Greek Lemon Chicken with Feta

When you need a dinner that’s both satisfying and healthy, high protein Greek chicken lemon and feta delivers every time. This recipe brings together tender, juicy chicken with the bright flavors of lemon, briny feta, and Mediterranean vegetables. It’s the kind of meal that feels special enough for weekend entertaining but comes together quickly enough for a Tuesday night when you’re short on time. The best part? Everything cooks in one pan, which means minimal cleanup and maximum flavor as the chicken, tomatoes, and olives roast together.

Perfect for families who want nutritious meals without spending hours in the kitchen, this Greek-inspired dinner offers serious protein with ingredients you can feel good about. The combination of lean chicken and tangy feta creates a satisfying dish that keeps everyone at the table happy.

Why You’ll Love This Greek Lemon Chicken with Feta

This dinner checks every box for a winning weeknight meal. Ready in just 40 minutes from start to finish, it fits perfectly into busy schedules without sacrificing flavor or nutrition.

The flavor profile hits that sweet spot between bright and savory. Lemon zest and juice cut through the richness of the chicken, while salty feta and briny olives add depth. Fresh herbs bring everything together with a pop of color and freshness.

One-pan cooking means you’ll spend less time scrubbing dishes and more time enjoying dinner. The chicken and vegetables roast together, allowing flavors to mingle and intensify while you handle other tasks.

High in protein and packed with Mediterranean ingredients, this recipe appeals to anyone focused on healthy eating. Each serving delivers substantial protein from the chicken and feta, plus heart-healthy fats from the olives and olive oil. The tomatoes and onions add vitamins and fiber without weighing down the dish.

Leftovers actually improve as the flavors blend overnight. Reheat gently for lunch the next day, or serve the chicken cold over salad greens for a completely different meal experience.

Ingredients for Greek Lemon Chicken with Feta

When shopping for this recipe, I always go for the best quality chicken I can find. Organic or free-range breasts tend to stay juicier during roasting. For the feta, choose a block of cheese rather than pre-crumbled if possible—it has better texture and flavor, plus you control how large or small the crumbles are.

The Chicken:

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

The Lemon-Feta Topping:

• 1/2 cup feta cheese, crumbled
• 1 large lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)

Vegetables:

• 1 pint cherry tomatoes
• 1 small red onion, cut into wedges
• 1/2 cup Kalamata olives, pitted

The olive oil matters more than you might think. Extra-virgin varieties bring fruity, peppery notes that complement the lemon and oregano beautifully. Don’t skip the searing step if you have time—it creates a golden crust that adds texture and helps the chicken stay moist during baking.

For the lemon, look for fruits that feel heavy for their size, which indicates they’re juicy. One large lemon should give you about 3 tablespoons of juice and roughly 1 tablespoon of zest. Fresh parsley brightens the entire dish, though you can substitute with fresh dill or mint for a different Mediterranean twist.

Chicken thighs work wonderfully here if you prefer dark meat. They’re more forgiving during cooking and won’t dry out as easily as breasts. Just add a few extra minutes to the baking time to ensure they reach 165°F internally.

How to Make Greek Lemon Chicken with Feta

This recipe comes together in straightforward steps, and the technique is simple enough for any home cook. The key is managing your oven temperature and not overcooking the chicken—that internal temperature of 165°F is your target.

1. Preheat: Start by heating your oven to 400°F (200°C). This temperature is hot enough to roast the vegetables until they’re slightly caramelized while keeping the chicken tender.

2. Season Chicken: Place the chicken breasts in a large bowl and coat them thoroughly with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper. Use your hands to massage the seasonings into the meat—this ensures even coverage and helps the flavors penetrate.

3. Sear (Optional but Recommended): Heat a large oven-safe skillet over medium-high heat until it’s quite hot. Sear the seasoned chicken for 3 minutes per side until you see a golden-brown crust forming. This step adds flavor and creates an appealing texture. If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish for the next step. Skip this entirely if you’re short on time, though you’ll miss some depth of flavor.

4. Arrange: Position the chicken in the center of your skillet or baking dish. Scatter the cherry tomatoes, red onion wedges, and Kalamata olives around the chicken. They’ll soak up the chicken juices as everything roasts together.

5. Bake: Slide the pan into your preheated oven and roast for 15 to 20 minutes. Check the internal temperature with a meat thermometer—you’re looking for exactly 165°F in the thickest part of the breast. The tomatoes should be blistered and bursting, and the onions should be soft and slightly charred at the edges.

6. Prepare Garnish: While the chicken bakes, combine the lemon juice, lemon zest, chopped parsley, and 1 tablespoon of olive oil in a small bowl. Whisk until well blended. This bright mixture will be your finishing touch.

7. Finish: Pull the pan from the oven when the chicken is cooked through. Immediately sprinkle the crumbled feta over the hot chicken and vegetables—the residual heat will soften it slightly, creating a creamy texture. Drizzle the lemon-parsley mixture over everything.

8. Serve: Plate the chicken with the roasted vegetables and plenty of those flavorful pan juices. The combination of hot chicken, melting feta, and bright lemon creates layers of flavor that make each bite interesting.

A common mistake is overcooking the chicken in an attempt to make sure it’s safe. Once you hit 165°F, remove it immediately. The chicken will continue cooking slightly from residual heat. I find that letting the chicken rest for 3 to 5 minutes before slicing helps the juices redistribute, keeping every bite moist.

What to Serve with Greek Lemon Chicken with Feta

Building a complete dinner around this Greek chicken is simple because the Mediterranean flavors pair well with so many sides.

Quinoa or Brown Rice: These whole grains soak up the lemony pan juices beautifully and add substance to the meal. The nutty flavor of quinoa especially complements the feta and olives.

Greek Salad: A crisp salad with cucumbers, tomatoes, red onion, and a simple vinaigrette balances the richness of the chicken. Add extra feta if you’re a cheese lover.

Roasted Garlic Herb Potatoes: Crispy potatoes seasoned with rosemary and garlic make a hearty accompaniment. The creamy interior and crunchy exterior contrast nicely with the tender chicken.

Sautéed Spinach or Green Beans: A simple green vegetable sautéed with a bit of garlic and lemon keeps the meal light while adding color and nutrients to your plate.

Warm Pita Bread: Use pita to scoop up the pan juices and vegetables. It’s especially good when you brush the bread with olive oil and warm it in the oven for a few minutes.

Tzatziki Sauce: This cool, creamy cucumber-yogurt sauce offers a refreshing contrast to the warm, savory chicken. Drizzle it over everything or serve it on the side for dipping.

Orzo Pasta Tossed with Olive Oil and Herbs: The small rice-shaped pasta catches the pan juices and creates a comforting base for the chicken and vegetables.

Pro Tips & Variations

Make-Ahead Strategy: Season the chicken and prep the vegetables up to a day in advance. Store them separately in the refrigerator, then proceed with searing and baking when you’re ready to cook. The lemon-parsley mixture can also be prepared ahead and kept covered in the fridge.

Flavor Boost: Add a few smashed garlic cloves to the pan when you arrange the vegetables. They’ll roast alongside everything else and become sweet and mellow. For extra brightness, toss in some lemon slices with the vegetables.

Equipment Alternative: No oven-safe skillet? Use any baking dish and skip the searing step entirely. The chicken will still turn out delicious, just without that extra layer of caramelized flavor from the sear.

Presentation Tip: Garnish with extra fresh herbs just before serving. A sprinkle of fresh dill, parsley, or even mint makes the dish look restaurant-quality with minimal effort.

Protein Swap: Substitute boneless pork chops or thick white fish fillets like halibut or cod. Adjust cooking times accordingly—fish will cook much faster, usually in 12 to 15 minutes.

Vegetarian Version: Replace the chicken with thick slabs of halloumi cheese or large portobello mushrooms. Both stand up well to roasting and pair beautifully with the Mediterranean flavors.

Spice It Up: If you like heat, double the red pepper flakes or add a pinch of cayenne to the chicken seasoning. A drizzle of harissa or hot honey over the finished dish adds sweet heat.

Seasonal Adaptation: In summer, add zucchini or bell peppers to the roasting pan. In fall and winter, swap the cherry tomatoes for chunks of butternut squash or sweet potato—just add a few extra minutes to the cooking time.

Storage & Reheating Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. I separate the feta and lemon mixture from the chicken if possible, adding them fresh when I reheat to maintain their bright flavors.

The best reheating method is gentle and low. Place the chicken in a covered dish with a splash of water or chicken broth, then warm it in a 325°F oven for about 15 minutes. This prevents the chicken from drying out. You can also reheat in the microwave on 50% power, checking every minute to avoid overcooking.

For meal prep, cook the chicken and vegetables on Sunday, then portion them into containers with your grain of choice. The flavors actually deepen after a day, making this an excellent candidate for weekly meal planning. Add fresh vegetables like cucumber or bell pepper when you’re ready to eat for extra crunch.

Freezing works but affects the texture of the feta and tomatoes. If you plan to freeze, do so before adding the feta and lemon mixture. Freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator and add fresh feta and lemon when reheating.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Thighs stay juicier and more forgiving if slightly overcooked. Increase the baking time to 20 to 25 minutes and check that they reach 165°F. The richer flavor of dark meat works beautifully with the tangy lemon and salty feta.

What can I substitute for feta cheese? Goat cheese offers a similar tangy profile with a creamier texture. Ricotta salata provides saltiness without being as sharp. For a dairy-free option, use a plant-based feta alternative or simply increase the lemon and olives for brightness.

How do I know when the chicken is done without a thermometer? Cut into the thickest part of one breast—the juices should run clear and the meat should be opaque white throughout with no pink remaining. That said, a meat thermometer is the most reliable way to avoid undercooked or overcooked chicken.

Can I double this recipe for a larger crowd? Yes, but use two baking dishes or a very large roasting pan to avoid overcrowding. When ingredients are too close together, they steam rather than roast, which affects the texture. Keep the oven temperature and timing the same.

Is this recipe keto or low-carb friendly? It works well for low-carb diets when served with cauliflower rice or zucchini noodles instead of grains. The chicken, feta, and vegetables are naturally low in carbohydrates while high in protein and healthy fats.

This Greek lemon chicken with feta proves that healthy dinners don’t have to be complicated or boring. The combination of protein-packed chicken, tangy cheese, and bright Mediterranean vegetables creates a meal that satisfies without weighing you down. Whether you’re cooking for picky eaters or trying to eat cleaner, this recipe adapts to your needs while delivering consistent results. Give this one a try on your next busy weeknight—it might just become your go-to when you need something quick, nutritious, and genuinely delicious.