Greek Chicken with Lemon and Feta (Print version)

Juicy chicken thighs marinated in lemon and olive oil, finished with crumbled feta and fresh herbs for a bright Mediterranean meal.

# 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

# Steps:

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 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 nonstick skillet over medium-high heat and add a drizzle of olive oil. Place marinated chicken in skillet and cook for 4 to 5 minutes until golden brown on first side.
04 - Flip chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear.
05 - Transfer chicken to serving plate. Drizzle with reserved marinade and sprinkle with chopped parsley and crumbled feta cheese.
06 - Serve immediately with extra lemon wedges.

# Cooking tips:

01 -
  • It transforms plain chicken into something that tastes like you spent the whole day in the kitchen, but really you just whisked a few things and let time do the work.
  • The brightness from the lemon and the salty creaminess of feta make every bite feel indulgent without any heaviness.
  • You can have it marinating while you answer emails or help with homework, then dinner is ten minutes away.
02 -
  • Don't skip reserving some marinade before adding the raw chicken; using marinade that touched raw meat as a finishing sauce is a food safety mistake I only made once.
  • If your chicken breasts are thick, slice them in half horizontally or pound them gently; uneven thickness means some parts overcook while others stay underdone.
03 -
  • Use a microplane to zest the lemon directly over the bowl so the oils spray into the marinade; it makes a noticeable difference in fragrance.
  • Let the chicken sit at room temperature for ten minutes before cooking if you remember; it helps it cook more evenly and stay juicy.
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