Name: Greek Chicken with Lemon and Feta Recipe
Prep time: 10 min
Cook time: PT-492713H51M56S
Total time: PT-492713H51M56S
Cuisine: Greek
Ingredients: 4 pieces boneless, skinless chicken breasts; 1/4 cup olive oil; 2 large lemons, juiced; 4 cloves garlic, minced; 1 tablespoon dried oregano; Salt and pepper, to taste; 1/2 cup crumbled feta cheese; Fresh parsley, for garnish (optional)

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Introduction

Greek Chicken with Lemon and Feta is a bright and flavorful dish that perfectly balances tangy lemon, savory garlic, and creamy feta cheese. This easy-to-make recipe brings a Mediterranean touch to your dinner table, ideal for a simple weeknight meal or a special occasion.

The image shows a close-up of grilled chicken breasts with a golden-brown, slightly charred surface, topped with crumbled white cheese and green herbs. The chicken is placed on a white plate with a drizzle of green herbal sauce around it. The textures include the crispy chicken skin, soft cheese, and fresh herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 large lemons, juiced
4 cloves garlic, minced
1 tablespoon dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the marinade.
Step 3: Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or overnight for more flavor.
Step 4: Remove chicken from the marinade and arrange in a baking dish. Pour any remaining marinade over the top.
Step 5: Sprinkle crumbled feta cheese evenly over the chicken breasts.
Step 6: Bake uncovered for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the feta is bubbly and slightly golden.
Step 7: Let the chicken rest for a few minutes after baking. Garnish with fresh parsley if desired, then slice and serve with your favorite sides.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Try adding sliced Kalamata olives or cherry tomatoes to the baking dish for more Mediterranean flair.
Use fresh oregano instead of dried if available, doubling the quantity for a more vibrant taste.
Serve with quinoa, rice, or a crisp Greek salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, ensuring the chicken is heated evenly without drying out.

How to Serve

A grilled chicken breast cut into thick slices is arranged on a white plate, showing a golden, slightly charred outer layer with seasoned spices visible on top. The chicken is topped with crumbled white cheese and small green herb leaves, all sitting in a pool of light olive oil mixed with finely chopped herbs. The overall colors are warm golden browns, creamy white from the cheese, and rich green from the herbs. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken pieces, but adjust the baking time accordingly, as bone-in chicken usually requires longer cooking to reach a safe internal temperature.

Is it possible to grill this chicken instead of baking?

Absolutely. Marinate as directed, then grill over medium heat until cooked through, adding the feta cheese on top just before finishing to let it melt slightly.