Greek Chicken with Feta

A simple yet flavorful weeknight meal bursting with Mediterranean sunshine and flavor. This easy Greek Chicken with Feta combines tender chicken, salty feta, bright lemon, and aromatic herbs for a dish that feels like a vacation in every bite.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

Chicken

1.5 lbs boneless, skinless chicken breast or thighs
1 tbsp olive oil plus extra for drizzling
1 tsp dried oregano or 2 tsp fresh, chopped
½ tsp garlic powder or 2 cloves fresh garlic, minced
¼ tsp black pepper
½ tsp red pepper flakes optional

Vegetables

1 cup cherry tomatoes halved
½ red onion thinly sliced
½ cup Kalamata olives pitted and halved

Cheese and Garnish

4 oz feta cheese crumbled
¼ cup fresh parsley chopped, for garnish
1 fresh lemon lemon for wedges and juice

Equipment

Oven-safe skillet
cutting board,
Knife

Method

Pat chicken breasts dry with paper towels. If they are very thick, butterfly or gently pound to an even ¾-inch thickness.
In a small bowl, whisk together olive oil, dried oregano, garlic powder, black pepper, and red pepper flakes (if using). Rub the mixture all over the chicken. Let it sit for at least 15 minutes, or up to an hour in the fridge for better flavor.
Heat a large, oven-safe skillet over medium-high heat. Add a tiny drizzle of olive oil. Once hot, place seasoned chicken in the skillet and sear for 3-4 minutes per side until golden brown.
Reduce heat to medium. Scatter halved cherry tomatoes and sliced red onion around the chicken. Let them soften slightly for 3-5 minutes, then gently stir in the Kalamata olives.
Generously sprinkle crumbled feta cheese over chicken and vegetables.
Transfer skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and feta is warm and slightly melted.
Squeeze fresh lemon juice over the dish before serving. Garnish with fresh parsley and let rest for a few minutes before serving.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 80mgSodium: 520mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 120IUVitamin C: 10mgCalcium: 150mgIron: 2.2mg

Notes

This dish pairs beautifully with fluffy rice, quinoa, warm pita bread, or a crisp green salad. Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven.

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