Last summer, I was flipping through old family photos from our trip to the islands, and that tangy scent of lemon and herbs hit me like a wave. I had to recreate it right there in my kitchen. That’s how this Greek Chicken with Lemon and Feta became my weeknight savior. Juicy chicken bites soaked in bright citrus and olive oil, finished with salty crumbled feta – it’s like a mini vacation on your plate. No fancy gear needed, just simple stuff that packs huge flavor. Perfect for busy evenings when you crave Greek Mediterranean chicken without the fuss.
I’ve made it a dozen times now, tweaking for my air fryer on lazy days. The feta melts just enough to coat everything in creamy goodness, while the lemon keeps it fresh and light. Pair it with a quick salad, and dinner’s done. Who’s ready to try this gem?
Ingredients for Greek Chicken with Lemon and Feta
Grab these basics – most are pantry staples. The magic happens in the marinade, blending zesty lemon with earthy oregano for that authentic Greek inspired food vibe.
- 1 lemon, juiced and zested
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, finely minced (or 1 tsp dried garlic powder)
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp plus a pinch sea salt
- 1/4 tsp coarse black pepper
- 1 lb thin-sliced chicken breast
- 1/4 cup crumbled feta
- 1/4 cup fresh chopped parsley
- Additional lemon wedges for serving
These measure up to about 4 servings. Scale up for company – it’s forgiving like that.
How to Make Chicken Recipes with Feta
Start with the marinade; whisk it up in a bowl while your skillet heats. Coat the chicken well – this step infuses every bite with flavor. Sear hot and fast for that perfect char.
After flipping, it only takes minutes till it’s tender. The kitchen fills with garlicky, herby smells that make everyone hover. Drizzle the extra marinade at the end for shine, then shower with crumbled feta and parsley. Simple, right?
- In a bowl, mix lemon juice, zest, olive oil, garlic, oregano, paprika, salt, and pepper. Reserve 1/4 cup.
- Add chicken to remaining marinade, toss to coat. Chill 30 minutes.
- Heat skillet over medium-high with oil. Add chicken; cook 4-5 minutes per side till golden and cooked through.
- Transfer to plate, drizzle reserved marinade, top with feta and parsley.
- Serve with lemon wedges.
Takes 10 minutes prep, 10 cooking, total 50 with marinating. Effortless for dinners with feta.
Pro Tips for Dinner Recipes with Feta
Don’t skip marinating – even 15 minutes boosts taste. Use thin chicken slices for even cooking; pound thicker ones if needed. Fresh lemon zest is key; bottled lacks punch. For extra crisp, pat chicken dry before searing. High smoke-point oil prevents burning. Taste marinade before adding chicken – adjust salt for your feta’s brininess.
Variations on Greek Mediterranean Chicken
- Add olives and tomatoes for full Greek salad skillet vibe.
- Air fryer: 400°F, 10-12 minutes, flip halfway.
- Spicy twist: red pepper flakes in marinade.
- Thighs instead of breasts for juicier results – cook a tad longer.
- Vegetarian: swap chicken for tofu or mushrooms.
Troubleshooting Dinners with Feta
Chicken dry? Marinated too long in acid – stick to 30-60 minutes. Feta not melty? Warm plate slightly before topping. Skillet smoking? Lower heat after initial sear. Too lemony? Balance with more olive oil next time. Undercooked? Use thermometer at 165°F internal.
Ingredient Substitutions
- No fresh lemon? Bottled juice plus zest alternative.
- Feta shortage: goat cheese or queso fresco.
- Chicken allergies: tempeh or eggplant slices.
- No oregano: thyme or Italian seasoning.
- Low-carb: skip if needed, but it’s already light.
Storage and Serving for New Years Dishes Food
Fridge: airtight container up to 3 days. Reheat gently in skillet with splash water. Freezer: marinated raw up to month, thaw overnight. Serve family-style with pita, tzatziki, or rice. Great cold in lunches too. For parties, slice thinner for apps.
FAQs
Can I use chicken thighs?
Yes, thighs stay juicier. Cook 5-6 minutes per side.
How long to marinate?
30 minutes minimum, up to 4 hours max.
Air fryer instructions?
Spray basket, 400°F, 10-12 minutes, flip once.
Make ahead?
Marinate day before, cook fresh.
Low carb?
Naturally! Skip rice, add veggies.
Spicier version?
Add chili flakes or harissa.
Freeze cooked?
Yes, up to 2 months. Reheat with lemon squeeze.
Greek Chicken with Lemon and Feta
Equipment
- Large mixing bowl
- Whisk
- Nonstick skillet
- Tongs
Ingredients
- 1 lemon, juiced and zested
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, finely minced or 1 tsp dried garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt plus a pinch
- 1/4 tsp coarse black pepper
- 1 lb thin-sliced chicken breast
- 1/4 cup crumbled feta
- 1/4 cup fresh chopped parsley
- Additional lemon wedges for serving
Instructions
- 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. Set aside 1/4 cup.
- Add the thin-sliced chicken breast to the remaining marinade. Toss to coat thoroughly. Cover and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add a drizzle of olive oil. Place marinated chicken in skillet. Cook 4-5 minutes until golden.
- Flip and cook another 3-4 minutes until cooked through (165°F internal).
- Transfer to plate. Drizzle reserved marinade, top with crumbled feta and parsley. Serve with lemon wedges.
Notes
- Marinate at least 30 minutes for best flavor.
- Pat chicken dry before cooking for crisp exterior.
- High-quality feta elevates the dish.
- Store leftovers in fridge up to 3 days.
