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Greek Chicken with Lemon and Feta

Greek Chicken with Lemon and Feta

Evelyn
Tender chicken marinated in zesty lemon, garlic, and herbs, seared golden and topped with crumbled feta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine Greek
Servings 4 servings
Calories 350 kcal

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.
Keyword Greek Chicken with Lemon and Feta