Greek Chicken with Lemon and Feta (Printable)

Bright Mediterranean-style chicken with lemon marinade and feta topping

# Ingredient List:

→ 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 - Whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until emulsified. Reserve 1/4 cup of marinade separately for serving.
02 - Add thin-sliced chicken breast to the marinade bowl and coat thoroughly using tongs. Cover and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and lightly coat with olive oil. Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.
04 - Flip chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear when pierced.
05 - Transfer chicken to a serving plate and drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like sunshine even on the grayest weeknight, with tangy lemon and salty feta doing all the work for you.
  • The marinade doubles as a finishing sauce, so theres no extra bowl to scrub later.
  • You can have dinner on the table in under an hour, start to finish, with most of that time completely hands off.
02 -
  • If you skip reserving some marinade before adding the raw chicken, you wont have a clean sauce to drizzle at the end, and trust me, that drizzle makes the dish.
  • Dont walk away from the skillet once the chicken goes in, thin slices cook fast and can go from perfect to dry in less than a minute.
03 -
  • Pound thicker chicken breasts between two sheets of plastic wrap until theyre even in thickness, it makes all the difference in how quickly and evenly they cook.
  • Let the chicken come to room temperature for 10 minutes before it hits the skillet, it sears better and cooks more evenly without steaming.
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