Greek Chicken with Lemon and Feta (Print Version)

Bright, juicy chicken with lemon and feta bursting with Mediterranean 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 and Garnish

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

# How To:

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 4-5 minutes until golden brown on one side.
04 - Flip the chicken and continue cooking for 3-4 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. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like sunshine even on a rainy Tuesday, which is exactly what weeknight cooking should do.
  • The marinade does all the work while you fold laundry or pretend to answer emails.
  • Feta on warm chicken is one of those small luxuries that costs almost nothing but feels like everything.
02 -
  • Don't skip the reserved marinade, pouring it over the cooked chicken at the end brings all the brightness back and makes every bite feel intentional.
  • If your chicken breasts are thick, pound them thinner or slice them horizontally, uneven cooking is the enemy of juicy meat.
  • Let the pan get properly hot before adding the chicken or you'll end up steaming it instead of searing it, and nobody wants sad, pale chicken.
03 -
  • Always zest your lemon before you juice it, trying to zest a limp, juiced lemon is a special kind of kitchen frustration.
  • If you don't have a meat mallet, use a heavy skillet to gently pound the chicken thinner, it works just as well and feels oddly satisfying.
  • Taste the marinade before you add the chicken, if it doesn't make your mouth water, add more lemon or salt until it does.
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