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.
Servings: 4 servings
Calories: 294kcal
Ingredients
Greek Yogurt Marinade and Topping
- 1 cup nonfat Greek yogurt
- 1 teaspoon Lemon juice
- 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
- 1 1/2 pounds boneless, skinless chicken breast about 5 breasts
- 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 tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
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.
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
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.
Nutrition
Calories: 294kcal | Carbohydrates: 3g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 325mg | Potassium: 610mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg