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Plated Greek chicken with lemon and feta crumbled on top, garnished with fresh parsley and lemon wedges on a white dish

Greek Chicken with Lemon and Feta

Tender chicken breasts marinated in fresh lemon juice, olive oil, garlic, and oregano, seared golden and finished with crumbled feta and fresh parsley. A bright Mediterranean-inspired dinner ready in under an hour.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lemon juiced and zested
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves finely minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp coarse black pepper
  • 1 lb thin-sliced chicken breast
  • 1 pinch sea salt for chicken
  • 1/4 cup crumbled feta cheese block feta crumbled by hand preferred
  • 1/4 cup fresh parsley chopped
  • lemon wedges for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Tongs
  • Nonstick skillet
  • Knife and cutting board

Method
 

  1. 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 combined. Taste the marinade -- it should be bright and punchy.
  2. Reserve 1/4 cup of the marinade in a small bowl and set aside for serving. Do this before the chicken touches the bowl.
  3. Add the thin-sliced chicken breast to the bowl with the remaining marinade. Use tongs to coat every piece thoroughly. Cover and refrigerate for 30 minutes. Do not exceed 4 hours.
  4. Heat a nonstick skillet over medium-high heat and add a small drizzle of olive oil. Wait until the pan is properly hot -- you should hear a clear sizzle when the chicken touches the surface.
  5. Place the marinated chicken in the skillet without crowding. Cook in batches if needed. Cook undisturbed for 4 to 5 minutes until golden brown on one side.
  6. Flip gently and cook another 3 to 4 minutes until cooked through. Internal temperature should reach 165 degrees F and juices should run clear.
  7. Transfer chicken to a serving plate and drizzle with the reserved marinade. Sprinkle with chopped parsley and crumbled feta. Serve immediately with lemon wedges.

Notes

Always zest the lemon before juicing. Reserve 1/4 cup of marinade before adding chicken -- used as finishing drizzle. Do not crowd the pan or the chicken will steam instead of sear. For chicken thighs, cook 5 to 6 minutes per side until internal temperature reaches 165 degrees F. Marinate at least 30 minutes but no longer than 4 hours.