Juicy Greek Chicken Bake with Lemon and Feta Cheese
Sun-kissed flavors, fresh herbs, and juicy baked chicken come together in this irresistible Mediterranean-inspired meal that feels both comforting and vibrant. This Juicy Greek Chicken Bake with Lemon and Feta Cheese brings bold flavors to the table without complicated steps, making it perfect for busy weeknights or relaxed family dinners. From the moment the lemony aroma fills your kitchen, you know something special is on the way.
This recipe fits effortlessly into your weekly rotation, especially if you love Quick And Easy Mediterranean Recipes that don’t sacrifice taste. It’s also a fantastic example of how Dinner Recipes With Feta Cheese can feel light yet deeply satisfying. Whether you’re exploring new Recipes Using Feta or already obsessed with Chicken And Feta Recipes Dinners, this dish checks all the boxes.
What makes this bake even better is its versatility. Serve it with roasted vegetables, fluffy rice, or a crisp salad for a balanced plate. Want a little heat? Add chili flakes for a bold Spicy Greek Chicken twist. It’s an easy way to refresh your dinner routine while still keeping things familiar and cozy.
From casual weeknights to special gatherings, this Greek Chicken Bake fits right in with your favorite Greek Dinner Ideas. Simple, zesty, and packed with flavor, it’s proof that the best Feta Recipes Dinner ideas don’t need to be complicated—just fresh, flavorful, and made with love. 🇬🇷🍋🧀
Zesty Greek Lemon Chicken with Crumbled Feta
Bright citrus, fragrant herbs, and tender chicken come together in this vibrant Greek-inspired dish that’s light, flavorful, and satisfying. Finished with creamy feta and fresh herbs, it’s perfect for an easy weeknight meal or a simple Mediterranean-style dinner.
Ingredients
- Juice and zest of 1 fresh lemon
- ¼ cup extra virgin olive oil
- 3 garlic cloves, finely chopped (or 1 teaspoon garlic powder)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt, plus a small extra pinch
- ¼ teaspoon cracked black pepper
- 1 pound thin-cut chicken breast slices
- ¼ cup crumbled feta cheese
- ¼ cup freshly chopped parsley
- Lemon wedges, for serving
Instructions
- Start by preparing the marinade. In a large bowl, whisk together the lemon juice and zest, olive oil, garlic, oregano, smoked paprika, salt, and black pepper until smooth and well blended. Measure out ¼ cup of the marinade and set it aside for later use.
- Add the sliced chicken breasts to the remaining marinade. Toss gently with tongs until every piece is evenly coated. Cover the bowl and refrigerate for about 30 minutes to allow the flavors to soak into the chicken.
- Heat a nonstick pan over medium-high heat and lightly coat it with olive oil. Once the pan is hot, add the marinated chicken and cook for 4–5 minutes until the underside develops a golden-brown crust.
- Turn the chicken over and cook for another 3–4 minutes, or until fully cooked and the juices run clear when cut.
- Remove the chicken from the pan and place it on a serving platter. Drizzle the reserved marinade over the top, then finish with crumbled feta and freshly chopped parsley.
- Serve warm with lemon wedges on the side for extra brightness.
Notes
- Add red pepper flakes to the marinade if you prefer a touch of heat.
- This dish pairs beautifully with rice, roasted vegetables, or a Greek salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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