Greek Chicken with Lemon and Feta (Printer-Friendly)

Tender lemon-marinated chicken topped with crumbled feta and fresh parsley for a bright Mediterranean meal.

# 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

# How to Cook:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, 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 light drizzle of olive oil.
04 - Place marinated chicken in the skillet and cook for 4-5 minutes until golden brown on one side.
05 - Flip chicken and continue cooking for 3-4 minutes until cooked through and juices run clear.
06 - Transfer chicken to serving plate. Drizzle with reserved marinade and sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like sunshine even on the grayest days, thanks to all that lemon and garlic.
  • You can have it marinating while you answer emails or fold laundry, then dinner is ten minutes away.
  • The feta melts just slightly on the warm chicken and turns every bite creamy and tangy.
  • Leftovers actually get better overnight as the flavors soak in deeper.
02 -
  • If you skip reserving some marinade before adding the raw chicken, you'll lose that fresh bright drizzle at the end.
  • Thin sliced chicken is key, because thick breasts will burn on the outside before cooking through on the inside.
  • Don't move the chicken around too much in the pan or it won't get that beautiful golden crust.
03 -
  • Always zest your lemon before you juice it, because trying to zest a squeezed lemon is a nightmare.
  • Let the chicken rest on the counter for ten minutes before cooking so it sears instead of steams.
  • Crumble the feta while the chicken is still hot so it softens just a little and clings to every bite.
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