Greek Lemon Chicken Dish is a delightful culinary experience that transports your taste buds straight to the sun-kissed shores of Greece. This vibrant dish is not just a meal; it’s a celebration of flavors, combining the zesty brightness of fresh lemons with the savory goodness of tender chicken. The origins of this recipe can be traced back to traditional Greek cuisine, where the use of citrus is a hallmark, symbolizing freshness and vitality.
What I love most about the Greek Lemon Chicken Dish is its perfect balance of taste and texture. The juicy chicken, marinated in a tangy lemon sauce, is complemented by aromatic herbs, creating a dish that is both comforting and invigorating. It’s incredibly convenient to prepare, making it a favorite for busy weeknights or special gatherings. Once you try this Greek Lemon Chicken Dish, you’ll understand why it has earned a special place in the hearts of many food lovers around the world.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 large lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled (for serving)
Marinating the Chicken
To start, I like to marinate the chicken to infuse it with all those delicious Greek flavors. Here’s how I do it:
- In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk everything together until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully coated. I usually like to massage the marinade into the chicken for extra flavor.
- Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, but if you have time, I recommend letting it sit for 2-4 hours or even overnight for maximum flavor.
Preparing the Cooking Process
Once the chicken has marinated, it’s time to get cooking! Here’s how I prepare the dish:
- Preheat your oven to 400°F (200°C). This will ensure that the chicken cooks evenly and gets a nice golden color.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet. Sear them for about 4-5 minutes on each side until they are golden brown. This step is crucial as it locks in the juices and adds a beautiful color.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate. Don’t worry about cooking it through at this point; it will finish cooking in the oven.
Creating the Flavorful Base
Now, let’s build the base for our dish, which will add even more flavor to the chicken:
- In the same skillet, add the chicken broth, scraping up any browned bits from the bottom of the pan. This is where all the flavor is!
- Add the halved cherry tomatoes and Kalamata olives to the skillet. Stir everything together and let it simmer for about 5 minutes. The tomatoes will start to soften and release their juices, creating a delicious sauce.
- Return the seared chicken breasts to the skillet, nestling them into the tomato and olive mixture. Spoon some of the sauce over the chicken to keep it moist.
Baking the Chicken
Now it’s time to let the oven do its magic:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The chicken will absorb all the wonderful flavors from the broth, tomatoes, and olives.
- About 5 minutes before the chicken is done, sprinkle the crumbled feta cheese over the top. This will melt slightly and add a creamy, tangy flavor that complements the dish perfectly.
Garnishing and Serving
Once the chicken is out of the oven, it’s time to plate and serve:
- Remove the skillet from the oven and let it rest for a few minutes. This allows the juices to redistribute, ensuring the chicken stays moist.
- To serve, place a chicken breast on each plate and spoon the tomato and olive mixture over the top. I
Conclusion:
In summary, this Greek Lemon Chicken dish is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The vibrant flavors of lemon, garlic, and herbs come together to create a dish that is not only delicious but also incredibly satisfying. The juicy chicken, infused with the zesty marinade, is sure to become a favorite in your household. For serving suggestions, consider pairing this dish with a refreshing Greek salad, fluffy rice pilaf, or even some warm pita bread to soak up the delightful juices. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables to the roasting pan or experimenting with different herbs like oregano or dill for a unique twist. I encourage you to give this Greek Lemon Chicken recipe a try and share your experience with friends and family. Whether you stick to the classic version or make your own variations, I’d love to hear how it turns out for you! So, roll up your sleeves, gather your ingredients, and let the flavors of Greece inspire your next meal. Happy cooking! Print
Greek Lemon Chicken Dish: A Flavorful Recipe to Delight Your Taste Buds
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Lemon Garlic Chicken is a juicy and flavorful dish, marinated in a zesty mix of lemon, garlic, and herbs. Baked with cherry tomatoes and Kalamata olives, it’s an easy-to-make meal that’s sure to impress your guests!
Ingredients
Scale- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 large lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 cup cherry tomatoes, halved (optional, for added flavor)
- 1 cup Kalamata olives, pitted and halved (optional, for garnish)
Instructions
- In a medium bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more lemon juice for tanginess or olive oil for richness if desired.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated. If using a bag, seal tightly and shake gently to distribute the marinade.
- Marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours for deeper flavor.
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the marinated chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- If using, add cherry tomatoes to the skillet.
- Return the chicken to the skillet, nestling it into the broth and tomatoes. Sprinkle Kalamata olives over the top if using.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, carefully remove the skillet from the oven and let the chicken rest for about 5 minutes.
- Sprinkle chopped fresh parsley over the chicken before serving.
- Serve with pan juices drizzled on top, alongside crusty bread to soak up the sauce.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This dish pairs well with a Greek salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
