Crispy Feta Herb Chicken
Juicy chicken breasts with a golden panko and feta crust, fresh dill, parsley, lemon and garlic. An easy high protein dinner made in the oven or air fryer.
Ingredients
- 4boneless, skinless chicken breasts (about 2 lb)
- 1 tspKosher Salt
- 0.5 cupPlain Greek Yogurt
- 1 tbspDijon Mustard
- 1 tbspLemon Juice, fresh
- 2Garlic, finely grated
- 1 cupPanko Breadcrumbs
- 6 ozblock feta cheese, finely crumbled
- 2 tbspfresh dill, chopped
- 2 tbspfresh parsley, chopped
- 1 tspDried Oregano
- 1Zest of lemon
- 0.5 tspSmoked Paprika
- 0.5 tspGround Black Pepper
- 3 tbspExtra Virgin Olive Oil, divided
- pinchRed Pepper Flakes, optional
Instructions
- 1
Pat the chicken dry and pound it to an even 3/4 inch thickness. Sprinkle both sides with kosher salt and rest for 15 to 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set an oiled wire rack on a foil lined baking sheet.
- 3
Whisk the Greek yogurt, Dijon, lemon juice and garlic in a shallow bowl.
- 4
In another dish, mix the panko, feta, dill, parsley, oregano, lemon zest, paprika, pepper and red pepper flakes. Toss with 2 tablespoons of olive oil.
- 5
Pat the chicken dry again. Brush with a thin layer of the yogurt mixture, then press firmly into the feta crumbs on both sides.
- 6
Place on the rack, drizzle with the remaining olive oil and bake for 18 to 22 minutes, until golden and the center reaches 165°F (74°C).
- 7
Rest for 5 minutes. Finish with fresh lemon juice and extra dill, then serve.