Halloumi Cheese and Chicken is a brilliant combo that brings together smoky, juicy chicken and the unique, squeaky texture of grilled halloumi. This recipe is a game-changer for anyone wanting a simple yet tasty meal that feels fresh and satisfying. Marinating the chicken with olive oil, garlic, lemon juice, and herbs not only boosts the flavour but also keeps the meat tender and juicy — trust me on this one. While the chicken marinates, you can prep the halloumi, which grills up quickly to golden perfection. It’s a straightforward dish with reliable steps, perfect for cooks at any level looking to impress without fuss.
Key Takeaways:
- Prep Time: 35 minutes (includes 30 min marination)
- Cook Time: 10 minutes (7 min chicken + 3 min halloumi)
- Total Time: 45 minutes
- Servings/Yield: 2 servings
- Difficulty Level: Easy to Intermediate
- Dietary Tags: Gluten-Free, Low Carb, High Protein
- Category Tags: Main Course, Grilled Dishes, Mediterranean
🍗 Recipe Key Info
Getting to know the key info about this Halloumi Cheese and Chicken recipe makes cooking it feel like a breeze. First off, this dish brings together simple ingredients you might already have — halloumi cheese, chicken breast, olive oil, garlic, lemon juice, salt, black pepper, and fresh herbs like parsley or thyme. It’s amazing how these few, well-chosen components come together to deliver a meal that’s packed with flavour and texture.
One of the best parts? The marinating step. You’ll want to let your chicken soak up that zesty mix of olive oil, garlic, lemon juice, and herbs for at least 30 minutes. This doesn’t just add flavour but tenderises the meat too, which helps keep it juicy once cooked. Trust me on this, skipping the marinade is a game-changer — it really takes the taste to the next level.
When it comes to cooking, keep your grill or skillet nice and hot but not screaming to avoid burning. Chicken takes about 5 to 7 minutes per side to cook through properly, so don’t rush it — a perfectly browned outside with a juicy centre is what you’re after. Meanwhile, halloumi is quick to cook, needing just 2 to 3 minutes per side until golden and crispy on the outside but soft inside.
Serving is straightforward: plate the chicken with the grilled halloumi alongside a sprinkle of fresh herbs or a wedge of lemon for that fresh pop. This not only looks lovely but adds a final burst of brightness that lifts the whole dish. With these details nailed, you’re all set to enjoy a tasty, balanced meal that impresses without fuss.
🛒 Ingredient List
Here’s everything you’ll need to make our delicious Halloumi Cheese and Chicken dish come together beautifully. Organising ingredients by recipe steps helps keep things simple and stress-free in the kitchen.
For the Chicken Marinade:
- 2 chicken breasts (about 300g / 10.5oz), sliced into even pieces
- 3 tablespoons olive oil (45ml) — a good quality extra virgin olive oil really takes it to the next level
- 2 garlic cloves, minced — fresh garlic adds so much flavour compared to pre-minced
- 1 tablespoon fresh lemon juice (15ml) — avoid bottled if you can, fresh lemon juice brightens everything up
- ½ teaspoon salt (2.5g) — sea salt or kosher salt work well here
- ¼ teaspoon black pepper (1.25g), freshly ground — fresh black pepper has the most punch
- 1 tablespoon fresh herbs, chopped (parsley or thyme work best for this recipe)
Ingredient note: If you’re avoiding garlic, substitute with ½ teaspoon garlic-infused oil for a milder, allergy-friendly option.
For the Halloumi:
- 250g (9oz) halloumi cheese, sliced into 1cm (½ inch) thick pieces — the key is even slices so they cook perfectly without drying out or melting too much
- 1 teaspoon olive oil (5ml) for grilling — just enough to stop sticking
Ingredient note: If you can’t find halloumi, a firm, salty cheese like squeaky cheese or even paneer can work in a pinch, but halloumi’s unique texture is truly a game-changer here.
Remember to pat your chicken and halloumi dry with kitchen paper before marinating or grilling. This helps them brown nicely rather than stewing in moisture. Also, marinate your chicken for at least 30 minutes — this not only boosts flavour but also tenderises the meat, making every bite juicy and satisfying.
If you’re swapping fresh herbs for dried, use about one third of the quantity, as dried herbs tend to be more concentrated. Fresh is definitely best if you have it on hand!
You’re all set with these ingredients. Once you’ve got everything prepared, the cooking part flows smoothly, and that fresh, simple combo of halloumi and chicken will soon be on your plate. Trust me, this pairing never disappoints.
🍳 Step-by-Step Instructions with Pro Tips
Here’s how you can create a delicious Halloumi Cheese and Chicken dish that’s packed with flavour and perfect for any meal. Follow these clear steps, and I’ll share some handy pro tips along the way to help you get it just right.
1. Slice the halloumi and chicken breast evenly
Start by cutting the halloumi cheese and chicken breast into pieces of similar size. This ensures they cook evenly. Pro Tip: Aim for about 1cm thick slices for the halloumi and bite-sized chunks for the chicken. That way, everything cooks through at the same time—no one’s waiting around or getting overcooked.
2. Marinate the chicken
Pop your chicken pieces into a bowl. Add olive oil, minced garlic, freshly squeezed lemon juice, a pinch of salt, some black pepper, and fresh herbs like parsley or thyme. Give it a good stir to coat everything well. Let it sit for at least 30 minutes.
Chef’s note: Marinating does more than just add flavour—it helps tenderise the chicken. The lemon juice breaks down proteins, making the meat juicy and tender. If you’re short on time, even 15 minutes helps, but longer is best.
3. Get your grill or skillet ready
Preheat your grill or a heavy-based skillet over medium-high heat. You want it nice and hot before adding anything.
Pro Tip: A hot pan helps seal in juices and gives that lovely golden crust on both the chicken and halloumi.
4. Cook the chicken
Place your marinated chicken pieces on the grill or skillet. Let them cook for about 5 to 7 minutes on each side, turning once, until they are fully cooked and beautifully browned.
Chef’s tip: Don’t overcrowd the pan—give each piece room to breathe. This avoids steaming and keeps that crisp exterior.
5. Grill or pan-fry the halloumi
While that’s cooking, pop your halloumi slices onto the grill or into a separate pan. Cook for about 2 to 3 minutes per side, until you see a gorgeous golden crust.
Pro Tip: Halloumi is a firm cheese that doesn’t melt, so it’s perfect for grilling. Make sure your pan is hot, and don’t move the slices too much—letting them sit gives you those signature golden marks and flavour.
6. Serve with a flourish
Arrange the golden halloumi alongside the juicy chicken. Garnish with extra fresh herbs or a squeeze of lemon if you like that citrus kick.
Chef’s note: This simple touch lifts the whole dish and adds freshness to each bite.
By following these steps, you’ll have a dish that’s both easy and impressive. Trust me on this one—the balance of salty halloumi, zesty lemon, and herby chicken is a game-changer. Enjoy!
✨ Recipe Variations & Serving Suggestions
Now, here’s the fun part—making this Halloumi Cheese and Chicken recipe your own. Try adding sun-dried tomatoes to the marinade; their sweet tang really takes it to the next level. If you’re after a bit of heat, sprinkle in some red pepper flakes or a dash of smoked paprika for a smoky kick. For a fresh twist, swap parsley for mint or basil in the herbs—each brings a unique flavour. You could also toss in sliced olives for a Mediterranean vibe.
When it comes to serving, this dish shines over creamy polenta or fluffy couscous, soaking up all those lovely juices. Pair it with a crisp green salad dressed simply with olive oil and lemon juice—trust me, it balances the richness beautifully. Garnish with extra fresh herbs or a squeeze of lemon right before serving to brighten every bite.
Leftovers? No worries! Store any extras in an airtight container in the fridge, and they’ll keep nicely for up to 2 days. To reheat, warm gently in a pan over low heat to keep the halloumi soft and prevent the chicken drying out. Avoid the microwave if you can—it can make the halloumi rubbery. Giving your leftovers a quick fresh herb sprinkle or a squeeze of lemon juice before eating really brings them back to life. This way, you get delicious, hassle-free meals even on busy days.
💡 Why This Recipe Works
Here’s the fun part: what makes this Halloumi Cheese and Chicken recipe truly shine? It’s all about that marinating step. By soaking the chicken in olive oil, garlic, lemon juice, salt, pepper, and fresh herbs, you’re not just adding flavour — you’re tenderising the meat. The acidity in the lemon juice breaks down proteins gently, keeping the chicken juicy and packed with zing.
Then there’s the halloumi. This cheese is a game-changer because it holds its shape when grilled, thanks to its high melting point. Cooking it just right — golden and crispy on the outside but soft inside — adds a delightful texture contrast to the juicy chicken.
Trust me on this one: using fresh herbs and a proper marinade turns simple ingredients into something special. And cooking both chicken and cheese over medium-high heat seals in flavours while making sure everything’s cooked safely and perfectly.
❓ Frequently Asked Questions (FAQ)
You might be wondering if you can make this Halloumi Cheese and Chicken dish ahead of time. The good news is yes! Marinate the chicken up to 24 hours in advance — this not only saves time but really lets the flavours soak in and deepen. Just keep it covered in the fridge. When it’s ready, grill it fresh for the best texture.
What about freezing? While you can freeze cooked chicken, halloumi doesn’t freeze well since its texture changes and becomes a bit rubbery. If you want to prep in bulk, freeze the marinated chicken but cook the halloumi fresh each time. That way, you keep its lovely golden crust intact.
If you don’t have halloumi on hand, a great substitute is paneer or firm tofu. Both have a similar firm texture perfect for grilling or frying. Just remember, paneer is milder, so you might want to punch up the seasoning a bit.
Ever had your sauce break or separate? It can happen if the heat’s too high or if you add acidic ingredients too quickly. Since this recipe uses lemon juice in the marinade, make sure to marinate gently and cook over medium heat to avoid the chicken drying out or the flavours splitting. A gentle stir and patient cooking time are key.
These tips come from plenty of kitchen trials, so trust me on this one — following them will take your dish to the next level, every time!
🏁 Conclusion
This Halloumi Cheese and Chicken recipe is a real game-changer for your weeknight meals. The combination of juicy, marinated chicken and crispy, golden halloumi takes it to the next level with fresh, vibrant flavours. Trust me on this one—the key is in the marinade, where the lemon juice not only adds zing but also helps tenderise the chicken, making every bite tender and tasty. Plus, grilling the halloumi gives it that perfect salty crunch that complements the chicken beautifully. Give it a good try, and you’ll find it’s a simple, satisfying dish that’s quick to whip up but impressive enough to share.
