SQ image showing 3 golden chicken fillets dressed with oil and a drizzle of pan juices.
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4.8 from 10 votes

Greek Garlic Chicken with Lemon and Oregano

This easy Greek Garlic Chicken is a great way to serve chicken to your family and friends. The lemon and oregano marinade/brine is simple to make and adds so much flavor to the chicken breasts, plus it keeps then tender and juicy. If you are looking for hot buffet food ideas this holiday season then this low carb, naturally gluten free Greek chicken is perfect for serving a crowd!
Prep Time10 mins
Cook Time20 mins
Brine3 hrs
Total Time30 mins
Course: Main
Cuisine: Greek
Servings: 12
Calories: 211kcal
Author: Claire | Sprinkles and Sprouts
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For the brine

  • 1/2 gallon water
  • 1/2 cup salt
  • 3 tbsp sugar
  • 2 tbsp dried oregano
  • 1 tbsp whole black peppercorns
  • 8 cloves garlic peeled
  • 2 lemons

For the chicken

  • 6 chicken breasts skinless and boneless
  • 4 tbsp olive oil
  • 1 cup low sodium chicken broth
  • 1 lemon
  • 3 cloves garlic
  • 1 tsp dried oregano

To finish

  • 1 tbsp extra virgin olive oil
  • fresh parsley for garnish


To fillet the chicken

  • Lay your first chicken breast flat on a chopping board.
  • Use a large sharp knife to cut sideways through the breast.
  • Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets.
  • Repeat with the remaining chicken breasts.

To brine the chicken

  • Pour about half of the water into a saucepan and add the salt, sugar, dried oregano, peppercorns and peeled garlic. Heat over a medium heat until the salt and sugar have dissolved.
  • Remove from the heat, squeeze the juice from the lemons into the brine, then add in the used skins.
  • Add the remaining water to the brine and allow the mixture to fully cool.
  • Once the mixture is cold, add the filleted chicken breasts and brine them for 3-5 hours.

To cook the chicken

  • Pre-heat the oven to 400ºF/200ºC
  • Heat the 2 tbsp of the olive oil in a large skillet.
  • Add in 6 of the chicken breast fillets and cook over a high heat for 1-2 minutes until golden. Turn and repeat on the other side. Remove them from the pan and transfer to a large baking dish.
  • Add the remaining oil to the skillet and cook the remaining 6 fillets in the same way. Transfer them to the baking dish.
  • Thinly slice the garlic and scatter it around the chicken.
  • Cut the lemon into small chunks and arrange it around the chicken.
  • Sprinkle over the dried oregano and then pour over the chicken broth.
  • Bake in the oven for 12-15 minutes until the chicken is cooked through. (see note 1)
  • Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.
  • Serve drizzled the extra virgin olive oil dressing and chopped fresh parsley.
  • Can be served hot or at room temperature.


  1. Brined chicken tends to stay a much rosier colour when cooked. The best way to check your chicken is to use a instant read meat thermometer. Cooked chicken should be at 150ºF/65ºC.


Calories: 211kcal | Carbohydrates: 7g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 16.5mg | Calcium: 44mg | Iron: 1.1mg
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