Say hello to a Greek feast on a plate with this Greek Lemon Chicken. It’s where tenderness, juiciness, and flavor collide! Picture succulent chicken breasts, enveloped in a savory Greek yogurt sauce, soaking up all the goodness from a savory marinade. With just a handful of ingredients, it’s not just quick and meal-prep friendly; it’s an oh-so-tasty experience that’ll transport your taste buds to the Mediterranean!

Sliced Greek lemon chicken.

Greek Lemon Chicken That Will Guarantee Your Guests Clean Their Plates

If you’ve ever had trouble with chicken dishes turning out dry and bland, this Greek lemon chicken is going to knock your socks off! Marinaded overnight, and cooked quickly on the stove, it’s always juicy and full of savory goodness in every tender bite. 

One of our go-to dinner recipes, this lemon garlic chicken is easy to make and bulk to feed the whole family and pairs fabulously with a wide variety of sides. Plus, leftovers store well for easy meals you can just reheat throughout the week. 

Winner, winner chicken dinner! 

What Makes Greek Food Greek? 

Greek food is identifiable by core ingredients that can be found in nearly every dish. These include items like olive oil, herbs, tomatoes, cheese, beef, pork, lamb, fish, shrimp, and wine. 

Although influenced by Greek cuisine, American Greek is different from authentic Greek food. Every region has its own specialty dishes and ingredients, and common staples include large salads, mezze platters, and sweets like phyllo pastries

This said, this Greek lemon chicken recipe draws inspiration from traditional Greek food using lots of herbs, olive oil, and lemon but cannot be considered completely authentic. 

Chicken breasts being marinated in a Greek yogurt sauce.

Simple Ingredients that Create Bold Flavor

Believe it or not, just a handful of simple ingredients come together to create showstopping flavor. Here’s what you need: 

  • Chicken – We like to use boneless, skinless chicken breasts as they have a neutral flavor that takes on the flavor of the marinade nicely. 
  • Olive Oil – This is used to form the base of the marinade, tenderizing the chicken and infusing it with flavor and also helps sear the chicken breasts, locking in moisture as they cook. 
  • Garlic Cloves – Fresh, whole garlic cloves are best. 
  • Lemon – If possible, we recommend using fresh lemon juice, but bottled varieties will also work. 
  • Seasonings – Paprika, salt, black pepper, and Greek seasoning combine to create a bold, savory taste with just a hint of spice. 
  • Greek Yogurt – Use plain, full-fat Greek yogurt for the best taste. 

Kiss Dry Chicken Goodbye When You Learn How to Make Marinated Greek Lemon Chicken

This lemon garlic chicken recipe requires a little bit of planning, but it’s simple to prepare and is one hundred percent worth the wait! 

  1. Prepare the Marinade. Combine the olive oil, garlic, lemon juice, seasonings, and Greek yogurt in a mixing bowl, mixing until smooth. 
  2. Marinate the Chicken. Place the chicken breasts in a sealable bag or a shallow dish, and pour the yogurt marinade on top, coating each piece completely. Seal the bag or cover the dish, and transfer the chicken to the fridge. 
  3. Cook the Chicken. Heat oil in a pan over medium-high heat. Add the marinaded chicken, searing both sides until a golden brown crust forms, and allow the chicken to cook completely. 
  4. Rest. Transfer the lemon garlic chicken to a plate, and let it rest for a few minutes. 
  5. Serve. Drizzle any remaining yogurt sauce on top, slice the chicken into pieces, and enjoy warm! 
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Cooked lemon garlic chicken breasts.

Tips and Tricks for Success

We make this easy Greek lemon chicken recipe on repeat, and as a result, we’ve discovered a few tips that can make or break your dinner. 

  • Allow Plenty of Time to Marinate. You’ll want to allow at least 30 minutes for the chicken to marinate in order for it to tenderize and absorb the flavor. However, if possible, we highly recommend letting it sit in the fridge overnight. You’ll be able to taste the difference! 
  • Let the Chicken Come to Room Temperature. Before you cook, let the chicken sit out and come to room temperature for 15-20 minutes. This helps it cook more quickly and evenly. 
  • Use a Meat Thermometer. Insert a meat thermometer into the thickest part of the chicken to ensure that it reaches an internal temperature of 165 degrees Fahrenheit and is safe to eat. 
  • Use a Splatter Screen. This covers the chicken while it cooks, preventing oil from popping off the skillet and making a mess or burning your hands!
  • Cover the Chicken. If you find that the chicken is seared on the outside but not cooking through, cover it with a lid or foil to allow it to cook completely without becoming tough or dry. 
  • Don’t Rush. We know it’s tempting to dig in right away, but you’ll want to set the cooked chicken aside for at least five minutes in order for the natural juices to redistribute. This is what keeps the meat tender and juicy!

What to Eat with Greek Lemon Chicken 

Transform this lemon garlic chicken into a complete meal when you pair it with your favorite sides! For instance, we love to serve it with luscious options like our lemon Greek potatoes, Greek rice bake, Greek salad, and pita bread

Feel free to add extra sauces and toppings, too! Some savory additions include hummus, tzatziki, pickled onions, and fresh herbs. 

How to Store and Reheat Leftovers

As mentioned, this quick Greek lemon chicken recipe makes for a great meal prep option. Just follow the tips below to keep it fresh! 

  • To Store: Once cooled, transfer leftovers to an airtight container, and place them in the fridge. They’ll stay fresh for up to five days. 
  • To Freeze: Place leftovers in a freezer-safe container, and keep them frozen for up to three months
  • To Reheat: Let your frozen chicken thaw in the fridge overnight. Then, warm it in a skillet on the stovetop over medium heat. Add a dash of water as needed to prevent it from drying out. 
Overhead image of sliced Greek lemon chicken.

Common Questions About This Greek Lemon Chicken Recipe

What does marinating chicken in Greek yogurt do? 

The lactic acid in the yogurt helps break down any tough tendons in the chicken, creating a fall-apart tender dinner. 

What does lemon do to chicken meat? 

Like yogurt, the acidity in lemon helps tenderize chicken while adding a vibrant, refreshing flavor. 

How long can you marinate chicken? 

The USDA claims that chicken should not be marinaded longer than two days as it can break down and turn to mush. However, a good rule of thumb is to let it marinate for no longer than 24 hours. 

Can I use chicken thighs? 

Sure! Just adjust the cooking time as needed, keeping in mind that chicken thighs tend to cook much quicker than breasts. 

More Easy Chicken Recipes

If this Greek Lemon Chicken has you craving more flavor-packed meals, you’re in for a treat – don’t miss out on the deliciousness waiting for you below!

Sliced Greek lemon chicken breasts.

Greek Lemon Chicken Recipe

5 from 37 votes
Author: Food Dolls
Servings: 4 servings
Prep: 30 minutes
Marinade Time: 30 minutes
Total: 1 hour
Learn how to make an easy Greek lemon chicken recipe with a handful of ingredients for a nutritious dish bursting with vibrant flavor!

Ingredients  

  • 4 boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 5 garlic cloves chopped
  • 1/2 lemon juiced (about 2 Tablespoons)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon Greek seasoning
  • 1/4 cup Greek yogurt

Instructions 

  • In a mixing bowl, combine the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt. Mix well to create a creamy and flavorful marinade.
    1/4 cup olive oil, 5 garlic cloves, 1/2 lemon, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 Tablespoon Greek seasoning, 1/4 cup Greek yogurt
  • Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight for maximum flavor infusion.
    4 boneless
  • When ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for about 15-20 minutes. This helps the chicken cook more evenly. Heat a large skillet or grill pan over medium-high heat.
  • Add a drizzle of olive oil to the hot pan to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes, or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.
  • Use a meat thermometer to check the internal temperature of the chicken breasts. They should reach an internal temperature of 165°F (75°C) to ensure they are fully cooked and safe to eat. If needed, cover the pan with a lid or foil to help the chicken cook through while maintaining moisture.
  • Once the chicken is fully cooked, remove it from the pan, and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and tender.
  • Slice the rested chicken breasts and arrange them on a serving platter. Serve any remaining yogurt sauce on the side for dipping or drizzling.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 719mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




53 Comments

  1. Yum!!! I made this for my husband and son tonight and it was a big hit! Served it with Rice Pilaf and steamed broccoli. Thank you…this is definitely a keeper!

  2. What type of CREEK YOGURT do you use? FULL WHOLE FAT OR 2% GREEK YOGURT?

    Won’t the LEMON JUICE cook the chicken overnight?

    1. We recommend using full-fat yogurt! The chicken should be fine overnight as long as you cook it in the morning, but you don’t have to marinate it that long!

      Xo,
      Alia & Radwa

  3. So delicious!!! I’m wondering could this be baked instead of pan fried? I typically cook for large quantities / large family. I find baking would be so much faster and easier. If so, what temperature and for how long would you suggest?

    Thank you!

    1. Thank you, Marta! You could bake it, the exterior just won’t be as golden or crisp. We recommend baking at 400 degrees F for about 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. Hope this helps!

      Xo,
      Alia & Radwa

  4. Hi. I just made this and I had a problem with the marinade curdling. I think it’s okay as a marinade but didn’t keep any divided for the sauce .

    I thought it was because of the dairy and lemon juice combo that caused it to separate. Can you please tell me if this has happened before and how to avoid it.

    1. Hi! We haven’t had this happen. Did it sit out at room temperature? That could cause curdling!

      Xo,
      Alia & Radwa

  5. 5 stars
    I prepped this last night and let it marinate 24 hours. This might be the best, most flavorful chicken recipe I have ever made. I used thin sliced chicken breasts from the store instead of slicing and pounding the regular ones. My fiancé said “Wow, this is so good” and I will definitely be making it again.

    1. I’m looking forward to making this yummy sounding recipe. I don’t know what Greek seasoning is. Do you have a recipe for it? What brand Greek seasoning do you use?
      Thanks so much

  6. 5 stars
    I’m challenged in the kitchen and even I could make this dish! It was delicious. I appreciate the extra tips you included. Thank you!

  7. 5 stars
    By far, this is the best recipe that I have ever used for chicken breast! Juicy, moist and so delicious! For those of you who don’t like chicken breast and say it’s always dry, this will prove otherwise! Thank you dolls! I am a big fan of yours!

    So quick to cook stovetop! My husband and I had two breasts each and honestly we didn’t want it to finish! We were debating if we should go for the third one!

  8. I plan on making this recipe, yet I had to comment on your rec to serve the cooked chicken with leftover yogurt sauce.
    Under no circumstances should anyone consume leftover yogurt sauce used to marinate the chicken. This could make someone incredibly ill. The only time any leftover marinade can be used is if it’s brought to a full boil first and, obviously, one can’t do that with a yogurt marinade.
    I’m not sure if that’s what you meant by your comment, but there are people out there who are just learning to cook & don’t know things like this yet.
    I love lemon chicken recipes, so I can’t wait to try this one. Ty for posting.

    1. Hi Natalie! Thanks for catching this! WE did not mean sauce that has been used to marinate the chicken but leftover sauce that was not used. We’ll work on clarifying and hope you enjoy the recipe!

    1. Sure! Just keep in mind that fish shouldn’t marinate as long as chicken. We don’t recommend marinating fish for longer than 30 minutes!

      Xo,
      Alia & Radwa

        1. It depends on the size of your chicken but typically between 7-12 minutes, flipping halfway through!

          Xo,
          Alia & Radwa

  9. 5 stars
    Made per written with the exception of adding a sprinkle of kosher salt while pan searing. Lotsa flavor! Thank you! We all enjoyed it and will definitely make again!

  10. Can you please answer of what to do with all the rest of the ingredients in the recipe of Greek Lemon Chicken recipe?

    1. Hi Eva,
      Sorry, we’re not sure what you’re asking. All the ingredients are listed in the recipe card at the bottom of the page!

      Xo,
      Alia & Radwa