Greek Chicken with Lemon and Feta Recipe

Introduction

Greek Chicken with Lemon and Feta is a bright and flavorful dish that’s perfect for an easy weeknight dinner. Tender chicken breasts are marinated in lemon, garlic, and herbs, then cooked to juicy perfection and topped with salty feta cheese. This recipe brings a fresh taste of the Mediterranean to your table.

Ingredients

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp plus a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound thin-sliced chicken breast
• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon for garnish

Instructions

1. Step 1: In a large mixing bowl, combine the lemon zest and juice, olive oil, garlic, oregano, smoked paprika, sea salt, and black pepper. Whisk until well emulsified, then set aside 1/4 cup of this marinade for later use.
2. Step 2: Add the thin-sliced chicken breast to the remaining marinade in the bowl. Use tongs to coat each piece thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to deepen the flavors.
3. Step 3: Heat a nonstick skillet over medium-high heat. Once hot, add a drizzle of olive oil and place the marinated chicken pieces into the skillet. Cook until the bottom is golden brown, about 4–5 minutes.
4. Step 4: Flip the chicken and cook for another 3–4 minutes, or until cooked through and juices run clear when sliced.
5. Step 5: Transfer the cooked chicken to a serving plate. Drizzle the reserved marinade over the top, then sprinkle with fresh chopped parsley and crumbled feta cheese.
6. Step 6: Serve with additional lemon wedges and enjoy your flavorful Greek chicken!

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• This dish pairs well with a fresh Greek salad or steamed rice for a complete meal.
• Use chicken thighs instead of breasts for a juicier, more robust flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chicken instead of fresh?

Fresh chicken is best for this recipe to ensure tenderness and flavor absorption from the marinade. Using frozen chicken is fine as long as it is fully thawed before marinating and cooking.

Is feta cheese necessary?

Feta cheese adds a salty, creamy finish that complements the lemony chicken perfectly, but you can omit it or substitute with another crumbly cheese if preferred.

Greek Chicken with Lemon and Feta Recipe

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★★★★★

4.7 from 119 reviews

This Greek Chicken with Lemon and Feta recipe features tender thin-sliced chicken breasts marinated in a vibrant blend of lemon juice, olive oil, garlic, and herbs, then pan-seared to golden perfection. Topped with fresh parsley and crumbled feta cheese, it delivers a bright and savory Mediterranean flavor that’s perfect for a healthy dinner.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

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Marinade

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp plus a pinch of sea salt
• 1/4 tsp coarse black pepper

Chicken

• 1 pound thin-sliced chicken breast

Toppings and Garnish

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon for garnish

Instructions

1. Prepare the marinade: In a large mixing bowl, combine the lemon zest and juice, olive oil, garlic, oregano, smoked paprika, sea salt, and black pepper. Whisk the ingredients thoroughly until the mixture is well emulsified. Set aside 1/4 cup of this marinade for later use.
2. Marinate the chicken: Add the thin-sliced chicken breasts to the remaining marinade in the bowl. Use tongs to evenly coat each piece with the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to deepen.
3. Heat the skillet: Place a nonstick skillet over medium-high heat and allow it to heat up properly. Add a small drizzle of olive oil to the skillet to prevent sticking.
4. Cook the chicken: Place the marinated chicken pieces into the hot skillet. Cook without moving them until the bottom is a golden brown, about 4-5 minutes.
5. Flip and finish cooking: Flip the chicken pieces and continue to cook for another 3-4 minutes or until the chicken is fully cooked and the juices run clear when sliced.
6. Serve: Transfer the cooked chicken to a serving plate. Drizzle the reserved marinade over the top, then sprinkle with fresh chopped parsley and crumbled feta cheese. Garnish with additional lemon wedges and serve immediately.

Notes

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• This dish pairs well with a side of Greek salad or rice.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: Greek chicken, lemon chicken, feta chicken, Mediterranean chicken, healthy chicken recipe, stovetop chicken, quick chicken dinner