Greek Chicken with Lemon and Feta (Printable)

Juicy marinated chicken with zesty lemon, garlic, and oregano, finished with crumbled feta and fresh parsley.

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

# How-To:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of marinade for serving.
02 - Add thin-sliced chicken breast to the bowl with 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 drizzle of olive oil. Place 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 chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It takes almost no effort but tastes like you spent the afternoon marinating and fussing.
  • The lemon and feta combo is so clean and vibrant, it never gets boring no matter how many times you make it.
  • You can prep it in the morning and have dinner on the table in under 15 minutes when you get home.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, it makes all the difference as a finishing sauce.
  • Thin-sliced chicken is key here, if yours are thick, pound them gently or slice them horizontally so they cook fast and stay juicy.
  • Let the pan get properly hot before adding the chicken or you'll end up steaming it instead of getting that beautiful golden crust.
03 -
  • Use a microplane to zest the lemon directly over the bowl so you catch every bit of the fragrant oils.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling to mellow it out.
  • Always let your chicken rest for a minute or two after cooking so the juices redistribute and every bite stays moist.
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