Greek Chicken with Lemon and Feta
Bright, lemony, and topped with salty feta, this Greek Chicken with Lemon and Feta is a simple weeknight winner that feels special. Perfect for quick dinners, meal prep, or casual dinner parties.
Ingredients
Protein
- 1 lb thin-sliced chicken breast
Marinade & Sauce
- 1 lemon, juiced and zested
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, finely minced (or 1 tsp dried garlic powder)
Spices
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt (plus a pinch)
- 1/4 tsp coarse black pepper
Toppings & Finish
- 1/4 cup crumbled feta
- 1/4 cup fresh chopped parsley
- to taste additional lemon wedges for serving
Instructions
Preparation
- 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 and set aside 1/4 cup of the marinade.
- Add the thin-sliced chicken breast to the remaining marinade, toss to coat thoroughly, cover, and refrigerate for 30 minutes.
Cooking
- Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil.
- Place the marinated chicken in the skillet and cook 4–5 minutes until the underside is golden.
- Flip and cook another 3–4 minutes until cooked through (165°F internal temperature).
- Transfer to a plate, drizzle with the reserved marinade, top with crumbled feta and parsley, and serve with lemon wedges.
Notes
Pound the chicken thin for even cooking and faster sear times. Don’t overcrowd the skillet; cook in batches if needed to keep the pan hot. Leftovers reheat well in a warm skillet or enjoy cold over greens.