Greek Chicken with Lemon and Feta (Printable Version)

Juicy marinated chicken with bright lemon, savory feta, and fresh herbs

# 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 feta cheese, crumbled
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, 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.
06 - Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, infusing the chicken with bold flavor while you go about your evening.
  • It cooks in under 10 minutes once the marinating is done, so dinner can be on the table in less than an hour start to finish.
  • The combination of lemon, garlic, and feta feels indulgent but keeps things fresh and surprisingly healthy.
02 -
  • Reserve some of the marinade before adding the raw chicken, or you will have to make extra for drizzling at the end.
  • Do not skip the marinating time, even 20 minutes makes a difference in how the flavors penetrate the meat.
  • Thin sliced chicken breasts cook fast, so watch them closely to avoid drying them out.
03 -
  • Pound thicker chicken breasts to an even thickness before marinating so they cook uniformly and stay tender.
  • Let the cooked chicken rest for a minute or two before slicing to keep the juices from running out.
  • Taste the reserved marinade before drizzling and add a pinch more salt or a squeeze of lemon if it needs brightening.
Go Back