Greek Chicken with Lemon and Feta (Printable)

Lemon-marinated chicken topped with feta cheese, delivering vibrant Mediterranean flavors 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 Make It:

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 skillet and cook for 4-5 minutes until golden brown on one side.
04 - Flip the chicken and continue cooking for 3-4 minutes until cooked through and juices run clear.
05 - Transfer chicken to serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It takes less than an hour from fridge to table, but tastes like you spent all day in the kitchen.
  • The marinade does all the work, so you just sear and serve with barely any cleanup.
  • Leftovers taste even better the next day tucked into pita or tossed with greens.
02 -
  • Always reserve some marinade before adding the raw chicken, using marinade that touched raw meat as a finishing sauce is not safe unless you boil it first.
  • Don't skip the resting time in the fridge, even 20 minutes makes a noticeable difference in how the flavors penetrate the meat.
  • If your chicken is thicker than half an inch, pound it gently with a meat mallet or slice it thinner so it cooks evenly.
03 -
  • Use a meat thermometer if you're unsure, chicken breast is done at 165 degrees Fahrenheit and it takes the guesswork out of timing.
  • Let the chicken rest for a minute or two after cooking before slicing, it keeps the juices from running out onto the cutting board.
  • If you want deeper flavor, marinate the chicken overnight, just don't go past 24 hours or the acid will start to make the texture mushy.
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