Greek Chicken Recipe

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A simple Greek chicken recipe with a lemon-garlic marinade and dried herbs, cooked in a hot skillet for a golden sear, ready to serve in 15 minutes.

Prep Time10

Cook Time15

Marinating time30

Total Time55

Servings: servings

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.

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.

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