Greek Chicken With Lemon And Feta
Greek Chicken With Lemon And Feta pairs tender thin chicken breasts with lemon, oregano, garlic, parsley, and creamy feta for a bright skillet dinner. It is a practical low-carb, high-protein meal for weeknights, meal prep, or a fresh Greek-style dinner plate.
Equipment
- Medium Mixing Bowl
- Microplane or zester
- Large skillet
- Tongs
- Instant-read thermometer
Ingredients
- 1 whole lemon juiced and zested
- 1/4 cup extra virgin olive oil
- 3 cloves garlic finely minced or use 1 teaspoon dried garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt plus a pinch for finishing
- 1/4 teaspoon coarse black pepper
- 1 pound thin-sliced chicken breast
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- lemon wedges for garnish
Instructions
- Whisk the lemon juice, lemon zest, olive oil, garlic, oregano, paprika, salt, and pepper in a medium bowl.
- Add the thin chicken breasts and turn them until every piece is coated in the lemon oregano marinade.
- Cover and marinate for 15 to 30 minutes while you prepare your sides and warm a skillet.
- Cook the chicken in the hot skillet for 3 to 5 minutes per side, until golden and 165°F inside.
- Rest the chicken for 5 minutes, then finish with feta, parsley, a pinch of salt, and lemon wedges.
Notes
Storage: Store cooled chicken in an airtight container for 3 to 4 days and keep fresh toppings separate when possible.
Freezing: Freeze cooked chicken without feta or parsley for up to 2 months, then thaw overnight in the refrigerator.
Reheating: Warm gently in a covered skillet with a splash of water or broth until the chicken reaches 165°F.
Best Tips: Use thin even chicken pieces and avoid a long lemon marinade so the texture stays tender.
Variations: Add dill, mint, cherry tomatoes, zucchini, or red pepper flakes to shift the flavor while keeping the Greek-style base.
Serving Ideas: Serve with Greek salad, lemon rice, warm pita, roasted potatoes, grilled vegetables, or tzatziki.