Greek Chicken with Lemon Feta (Printable Version)

Marinated chicken with lemon, garlic, oregano, and feta. A bright Mediterranean dish ready in 50 minutes.

# 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 and Garnish

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

# How to Make It:

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 the 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. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but the actual work is just whisking and flipping chicken in a hot pan.
  • The lemon marinade does all the heavy lifting, tenderizing the meat and packing in flavor while you go about your day.
  • Feta adds a creamy, salty punch that makes every bite feel indulgent without weighing you down.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melted together.
02 -
  • Don't skip reserving some of the marinade before adding the raw chicken—it's food safety 101, and that fresh drizzle at the end is what makes the dish pop.
  • If your chicken breasts are thick, pound them out with a meat mallet or slice them horizontally so they cook evenly and quickly.
  • Let the skillet get properly hot before adding the chicken, or you'll end up steaming it instead of getting that beautiful golden crust.
03 -
  • Use a microplane to zest the lemon—it gives you fine, fragrant zest without any bitter white pith.
  • Don't move the chicken around too much in the pan, let it sit and develop a crust before flipping, that's where the flavor lives.
  • Taste the reserved marinade before drizzling—if it needs more salt or lemon, adjust it now while you still can.
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