Baked Lemon Feta Chicken with Greek Rice Pilaf
This dish perfectly balances bright lemon and herbs with salty, creamy feta and tender baked chicken. The Greek rice pilaf, infused with garlic, onion, and olive oil, complements the chicken beautifully — creating a complete Mediterranean meal that’s fresh, filling, and healthy.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 3–4
Ingredients
For the Baked Lemon Feta Chicken
1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme or Italian seasoning
½ tsp salt
¼ tsp black pepper
½ cup crumbled feta cheese
¼ cup cherry tomatoes, halved
Fresh parsley or dill, for garnish
For the Greek Rice Pilaf
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice
2 cups low-sodium chicken broth
¼ tsp salt
½ tsp dried oregano
Juice of ½ lemon
2 tbsp fresh parsley, chopped
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
Add chicken and toss to coat evenly.
Let marinate for 15–30 minutes (or up to 2 hours in the fridge).
2. Prepare the Greek Rice Pilaf
In a saucepan, heat olive oil or butter over medium heat.
Add onion and saute for 3–4 minutes until soft.
Add garlic and cook for another 30 seconds until fragrant.
Stir in rice and toast for 1 minute.
Add broth, oregano, and salt, bring to a boil, then reduce heat to low.
Cover and simmer for 12–15 minutes, until rice is tender.
Turn off the heat, squeeze in lemon juice, fluff with a fork, and stir in parsley.
3. Bake the Chicken
Preheat oven to 400°F (200°C).
Transfer marinated chicken to a baking dish.
Scatter cherry tomatoes (if using) and crumbled feta over the top.
Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
Broil for the last 2 minutes for golden, slightly crisp feta edges.
4. Serve
Spoon Greek rice pilaf onto plates.
Top with baked lemon feta chicken and drizzle with the pan juices.
Garnish with fresh parsley or dill and a light drizzle of olive oil.
Notes & Tips
Add sliced olives or artichokes to the chicken for extra Mediterranean flair.
For creamier rice, stir in a spoonful of Greek yogurt just before serving.
Make it spicy: add a pinch of chili flakes to the marinade.
Meal prep friendly — keeps well for up to 4 days in the fridge.
Serving Suggestions
Serve with:
Greek salad (cucumber, tomato, red onion, olives, feta)
Tzatziki or lemon herb yogurt sauce
Roasted veggies like zucchini, peppers, or carrots
Nutritional Information
Calories: ~510 kcal
Protein: 42 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 2 g
Calcium: 25% DV