoroughly. Cover and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil.
04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on one side.
05 - Flip the chicken and continue cooking for 3 to 4 minutes, or until cooked through and juices run clear.
06 - Transfer chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Additional Tips::

01 -
  • It takes less than an hour from start to finish, and most of that is hands off marinating time.
  • The lemon marinade keeps the chicken unbelievably tender and juicy, even if you accidentally overcook it a little.
  • Feta adds a salty, creamy bite that makes every forkful feel indulgent without being heavy.
  • You probably already have most of these ingredients sitting in your pantry and fridge right now.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, or you'll have nothing safe to drizzle at the end and the dish will lose that final burst of brightness.
  • If your skillet isn't hot enough, the chicken will steam instead of sear, and you'll miss out on those crispy, caramelized edges that make this recipe sing.
  • Thin sliced chicken cooks fast, so stay close and don't walk away or it can go from juicy to dry in less than a minute.
03 -
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and doesn't cool down the pan.
  • Use a meat thermometer if you're nervous about doneness. Chicken breast is perfect at 165°F, juicy and safe without any guesswork.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling to mellow it out and let the other flavors shine.
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