Greek Chicken with Lemon Feta (Printable)

Bright Mediterranean flavors shine in this quick chicken dish marinated in lemon and topped with creamy feta.

# 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, 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 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 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 and sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It delivers bold, sunny flavor with barely any active work, just a quick marinade and a hot pan.
  • The feta melts slightly over the warm chicken, adding creamy bursts of salt that make each bite feel indulgent.
  • Leftovers taste even better the next day tucked into pita or tossed with greens.
02 -
  • Reserve some marinade before adding the raw chicken, using marinade that touched raw meat as a finishing sauce is unsafe unless you boil it first.
  • Thin sliced chicken cooks fast, so watch it closely after the flip or it will dry out and lose that juicy tenderness.
  • Let the chicken rest on the plate for a minute before serving, it helps the juices redistribute and keeps every bite moist.
03 -
  • Use a meat mallet to pound thicker chicken breasts to an even thickness, this ensures they cook at the same rate and stay tender.
  • Let the chicken come to room temperature for 10 minutes before cooking, it helps it cook more evenly and prevents a cold center.
  • If your skillet is not nonstick, make sure it is well oiled and fully heated before adding the chicken or it will stick and tear when you try to flip it.
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