Name: Greek Chicken with Lemon and Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 lemon, juiced and zested; ¼ cup extra virgin olive oil; 3 garlic cloves, finely minced or 1 tsp dried garlic powder; 1 tsp dried oregano; ½ tsp smoked paprika; ½ tsp + a pinch of sea salt; ¼ tsp coarse black pepper; 1 pound thin-sliced chicken breast; ¼ cup feta cheese; ¼ cup fresh chopped parsley; Additional wedges of lemon

Jump to Recipe· 4.2 from 8 reviews

I absolutely love sharing this Greek Chicken with Lemon and Feta Recipe because it captures everything I crave in a simple yet vibrant dinner. The bright zing of fresh lemon combined with earthy oregano and a sprinkle of creamy feta creates a flavor explosion that always feels fresh and exciting. It’s easy to make, uses just a handful of classic ingredients, and feels like a dish made with love on every plate. Once you try this recipe, I’m confident it’ll become a regular part of your weeknight rotation too!

Why You’ll Love This Greek Chicken with Lemon and Feta Recipe

What makes this Greek Chicken with Lemon and Feta Recipe stand out for me is the balance of flavors—it’s bright and zesty from the lemon, savory with the garlic and oregano, plus that creamy hit of feta cheese on top that adds so much richness. Every bite feels like a little celebration of Mediterranean sunshine. I find the smokiness of the paprika adds just the right depth to keep it interesting, without overpowering the freshness. It’s one of those dishes where all the simple ingredients come together perfectly, but it tastes so much more elevated than the effort it requires.

Another thing I adore about this recipe is how easy it is to prepare. The marinade comes together in just minutes, and while those chicken breasts soak up that flavor, I usually prep a quick salad or some roasted veggies to go alongside. It’s perfect for weeknight dinners when I want something tasty but without fuss, but it’s also impressive enough for a casual dinner party. I love serving it up warm, garnished with fresh parsley and feta, with a wedge of lemon to squeeze on top just before digging in.

Ingredients You’ll Need

A clear glass bowl holds several pieces of raw chicken coated in a thick yellow-orange sauce mixed with visible herbs and spices, giving it a textured, glossy look. The chicken pieces are piled slightly uneven, showing some pinkish-white skin peeking through the sauce. Resting on the bowl’s edge are silver metal tongs with grey silicone tips, positioned diagonally from the bottom left to the upper right. The bowl sits on a smooth white marbled surface that brightens the image, highlighting the bowl and its contents clearly. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Chicken with Lemon and Feta Recipe is in its simplicity. Each ingredient plays an important role, from the zesty lemon juice and aromatic garlic that brighten the marinade, to the fragrant oregano and smoky paprika that add depth of flavor. The chicken absorbs all these flavors beautifully, while fresh parsley and crumbled feta provide that mouthwatering finish and pretty pop of color.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Lemon (juiced and zested): Adds fresh citrus brightness that lifts every bite.
Extra virgin olive oil (¼ cup): Gives the marinade richness and helps keep the chicken juicy.
Garlic cloves (3, finely minced) or dried garlic powder: Infuses aromatic savory notes for depth.
Dried oregano (1 tsp): The herbaceous signature flavor of classic Greek dishes.
Smoked paprika (½ tsp): Adds subtle smokiness and warmth to the marinade.
Sea salt (½ tsp + pinch): Enhances all the flavors beautifully.
Coarse black pepper (¼ tsp): Provides a gentle peppery kick.
Thin-sliced chicken breast (1 pound): Quick-cooking and perfect for soaking up all the marinade flavors.
Feta cheese (¼ cup, for garnish): Creamy, tangy, and salty—essential for that classic finish.
Fresh chopped parsley (¼ cup): Bright, herbaceous topping that adds color and freshness.
Additional lemon wedges: Great for extra zing when serving.

Directions

Step 1: In a large mixing bowl, combine the lemon zest and juice, extra virgin olive oil, minced garlic (or garlic powder), dried oregano, smoked paprika, sea salt, and black pepper. Whisk everything together until well blended and slightly emulsified. Set aside about ¼ cup of this marinade for later.

Step 2: Add the thin-sliced chicken breasts to the remaining marinade in the bowl, and use tongs to toss each piece thoroughly, making sure every cutlet is fully coated in that fragrant mixture. Then cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to let all those bright flavors seep into the meat.

Step 3: When you’re ready to cook, heat a nonstick skillet over medium-high heat. Drizzle in a little olive oil to prevent sticking, then carefully place the chicken breasts in the hot pan. Cook the chicken undisturbed until the bottom side is a beautiful golden brown—this usually takes about 3-4 minutes.

Step 4: Flip the chicken and continue cooking for an additional 3-4 minutes on the other side, or until the chicken is cooked through and no longer pink in the center. You can check by cutting into the thickest part; the juices should run clear.

Step 5: Transfer the cooked chicken to a serving platter, then drizzle the reserved marinade evenly over the top for an extra punch of flavor.

Step 6: Garnish with the crumbled feta cheese, freshly chopped parsley, and additional lemon wedges to squeeze over the top when ready to enjoy.

Servings and Timing

This Greek Chicken with Lemon and Feta Recipe serves 4 people comfortably, making it perfect for a family meal or small dinner gathering. Prep time is just 10 minutes, which feels quick since the marinade comes together so easily. The chicken needs about 30 minutes to marinate, giving you a nice window to prepare sides or make a salad. Cooking is around 15 minutes, so total time clocks in at about 55 minutes from start to finish, including that resting period in the fridge.

How to Serve This Greek Chicken with Lemon and Feta Recipe

The dish shows five grilled chicken pieces, golden brown with some char marks, arranged on a white oval plate. The chicken is topped with small chunks of white cheese and green parsley leaves scattered evenly. Three lemon wedges sit around the chicken, adding bright yellow color. A vintage fork and spoon rest together on the top right of the plate. The plate is placed on a white marbled surface with a textured gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Greek Chicken with Lemon and Feta Recipe, I love pairing it with some simple roasted vegetables like zucchini, bell peppers, or eggplant to keep the meal light and healthy. A crisp cucumber and tomato Greek salad tossed in olive oil and red wine vinegar is also one of my favorite accompaniments. If I’m feeling indulgent, buttery mashed potatoes or fluffy couscous are fantastic options that soak up the juices beautifully.

For garnishing, the fresh parsley and crumbled feta sprinkled over the top add such a pretty contrast and burst of fresh flavor. I always serve a few extra lemon wedges on the side — squeezing just a bit more lemon over the warm chicken before eating makes all the difference. Presentation-wise, I like to plate the chicken pieces neatly with sides arranged around them and finish with a light drizzle of olive oil and a pinch of cracked black pepper for that restaurant-quality touch.

As for beverages, a chilled crisp white wine like Assyrtiko or Sauvignon Blanc pairs wonderfully with the lemony brightness and herbaceous notes. For a non-alcoholic option, sparkling water infused with cucumber and mint feels refreshing and light. This dish shines at weeknight dinners, casual family lunches, and even special occasions when you want to impress without fuss. Serve it warm so the feta is slightly softened and the herbs release their aroma.

Variations

I love experimenting with this Greek Chicken with Lemon and Feta Recipe to suit different moods or dietary needs. For a dairy-free twist, I swap out the feta for some toasted pine nuts or olives for that salty contrast without the cheese. You can also try garnishing with fresh dill or mint instead of parsley for a different herbal note that changes the character beautifully.

If you want to make this recipe vegan, swapping the chicken for extra-firm tofu or seitan marinated and cooked exactly the same way works like a charm. Just be sure to use a vegan feta alternative or omit it, and add extra herbs for flavor. Another great variation I enjoy is grilling the chicken instead of pan-searing; it imparts a smoky char that takes the dish to another level.

For a bit more heat, a sprinkle of red chili flakes added to the marinade really livens things up. Or, if you prefer a sweeter contrast, a drizzle of honey in the marinade can create a lovely balance with the tart lemon juice. There’s so much room here to make this dish your own while keeping that signature fresh, Mediterranean vibe.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing the chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. To avoid sogginess, I like to keep any salad or fresh garnishes separate and add them fresh when reheating or serving again. This helps maintain the texture and bright flavors that make the dish so special.

Freezing

This Greek Chicken with Lemon and Feta Recipe can be frozen for longer storage. I suggest placing the cooked chicken in a freezer-safe container or heavy-duty ziplock bag, separating portions so you can thaw only what you need. It will keep its best quality for about 2 months frozen. When you’re ready to use it, thaw overnight in the refrigerator before reheating gently.

Reheating

The best way I’ve found to reheat this dish is on the stovetop in a nonstick skillet over low to medium heat. This helps the chicken warm evenly without drying out and lets the feta soften again. Avoid microwaving if possible as it can make the chicken rubbery and the feta dry. If necessary, microwave on low power in short bursts and cover with a damp paper towel to retain moisture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more juiciness and flavor thanks to their higher fat content. Just be sure to adjust the cooking time by a few minutes since thighs can take slightly longer to cook through. The marinade works beautifully with both cuts.

Do I have to marinate the chicken for 30 minutes?

While 30 minutes is ideal for the flavors to penetrate the chicken, if you’re short on time, even 15 minutes will still impart good flavor. That said, for the best taste and tender texture, try to give it at least half an hour in the marinade whenever you can.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance, which can intensify the flavors even more. Just keep it refrigerated until ready to cook. It’s a great option for meal prep or entertaining so you can speed up your cooking on the day.

What sides pair well with Greek chicken?

Traditional Greek sides like a fresh Greek salad, tzatziki sauce, lemon roasted potatoes, or grilled vegetables all complement this chicken beautifully. Light grains like couscous, quinoa, or orzo pasta also work wonderfully to round out the meal.

Is this recipe gluten-free?

Yes, this Greek Chicken with Lemon and Feta Recipe is naturally gluten-free as long as you use gluten-free spices and ingredients. It’s a great option for those avoiding gluten without having to make any substitutions.

Conclusion

I genuinely hope you give this Greek Chicken with Lemon and Feta Recipe a try soon—it’s one of those dishes that feels both simple and special, fresh and satisfying all at once. Making it always brings smiles to the table, and I love how effortlessly it elevates an ordinary dinner into a true Mediterranean feast. You’ll find yourself reaching for it again and again once you taste the bright, comforting flavors. Happy cooking!