Greek Chicken with Lemon and Feta (Print Version)

Lemon-marinated chicken topped with feta and fresh herbs. A quick, flavorful Mediterranean main course.

# Ingredient List:

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

# How-To Steps:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of the marinade for finishing the dish.
02 - Add the thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat the 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 the marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.
04 - Flip the chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear.
05 - Transfer the chicken to a serving plate. Drizzle with the reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Helpful Tips:

01 -
  • It turns boring chicken into something that tastes like vacation with barely any effort.
  • The marinade does all the heavy lifting while you do something else.
  • Feta and lemon create this salty, tangy magic that makes you forget you're eating healthy.
  • Cleanup is shockingly easy for something this flavorful.
02 -
  • Don't marinate longer than an hour or the lemon will start to cook the chicken and make the texture weird.
  • Reserve some marinade before the raw chicken touches it, using the same marinade after contact isn't safe unless you boil it first.
  • If your chicken is thick, pound it thinner or butterfly it so it cooks evenly and fast.
03 -
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears instead of steams.
  • Use a meat thermometer if you're unsure, chicken is done at 165 degrees and stays juicy without any guesswork.
  • Zest the lemon before you juice it, it's nearly impossible to zest a squeezed lemon and you'll need every bit of that fragrant oil.
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