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Greek Lemon Chicken with Feta

Tender chicken with tangy feta, bright lemon, and roasted Mediterranean vegetables for a high-protein dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup feta cheese crumbled
  • 1 large lemon zested and juiced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon olive oil for lemon mixture
  • 1/2 teaspoon red pepper flakes optional
  • 1 pint cherry tomatoes
  • 1 small red onion cut into wedges
  • 1/2 cup Kalamata olives pitted

Equipment

  • Large oven-safe skillet or baking dish
  • Meat thermometer
  • small mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place chicken breasts in a large bowl and toss with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
  3. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden brown. If you don't have an oven-safe skillet, transfer to a baking dish.
  4. Place the chicken in the center of the skillet or baking dish. Surround with cherry tomatoes, red onion wedges, and olives.
  5. Transfer to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. While the chicken bakes, whisk together the lemon juice, lemon zest, parsley, and 1 tablespoon of olive oil in a small bowl.
  7. Once the chicken is done, remove from the oven. Immediately sprinkle the crumbled feta over the hot chicken and vegetables. Drizzle the lemon-parsley mixture over everything.
  8. Serve hot. The residual heat from the chicken will slightly soften the feta, creating a creamy, tangy finish.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a covered dish at 325°F with a splash of broth to prevent drying out. Substitutions: Use chicken thighs for juicier meat, goat cheese instead of feta, or add zucchini and bell peppers for extra vegetables. Make-Ahead: Season chicken and prep vegetables up to 1 day in advance. The lemon-parsley mixture can also be prepared ahead and refrigerated. Serving: Pair with quinoa, brown rice, Greek salad, or roasted potatoes for a complete meal. Don't discard the pan juices—spoon them over your side dish for extra flavor.