Greek Chicken with Lemon and Feta (Printable Version)

Tender lemon-marinated chicken topped with crumbled feta and fresh parsley—a vibrant Greek-inspired meal ready in under 30 minutes.

# 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 & Garnish

10 - 1/4 cup crumbled feta cheese
11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges for serving

# 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 the dish.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Use tongs to coat the chicken thoroughly, ensuring all pieces are well coated. Cover and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil. Place marinated chicken in the skillet and cook for 4-5 minutes until golden brown on the first side.
04 - Flip the chicken and continue cooking for 3-4 minutes until fully cooked through and juices run clear when pierced.
05 - Transfer cooked chicken to a serving plate. Drizzle with the reserved marinade, then sprinkle with chopped fresh parsley and crumbled feta cheese.
06 - Serve immediately with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like summer no matter what month it is, with lemon and oregano doing all the heavy lifting.
  • The marinating time is flexible, so you can prep it in the morning or let it sit while you finish work calls.
  • Feta adds a salty, creamy finish that makes every bite feel indulgent without any extra effort.
02 -
  • Reserve some marinade before adding the raw chicken, or you'll have to make a fresh batch for drizzling and that's a pain.
  • If your skillet gets too hot, the garlic will burn and turn bitter, so keep the heat at medium high and watch it closely.
  • Thin sliced chicken cooks fast, so don't walk away or it'll dry out before you know it.
03 -
  • Use block feta and crumble it yourself, pre crumbled feta is often dry and coated in preservatives that dull the flavor.
  • Let the chicken rest for a minute after cooking so the juices redistribute, it makes every bite more tender.
  • If you don't have smoked paprika, regular paprika works fine but you'll miss that subtle charred note.
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