Pin Last summer my sister brought over lemons from her tree, more than we could use before they started to soften. I threw together this marinade on a Tuesday night when cooking felt like a chore, but the first bite made me pause mid conversation. Now whenever those lemons show up on my counter, this is the first thing I reach for.
I made this for my neighbor who was recovering from surgery and swore off cooking for weeks. She texted me that same night saying she licked the plate clean. Something about the combination of smoky paprika and fresh feta makes it taste like it came from a restaurant, but it comes together in the time it takes to set the table.
Ingredients
- 1 lemon (juiced and zested): Fresh citrus makes all the difference here, but bottled juice works in a pinch
- 1/4 cup extra virgin olive oil: The fat carries all those lemon and garlic flavors into the chicken
- 3 garlic cloves, finely minced: Or use 1 teaspoon dried garlic powder if you are in a rush
- 1 tsp dried oregano: Greek oregano has a stronger flavor if you can find it
- 1/2 tsp smoked paprika: This adds a subtle depth that regular paprika misses
- 1/2 tsp sea salt: Adjust based on your salt sensitivity and the feta later
- 1/4 tsp coarse black pepper: Freshly cracked gives the best bite
- 1 lb thin-sliced chicken breast: Thighs work too but need an extra minute or two
- Pinch of sea salt: For sprinkling right before the pan
- 1/4 cup feta cheese, crumbled: Sheep milk feta has the best tang
- 1/4 cup fresh parsley, chopped: Flat leaf parsley holds up better than curly
- Lemon wedges: Extra acid at the table makes flavors pop
Instructions
- Make the Marinade:
- Whisk the lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, 1/2 teaspoon sea salt, and black pepper in a large bowl until it looks thick and creamy. Set aside exactly 1/4 cup for serving later.
- Marinate the Chicken:
- Add the chicken to the remaining marinade and turn pieces with tongs until evenly coated. Cover the bowl and refrigerate for 30 minutes, or up to 4 hours if you are planning ahead.
- Heat the Pan:
- Warm a nonstick skillet over medium high heat and add a small drizzle of olive oil. You want it hot enough that the chicken sizzles immediately on contact.
- Sear the First Side:
- Lay the chicken in the hot pan without overcrowding. Cook for 4 to 5 minutes until you see a golden brown crust form on the bottom.
- Finish Cooking:
- Flip each piece and cook another 3 to 4 minutes until the chicken feels firm and the juices run clear when pierced with a knife.
- Add the Toppings:
- Transfer chicken to a serving platter and drizzle with that reserved marinade. Sprinkle parsley and crumbled feta over the top while the chicken is still hot.
Pin My youngest used to pick around the feta until I started letting her crumble it herself. Now she stands on a stool and sprinkles it like she is decorating a cake. Simple moments like that are what make this recipe stick around.
Marinating Longer
Four hours in the refrigerator transforms this dish completely. The lemon penetrates deeper into the meat and the garlic mellows into something sweet rather than sharp. Just bring the chicken to room temperature for 15 minutes before cooking so it sears instead of steams.
The Skillet Matters
I used a cheap thin skillet for years and wondered why my chicken stuck every time. A heavy nonstick pan or well seasoned cast iron lets you get that gorgeous brown crust without fighting. The browned bits left behind mix into the reserved marinade and create an instant sauce.
Make It Yours
This recipe handles substitutions beautifully. Chicken thighs stay juicier if you prefer dark meat. Fresh thyme or rosemary can replace oregano when that is what you have. Sometimes I toss in chopped olives or sun dried tomatoes right at the end.
- Add red pepper flakes if you like heat
- Serve over rice or roasted potatoes
- Leftovers make excellent wrap filling for lunch
Pin Keep those lemons coming. This one stays on permanent rotation.
Recipe Q&A
- → How long should I marinate the chicken for?
For optimal flavor and tenderness, marinate the thin-sliced chicken breast for at least 30 minutes. You can extend this up to 2 hours in the refrigerator, but avoid marinating for much longer as the lemon juice can start to 'cook' the chicken.
- → Can I bake or grill this chicken instead of pan-searing?
Yes, absolutely! For baking, preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until cooked through. For grilling, cook over medium-high heat for about 3-4 minutes per side, until charred and juicy.
- → Are there any substitutions for feta cheese?
While feta cheese is key to the Greek flavor profile, if you need an alternative, a sprinkle of goat cheese or a soft, mild white cheese could work, though the taste will be different. For a dairy-free option, you might omit it or use a plant-based feta substitute.
- → What are good side dishes to serve with this chicken?
This chicken pairs wonderfully with a variety of sides. Consider a fresh Greek salad, fluffy rice, roasted potatoes, or steamed green beans to complement its vibrant flavors. Warm pita bread is also a fantastic addition.
- → How do I store leftovers and how long do they last?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, being careful not to overcook and dry out the chicken.