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Greek Chicken with Lemon and Feta

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A delightful Greek chicken dish with tangy lemon, creamy feta, and savory olives that transports you to the Mediterranean with every bite.

Ingredients

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  • 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. Prepare the Marinade: In a large bowl, combine the olive oil, fresh lemon juice, dried oregano, garlic powder, onion powder, salt, and pepper. Whisk the ingredients together until well blended.
  2. Marinate the Chicken: Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
  3. Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating, take the marinated chicken out of the refrigerator to bring it to room temperature.
  4. Sear the Chicken: In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the marinated chicken breasts to the skillet and sear them for about 3-4 minutes on each side, or until they develop a nice golden-brown color.
  5. Add Feta and Olives: After searing, remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the top of the chicken breasts, 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 is cooked through and reaches an internal temperature of 165°F (75°C).
  7. Garnish and Serve: Once cooked, remove the skillet from the oven and garnish the dish with fresh chopped parsley. Serve the Greek chicken hot with lemon wedges on the side.

Notes

For the best flavor, marinate your chicken for at least an hour or overnight if you have the time. Feel free to swap feta for goat cheese or include a splash of red wine in the marinade for added depth.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/greek-lemon-chicken-with-feta/

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