Save The first time I made this Greek chicken, my kitchen smelled like a seaside taverna in the middle of a Tuesday afternoon. Something about lemon and oregano sizzling together just transports you. My roommate walked in from work and immediately asked what restaurant Id ordered from, looking genuinely confused when I pointed to the skillet.
Last summer I served this at a small dinner party when friends dropped by unexpectedly. Everyone hovered around the stove while the chicken cooked, drawn in by that incredible lemon garlic aroma. They still ask me to make it whenever they come over, and I happily oblige because it's ridiculously simple.
Ingredients
- 1 lemon, juiced and zested: Fresh lemon makes all the difference here, and dont throw away that zest it packs the most concentrated flavor
- 1/4 cup extra virgin olive oil: Use the good stuff since youre not cooking with high heat that would destroy the delicate notes
- 3 garlic cloves, finely minced: Fresh garlic gives you that bright punch, though garlic powder works in a pinch
- 1 tsp dried oregano: Greek oregano is more potent than the regular stuff, use a light hand if you can find it
- 1/2 tsp smoked paprika: This adds subtle depth without any actual heat, plus gorgeous color
- 1/2 tsp sea salt: Enhances all the other flavors without making the dish taste salty
- 1/4 tsp coarse black pepper: Fresh cracked pepper adds little bursts of spice throughout
- 1 lb thin-sliced chicken breast: Thin cut cooks quickly and stays juicy, or pound regular breasts to even thickness
- Pinch of sea salt: A final seasoning right before cooking helps form a nice golden crust
- 1/4 cup feta cheese, crumbled: Room temperature feta sprinkled at the end creates creamy salty pockets against the bright chicken
- 1/4 cup fresh parsley, chopped: Adds fresh color and a mild herbal finish that balances the rich feta
- Lemon wedges, for serving: Extra lemon at the table lets everyone adjust the brightness to their taste
Instructions
- Whisk together the marinade:
- In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, half teaspoon sea salt, and black pepper. Whisk vigorously until the mixture thickens slightly and looks completely combined, then scoop out a quarter cup to save for later.
- Marinate the chicken:
- Add the thin sliced chicken to the bowl and use tongs to turn it until every piece is coated. Cover and refrigerate for 30 minutes, though even 10 minutes will give you great flavor if youre in a rush.
- Sear the first side:
- Heat a nonstick skillet over medium high heat with a drizzle of olive oil until it shimmers. Place the chicken in the pan without crowding and cook for 4 to 5 minutes until the bottom turns deep golden brown.
- Finish cooking:
- Flip each piece and cook another 3 to 4 minutes until the chicken is firm and springs back when touched. Transfer to a serving platter immediately so it doesnt overcook in the hot pan.
- Add the finishing touches:
- Drizzle the reserved marinade over the hot chicken, then scatter the parsley and crumbled feta across the top. Serve with lemon wedges on the side so everyone can add an extra squeeze if they like.
Save This recipe has become my go to for nights when I want something that feels special but requires zero mental energy. My sister recently texted me from her own kitchen saying she finally understood why I talk about this chicken so much.
Making It Ahead
You can marinate the chicken up to 24 hours in advance, and the flavor only gets better with time. I often prep everything in the morning so dinner comes together in minutes after work. Just keep the reserved sauce separate in the refrigerator.
Perfect Side Dishes
This chicken pairs beautifully with roasted vegetables that pick up the lemon juices from the platter. I love it over rice or next to a simple Greek salad with cucumber and tomatoes. Even a quick side of sautéed zucchini works perfectly.
Leftovers And Storage
Stored in an airtight container, the chicken keeps well for three days and actually reheats beautifully. The flavors meld together even more, sometimes tasting better the next day. Serve leftovers over a salad for an instant lunch upgrade.
- Cold leftovers make an excellent protein addition to grain bowls
- Reheat gently in the microwave with a splash of water to prevent drying
- The reserved sauce is perfect for reviving reheated chicken
Save Theres something deeply satisfying about a recipe that delivers such big flavors with such little fuss. Hope this brightens up your dinner table as much as it has mine.
Recipe Help
- → How long should I marinate the chicken for optimal flavor?
For the best flavor and tenderness, marinate the chicken for at least 30 minutes. You can extend this up to 2 hours in the refrigerator, but avoid marinating for much longer than that, as the lemon juice can start to break down the chicken's texture too much.
- → Can I use a different cut of chicken?
Yes, boneless, skinless chicken thighs work wonderfully for this dish. They tend to stay even juicier. Adjust cooking times slightly; thighs may need an extra few minutes per side to cook through completely. You could also butterfly thicker chicken breasts.
- → What are some good side dishes to serve with this?
This chicken pairs beautifully with a variety of sides. Consider serving it alongside a classic Greek salad, fluffy rice pilaf, roasted potatoes, or a simple couscous. Steamed green beans or asparagus also make an excellent light accompaniment.
- → Is it possible to bake or grill this chicken instead of pan-frying?
Absolutely! To bake, arrange the marinated chicken in a single layer on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through. For grilling, cook over medium-high heat for 4-6 minutes per side, until internal temperature reaches 165°F (74°C).
- → How can I make this dish spicier?
To add a pleasant kick, simply incorporate a pinch or two of red pepper flakes into your marinade alongside the other spices. This will infuse a subtle warmth without overpowering the other Mediterranean flavors.
- → Can I prepare any components ahead of time?
Yes, you can whisk together the marinade and store it in an airtight container in the refrigerator for up to 3 days. You can also chop the parsley and crumble the feta ahead of time. Marinate the chicken the day you plan to cook, or up to 2 hours before.