Greek Chicken with Lemon and Feta

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## Greek Chicken with Lemon and Feta

Succulent chicken breasts simmered in a bright lemon-garlic sauce and topped with melted feta cheese and fresh herbs.

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4

### Ingredients

  • Chicken: 4 boneless, skinless chicken breasts (pounded to even thickness)

  • Seasoning: 1 tsp dried oregano, ½ tsp salt, ¼ tsp black pepper

  • Aromatics: 3 cloves garlic (minced), 1 small shallot (finely diced)

  • Liquid: ½ cup low-sodium chicken broth, juice of 1 large lemon

  • The Finish: ½ cup crumbled feta cheese, 2 tbsp fresh parsley (chopped), 1 tbsp olive oil

  • Optional: Lemon slices and kalamata olives for garnish

### Instructions

  1. Season: Pat the chicken dry with paper towels. Rub both sides with salt, pepper, and half of the dried oregano.

  2. Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove chicken from the pan and set aside on a plate.

  3. Sauté: Reduce heat to medium. Add the shallot to the same pan and sauté for 2 minutes. Add the garlic and remaining oregano, cooking for another 30 seconds until fragrant.

  4. Deglaze: Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan. Let the liquid simmer for 3–4 minutes until slightly reduced.

  5. Assemble: Return the chicken to the pan, spooning the sauce over it. Sprinkle the crumbled feta and parsley on top. Cover with a lid for 1 minute to allow the feta to soften and warm through.

  6. Serve: Garnish with fresh lemon slices and serve immediately.

### Tips for Success

  • Pound the Poultry: Use a meat mallet to ensure the chicken is an even thickness. This prevents the thin ends from drying out while the center cooks.

  • Don’t Skimp on the Fond: Those brown bits stuck to the pan after searing the chicken are flavor gold. Ensure you deglaze thoroughly with the broth.

  • Feta Quality: If possible, buy feta in a block of brine rather than pre-crumbled. It has a creamier texture and a much better tang.

### Nutritional Information (Per Serving)

Nutrient Amount
Calories 285 kcal
Protein 38g
Fat 12g
Carbohydrates 4g
Fiber 1g
Sodium 580mg

### Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Low Carb: Naturally keto-friendly and Mediterranean diet-compliant.

  • Heart Healthy: Uses olive oil (monounsaturated fats) and fresh aromatics rather than heavy creams or sugars.

### Q&A

Q: Can I use chicken thighs instead?

A: Absolutely! Bone-in, skin-on thighs will take longer to cook (about 8-10 minutes per side), but they offer even more flavor and moisture.

Q: What should I serve this with?

A: It pairs beautifully with roasted potatoes, a simple Greek salad (Horiatiki), or over a bed of orzo or cauliflower rice to soak up the lemon sauce.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to keep the chicken from drying out.

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