Greek Chicken with Lemon Feta (Printable version)

Juicy chicken breast marinated in lemon, garlic, and oregano, topped with crumbled feta and fresh parsley.

# What You 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 Make It:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of the marinade separately 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 light drizzle of olive oil.
04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.
05 - Flip the chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear.
06 - Transfer chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent the afternoon in a seaside taverna.
  • The marinade does all the heavy lifting, so even if you're distracted or tired, the flavor still shines through.
  • Leftovers taste even better the next day tucked into pita with cucumbers and tzatziki.
02 -
  • Don't skip reserving some marinade before adding the raw chicken, unless you plan to boil it first, which kills the fresh lemon brightness.
  • If your chicken breasts are thick, pound them gently with a mallet or slice them horizontally so they cook through without drying out.
  • Let the skillet get properly hot before adding the chicken, or it will steam instead of sear and you'll lose that crispy golden edge.
03 -
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is a frustrating, slippery mess.
  • If you don't have smoked paprika, regular sweet paprika works fine, but add a tiny pinch of cumin for a hint of warmth.
  • Let the cooked chicken rest for a minute or two before slicing so the juices redistribute and every bite stays tender.
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