Greek Chicken with Lemon Feta (Printable)

Tender chicken breasts marinated in lemon, garlic, and oregano, topped with salty 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 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 marinade for serving.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Use tongs to coat 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 the first 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 Advice:

01 -
  • It transforms boring chicken breast into something that tastes like a vacation, even on a Wednesday.
  • The marinade does all the work while you catch your breath after a long day.
  • Feta and lemon create that salty, tangy magic that makes you want seconds before you finish your first bite.
  • Cleanup is so fast you will actually have time to sit down and enjoy dinner.
02 -
  • Don't skip reserving some marinade before the raw chicken touches it, using fresh marinade at the end keeps everything bright and safe.
  • If your chicken breasts are thick, pound them gently with a pan or slice them thinner so they cook evenly and don't dry out.
  • Let the chicken sit undisturbed in the skillet for the first few minutes, moving it too early will tear the golden crust you are working so hard to build.
03 -
  • Use a meat thermometer to check for 165 degrees Fahrenheit at the thickest part, it takes the guesswork out and keeps your chicken juicy every time.
  • If you don't have smoked paprika, regular paprika works fine, but a tiny pinch of cumin can add a warm, earthy depth that feels just as special.
  • Let the cooked chicken rest for a minute or two before slicing, it helps the juices redistribute so every bite stays moist and flavorful.
Go Back