Greek Chicken with Lemon Feta (Printable)

Tender lemon-marinated chicken 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 chicken breast, thinly sliced
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

# Directions:

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 separately for serving.
02 - Add thinly sliced chicken breast to the bowl with the remaining marinade. Using tongs, coat the 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 until shimmering.
04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on one 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 and sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It delivers restaurant-quality flavor with barely any effort, using ingredients you probably already have.
  • The marinade does most of the work, which means you can walk away and let time build the flavor for you.
  • It's naturally gluten-free and light enough that you don't feel weighed down after eating it.
  • Leftovers taste even better the next day, making lunch something to actually look forward to.
02 -
  • Don't skip reserving some of the marinade before adding the raw chicken—it's a food safety thing, but also it tastes so much brighter drizzled on at the end.
  • If your chicken breasts are thick, pound them thinner or slice them horizontally so they cook evenly and quickly.
  • Let the skillet get properly hot before adding the chicken, or you'll end up steaming it instead of searing it.
03 -
  • Zest the lemon before you juice it—it's nearly impossible to do it the other way around without making a mess.
  • Let the chicken come to room temperature for about 10 minutes before cooking so it sears evenly and cooks faster.
  • If you're cooking for a crowd, you can marinate the chicken up to 4 hours ahead and just sear it right before serving.
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