Greek Chicken with Lemon Feta (Printable)

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

# 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 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 in a separate container for finishing.
02 - Add thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat the chicken thoroughly on all sides. Cover with plastic wrap and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat. Add a light drizzle of olive oil and allow it to shimmer, approximately 1 minute.
04 - Place the marinated chicken in the hot skillet and cook for 4 to 5 minutes until golden brown and caramelized on the first side. Avoid moving the chicken to develop a proper crust.
05 - Flip the chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear when pierced with a fork.
06 - Transfer the chicken to a serving plate. Drizzle with the reserved marinade, sprinkle with chopped fresh parsley and crumbled feta cheese. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent an hour marinating and fussing, but really you just tossed everything in a bowl and walked away.
  • The feta melts just slightly on the warm chicken and creates this creamy, salty contrast with the bright lemon that makes every bite feel indulgent.
  • You can serve it with nearly anything or just eat it straight from the pan with your fingers when no one is looking.
02 -
  • If you skip reserving that fresh marinade and just use what touched the raw chicken, you'll lose that bright finish and risk food safety issues, so don't skip that step.
  • Thin sliced chicken is the key here, if your breasts are thick, pound them down or slice them horizontally because thick pieces won't soak up the marinade or cook evenly.
  • Don't crowd the pan or the chicken will steam instead of sear, and you'll miss out on those crispy golden edges that make this dish sing.
03 -
  • Always zest your lemon before you juice it, trying to zest a juiced lemon is like trying to peel a wet noodle.
  • Let the chicken come to room temperature for ten minutes before cooking so it sears evenly and doesn't steam in the pan.
  • If your feta is really salty, rinse it under cold water for a few seconds before crumbling to mellow it out.
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