1. Home
  2. Recipes
  3. Greek Chicken With Lemon And Feta

Fresh Lemon Feta Chicken

Season chicken with lemon zest, oregano, and garlic. Cook in hot pan with olive oil till golden brown both sides. Let it rest few minutes, then crumble fresh feta cheese on top. Add squeeze of lemon juice and fresh herbs. Takes about 30 minutes total. Serve with salad or rice.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:20 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A close-up image of seasoned grilled chicken breasts garnished with feta cheese and fresh herbs, served with lemon slices. Pin it
A close-up image of seasoned grilled chicken breasts garnished with feta cheese and fresh herbs, served with lemon slices. | zestplate.com

Try this easy greek chicken with lemon and feta recipe tonight. This simple dish brings Greek flavors home with bright lemon, garlic, and creamy feta cheese. Perfect for a quick dinner or when friends come over. Makes great greek chicken strips too - just cut the meat before cooking.

Why Make This

This dish works any time of year. In summer, make greek grilled spatchcock chicken on the BBQ. In winter, cook it inside for warm comfort food. The lemon sauce makes chicken juicy and tender. Costs just over a dollar per serving, and leftovers make great greek chicken salad for lunch next day.

What You Need

  • Lemon: Fresh for best taste
  • Olive Oil: Real Greek kind best
  • Garlic: Fresh minced
  • Oregano: Dried works fine
  • Smoked Paprika: Adds color
  • Sea Salt: Brings out taste
  • Black Pepper: Fresh ground
  • Chicken: Thin sliced for greek chicken strips
  • Feta: Crumbly Greek kind
  • Parsley: Fresh chopped
  • Extra Lemons: For serving

How to Make It

Mix Sauce:
Put lemon juice, zest, oil, garlic, oregano, paprika, salt, pepper in bowl. Stir well - this makes your greek chicken with lemon and feta recipe taste great.
Marinate Chicken:
Pour mix over chicken. If making greek chicken strips, cut meat first. Cover, put in fridge 30 minutes or more.
Heat Pan:
Get skillet hot over medium-high. Add bit of oil. For greek grilled spatchcock chicken, heat grill instead.
Cook Chicken:
Put chicken in pan. Cook 4-5 minutes till golden. Flip, cook 3-4 more minutes till done.
Check if Done:
Cut into thick part - should be white inside, juice clear.
Add Toppings:
Put chicken on plate. Pour any pan sauce over top.
Make it Pretty:
Sprinkle with feta, parsley. Add lemon wedges. Great base for greek chicken salad if you have extra.
Serve Hot:
Can serve plain or make greek yogurt chicken salad on the side.

What Makes It Special

This greek chicken with lemon and feta recipe brings sunshine to your plate. The lemon makes meat juicy, garlic adds flavor, and feta makes it creamy. Easy enough for beginners but tastes like restaurant food. Leftover greek chicken strips work great cold too.

Change It Your Way

Make it spicy by adding red pepper. Try making greek grilled spatchcock chicken in summer. Want it mild? Use less garlic. Save extra chicken for greek chicken salad next day. The recipe works how you want it.

Save Money, Eat Well

Costs under $5 to feed four people. Use leftover chicken to make greek yogurt chicken salad for lunch. Buy lemons when on sale - you'll need the juice and zest. Feta cheese lasts long in fridge, so stock up when cheap.

Keeping Leftovers

Keeps in fridge 3-4 days. Good for meal prep - make extra greek chicken strips ahead. Can freeze up to two months. Great for quick greek chicken salad later. Heat up slow to keep meat juicy.

Two grilled chicken fillets topped with crumbled feta cheese and chopped parsley, served with lemon slices in a black skillet. Pin it
Two grilled chicken fillets topped with crumbled feta cheese and chopped parsley, served with lemon slices in a black skillet. | zestplate.com

What to Serve With It

Put over salad greens for easy greek chicken salad. Serve with rice or potatoes. Try with greek yogurt chicken salad on the side. Don't forget extra lemon and feta for topping. Fresh bread good for soaking up sauce.

Quick Tips

Let meat warm up before cooking. Don't skip marinating time - makes meat tender. Pat chicken dry before cooking for better browning. Save marinade for sauce but boil it first. Cut meat even thickness so it cooks same time.

Frequently Asked Questions

→ Want chicken on bone?

Works fine, needs longer. Watch it cooks through. Cut near bone to check. Might need lower heat. Keep lid handy.

→ No feta cheese?

Skip it if you want. Try soft goat cheese. Plant cheese works too. Even yogurt's nice. Just need something tangy.

→ Keeping leftovers?

Box it up tight. Good three days cold. Heat gentle like. Add splash of oil. Cheese might get dry.

→ Making it ahead?

Soak chicken overnight. Flavors get better. Cook when needed. Save fresh herbs. Cheese goes on last.

→ Rather use oven?

Heat to hot temp. Takes bout half hour. Put pan in middle. Watch it don't dry. Foil helps keep juice.

→ Getting too dry?

Cook less time. Keep some juice in pan. Watch the heat. Spray oil helps. Don't move it much.

→ Taking it places?

Pack sauce separate. Bring fresh herbs. Take extra lemon. Heat up there. Cheese goes last.

→ Need it quick?

Cut chicken thin. Have stuff ready. Hot pan works fast. Skip long soak. Still tastes good.

→ Making big batch?

Cook in groups. Keep first batch warm. Have extra lemons. Don't crowd pan. Watch cooking time.

→ Want more flavor?

More herbs help lots. Fresh garlic's good. Add wine maybe. Let sit longer. Even olives work.

→ Sauce too strong?

Less lemon next time. Add touch honey. More oil helps. Cut herbs back. Water thins it nice.

→ Need it kid friendly?

Less herbs maybe. Skip strong cheese. Go light on lemon. Cut small pieces. Still keeps flavor.

Conclusion

Like this? Try lemon potatoes next. Or stuff chicken with cheese. Both got that fresh taste.

Greek Chicken With Lemon And Feta

Fast fresh Greek chicken.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings (4 chicken breasts)

Dietary: Gluten-Free

Ingredients

01 1 lemon, juiced and zested.
02 1/4 cup extra virgin olive oil.
03 3 garlic cloves, finely minced or 1 tsp dried garlic powder.
04 1 tsp dried oregano.
05 1/2 tsp smoked paprika.
06 1/2 tsp plus a pinch of sea salt.
07 1/4 tsp coarse black pepper.
08 1 pound thin-sliced chicken breast.
09 1/4 cup feta cheese.
10 1/4 cup fresh chopped parsley.
11 Additional wedges of lemon for garnish.

Instructions

Step 01

In a large mixing bowl, combine the lemon zest and juice, olive oil, garlic, oregano, smoked paprika, sea salt, and black pepper. Whisk until the mixture is well emulsified. Set aside 1/4 cup of this marinade for later.

Step 02

Add the thin-sliced chicken breast to the mixing bowl with the remaining marinade. Use tongs to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to deepen flavors.

Step 03

Heat a nonstick skillet over medium-high heat. Once hot, add a drizzle of olive oil and place the marinated chicken into the skillet. Cook until the bottom is a golden brown, about 4-5 minutes.

Step 04

Flip the chicken and continue to cook for another 3-4 minutes or until the chicken is cooked through and the juices run clear when sliced.

Step 05

Transfer the cooked chicken to a serving plate and drizzle the reserved marinade over the top. Sprinkle with fresh chopped parsley and crumbled feta cheese.

Step 06

Serve with additional lemon wedges, and enjoy your flavorful Greek chicken!.

Notes

  1. Make sure to marinate the chicken for at least 30 minutes to maximize flavor infusion.
  2. If you're avoiding dairy, feta can be omitted or replaced with a dairy-free alternative.

Tools You'll Need

  • Mixing bowl.
  • Measuring cups and spoons.
  • Nonstick skillet.
  • Wooden mixing spoon.
  • Tongs.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (feta cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 288
  • Total Fat: 19 g
  • Total Carbohydrate: 4 g
  • Protein: 26 g