Greek Chicken with Lemon and Feta Recipe

Introduction

This Greek Chicken with Lemon and Feta is a flavorful, easy-to-make dish that brings the bright, fresh flavors of the Mediterranean to your dinner table. Juicy chicken breasts are marinated in lemon and oregano, then topped with feta and olives for a deliciously savory finish.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Step 1: In a large bowl, whisk together olive oil, fresh lemon juice, dried oregano, garlic powder, onion powder, salt, and pepper until well combined to make the marinade.
2. Step 2: Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Step 3: Preheat the oven to 400°F (200°C). Remove the marinated chicken from the refrigerator to bring it to room temperature while the oven heats.
4. Step 4: Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
5. Step 5: Remove the skillet from heat, then sprinkle crumbled feta cheese and sliced Kalamata olives evenly over the chicken breasts.
6. Step 6: Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Step 7: Remove from the oven and garnish with chopped fresh parsley. Serve hot with lemon wedges on the side.

Tips & Variations

• For extra tenderness, marinate the chicken overnight in the refrigerator.
• Swap Kalamata olives for green olives if preferred, or add sun-dried tomatoes for a different flavor twist.
• Serve with a side of roasted vegetables or a crisp Greek salad for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken will work, but cooking times may need to be extended to ensure the chicken is cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

Is there a substitute for feta cheese?

If you don’t have feta, you can use goat cheese or ricotta salata as substitutes, both of which provide a similar tangy, salty flavor.

Greek Chicken with Lemon and Feta Recipe

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★★★★★

4.6 from 126 reviews

This Greek Chicken with Lemon and Feta is a flavorful and easy-to-make dish featuring tender chicken breasts marinated in a zesty lemon and oregano blend, seared to golden perfection, and baked with tangy feta cheese and Kalamata olives. Garnished with fresh parsley and served with lemon wedges, it brings a taste of the Mediterranean to your table in just over an hour.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Toppings and Garnish

• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Prepare the marinade: In a large bowl, whisk together olive oil, fresh lemon juice, dried oregano, garlic powder, onion powder, salt, and pepper until well combined.
2. Marinate the chicken: Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
3. Preheat the oven: Set your oven to 400°F (200°C). Meanwhile, remove the marinated chicken from the fridge to come to room temperature.
4. Sear the chicken: Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
5. Add toppings: Remove the skillet from the heat and sprinkle crumbled feta cheese evenly over the chicken, followed by the sliced Kalamata olives.
6. Bake the chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Garnish and serve: Remove the skillet from the oven, sprinkle chopped fresh parsley on top, and serve the chicken hot with lemon wedges on the side.

Notes

• Marinating the chicken longer (up to 2 hours) enhances the lemon and oregano flavors.
• Use an oven-safe skillet for seamless transfer from stove to oven.
• Check the internal temperature with a meat thermometer to ensure chicken is thoroughly cooked.
• Serve with a side of roasted vegetables or a Greek salad for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Greek chicken, lemon chicken, feta cheese, Kalamata olives, baked chicken, Mediterranean recipe, healthy chicken recipe