Greek Chicken with Lemon and Feta (Printable version)

Juicy marinated chicken with tangy lemon, aromatic herbs, and creamy feta—a vibrant Greek-inspired meal ready in under an hour.

# 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 Prepare:

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 in a separate container for serving.
02 - Add thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat the chicken thoroughly on all sides. Cover the bowl and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil. Allow the pan to reach proper temperature before adding chicken.
04 - Place the marinated chicken in the hot skillet and cook for 4 to 5 minutes until golden brown on the first side. Do not disturb the chicken during this time.
05 - Flip the chicken using tongs and continue cooking for 3 to 4 minutes until cooked through and juices run clear when pierced.
06 - Transfer the cooked chicken to a serving plate. Drizzle with the reserved marinade, then sprinkle with chopped fresh parsley and crumbled feta cheese. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like vacation but takes less than an hour from start to finish.
  • The marinade does all the heavy lifting, so theres no complicated technique required.
  • Feta and lemon transform plain chicken into something that feels special enough for company.
02 -
  • Dont skip reserving some marinade before the chicken goes in, or youll have nothing clean to drizzle at the end.
  • Thin chicken cooks so fast that even one extra minute can dry it out, so watch the clock closely.
  • If your feta is very salty, rinse it briefly under cold water before crumbling to keep the dish balanced.
03 -
  • Pound thicker chicken breasts to an even thickness so they cook at the same rate and stay tender.
  • Let the chicken rest on the counter for 10 minutes before cooking so it sears better and cooks more evenly.
  • Always taste your feta before adding extra salt, some brands are much saltier than others.
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