This Greek chicken thighs skillet recipe is an easy meal that's filled with flavor! Fill up a skillet with Greek marinated chicken and veggies to bake, then serve with a fresh Greek salad and homemade tzatziki!
Place the chicken thighs in a gallon-sized ziplock bag.
2 pounds boneless skinless chicken thighs
In a small bowl, add all of the marinade ingredients and whisk.
¼ cup olive oil, 4 cloves garlic, Juice of 1 large lemon, 1 tablespoon dried oregano, 2 teaspoon dried thyme, 1 teaspoon salt
Pour marinade over the chicken thighs, into the bag.
Place the bag in the refrigerator and let chicken marinate for at least 4 hours, or up to 1 day.
Greek Chicken Skillet
Preheat oven to 375°F.
Pour 2 tbsp olive oil into a cast iron pan and heat over medium high heat.
3 tablespoon olive oil
Add the marinated chicken thighs, brown for 3-4 minutes on each side.
Marinated Chicken Thighs
Toss the cherry tomatoes with 1 tbsp olive oil, add to skillet.
1 cup cherry tomatoes
Add the kalamata olives and feta cheese to the skillet, spread evenly.
1 cup Kalamata olives
Transfer the skillet to the oven.
Bake for 8-10 minutes.
Switch oven to Broil, broil for 1-2 minutes to brown the feta cheese (optional).
4 ounces feta cheese
Remove from oven, let rest 5 minutes before serving.
Serve over Greek Chopped Salad with Homemade Tzatziki Sauce.
Easy Greek Salad
In a large bowl, toss together the cucumbers, red onion, cherry tomatoes, and kalamata olives.
1 cup cucumber, ½ cup red onion, ½ cup cherry tomatoes, 1 cup kalamata olives
Add the feta, mix.
4 ounces feta cheese
Add the oregano, salt, olive oil, and red wine vinegar, mix to coat.
2 teaspoon dried oregano, ½ teaspoon salt, 2 tablespoons olive oil, 1 tablespoon red wine vinegar
Salad can be made in advance. Serve with the chicken.
Homemade Tzatziki
Add the cucumber and garlic to a food processor, process on high until only small chunks of cucumber remain.
½ large cucumber, 4 cloves garlic
Pour into mesh strainer to drain out any excess water released by the cucumber.
Transfer to a medium sized bowl.
Add the greek yogurt, olive oil, lemon juice, oregano and salt, mix.
1 cup plain greek yogurt, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon oregano, ½ teaspoon salt
Serve on top of the marinated chicken and Greek salad.
Video
Notes
The longer you marinate the chicken, the more time it'll have to soak up the flavor. So 4 hours is enough, but longer is better!
Be sure to brown the chicken before baking. This can be done in the same skillet.
Broil at the end to brown the feta. It adds a nice texture!
Make sure your dried spices aren’t stale for maximum flavor.
Storage: Store leftovers in an airtight container in the refrigerator for 3 days. I recommend storing the chicken and salad separately. Tzatziki will keep covered in the fridge for 1-2 days.