Go Back

Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta made with a quick herb-garlic marinade and a creamy feta topping. Juicy pan-seared chicken is finished with lemony herbs for a bright, Mediterranean flavor and easy weeknight timing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
marinating 1 hour
Total Time 1 hour 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Feta Topping
  • 0.75 cup crumbled feta cheese
  • 0.25 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh oregano (or dried oregano)
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
For Serving
  • 1 Lemon wedges
  • 1 Fresh parsley
  • 1 Cucumber slices (optional)

Equipment

  • 1 cast iron skillet

Method
 

Make and marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, kosher salt, and black pepper in a large bowl until combined.
  2. Add the chicken breasts and coat them evenly with the marinade, then cover and refrigerate for 30 minutes to 2 hours.
Cook the chicken
  1. Preheat a large skillet or grill pan over medium-high heat until hot.
  2. Cook the chicken for 6–7 minutes per side, or until nicely browned and the internal temperature reaches 165°F.
  3. Transfer the chicken to a serving platter and let it rest for 5 minutes before topping.
Assemble with the feta topping
  1. Combine the feta cheese, chopped parsley, dill, oregano, olive oil, and lemon juice in a small bowl until evenly mixed.
  2. Spoon the feta mixture generously over the warm chicken.
  3. Garnish with additional parsley and lemon wedges, and serve with cucumber slices if using.

Notes

For best browning, pat the chicken dry after marinating and make sure the skillet is truly hot before you add it. Refrigerate leftovers in a covered container for up to 3 days; freeze chicken (without toppings) for up to 2 months. If you want a dairy-light option, use a reduced-fat feta or a cultured dairy alternative, then mix as directed for the topping.