Go Back
Glistening golden pan-seared chicken breasts with lemon-caper pan sauce, crumbled feta, and fresh parsley on a white platter on a rustic wooden table.

Greek Lemon-Caper Chicken with Feta

This Greek Lemon-Caper Chicken with Feta features golden pan-seared chicken, a bright lemon-caper sauce, fresh parsley, and tangy feta for an easy Mediterranean-inspired dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 large boneless skinless chicken breasts (pounded to even thickness)
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp fine sea salt
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter divided
  • ¼ cup low-sodium chicken broth
  • ¼ cup fresh lemon juice
  • 2 tbsp drained capers
  • ¼ cup crumbled feta cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 fresh lemon sliced into rounds

Method
 

  1. Season:
  2. Pat chicken breasts completely dry with paper towels. Season both sides evenly with dried oregano, garlic powder, salt, and black pepper.
  3. Sear:
  4. Heat extra-virgin olive oil and ½ tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook undisturbed for 5–6 minutes per side until deeply golden-brown and internal temperature reaches 165°F (74°C). Transfer chicken to a plate.
Deglaze:
  1. Reduce skillet heat to medium. Pour in chicken broth and fresh lemon juice. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2–3 minutes until reduced by half.
Finish Sauce:
  1. Stir in remaining ½ tbsp butter and drained capers until the sauce becomes glossy and smooth.
Combine:
  1. Return chicken breasts and juices to the skillet. Spoon sauce over the chicken and warm through for 1 minute.
Garnish & Serve:
  1. Remove from heat. Top chicken with crumbled feta, fresh chopped parsley, and lemon slices. Serve warm.

Notes

  • Uniform Thickness: Gently pound thick chicken breasts to an even ¾-inch thickness to ensure consistent cooking and keep the meat tender.
  • Low-Sodium Broth: Low-sodium chicken broth is essential to prevent the sauce from becoming overly salty alongside the capers and feta.
  • Storage & Reheating: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth. Add fresh feta after reheating.