This Greek Chicken with Lemon and Feta is a zesty, flavorful dish that brings Mediterranean comfort to the dinner table. With juicy chicken, tangy lemon, and creamy feta, it’s perfect for weeknight dinners or casual entertaining. The bright, herby flavors pair beautifully with simple sides like rice, couscous, or roasted vegetables.
Why You’ll Love This Recipe
I love how quick and satisfying this dish is. It’s packed with bold, fresh flavors, thanks to the lemon juice, garlic, and oregano, and it requires minimal prep. The feta adds a creamy, salty finish that complements the juicy, marinated chicken perfectly. This is one of those meals that tastes like it took hours but comes together effortlessly. Plus, it’s versatile—I can serve it over salads, grain bowls, or tuck it into pitas.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
In a large bowl or zip-top bag, I combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
I add the chicken to the marinade, making sure it’s well coated. Then I let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.
When ready to cook, I preheat the oven to 400°F (200°C) or heat a grill pan over medium-high heat.
I remove the chicken from the marinade and cook it for 6–7 minutes per side (or until the internal temperature reaches 165°F/74°C), depending on the thickness.
Once cooked, I transfer the chicken to a plate, sprinkle it with crumbled feta, and garnish with fresh parsley.
I let it rest for a few minutes before slicing and serving.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Marinating time: 30 minutes to 4 hours Cook time: 15 minutes Total time: about 55 minutes (including minimum marination)
Variations
I sometimes swap the chicken thighs for chicken breasts if I want a leaner option.
To make it spicy, I add a pinch of crushed red pepper flakes to the marinade.
For a low-carb meal, I serve it with cauliflower rice or a Greek salad.
If I’m in a hurry, I skip the marination and just cook it right away—the flavors are still great, just milder.
I also like to add sliced red onions or cherry tomatoes to the pan while baking for extra flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat or in the microwave until heated through. If I’m using the oven, I cover it with foil and bake at 350°F (175°C) for about 10 minutes. I usually add fresh feta after reheating to keep it creamy.
FAQs
How long should I marinate the chicken?
I recommend marinating it for at least 30 minutes, but if I have more time, 2–4 hours gives the best flavor.
Can I make this recipe ahead of time?
Yes, I often marinate the chicken the night before and cook it the next day. Cooked leftovers also taste great reheated.
Is this dish freezer-friendly?
I don’t freeze it after cooking because feta can change texture, but I do freeze the marinated (uncooked) chicken for up to 2 months.
What’s the best way to cook the chicken—grilled or baked?
Both methods work well. I use the oven when I want a hands-off approach and grill it when I want a smoky flavor and crispy edges.
Can I use bottled lemon juice instead of fresh?
I prefer fresh lemon juice for the brightest flavor, but bottled lemon juice works in a pinch if that’s what I have on hand.
Conclusion
Greek Chicken with Lemon and Feta is one of my go-to meals when I want something easy but full of flavor. It’s bright, tangy, and perfectly balanced with creamy feta and aromatic herbs. Whether I’m cooking for myself or serving guests, this recipe always hits the spot.
This Greek Chicken with Lemon and Feta is a zesty, flavorful Mediterranean dish featuring juicy marinated chicken, tangy lemon, and creamy feta cheese. It’s quick to prepare, perfect for weeknights, and pairs well with various sides.
