Save to Pinterest My neighbor Maria handed me a plate over the fence one July evening, still warm from her stove. The chicken was golden, dotted with crumbled feta, and smelled like every summer I'd ever wanted. She shrugged and said it was just lemon, garlic, and whatever was in the fridge. I made it the next night and have been making it ever since.
The first time I served this to friends, I plated it with nothing but a handful of arugula and some crusty bread. One of them asked if I'd traveled to Greece recently. I hadn't, but the bright, herby flavors made it feel like I had. We sat outside until the candles burned down, and someone scraped the last bit of feta off the plate with their finger.
Ingredients
- Lemon, juiced and zested: Both the zest and juice are essential here, the zest brings floral oils and the juice gives that clean, bright acidity that cuts through the richness of the chicken.
- Extra virgin olive oil: Use a good one if you can, it becomes part of the sauce and you'll taste the difference in every drizzle.
- Garlic cloves, finely minced: Fresh garlic is worth the extra minute of chopping, it blooms in the marinade and clings to the chicken as it cooks.
- Dried oregano: This is the herb that makes it unmistakably Greek, earthy and warm with a hint of pepper.
- Smoked paprika: Just half a teaspoon adds a whisper of smokiness that makes the chicken taste like it came off a charcoal grill.
- Sea salt and coarse black pepper: Season generously, the chicken needs it and the marinade should taste bold before it even hits the pan.
- Thin sliced chicken breast: Thinner cuts marinate faster and cook evenly, no dry edges or raw centers.
- Feta cheese, crumbled: The salty, tangy creaminess is the final touch that pulls everything together, don't skip it.
- Fresh parsley, chopped: A handful of bright green parsley adds color and a fresh, grassy note that balances the richness.
- Lemon wedges, for serving: Always serve extra lemon on the side, someone will want more brightness and it's nice to let them choose.
Instructions
- Make the Marinade:
- In a large mixing bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, salt, and black pepper until it emulsifies into a golden, fragrant mixture. Set aside a quarter cup in a small dish for drizzling later, this will be your finishing sauce.
- Marinate the Chicken:
- Add the thin sliced chicken breast to the bowl and use tongs to toss and coat every piece thoroughly. Cover the bowl and let it sit in the refrigerator for 30 minutes so the flavors soak in and the acid begins to tenderize the meat.
- Heat the Skillet:
- Warm a nonstick skillet over medium high heat and add a drizzle of olive oil. Let it shimmer but not smoke, you want a good sear without burning the garlic bits clinging to the chicken.
- Cook the Chicken:
- Lay the marinated chicken in the skillet without crowding the pan and let it cook undisturbed for 4 to 5 minutes until the edges turn golden and crispy. Flip each piece and cook another 3 to 4 minutes until the juices run clear and the internal temperature reaches 165 degrees.
- Plate and Garnish:
- Transfer the chicken to a serving plate and immediately drizzle with the reserved marinade. Scatter the crumbled feta and chopped parsley over the top, letting them melt slightly into the warm chicken.
- Serve:
- Set out extra lemon wedges on the side and serve while the chicken is still hot. The feta should be soft and the parsley bright green.
Save to Pinterest One winter night I made this and served it over a pile of garlicky spinach with a little rice on the side. My daughter, who usually picks at her dinner, ate two pieces and asked if we could have it again the next week. That's when I knew this recipe had earned its place in the rotation.
What to Serve It With
This chicken feels at home next to almost anything fresh and simple. I love it with a big Greek salad, all cucumbers and tomatoes and briny olives, or spooned over a bowl of lemony rice pilaf. Roasted potatoes with rosemary work beautifully too, especially if you toss them in some of the reserved marinade. Sometimes I just serve it with warm pita and tzatziki and let everyone build their own plates.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, and they're honestly just as good cold the next day. I've sliced the chicken thin and tucked it into pita pockets with lettuce and tomato for lunch. If you want to reheat it, do it gently in a skillet with a splash of water or chicken broth so it doesn't dry out, the microwave works in a pinch but it won't be quite as tender.
Make It Your Own
This recipe is forgiving and open to little changes depending on what you have or what you're craving. If you like heat, add a pinch of red pepper flakes to the marinade or sprinkle some over the top before serving. You can swap the feta for goat cheese if you want something creamier, or leave the cheese off entirely and add a handful of chopped Kalamata olives instead. I've also made this with chicken thighs when I wanted something richer, just adjust the cooking time by a few minutes.
- Add red pepper flakes for a spicy kick that wakes up the whole dish.
- Try goat cheese or even ricotta salata if you want a different creamy, tangy finish.
- Use chicken thighs for a juicier, more forgiving cut that stays moist even if you cook it a minute too long.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small celebration. I hope it finds a spot in your kitchen the way it has in mine.
Common Recipe Questions
- → Can I use chicken thighs instead of breast?
Yes, boneless chicken thighs work wonderfully and may stay juicier. Adjust cooking time to 6-7 minutes per side since thighs are thicker than thin-sliced breasts.
- → How long should I marinate the chicken?
Thirty minutes is ideal for the lemon and herbs to penetrate the meat. You can marinate up to 4 hours for deeper flavor, but avoid longer as the lemon may start to break down the chicken texture.
- → What can I substitute for feta cheese?
Cotija, goat cheese, or shredded mozzarella work well. For dairy-free options, try chopped kalamata olives or sun-dried tomatoes for that salty brine element.
- → Is this dish freezer-friendly?
You can freeze the raw marinated chicken for up to 3 months. Thaw overnight in the refrigerator before cooking. Leftover cooked chicken keeps refrigerated for 3 days but doesn't freeze well due to the cheese topping.
- → What vegetables pair well with this chicken?
Roasted zucchini, eggplant, bell peppers, or asparagus complement the Mediterranean flavors. A crisp Greek salad with cucumber, tomatoes, and red onion makes a perfect fresh side.
- → Can I grill this instead of pan-frying?
Absolutely. Preheat your grill to medium-high and cook the marinated chicken 4-5 minutes per side. The grill adds lovely char marks and smoky depth to the lemon-herb marinade.