If you’re looking for an easy yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese and yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.
Why This Feta Chicken Recipe Works
The first time I made this feta chicken Robert took one bite and immediately declared it a keeper. That’s always a good sign! Now, it’s a go-to when I want to prepare something flavorful but effortless. Here’s why this recipe works so well:
- Easy to prepare and quick to cook. The marinade comes together in minutes, and you can let the chicken soak for as little as 30 minutes or as long as overnight. Plus, it cooks in 10 minutes or less!
- Incredibly moist and tender. Yogurt is a natural meat tenderizer that gently breaks down proteins. And, it locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
- Balanced layers of flavor. The tangy yogurt, salty feta, bright lemon, and warm garlic blend beautifully with the Greek seasonings, creating a dish that’s well-balanced, vibrant, and comforting.
- Uncomplicated yet elegant and impressive. It’s the kind of dish that feels special without requiring extra effort.
- Versatile. This chicken can be served year-round and pairs well with a variety of sides—it goes with almost anything!
Ingredients in This Feta Chicken Recipe
Here’s what you’ll need to make this easy chicken recipe (quantities are provided below in the recipe card):
Greek Yogurt and Topping
- Plain nonfat Greek yogurt – Thicker than regular yogurt, Greek yogurt works best in this recipe, especially with the addition of lemon juice and olive oil. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
- Lemon juice – Adds a bright pop of freshness.
- Dried oregano and rosemary – Classic Greek seasonings that bring earthiness and Mediterranean flavor.
- Garlic cloves – Provides depth and a subtle bite.
- Extra virgin olive oil – Helps retain moisture.
- Kosher or sea salt and ground black pepper – Enhance and balance all the flavors.
Feta Chicken
- Boneless skinless chicken breasts – For the best portion size, I buy larger breasts, butterfly and split them, and, if needed, lightly pound them to an even thickness.
- Feta cheese – Skip the pre-crumbled feta! It tends to be dry, and contains additives that alter the flavor (not in a good way) and prevent proper melting.
- Extra virgin olive oil – gives the chicken a nice golden sear before broiling.
- Kosher or sea salt and ground black pepper – Enhance all the other flavors.
- Optional garnish – Fresh oregano and lemon slices or wedges – A simple, elegant finishing touch.
Ingredient Variations
You can easily experiment with this recipe, substituting sour cream for the yogurt, goat cheese for the feta cheese, or other dried or fresh herbs in place of the oregano and rosemary. It’s also great with flavored feta cheese. As an example, make it Italian chicken instead of Greek, substituting Italian seasoning for the oregano, goat cheese for the feta, and garnish with fresh basil.
How to Make Feta Chicken
Here’s a detailed overview of how to make these tender, juicy chicken breasts:
Greek Yogurt Marinade and Topping
- Whisk together ingredients except olive oil.
In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper. - Divide mixture; add olive oil to half.
Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.
Feta Chicken
- Marinate chicken.
If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight. - Prep oven.
Place one oven rack 5 to 6 inches below the broiler. Preheat broiler. - Sear chicken on one side.
Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned. - Sear on second side; add toppings.
Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese. - Broil.
Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until the internal temperature reaches 165 degrees (cooking time depends on the thickness of your chicken). The chicken edges should be golden brown, and the feta should be slightly melted and browned.
Tips
Here are my tips for ensuring your feta chicken comes out perfectly every time:
- Use a block of feta, not pre-crumbled. Pre-crumbled feta is often dry and contains additives that alter the flavor and prevent it from melting properly. If possible, buy feta packed in brine—it stays fresher, creamier, and has the best flavor.
- Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
- Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
- Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.
Serving Suggestions
Feta Chicken is versatile enough to enjoy year-round and pairs beautifully with a variety of side dishes. Here are three suggested side dish menus to complement its flavors:
Mediterranean Elegance
Fresh and Vibrant
Refined Classics
How to Store and Reheat Feta Chicken
Store leftovers in an airtight container and refrigerate; they will last up to 4 days. To reheat, bring chicken to room temperature. Place in a covered baking dish, in a preheated 375-degree oven for 10 to 15 minutes.
Feta Chicken Recipe FAQs
Yogurt is a natural meat tenderizer, that gently breaks down proteins. It locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
Feta is a brined white cheese made from sheep’s milk or a mix of sheep and goat’s milk, giving it a rich, tangy flavor. Unlike most cheeses, it’s aged in brine (saltwater), which creates its signature tangy, salty taste and crumbly texture. Authentic feta must be made in Greece under strict PDO regulations to carry the name.
While similar cheeses are made elsewhere, authentic feta must come from specific Greek regions, including Macedonia, Thrace, Epirus, Thessaly, Central Greece, the Peloponnese, and Lesbos.
To maintain its texture and flavor, store feta in a saltwater brine in an airtight container in the refrigerator. I purchase feta that comes in brine in a resealable container.
More Quick and Easy Chicken Recipes
- Air Fryer Fried Chicken
- Grilled Chicken with Tomatoes and Goat Cheese
- Mexican Black Beans Rice and Chicken
- Grilled Lemon Chicken Recipe
- Spicy Chicken Wings Recipe
- Pesto Chicken and Pasta with Veggies
- Busy Night Chicken and Spinach Casserole
- Layered Chicken Enchilada Casserole
Feta Chicken with Greek Yogurt Marinade
If you’re looking for a simple yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese-yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
Greek Yogurt Marinade and Topping
- 1 cup nonfat Greek yogurt
- Juice from 1/2 large lemon
- 1/2 teaspoon dried oregano (or 1 1/2 teaspoons chopped fresh)
- 1/2 teaspoon dried rosemary (or 1 1/2 teaspoons chopped fresh)
- 1 teaspoon chopped garlic (1 to 2 cloves)
- Kosher or sea salt
- Fresh ground black pepper
- 1/2 teaspoon extra virgin olive oil
Feta Chicken
- 4 (4- to 5-ounce) boneless, skinless chicken breast halves
- Kosher or sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup crumbled feta cheese
- Optional garnish: oregano and lemon slices or wedges
Instructions
Greek Yogurt Marinade and Topping
- In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper.
- Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.
Feta Chicken
- If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight.
- Place one oven rack 5 to 6 inches below the broiler. Preheat broiler.
- Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
- Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese.
- Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees. The chicken edges should be golden brown, and the feta should be slightly melted and browned.
- To serve, garnish with fresh oregano and lemon.
Notes
Tips:
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta is often dry and contains additives that alter the flavor and prevent it from melting properly. If possible, buy feta packed in brine—it stays fresher, creamier, and has the best flavor.
2. Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
3. Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
4. Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.
- Category: Main Dish
- Method: Sear, Broil
- Cuisine: Greek