The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This perfectly seasoned Greek Chicken is lemony, garlicky, and altogether fuss-free! You are going to love how easy it is to make.♡
For $1.08 per serving, you can make Greek Lemon Chicken. It makes 4 servings for a total of $4.34.
If you are looking for more delicious chicken recipes, try this Easy Baked Chicken and Zucchini, this Chinese Chicken and Broccoli, or this Sheet Pan Chicken with Vegetables.
This Greek chicken is a new family favorite. I mean, WOW! It’s ridic-u-lousy delicious!
This Greek Chicken is great because it can be enjoyed all year long. It is great in the winter to get you through those winter blues. And it is a fabulous option in the summer for a light, refreshing meal.
The marinade is versatile. You can add cayenne pepper for heat, or if you don’t have parsley, feel free to swap for cilantro.
Ingredients and Cost
RECIPE COST: $4.34
PRICE PER SERVING: $1.08
- Zest and juice of 1 lemon – $0.48
- ¼ cup extra virgin olive oil – $0.32
- 3 garlic cloves – $0.15
- 1 teaspoon dried oregano – $0.05
- ½ teaspoon smoked paprika – $0.43
- ¼ teaspoon coarse black pepper – $0.02
- ½ teaspoon + pinch of sea salt – $0.02
- 1 pound of thin-sliced chicken breast – $1.99
- ¼ cup feta cheese – $0.66
- ¼ cup fresh parsley – $0.22
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Greek Chicken Ingredients
|Olive Oil||Use nice, high-quality olive oil—as it will aid in adding a nice olive taste and buttery texture.|
|Zest and Juice of One Lemon||Both will add a nice bright and tangy flavor.|
|Garlic||Either fresh garlic or dried garlic will work just fine in this recipe.|
|Herbs and Spices||Like oregano, parsley, smoked paprika, sea salt, and coarse black pepper.|
|Chicken||You will need one pound of thin-sliced chicken breast fillets.|
|Feta Cheese||Is the backbone and is giving this dish its Greek flare. Look for dry, crumbly feta, none of the creamy stuff.|
I find that marinating the chicken for at least thirty minutes deepens the citrus flavor.
How To Make Greek Chicken
***For complete recipe instructions, see the recipe card below.
- First, combine the lemon zest, lemon juice, olive oil, garlic, and all of the spices. Set aside ¼ cup of the marinade.
- Next, add the chicken to the remaining marinade. Cover with saran wrap and place in the fridge.
- Sear the chicken in a skillet.
- Finally, transfer the chicken to a serving plate and drizzle the remaining marinade over the chicken. Sprinkle the top with fresh chopped parsley and feta cheese.
Here are some ideas on how you can cook this Greek Chicken.
- Throw it on the barbecue.
- Pan-fry it.
- Bake it.
- Put it in the Instant Pot ( keep in mind to sear both sides golden brown before pressure cooking it).
I decided to pan-fry it, and it was perfect.
SERVE: You can keep the chicken out for about two hours before it needs to be stored and refrigerated.
STORE: Place in an airtight container and store in the refrigerator for 3-4 days.
FREEZE: Once the chicken is cooled, place in a freezer-safe container and freeze for 1-2 months.
There are so many ways one could enjoy this epic Greek Chicken.
Over a bed of salad.
After building a cold crisp salad with romaine lettuce, thin-sliced red onion, and juicy tomatoes, I topped the salad with the chicken. Keep the chicken whole, cut it into thin fajita-style strips, or dice it into bite-size pieces.
Alongside buttery rice or quinoa.
Keep whole and serve right along a hot and cozy corner of buttery rice or quinoa. Don’t forget a nice yogurt side dish to accompany the rice.
Marinate the chicken for thirty minutes. This is just enough time for the marinade to soak into the chicken and seal it in when you sear it. You don’t want to marinate it longer than sixty minutes.
Lemon helps to tenderize the meat, which makes it a great option for marinades. That’s why you don’t want the chicken to sit in this marinade for longer than sixty minutes.
More Delicious Dinner Recipes
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 1 lemon juiced and zested
- ¼ cup extra virgin olive oil
- 3 garlic cloves finely minced, or 1 tsp dried garlic powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp + a pinch of sea salt
- ¼ tsp coarse black pepper
- 1 pound of thin-sliced chicken breast
- ¼ cup feta cheese
- ¼ cup fresh chopped parsley
- Additional wedges of lemon
MAKE MARINADE AND MARINATE:
- In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices. Give a mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
- Then, add the chicken to the remaining marinade. Toss with tongs to ensure each cutlet is fully coated. Cover with saran wrap and place into the fridge for thirty minutes.
- When ready, heat a nonstick skillet over medium-high heat. Once heated, drizzle in olive oil and place the chicken into the pan. Sear until the bottom is nicely golden brown. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.
- Finally, transfer the chicken to a serving plate. Drizzle the remaining marinade over the chicken. Sprinkle the top with fresh chopped parsley and feta cheese.
- Serve and enjoy.
Did you make this recipe?
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Recipe inspired by Bon Appetite Magazine, Issue February 2021
Comments & Reviews
Jennifer Hall says
This was amazing. Definitely will be a repeat meal in our house. Added a Greek salad and it was a perfect low-carb/Keto friendly meal.
The marinade was so easy & delicious. The chicken was so juicy and with the feta so good, this recipe is a keeper
Do you cook the chicken in the marinade or do you put the marinade in a pan to cook before drizzling on cooked chicken? I know uncooked marinade is not safe to use unless cooked.
In step 1, you set aside 1/4 cup of the marinade before it comes into contact with the chicken. The marinade is sort of like a vinaigrette (except lemon juice is used instead of vinegar). It is completely safe to consume without cooking as long as it hasn’t come into contact with the chicken. I hope this helps!
I’ve made this recipe three times now. I don’t usually like to repeat recipes, I only do it when I’m in love–and I’m totally in love! It’s absolutely delicious. Only thing I change, I double the marinade so there’s more set aside.
Super yummy! It seems too simple, quick, and easy to taste so good. I did increase the feta just because I love it. Would it be bad to marinate the chicken all day? I know sometimes it’s not recommended to marinate with lemon juice for extended periods of time. Thanks!
Just read above where it says not to marinate longer than 60 minutes, sorry about that.
Try not to marinate it for any more than an hour.
I left out the lemon zest but stayed true to the recipe otherwise. This recipe is phenomenal! I highly recommend. I have a toddler and she loved it too.
A great dish! Very flavorful. I admittedly went a bit heavy on the lemon juice because I love it! I sautéed some spinach and served it piled on a bed of white rice, chicken on top of that, then feta, then more of that lemon-y marinade. I’ll definitely make this again!
This was fantastic! My boys gobbled it up and we’re looking for more. Thank you for a great recipe.
This is one of my favorite recipes for chicken. So flavorful!
Any ideas how I might amend the recipe to do it in the crockpot to make a shredded chicken recipe?
Sarah, I’m thrilled that you love it. I have not tried this recipe in the crockpot yet. Once I do, I’ll be sure to post the instructions here!
Hi! The recipe calls for 1/4 c of olive oil but then says to reserve 1/4 c of the marinade. Is either of those measurements incorrect?
Hi Brooke, neither is incorrect. The marinade also calls for the juice and zest of 1 lemon, which has 2-3 tablespoons of juice, plus you’ll get about one tablespoon of zest out of the lemon. Plus all of the other ingredients in the marinade, and you’ll have about 1/2 cup of marinade.
One of my favorite chicken recipes! So much flavor and the feta is so good with it.
This was delicious! We loved it so much! We served it with basmati rice and greek salad! Absolutely perfect!