Greek Chicken with Lemon and Feta (Printable)

Tender chicken in zesty lemon marinade with Mediterranean herbs and salty feta topping.

# 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 and Garnish

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

# How to Cook:

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

# Expert Advice:

01 -
  • It tastes like you spent hours marinating and fussing, but the whole thing comes together in under an hour.
  • The lemon marinade does double duty as a bright, garlicky drizzle that makes every bite sing.
  • Feta and parsley add just enough richness and freshness without weighing anything down.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, using marinade that touched raw meat as a finishing sauce is a food safety mistake I only made once.
  • If your chicken breasts are thick, pound them thinner or slice them horizontally, thick pieces won't cook evenly and you'll end up with dry edges and raw centers.
  • Let the skillet get properly hot before adding the chicken or it will steam instead of sear, and you'll lose that beautiful golden crust.
03 -
  • Use a meat thermometer if you're unsure, chicken is done at 165 degrees Fahrenheit and guessing leads to either dryness or undercooking.
  • Let the cooked chicken rest for a couple minutes before serving, it helps the juices redistribute and keeps every bite moist.
  • Always taste your marinade before adding the chicken, if it tastes flat to you, it will taste flat on the meat, so adjust the salt and lemon as needed.
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