Greek Chicken
Published Nov 24, 2025
Greek chicken marinated in lemon, garlic, and oregano, seared until golden and juicy, easy to serve with rice or salad, or stuffed into pitas.
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Try my lemon Greek chicken marinade recipe!
I grew up eating a version of Greek chicken that was all about big lemon flavor and lots of dried herbs, and this recipe is my go-to when I want that same brightness without turning it into a whole production. The marinade is lemony, garlicky, and packed with dried herbs, and the chicken turns out really flavorful after just a short time marinating. It sears nicely in a hot skillet, stays juicy, and I usually serve it with basmati rice or Greek lemon potatoes. This Greek chicken also makes great leftovers for wraps, stuffed in a pita, or served on top of a crispy rice salad the next day.
Happy Cooking!
– Yumna
Greek Chicken Ingredients
- Chicken breasts: I recommend buying boneless and skinless chicken breasts. You can also use chicken thighs, but they take slightly longer to cook.
- Lemon: Here’s how to juice a lemon and how to zest a lemon, because you’ll need both.
- Dijon mustard: You can also use spicy brown mustard, stone-ground mustard, or whole-grain mustard.
- Olive oil: Avocado oil is a good substitute.
- Garlic: Here’s a quick tutorial on how to mince garlic.
- Seasonings and spices: Dried oregano, dried thyme, fresh parsley, salt, and pepper.
How to Make Greek Chicken
Greek Chicken Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large lemon zest and juice
- 4 garlic cloves minced
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) boneless skinless chicken breasts
- Chopped fresh parsley
Instructions
- In a shallow dish, whisk the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, oregano, thyme, salt, and pepper.
- Add the chicken on top of the marinade and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 1 day.
- Heat a large heavy-bottom skillet or cast-iron skillet over medium-high heat.
- Carefully remove the chicken breasts from the marinade and place them presentation side down, into the hot skillet, making sure not to overcrowd them.
- Sear the chicken breasts for 5 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8–10 more minutes.
- Remove the chicken from the pan and let them rest for a few minutes before slicing or serving. Serve with a squeeze of fresh lemon juice over the top, fresh parsley, and your desired side dishes.
Equipment
Notes
- My Top Tip: Don’t disturb the chicken while it cooks. This helps it get evenly browned on both sides, and is especially important if you’re using a non-stick pan. Once it’s fully cooked on one side, it will self-release without sticking.
- Storage: Store leftover Greek chicken in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350ºF until warmed through.
- Freezing: Store leftover Greek chicken in a freezer-safe container and freeze for up to 4 months. Thaw overnight in the fridge, then reheat in the oven at 350ºF until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it a Mediterranean sheet pan meal. Bake the chicken in the oven on a sheet pan alongside Mediterranean veggies like zucchini, onions, cherry tomatoes, and bell peppers.
- Serve it with a sauce. Drizzle some homemade tzatziki sauce or Greek yogurt sauce on top.
Recipe Tips
- Don’t overcrowd the pan. You want the chicken to brown and cook evenly. If the chicken breasts are too close, the juices from the nearby chicken may create steam, which will affect the searing process.
- Don’t disturb the chicken while it cooks. This helps it get evenly browned on both sides, and is especially important if you’re using a non-stick pan. Once it’s fully cooked on one side, it will self-release without sticking.
- Let the chicken rest. When it’s done cooking, let the chicken breasts rest for about 5 minutes before cutting. This helps them stay extra juicy.
Serving Ideas
- Rice: Lebanese Rice, Mediterranean Cauliflower Rice, Lemon Rice
- Salads: Classic Greek Salad, Mediterranean Chopped Salad, Lebanese Tabbouleh Salad
- Sides: Greek Lemon Potatoes, Lebanese Stuffed Grape Leaves, Spanakopita Triangles
FAQs
Always check the internal temperature. Insert a meat thermometer into the thickest part of the chicken and make sure it reads at least 165ºF.
The presentation side of a chicken breast is the smooth, rounded side that you put facing up when serving. The underside of the chicken breast is usually flatter, sometimes with visible seams or a small flap.
This gives it the best sear and browning. The initial contact with the hot pan creates a golden, crisp, even crust on the side of the chicken that ends up face up on the plate. It’s not necessary, but it gives the finished dish a more polished look.
