Greek Chicken with Lemon and Feta (Printable Version)

Tender lemon-marinated chicken topped with crumbled feta and fresh parsley

# 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 and 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 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 skillet and cook for 4 to 5 minutes until golden brown on one side.
04 - Flip 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 and sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent the whole afternoon in the kitchen.
  • The lemon marinade keeps the chicken so juicy you'll never go back to plain grilled breast.
  • Feta adds a salty, creamy finish that makes every bite feel indulgent without any heavy sauces.
02 -
  • Reserve some of the marinade before adding the raw chicken, using it after cooking keeps everything food safe and gives you a bright, clean drizzle at the end.
  • Don't marinate longer than an hour or the lemon juice will start to break down the chicken too much and turn the texture mushy.
  • Let the chicken sit undisturbed in the pan for the first few minutes, moving it too soon will prevent that gorgeous golden crust from forming.
03 -
  • Pound the chicken breasts to an even thickness if they're not already thin, it ensures they cook at the same rate and stay tender all the way through.
  • Zest the lemon before you juice it, it's nearly impossible to zest a lemon half and you'll end up frustrated and sticky.
  • Let the cooked chicken rest for a minute or two before you top it with feta, the residual heat will soften the cheese just enough without melting it completely.
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