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Zesty Lemon Herb Greek Chicken

This vibrant Zesty Lemon Herb Greek Chicken features tender chicken marinated in a bright, aromatic blend of lemon, garlic, and Mediterranean herbs, then perfectly seared or baked for a delicious, healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes (or 4 boneless, skinless thighs)
For the Marinade
  • 1/4 cup olive oil extra virgin
  • 1/4 cup lemon juice freshly squeezed
  • 2 tbsp red wine vinegar
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground
For Serving
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting Board
  • Sharp Knife
  • Large cast-iron skillet or 9x13 inch baking dish
  • Tongs or spatula

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, sea salt, and black pepper until well combined.
Marinate the Chicken
  1. Add the chicken pieces to the bowl with the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor. (If using whole chicken breasts/thighs, marinate for 1-2 hours).
Cook the Chicken (Stovetop Method)
  1. Heat a large skillet (cast iron or non-stick) over medium-high heat. Once hot, add the chicken pieces in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
Cook the Chicken (Oven Method - Alternative)
  1. Preheat oven to 400°F (200°C). Arrange the marinated chicken in a single layer in a 9x13 inch baking dish. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For extra browning, you can broil for the last 2-3 minutes.
Serve
  1. Transfer the cooked Greek chicken to a serving platter. Garnish with freshly chopped parsley and lemon wedges. Serve immediately with rice, quinoa, a Greek salad, or pita bread.

Notes

For juicier chicken, consider using boneless, skinless chicken thighs. Ensure your skillet is hot before adding chicken for a good sear. Do not overcrowd the pan, as this can steam the chicken instead of searing it. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.