5.0 from 27 votes
5-Ingredient Baked Chicken With Feta And Lemon
These juicy and tender chicken breasts with feta and lemon make a perfect crowd-pleasing midweek meal option! Simply cover thin chicken breasts with crumbled feta cheese, oregano, olive oil and lemon juice and bake for just 17 minutes. This is a restaurant-quality dinner that also happens to be gluten-free and keto-friendly, but no one will believe how easy it was to make.
Prep Time
7 mins
Cook Time
7 mins
Total Time
25 mins
Servings: 4
Calories: 389 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 2 chicken breasts medium to large
- salt and pepper
- 7 ounces feta cheese crumbled
- 1.5 teaspoons dried oregano
- ¼ cup olive oil
- 1 lemon (juice)
Instructions
- Pre-heat the oven to 410F/210C.
- Use a large sharp knife to (carefully) slice each chicken breast in half across the width so that it's no more than roughly 2cm thick. Place in a medium to large baking dish. Sprinkle generously all over with salt and pepper.
- Pile the feta cheese (crumbled) onto the 4 chicken breast halves. Sprinkle with the dried oregano, then drizzle over the olive oil and lemon juice.
- Bake the chicken for around 17 minutes, or until the inside is 165F/74C. If you don't have a meat thermometer, it's ready when the inside is white in the thickest part and the juices run clear.
Cup of Yum
Notes
- Chicken breasts: These are generally quite large where I live, so I slice them in half across the width using a very sharp knife. This way, they cook through in around 17 minutes. I also find that's enough meat for each person with simple sides.
- If you prefer, place the meat between 2 sheets of plastic wrap and hit with a rolling pin or meat tenderizer until roughly 2cm thick all over. If you choose this method, 1 piece of chicken will serve 2 people, or you can cut them in half before baking.
- How to serve: Serve with a simple veggie side dish such as 10-minute sautéed frozen broccoli or sautéed frozen green beans, or Mediterranean roast vegetables.
- Add potatoes such as french fries or mashed potatoes (or simply toasted bread with olive oil and salt to keep things super simple).
- Alternatively, serve on top of pasta, spooning over plenty of the sauce.
- Variations: Switch the feta for a different cheese such as goat cheese, ricotta, parmesan/kefalotyri or even a strong cheddar. Add sundried tomatoes, jarred artichokes, olives, different dried herbs or spinach/arugula (rocket) under the feta cheese.
- Try the lamb chop version of this recipe: oven baked lamb chops (Greek style!)
- Storage: Once cooked, you can store the chicken in the fridge for up to 3 days as long as it's well covered or in an airtight container. Reheat gently (on 80% power) in the microwave in 30-second bursts until piping hot again. Leftovers are great made into a toastie/grilled cheese sandwich for lunch!
Nutrition Information
Calories
389kcal
(19%)
Carbohydrates
5g
(2%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
116mg
(39%)
Sodium
698mg
(29%)
Potassium
496mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
262IU
(5%)
Vitamin C
16mg
(18%)
Calcium
269mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 698mg | 29% |
| Potassium | 496mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 269mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.