Pin it
Whip up this uncomplicated tangy Greek chicken with citrus and cheese tonight. The dish delivers Mediterranean vibes right to your table using bright lemon, aromatic garlic, and smooth feta. It's ideal for busy weeknights or entertaining guests. Want something different? Just slice the chicken beforehand for tasty strips instead.
Why Make This
This meal fits every season perfectly. During hot months, throw your butterfly chicken on the grill. When it's cold outside, cook indoors for a comforting dinner. The citrus marinade keeps everything moist and flavorful. You'll spend barely more than a buck per portion, and any extras make a fantastic lunch salad the following day.
What You Need
- Lemon: Squeeze it yourself for top flavor
- Olive Oil: Authentic Mediterranean variety preferred
- Garlic: Freshly chopped
- Oregano: The bottled kind is perfectly fine
- Smoked Paprika: Gives nice hue
- Sea Salt: Enhances flavors
- Black Pepper: Newly ground
- Chicken: Sliced thin if making strips
- Feta: The crumbly authentic variety
- Parsley: Newly snipped
- Extra Lemons: For garnishing
How to Make It
- Mix Sauce:
- Combine citrus juice, zest, oil, garlic, oregano, paprika, salt, pepper in container. Mix thoroughly to create the magic that makes your tangy Greek chicken so amazing.
- Marinate Chicken:
- Drizzle mixture onto chicken. For strips version, slice meat beforehand. Wrap up, stick in refrigerator at least half an hour.
- Heat Pan:
- Get your skillet nice and hot at medium-high temperature. Add a splash of oil. For butterfly style, fire up your barbecue instead.
- Cook Chicken:
- Place meat in heated pan. Cook about 4-5 minutes until golden brown. Turn over, continue 3-4 more minutes until finished.
- Check if Done:
- Slice into thickest section - should look white throughout with clear juices.
- Add Toppings:
- Transfer chicken to serving dish. Drizzle remaining pan juices on top.
- Make it Pretty:
- Scatter cheese and herbs over everything. Add fresh lemon pieces. Any extra makes a wonderful base for tomorrow's lunch.
- Serve Hot:
- Can enjoy by itself or pair with a cool yogurt side dish.
What Makes It Special
This tangy citrus and cheese chicken brings vacation vibes to your dinner table. The lemon keeps everything tender, garlic packs a flavor punch, and feta adds creamy richness. Even kitchen beginners can nail this dish, but it tastes like you ordered takeout. Any leftover strips taste great straight from the fridge too.
Change It Your Way
Add chili flakes for heat lovers. Try the butterfly version outdoors when weather's nice. Need something gentler? Cut back on the garlic. Keep extra chicken for tomorrow's lunch bowl. This dish bends to match whatever you're craving.
Save Money, Eat Well
Feed four people for under five bucks total. Use remaining chicken to create a creamy yogurt lunch bowl tomorrow. Grab citrus when it's discounted - you'll need both juice and peel. Cheese stays fresh ages in the refrigerator, so grab extra when prices drop.
Keeping Leftovers
Stays good 3-4 days in the fridge. Great for planning ahead - make extra strips in advance. Can store frozen up to eight weeks. Perfect for throwing together quick lunches later. Warm slowly to keep everything juicy.
Pin it
What to Serve With It
Toss over greens for a simple lunch bowl. Pair with rice or spuds. Try alongside a cool yogurt side. Remember to offer extra citrus and cheese for topping. Fresh bread works great for soaking up all those tasty juices.
Quick Tips
Don't cook straight from the fridge - let meat reach room temp first. The marinating time isn't optional - it's what makes everything tender. Dry chicken surfaces before cooking for nicer browning. You can use the marinade as sauce but heat it thoroughly first. Cut pieces to equal thickness so everything finishes cooking together.
Frequently Asked Questions
- → Can I use chicken that's on the bone?
Sure, it works great. Just keep an eye out—it takes more time. Slice next to the bone to check if it's cooked. Turn the heat down if needed, and consider having a lid to trap the heat.
- → What if I don’t have feta cheese?
No worries! Try goat cheese instead. Plant-based cheese is also fine, or even some yogurt works well. You just want a little tangy bite.
- → How do I store leftovers?
Keep it sealed tight in the fridge for up to three days. When reheating, go low and slow; adding a splash of oil can help since the cheese might dry a bit.
- → Can I prep it ahead of time?
Absolutely! Let the chicken soak in the seasoning overnight, so the flavors really blend. Just cook it fresh later, and save the herbs and cheese for the end.
- → Can I bake this in the oven?
Yep, preheat the oven to a high temperature. It’ll take around 30-35 minutes. Put your pan on the center rack and check that it doesn’t dry out—foil can help keep it juicy.
- → Why’s my chicken getting too dry?
Try cutting back the time a bit, and keep some liquid in the pan. Don’t crank the heat too high, and avoid moving the chicken around a lot while it cooks.
- → Can I take this to a party?
Totally! Keep the sauce separate and garnish with fresh herbs once you get there. Bring extra lemon wedges and heat the chicken up on site. Add the cheese last to keep it fresh.
- → How do I make this faster?
Slice the chicken into thin pieces to cut down cooking time. Have everything ready beforehand. A hot pan will do the trick, and you can skip the marinading step without losing too much flavor.
- → What if I have a big group coming?
No problem—just cook the chicken in batches. Keep the first set warm while finishing the rest, and have some extra lemons ready. Avoid crowding the pan so the chicken sears evenly.
- → How do I make it even more flavorful?
Use a bit more fresh herbs and maybe an extra clove of garlic. A splash of wine can add depth, or even toss in some olives for a briny kick. Longer prep time helps too.
- → What if the sauce tastes too strong?
Try using a little less lemon next time, or balance it out with a touch of honey. Adding more olive oil also helps mellow it out, and a splash of water can lighten the sauce.
- → How can I make this more kid-friendly?
Ditch some of the stronger herbs and use a milder cheese. Go easy on the lemon, and cut the chicken into little bites. You’ll still get all the yummy flavors, but it’ll be more kid-approved.
Conclusion
Want more ideas? Roast lemony potatoes next time. Or fill chicken with creamy cheese for an extra twist.