Greek Chicken with Lemon Feta (Printable)

Marinated chicken with lemon, herbs, and feta cheese for a quick 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

# Directions:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper until well emulsified. Reserve 1/4 cup of the marinade separately for finishing.
02 - Add thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat thoroughly. Cover and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil, allowing it to become hot but not smoking.
04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.
05 - Flip the 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 transforms basic chicken breast into something that actually tastes exciting, with brightness from lemon and richness from feta.
  • The marinade does all the heavy lifting, so you're not standing over the stove fussing with complicated steps.
  • It's one of those rare dishes that works just as well on a Tuesday as it does when you're trying to impress someone.
02 -
  • Don't skip reserving some of the marinade before adding the raw chicken, drizzling it on at the end brings back all that bright lemony flavor that can fade during cooking.
  • Thin sliced chicken breast cooks fast, so watch it closely after the flip or it'll go from juicy to dry in less than a minute.
  • If your skillet isn't nonstick, add a little extra olive oil to prevent sticking, especially if there's garlic clinging to the chicken.
03 -
  • Use a meat mallet to gently pound thicker parts of the chicken breast so everything cooks evenly and you don't end up with dry edges and undercooked centers.
  • Let the chicken rest for just a minute or two after cooking before adding the feta, the residual heat will soften the cheese slightly without melting it completely.
  • If you're doubling the recipe, work in batches so the skillet stays hot, crowding the pan will steam the chicken instead of giving it that golden, slightly charred exterior.
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