Greek Chicken Lemon Feta

Greek chicken lemon feta recipe is one of those dishes that feels fancy but comes together in about 30 minutes with one pan and ingredients you probably already have. Bright citrus, tangy feta, and golden seared chicken make every bite feel like a real treat on a weeknight. I love how impressive it looks for how little effort it actually takes.

I still remember the first time I threw this together on a Tuesday evening with a lemon rolling around in the back of my fridge and some leftover feta from a salad earlier that week. The kitchen smelled incredible – garlicky and herby with that warm citrus lift coming off the pan. This Greek chicken lemon feta recipe has been on weekly rotation ever since. It is the kind of Mediterranean chicken with feta that looks like you spent hours on it but honestly takes about 30 minutes from start to finish.

Everything You Need for This Greek Chicken Lemon Feta Recipe

I always reach for the freshest lemon I can find – the zest alone makes a huge difference in flavor. Pro tip: buy a block of Greek sheep’s milk feta and crumble it yourself. Pre-crumbled feta is drier and less creamy, and it just does not soften as beautifully over the warm chicken.

• 4 boneless, skinless chicken breasts (about 6 oz each) – pound to an even thickness for consistent cooking
• 2 tablespoons olive oil – extra virgin preferred
• 3 cloves garlic, minced – fresh only, not jarred
• 1 lemon, juiced and zested – use a microplane for fine zest
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese – I prefer sheep’s milk block feta for the best flavor
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill – fresh dill is worth it here; dried will not give the same brightness

How to Make Greek Chicken Lemon Feta Step by Step

I recommend getting every ingredient prepped before the pan heats up. This Greek lemon chicken skillet moves fast once you start, so having everything ready makes the whole process smooth.

Step 1: Pat chicken breasts dry with a paper towel. Season generously on both sides with salt, pepper, oregano, and thyme. Press the seasonings in lightly so they stick.

Step 2: Heat olive oil in a large skillet over medium-high heat until the oil shimmers and moves easily around the pan.

Step 3: Add the chicken breasts and cook for 6 to 7 minutes per side without moving them. Look for a deep golden crust before you flip. The chicken is done when it reaches an internal temperature of 165 degrees F. Avoid pressing down on the chicken – this releases juices and leads to dry meat.

Step 4: Reduce heat to medium-low. Add minced garlic to the pan and stir constantly for about 1 minute until fragrant. Watch it closely because garlic burns quickly and turns bitter.

Step 5: Squeeze fresh lemon juice over the chicken and add the zest. You will hear a nice sizzle and the pan will smell incredible at this point.

Step 6: Sprinkle crumbled feta over each piece of chicken. The feta will soften and warm through from the residual heat in about 1 minute. Note that feta does not melt like mozzarella – it softens and becomes creamy, which is exactly what you want.

Step 7: Remove from heat and top with fresh parsley and dill.

Step 8: Let the chicken rest for 3 to 5 minutes before serving. This keeps the juices locked in so every slice is tender, not dry.

Best Sides to Serve with Greek Chicken Lemon Feta

The bright lemony pan sauce and tangy feta in this dish pair beautifully with simple, fresh sides. Here are the best sides for Greek chicken lemon feta to round out your meal:

Rice Pilaf: Fluffy, lightly buttered rice soaks up every bit of the garlicky lemon sauce left in the pan and makes the meal feel complete.

Greek Salad: Crisp cucumbers, tomatoes, olives, and extra feta echo all the same Mediterranean flavors and keep things fresh and light alongside the warm chicken.

Warm Pita with Tzatziki: Perfect for scooping up the pan juices and the softened feta. The cool, creamy tzatziki is a natural balance to the warm herbs and lemon.

Quinoa: A high-protein, slightly nutty alternative to rice that works especially well if you are keeping the meal on the lighter side.

More Mediterranean-Inspired Recipes to Try Next

This Greek chicken lemon feta recipe pairs beautifully with other bright, herb-forward dishes from the same flavor world. For a complete Mediterranean spread, serve this alongside the Greek Meatballs in Lemon Sauce or keep the citrusy theme going with the Sheet Pan Lemon Balsamic Chicken for an easy weeknight variation.

If you love the simplicity of this skillet dinner, you will also enjoy the Mediterranean Chicken Zucchini Bake for a low-carb option that uses the same bold herb profile, or the Creamy Lemon Butter Chicken for a richer, saucier take on lemon chicken that is just as quick to pull together on a weeknight.

How to Store and Reheat Your Greek Chicken Lemon Feta

Leftovers from this Greek chicken lemon feta recipe store really well, making it a great option for meal prep. Let the chicken cool completely, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, I recommend a skillet over medium heat with a small splash of chicken broth or water to keep the chicken from drying out. The microwave works too – just cover loosely and heat in 30-second intervals.

Pro tip: Slice leftover chicken cold and layer it over a salad the next day. A drizzle of olive oil and a squeeze of fresh lemon is all it needs. It is one of the best next-day meals from this recipe.

Common Questions About Greek Chicken with Lemon and Feta

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