Greek Chicken with Lemon and Feta (Print Version)

Lemon-marinated chicken topped with feta and parsley. A quick Mediterranean main course bursting with bright flavors.

# 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 & Garnish

10 - 1/4 cup crumbled feta cheese
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 marinade for serving.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Coat chicken thoroughly using tongs. 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 the first side.
04 - Flip chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear.
05 - Transfer chicken to serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It transforms plain chicken into something that tastes like you spent hours cooking when you actually just whisked and walked away.
  • The feta melts slightly over the warm chicken and creates this creamy, tangy bite that makes every forkful exciting.
  • You can prep the marinade in the morning and have dinner on the table faster than takeout arrives.
02 -
  • Do not skip reserving some marinade before adding the raw chicken, because pouring used marinade over cooked food is a food safety mistake I made exactly once.
  • If your chicken breasts are thick, pound them thin or slice them horizontally so they marinate quickly and cook evenly without drying out.
03 -
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and stays tender.
  • Use a meat thermometer if you are unsure, and pull the chicken off the heat at 165 degrees for perfectly juicy results every time.
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