Lemony Greek Chicken

Prep + Cook Time: 30 minutes

Greek Lemony Chicken-028This flavorful stovetop chicken, inspired by a recipe from my friend Ginny Maycock, works for people of all ages. The onion topping can be served on the side so picky eaters can have plain chicken, while adventurous eaters can combine the flavors. Serve it with Roasted Brussels Sprouts and Cherry Tomatoes and with couscous. – Aviva

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Instructions
(Start the Brussels sprouts first, if you are serving them.) Place the chicken between sheets of plastic wrap and flatten with a mallet or rolling pin... please login or register to view the full instructions.

Served with

  • Roasted Brussels Sprouts and Cherry Tomatoes
  • Couscous

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7 thoughts on “Lemony Greek Chicken

Talley says:

Enjoyed this – nice and light

rachel says:

I did add salt & pepper to the flour dredge, as well as seasoning the chicken. This was pretty good, though my husband proclaimed it “too lemony”. I will say that the cook & prep time seems off for this recipe though. Pounding the chicken alone takes a good 5-10 minutes for 1.5 to 2 lbs. I had 3 breasts which broke down to 6 cutlets, so I had to pan fry in 2 batches even with my 12″ skillet and the total time to prep plus cook was closer to 45 minutes.

Heather says:

We love this recipe! We’ve subbed many different cheeses when we don’t have feta and it’s always loved by our whole family.

Amanda says:

The chicken needed some salt and pepper mixed in with the flour and oregano. We made the salad with baby spinach, and it was very tasty!

Heather says:

This has become one of favorite chicken recipes!

Bianca says:

Really simple and nice. Onion and feta mix is excellent, and can easily be skipped for picky eaters. Served with Near East brand basil and herb flavored Israeli couscous mix, and a salad of spring greens.

A. Cheylene says:

Great taste, but just be fore-warned if you double or triple the recipe, it does have to be pan-fried, so it will increase your cooking time if you have to do pan-fry the chicken in batches.

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7 thoughts on “Lemony Greek Chicken

Talley says:

Enjoyed this – nice and light

rachel says:

I did add salt & pepper to the flour dredge, as well as seasoning the chicken. This was pretty good, though my husband proclaimed it “too lemony”. I will say that the cook & prep time seems off for this recipe though. Pounding the chicken alone takes a good 5-10 minutes for 1.5 to 2 lbs. I had 3 breasts which broke down to 6 cutlets, so I had to pan fry in 2 batches even with my 12″ skillet and the total time to prep plus cook was closer to 45 minutes.

Heather says:

We love this recipe! We’ve subbed many different cheeses when we don’t have feta and it’s always loved by our whole family.

Amanda says:

The chicken needed some salt and pepper mixed in with the flour and oregano. We made the salad with baby spinach, and it was very tasty!

Heather says:

This has become one of favorite chicken recipes!

Bianca says:

Really simple and nice. Onion and feta mix is excellent, and can easily be skipped for picky eaters. Served with Near East brand basil and herb flavored Israeli couscous mix, and a salad of spring greens.

A. Cheylene says:

Great taste, but just be fore-warned if you double or triple the recipe, it does have to be pan-fried, so it will increase your cooking time if you have to do pan-fry the chicken in batches.

Leave a Reply

Your email address will not be published. Required fields are marked *