Greek Lemon Feta Chicken Bliss

Why You’ll Love This Recipe

I love how this recipe delivers bold Greek flavors with minimal effort. The zesty lemon and garlic marinade infuses the chicken throughout, and the melty feta adds a tangy, creamy finish. It’s fuss-free, delicious, and feels elegant even on a weeknight

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or thighs

• ¼ cup extra-virgin olive oil

• Zest and juice of 1 lemon

• 3 garlic cloves, finely minced

• 1 tbsp fresh oregano or 1 tsp dried oregano

• Kosher salt and freshly ground black pepper

• ½–1 cup crumbled feta cheese

• Optional garnish: chopped fresh parsley and extra lemon wedges

directions

1. I whisk together olive oil, lemon zest and juice, garlic, oregano, salt, and pepper to form the marinade

2. I add the chicken to the bowl, toss to coat, and refrigerate for at least 30 minutes—up to a few hours if I prep ahead

3. I preheat the oven to 350 °F (175 °C) and transfer the marinated chicken to a baking dish.

4. I spoon any remaining marinade over the chicken, top each piece with a generous handful of feta, then cover the dish with foil and bake for about 30 minutes

5. I remove the foil, return the dish to the oven for another 10–15 minutes—until the chicken reaches 165 °F and the feta begins to golden

6. I finish by sprinkling fresh parsley and squeezing lemon over top before serving.

Servings and timing

• Serves: 4

• Prep time: ~10 minutes active + 30 minutes (or up to 3 hours) marinating

• Cook time: ~40–45 minutes

• Total time: ~1 hour 15 minutes (including marinade time)

Variations

• Use thighs or sheet-pan style: Chicken thighs work beautifully and stay extra juicy—sheet-pan versions add veggies like potatoes or green beans to roast alongside .

• One-pan rice dinner: I sometimes bake the chicken on top of rice and broth for a complete meal—topping it with feta and parsley at the end .

• Flavor tweak: I swap fresh oregano for thyme or drizzle with feta brine before cooking for an extra salty kick

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a 350 °F oven for about 10 minutes to keep the chicken juicy and feta creamy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely—thighs stay moist and flavorful; just bake a bit longer if bone-in

Is marinating necessary?

I highly recommend at least 30 minutes—they say 30 minutes is enough, but longer deepens the flavor

Should I cover the dish while baking?

Yes—starting covered locks in moisture. I remove the foil for the last 10–15 minutes so the feta browns nicely .

Can I bake this with veggies?

Definitely—I’ve roasted potatoes, zucchini, green beans, or peppers alongside the chicken for an easy sheet-pan meal .

What can I serve it with?

This pairs beautifully with Greek salad, pita bread, rice, or lemony couscous for a complete Mediterranean spread.

Conclusion

I adore this Greek Lemon Feta Chicken Bliss for its simplicity, bright flavors, and fuss-free elegance. It’s one of my go-to recipes when I want something comforting and impressive without spending hours in the kitchen.