Greek Chicken with Lemon Feta (Printable)

Juicy marinated chicken with zesty lemon, aromatic herbs, and crumbled feta for a bright Mediterranean meal.

# 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

# 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 finishing.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Using tongs, 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. Place marinated chicken in the skillet and cook for 4-5 minutes until golden brown on the first side.
04 - Flip chicken and continue cooking for 3-4 minutes until fully cooked through and juices run clear.
05 - Transfer chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese.
06 - Serve immediately with extra lemon wedges.

# Helpful Hints:

01 -
  • The marinade does all the heavy lifting while you catch up on emails or fold laundry.
  • It tastes like vacation but uses ingredients you probably already have.
  • The feta adds a creamy, salty punch that makes every bite feel indulgent.
  • Leftovers actually get better as the flavors meld overnight in the fridge.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, using the same marinade after it's touched raw poultry is a food safety no-go.
  • Thin-sliced chicken is key, if your breasts are thick, butterfly them or pound them gently so they cook evenly and quickly.
  • Let the chicken rest for a minute after cooking, it keeps the juices from running all over the plate when you cut in.
03 -
  • Press the garlic through a microplane instead of mincing it by hand, you'll get a finer texture that melts into the marinade seamlessly.
  • If your skillet isn't nonstick, make sure it's properly preheated and well-oiled to prevent sticking and tearing when you flip the chicken.
  • Taste the reserved marinade before drizzling, if it needs more salt or lemon, adjust it now while you still can.
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