This Greek chicken breast recipe delivers juicy, tender chicken with a bright, herby marinade. It’s a quick weeknight dinner that feels special and versatile enough for any meal. The marinade does all the work, filling your kitchen with incredible Mediterranean aromas.
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Why You’ll Love This Greek Chicken Breast
- Juicy & flavorful: The lemon-herb marinade tenderizes and infuses every bite.
- Wonderfully versatile: Perfect for salads, pitas, bowls, or as a main.
- Minimal effort: Just whisk the marinade, then let the chicken soak up flavor.
- Intoxicating aroma: Your kitchen will smell like a Greek taverna.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp red wine vinegar
Tools: A large zip-top bag or shallow dish for marinating, a whisk, a sharp knife, a measuring jug, and a large skillet (oven-safe if you plan to finish in the oven) or grill pan.
Notes: Don’t skimp on the olive oil—it carries flavor and keeps chicken juicy. Fresh lemon juice makes a noticeable difference in brightness.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (+30 min marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are particularly thick or uneven, place them between two pieces of plastic wrap and gently pound them to an even ½-inch to ¾-inch thickness. This ensures they cook evenly and quickly, preventing the thinner ends from drying out while the center cooks through.
- Fresh vs. dried herbs. While dried oregano and thyme are classic and work beautifully here, you can absolutely use fresh. If you do, double the amount (so 2 tablespoons of fresh oregano and 2 teaspoons of fresh thyme). The flavor will be a bit more floral and delicate.
- Don’t rush the marinade. I know, it’s tempting to just cook it right away, but giving the chicken at least 30 minutes to marinate is non-negotiable for deep flavor. You can even marinate it for up to 4 hours in the fridge for an even more potent taste. Any longer than that and the acid from the lemon can start to toughen the meat.
- Bring the chicken to room temperature. Before you cook, take the chicken out of the fridge for about 15-20 minutes. Cooking it cold means the outside can overcook before the inside is done. This simple step is a game-changer for perfectly cooked chicken.
How to Make Greek Chicken Breast
Step 1: Create the Flavor-Packed Marinade. In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and red wine vinegar. Keep whisking until the mixture is well combined and slightly emulsified—you’ll notice it starts to look a little creamy and unified. This is your magic potion. The smell at this stage is already fantastic, a true promise of the Mediterranean flavors to come.
Step 2: Marinate the Chicken. Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the top, making sure each piece is well-coated. If using a bag, press out any excess air and seal it tightly. Massage the bag gently to distribute the marinade evenly. Pop it in the refrigerator for at least 30 minutes, or up to 4 hours. Flip the bag or give the chicken a turn halfway through if you remember—it helps for even flavor distribution.
Step 3: Preheat and Pat Dry. When you’re ready to cook, take the chicken out of the fridge and let it sit on the counter for 15-20 minutes to take the chill off. This is crucial for even cooking. Preheat your skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and pat it very dry with paper towels. I know it seems counterintuitive, but a dry surface is the key to getting a beautiful, golden-brown sear instead of steaming the chicken.
Step 4: Sear to Perfection. Add a tablespoon of olive oil to your hot skillet. Carefully place the chicken breasts in the pan, making sure not to overcrowd them—you might need to work in batches. You should hear a satisfying sizzle. Cook for 5-7 minutes without moving them, until a gorgeous golden-brown crust forms on the bottom. You can peek by lifting a corner with tongs.
Step 5: Flip and Finish Cooking. Flip the chicken breasts over. Reduce the heat to medium and continue to cook for another 5-8 minutes, depending on thickness. The chicken is done when it feels firm to the touch and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part. If you’re using an oven-safe skillet and the outside is browning too quickly, you can pop the whole pan into a preheated 375°F (190°C) oven to finish cooking for the last few minutes.
Step 6: The All-Important Rest. This might be the most important step—transfer the cooked chicken to a clean cutting board and let it rest for at least 5 minutes. Do not slice into it right away! Resting allows the juices to redistribute throughout the meat. If you cut it immediately, all those precious, flavorful juices will just run out onto the board, leaving you with drier chicken. You’ll notice the chicken will continue to firm up slightly as it rests.
Step 7: Serve and Enjoy. After resting, you can slice the Greek chicken breast against the grain into strips or serve it whole. Drizzle any accumulated resting juices from the cutting board over the top for an extra burst of flavor. It’s now ready to be the star of your plate!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed bag for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water or broth to keep moist.
Serving Suggestions
Complementary Dishes
- Lemon-Herb Orzo — The small rice-shaped pasta is a perfect vehicle for the lemony, garlicky flavors from the chicken, creating a cohesive and comforting meal.
- Classic Greek Salad — The crisp cucumbers, juicy tomatoes, briny olives, and creamy feta cheese provide a fresh, cool, and tangy contrast to the warm, savory chicken.
- Roasted Lemon Potatoes — Crispy on the outside and fluffy on the inside, these potatoes roasted with oregano and lemon are a classic Greek pairing that feels hearty and satisfying.
Drinks
- A Crisp Assyrtiko White Wine — This classic Greek white wine has bright acidity and citrus notes that mirror the flavors in the marinade and cut through the richness of the olive oil beautifully.
- Sparkling Water with Lemon & Mint — A non-alcoholic option that’s incredibly refreshing; the bubbles and herbs cleanse the palate and enhance the overall freshness of the meal.
Something Sweet
- Baklava — The honey-soaked, nutty, flaky phyllo pastry is a traditional and decadent finish that complements the savory, herbal notes of the main course without being overly heavy.
- Greek Yogurt with Honey and Walnuts — It’s simple, elegant, and light. The creamy tang of the yogurt and the sweetness of the honey provide a perfect, peaceful end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the pat-dry step before cooking. If you put wet chicken into a hot pan, it will steam instead of sear. You’ll miss out on that beautiful, flavorful, golden-brown crust that adds so much texture and taste. A dry surface is non-negotiable for a perfect sear.
- Mistake: Moving the chicken around in the pan. I’ve messed this up before too… you get impatient and start poking and shifting it. Resist! Let it sit undisturbed for those first 5-7 minutes to develop that gorgeous crust. If it sticks, it’s not ready to flip yet.
- Mistake: Overcooking the chicken. Chicken breast goes from juicy to dry and rubbery very quickly. Use an instant-read thermometer—it’s the most reliable tool. Pull it off the heat at 165°F (74°C), and remember it will continue to cook a little as it rests.
- Mistake: Cutting into the chicken immediately after cooking. This is a heartbreaker. All the juices you worked so hard to keep inside will immediately flood out onto the cutting board. Give it a full 5 minutes to rest—it makes a world of difference in juiciness.
Expert Tips
- Tip: Use the marinade for basting. If you want an extra layer of flavor, set aside a few tablespoons of the marinade *before* you add the raw chicken. You can then use this clean portion to brush over the chicken during the last minute of cooking for a glossy, flavorful finish.
- Tip: Butterfly your chicken breasts. If you don’t have a meat mallet to pound them, you can butterfly them instead. Slice horizontally through the thickest part of the breast, but don’t cut all the way through, then open it like a book. This creates a more even, thinner piece that cooks quickly and evenly.
- Tip: Get a great sear by not overcrowding the pan. If you put too many chicken breasts in the pan at once, the temperature drops dramatically and they end up steaming in their own moisture. Cook in batches if necessary to ensure each piece has enough space to sizzle properly.
- Tip: Let the pan get properly hot. A properly preheated pan is key. To test it, flick a few drops of water into the skillet—if they sizzle and evaporate instantly, you’re good to go. This initial blast of heat is what locks in the juices and creates the crust.
FAQs
Can I bake this Greek chicken breast instead of pan-searing it?
Absolutely! Pan-searing gives you that lovely crust, but baking is a great hands-off method. Preheat your oven to 400°F (200°C). Place the marinated chicken on a parchment-lined baking sheet and bake for 18-22 minutes, or until it reaches 165°F internally. For extra color, you can broil it for the last 1-2 minutes. The texture will be slightly different—more tender and less crispy—but still utterly delicious.
How long can I store leftover Greek chicken?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. You can enjoy it cold, sliced over a salad, or gently reheated. To reheat, I recommend doing it slowly in a skillet with a tiny splash of water or chicken broth over low heat to prevent it from drying out. Microwaving can make it a bit tough.
Can I use chicken thighs instead of breasts?
You sure can! Chicken thighs are more forgiving and stay incredibly juicy. The cooking time will be a bit longer—closer to 10-12 minutes per side—because of their higher fat content. Just make sure they also reach an internal temperature of 165°F. The richer flavor of the thighs pairs wonderfully with the bright Greek marinade.
Is it safe to reuse the marinade?
No, please do not reuse the marinade that the raw chicken has been sitting in. It contains harmful bacteria from the raw meat. If you want to use the marinade as a sauce, you must boil it vigorously for at least 5 minutes first to kill any bacteria, or simply set a portion aside before marinating, as mentioned in the expert tips.
My chicken is still pink near the bone? Wait, there’s no bone!
Ha, a trick question! But if you see a pinkish tint or rosy color in your cooked, boneless chicken, don’t panic. It can sometimes be caused by the marinade, especially if it contained vinegar or lemon juice. The only true way to know if it’s done is by using a meat thermometer. As long as it reads 165°F (74°C) in the thickest part, it is perfectly safe to eat, even if it retains a slight pink hue.
Greek Chicken Breast
Make juicy, flavorful Greek Chicken Breast with an easy lemon-herb marinade. Perfect for a quick, healthy dinner. Get the simple recipe now!
Ingredients
For the Marinade:
-
1/4 cup extra virgin olive oil
-
1/4 cup fresh lemon juice
-
3 cloves garlic (minced)
-
1 tbsp dried oregano
-
1 tsp dried thyme
-
1 tsp salt
-
1/2 tsp freshly ground black pepper
-
1 tbsp red wine vinegar
For the Chicken:
-
4 boneless, skinless chicken breasts
Instructions
-
In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and red wine vinegar. Keep whisking until the mixture is well combined and slightly emulsified—you’ll notice it starts to look a little creamy and unified.01
-
Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the top, making sure each piece is well-coated. If using a bag, press out any excess air and seal it tightly. Massage the bag gently to distribute the marinade evenly. Pop it in the refrigerator for at least 30 minutes, or up to 4 hours. Flip the bag or give the chicken a turn halfway through if you remember—it helps for even flavor distribution.02
-
When you’re ready to cook, take the chicken out of the fridge and let it sit on the counter for 15-20 minutes to take the chill off. Preheat your skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and pat it very dry with paper towels.03
-
Add a tablespoon of olive oil to your hot skillet. Carefully place the chicken breasts in the pan, making sure not to overcrowd them—you might need to work in batches. Cook for 5-7 minutes without moving them, until a gorgeous golden-brown crust forms on the bottom.04
-
Flip the chicken breasts over. Reduce the heat to medium and continue to cook for another 5-8 minutes, depending on thickness. The chicken is done when it feels firm to the touch and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part. If you’re using an oven-safe skillet and the outside is browning too quickly, you can pop the whole pan into a preheated 375°F (190°C) oven to finish cooking for the last few minutes.05
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Transfer the cooked chicken to a clean cutting board and let it rest for at least 5 minutes.06
-
After resting, you can slice the Greek chicken breast against the grain into strips or serve it whole. Drizzle any accumulated resting juices from the cutting board over the top for an extra burst of flavor.07
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