Description
Whipped Feta Lemon Chicken Skillet is a bright and creamy one-pan dinner featuring juicy pan-seared chicken in a silky whipped feta and lemon sauce with garlic, herbs, and a touch of Parmesan. This Mediterranean-inspired dish is perfect served with crusty bread, orzo, rice, or roasted vegetables.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small shallot, finely diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 6 oz feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Fresh basil leaves (optional)
- Lemon wedges, for serving
Instructions
- Season the chicken with garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes until golden and nearly cooked through. Remove and set aside.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the shallot and cook for 2-3 minutes until softened, then stir in the garlic for 30 seconds.
- Pour in the chicken broth and scrape up any browned bits from the skillet.
- In a blender or food processor, combine the feta, Greek yogurt, heavy cream, Parmesan, lemon juice, and lemon zest. Blend until completely smooth.
- Pour the whipped feta mixture into the skillet and stir until warmed through. Do not allow it to boil.
- Return the chicken to the skillet and simmer gently for 3-4 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the fresh dill and parsley.
- Garnish with basil if desired and serve with lemon wedges.
Notes
- Block feta provides a smoother, creamier sauce than pre-crumbled feta.
- Avoid boiling the sauce after adding the feta to prevent separation.
- Baby spinach, asparagus, or cherry tomatoes make excellent additions.
- Serve over orzo, mashed potatoes, rice, or with warm crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean