Pan-Seared Greek Lemon Oregano Chicken with Tzatziki

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy chicken breasts marinated in lemon, oregano, and garlic, pan-seared to golden perfection and served with a cool homemade tzatziki sauce. This Greek-inspired chicken recipe, ready in about 52 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/4 cup fresh lemon juice
• 3 tbsp, plus 1 tbsp for cooking olive oil
• 1 tbsp dried oregano
• 4, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup full-fat Greek yogurt
• 1/2 medium, grated and drained cucumber
• 1 tbsp chopped fresh dill
• 1 tbsp white vinegar
• 1 tsp extra virgin olive oil

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 1 tbsp dried oregano, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Marinate in refrigerator for 30 minutes.
2. Step 2: While chicken marinates, prepare tzatziki: squeeze excess water from 1/2 grated cucumber and mix into 1 cup Greek yogurt with 1 tbsp chopped fresh dill, 1 tbsp white vinegar, 1 tsp extra virgin olive oil, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Chill until serving.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Sear chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: Remove chicken from skillet, let rest for 5 minutes. Serve topped with a generous 2-3 tbsp tzatziki sauce per breast alongside lemon wedges if desired.