Greek Chicken with Lemon Feta (Printable)

Tender chicken in zesty lemon marinade topped with creamy feta cheese

# 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 and Garnish

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

# Directions:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of the marinade in a separate container for serving.
02 - Add thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat the chicken thoroughly, ensuring all pieces are well covered. Cover the bowl and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil until the pan is hot and shimmering.
04 - Place the marinated chicken in the hot skillet and cook for 4 to 5 minutes until the bottom is golden brown and develops a slight crust.
05 - Flip the chicken using tongs and continue cooking for 3 to 4 minutes until cooked through and the juices run clear when pierced.
06 - Transfer the cooked chicken to a serving plate. Drizzle with the reserved marinade, then sprinkle with fresh chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It takes less than an hour start to finish, but tastes like you spent all day marinating and fussing.
  • The feta melts just slightly on the warm chicken, adding a creamy, salty finish that makes every bite feel indulgent.
  • Leftovers actually taste better the next day when the flavors have had time to settle in.
02 -
  • Don't marinate longer than an hour or the lemon will start to cook the chicken and make the texture mealy.
  • Make sure your skillet is hot enough before adding the chicken, or it will steam instead of sear and you'll lose that beautiful golden color.
  • Always rest the reserved marinade at room temperature while the chicken cooks so it's ready to drizzle without shocking the hot meat.
03 -
  • Pound thicker chicken breasts gently with a mallet so they cook evenly and don't dry out on the edges while the center catches up.
  • Use a microplane for the lemon zest and stop before you hit the white pith, that's where the bitterness hides.
  • Let the chicken sit at room temperature for 10 minutes before cooking so it sears instead of steaming in a cold pan.
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