What can I substitute for feta if I do not have any?

Goat cheese is the closest swap for tang and creaminess. Ricotta salata works too, though it is milder. Avoid fresh mozzarella as it releases too much water into the pan.

Why did my chicken turn out dry?

Most likely it was overcooked. Pull the chicken off heat as soon as it hits 165 degrees F and let it rest for a few minutes before cutting. Cutting too soon releases all the juices onto the cutting board instead of keeping them in the meat.

Can I freeze this Greek chicken lemon feta recipe after cooking?

Yes. Freeze in an airtight container for up to 3 months. The feta texture changes slightly after freezing but the flavor stays great. Thaw overnight in the fridge before reheating.

Greek Chicken Lemon Feta Recipe - Easy One-Pan Mediterranean Dinner

Name: Greek Chicken with Lemon and Feta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness; 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1 lemon, juiced and zested; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper to taste; 1/2 cup crumbled feta cheese (preferably from a block); 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill

Greek Chicken with Lemon and Feta

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A quick and flavorful one-pan Mediterranean chicken dish with bright lemon, softened feta, and fresh herbs. Ready in about 30 minutes with simple ingredients.

Author: Sarah Mae Carter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: Greek, Mediterranean

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup crumbled feta cheese (preferably from a block)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill

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Instructions

Pat chicken breasts dry with a paper towel. Season generously on both sides with salt, pepper, oregano, and thyme. Press seasonings in lightly to adhere.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add chicken breasts and cook undisturbed for 6 to 7 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Do not press down on the chicken while it cooks.
Reduce heat to medium-low. Add minced garlic and stir constantly for about 1 minute until fragrant. Watch carefully so it does not burn.
Squeeze fresh lemon juice over the chicken and sprinkle with lemon zest.
Sprinkle crumbled feta over each chicken breast. Allow the feta to soften and warm through from the residual heat, about 1 minute. Feta will not fully melt but will become creamy and soft.
Remove from heat. Top with fresh parsley and dill.
Let chicken rest for 3 to 5 minutes before serving to keep the juices locked in.

Notes

For extra flavor, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.
If chicken breasts are thicker than 1 inch, slice in half horizontally before seasoning for faster, more even cooking.
Crumble your own block feta for creamier texture. Pre-crumbled feta is drier and does not soften as well.

Nutrition

Serving Size: 1 chicken breast
Calories: 310 kcal
Sugar: 1 g
Sodium: 480 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 35 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/greek-chicken-lemon-feta/