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Greek Lemon Chicken with Feta Cheese

A delightful and flavorful dish that combines juicy chicken breasts with bright lemon, aromatic herbs, and creamy feta cheese, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts These juicy cuts serve as the foundation of the dish.
  • 1 Tablespoon lemon zest This adds a burst of bright, citrusy flavor.
  • 1/4 cup fresh squeezed lemon juice Elevates the dish's vibrancy.
  • 1/4 cup extra virgin olive oil Rich, fruity oil that enriches the chicken.
  • 3 cloves garlic, minced Adds an aromatic, savory essence.
  • 1 Tablespoon chopped fresh oregano Introduces fragrant, earthy note.
  • 1 cup crumbled feta cheese Creamy and salty, adds depth of flavor.
  • 1-2 teaspoons salt Essential for seasoning.
  • to taste freshly ground pepper Essential for seasoning.

Method
 

Preparation
  1. In a large mixing bowl, combine the chicken breasts, lemon zest, fresh lemon juice, olive oil, minced garlic, and chopped oregano.
  2. Season generously with salt and pepper, approximately 1-2 teaspoons of kosher salt and a good amount of freshly ground pepper.
  3. Mix well to coat all the chicken and let it marinate in the refrigerator for at least 30 minutes if you have time, or proceed if pressed for time.
Baking
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish large enough for the chicken.
  2. Transfer the marinated chicken to the baking dish, pouring any leftover marinade on top.
  3. Sprinkle a generous layer of crumbled feta cheese on each chicken breast.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and continue baking for an additional 15 minutes until the feta browns and the chicken is fully cooked.

Notes

For variation, consider grilling the chicken for a smoky flavor. Garnish with fresh, chopped parsley before serving. Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to 3 months. Swap feta for goat cheese or add vegetables like bell peppers for a one-pan meal.