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Greek Chicken Breast

This Greek chicken breast is juicy, tender, and bursting with fresh Mediterranean flavors. Marinated with olive oil, lemon juice, garlic, and aromatic herbs, then pan-seared until golden, it's an easy and healthy meal that's perfect for busy weeknights or meal prep. Serve it with Greek salad, rice, roasted potatoes, or warm pita for a complete meal.
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Prep Time 10 minutes
Cook Time 14 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter optional
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Lemon wedges for serving

Method
 

  1. Pat the chicken breasts dry with paper towels. If needed, pound them to an even thickness.
  2. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper.
  3. Add the chicken breasts to the marinade and coat well. Marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
  4. Heat a large skillet or grill pan over medium-high heat.
  5. Remove the chicken from the marinade, allowing any excess to drip off.
  6. Cook the chicken for 5 to 6 minutes per side until golden brown.
  7. During the last minute of cooking, add the butter (if using) and spoon it over the chicken.
  8. Continue cooking until the internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for 5 minutes before slicing.
  10. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Marinating the chicken for a few hours creates the best flavor and tenderness.
  • Fresh lemon juice and garlic provide the most authentic Greek taste.
  • Don't overcook the chicken to keep it juicy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with Greek salad, roasted potatoes, rice pilaf, grilled vegetables, or pita bread with tzatziki.