Description
Skip the takeout – this sizzling Skillet Greek Chicken delivers all the Mediterranean flavor you crave in just one pan and 30 minutes. Family-tested, guest-approved.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (approximately 6–8 thighs)
- 3 tablespoons (45ml) extra virgin olive oil, divided
- 4 cloves garlic, minced
- 2 tablespoons (6g) dried oregano
- 1 tablespoon (3g) dried thyme
- 1 teaspoon (2g) dried rosemary
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
- 1 lemon, half juiced and half sliced
- ½ cup (75g) Kalamata olives, pitted
- 1 red onion, sliced into wedges
- 1 red bell pepper, sliced
- ¾ cup (180ml) chicken broth
- ½ cup (75g) feta cheese, crumbled
- Fresh parsley for garnish
Instructions
- In a large bowl, combine 2 tablespoons olive oil, minced garlic, dried oregano, thyme, rosemary, salt, pepper, and juice from half a lemon. Pat chicken thighs dry with paper towels, then coat thoroughly in the marinade. Let marinate for 30 minutes if time allows.
- Heat a large cast-iron skillet over medium-high heat. Add remaining tablespoon of olive oil. Place chicken thighs skin-side down and sear undisturbed for 5-7 minutes until golden and crisp. Flip and cook for another 3 minutes, then transfer to a plate.
- Reduce heat to medium and add red onion to the skillet. Cook for 2-3 minutes, then add bell pepper slices. Sauté for 3 minutes, scraping up brown bits from the pan. Add Kalamata olives.
- Pour chicken broth into the skillet and stir to combine with vegetables. Bring to a simmer, then return chicken thighs to the skillet, skin-side up. Arrange lemon slices around the chicken.
- Transfer to a preheated 375°F (190°C) oven and bake for 20-25 minutes, until chicken reaches 165°F (74°C) internal temperature. During the last 5 minutes, sprinkle crumbled feta over the dish.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve directly from the skillet.