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Greek Chicken with Lemon and Feta Recipe
Ben Carraoli

Greek Chicken with Lemon and Feta Recipe

I recently made this Greek Chicken with Lemon and Feta, and honestly, it instantly became one of my favorite weeknight dinners.
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Total Time 40 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • chicken breasts 4 pieces
  • olive oil 3 tablespoons
  • lemon juice 3 tablespoons
  • garlic 4 cloves, minced
  • dried oregano 1 teaspoon
  • salt 1 teaspoon
  • black pepper ½ teaspoon
  • feta cheese ½ cup, crumbled
  • cherry tomatoes 1 cup, halved
  • fresh parsley 2 tablespoons, chopped

Method
 

  1. In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Mix everything well until fully combined. This marinade is the key to infusing the chicken with bold, fresh flavor.
  2. Place the chicken breasts into the marinade and coat them evenly. Let them sit for at least 15–20 minutes, or longer if you have time. This step helps tenderize the chicken and enhances its taste.
  3. Transfer the marinated chicken into a baking dish in a single layer. Pour any leftover marinade over the top for extra flavor. This ensures the chicken stays moist during baking.
  4. Scatter cherry tomatoes around the chicken and sprinkle crumbled feta cheese on top. The tomatoes will soften and release juices, while feta adds a creamy, salty finish.
  5. Place the dish in a preheated oven at 400°F (200°C) and bake for 25–30 minutes. Cook until the chicken is fully done and slightly golden on top. The aroma at this stage is amazing.
  6. Remove from the oven and sprinkle fresh parsley over the top. Let it rest for a few minutes before serving. This final touch adds freshness and color to the dish.

Notes

  • I always use fresh lemon juice instead of bottled—it makes a huge difference in taste
  • I prefer marinating the chicken for at least 30 minutes for deeper flavor
  • I crumble feta myself instead of buying pre-crumbled for better texture
  • I sometimes broil the chicken for 2–3 minutes at the end for a golden top
  • I like adding a drizzle of olive oil before serving for extra richness.