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Greek Chicken Thighs Skillet
This Greek Chicken Thighs 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!
Prep Time
20
mins
Cook Time
20
mins
Marinading time
4
hrs
Total Time
4
hrs
40
mins
Course:
Main Course
Cuisine:
Greek, Mediterranean
Servings:
4
servings
Calories:
623
kcal
Author:
Becky Hardin
Ingredients
Greek Chicken Marinade
2
lbs
boneless skinless chicken thighs
¼
cup
olive oil
4
cloves
garlic
crushed
Juice of 1 large lemon
1
tbsp
dried oregano
2
tsp
dried thyme
1
tsp
salt
Greek Chicken Skillet
3
tbsp
olive oil
divided
Marinated Chicken Thighs
1
cup
whole cherry tomatoes
1
cup
whole
pitted kalamata olives
4
oz
feta cheese
cubed
Easy Greek Salad
1
cup
cucumber
chopped
½
cup
red onion
chopped
½
cup
cherry tomatoes
halved
1
cup
kalamata olives
pitted and halved
4
oz
feta cheese
crumbled
2
tsp
dried oregano
½
tsp
salt
2
tbsp
olive oil
1
tbsp
red wine vinegar
Homemade Tzatziki
1/2
large cucumber
cut into 2 inch pieces
4
cloves
garlic
1
cup
plain greek yogurt
1
tbsp
olive oil
1
tsp
lemon juice
1
tsp
oregano
½
tsp
salt
Instructions
Greek Chicken Marinade
Put the chicken thighs into a gallon sized ziplock bag
In a small bowl add all of the marinade ingredients, whisk
Pour marinade over the chicken thighs
Put in the refrigerator and let marinate for at least 4 hours and 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
Add the marinated chicken thighs, brown for 3-4 minutes on each side
Toss the cherry tomatoes with 1 tbsp olive oil, add to skillet
Add the kalamata olives and feta cheese to the skillet, spread evenly
Transfer the skillet to the oven
Bake for 8-10 minutes
Switch oven on broil, broil for 1-2 minutes to brown the feta cheese (optional)
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
Add the feta, mix
Add the oregano, salt, olive oil and red wine vinegar, mix to coat
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
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
Serve on top of the chicken and 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.
Tzatziki will keep covered in the fridge for 1-2 days.
Store leftovers in an airtight container, in the fridge, for 3 days. I recommend storing the chicken and salad separately.
Nutrition
Calories:
623
kcal
|
Carbohydrates:
17
g
|
Protein:
63
g
|
Fat:
34
g
|
Saturated Fat:
10
g
|
Cholesterol:
469
mg
|
Sodium:
1449
mg
|
Potassium:
1066
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1000
IU
|
Vitamin C:
33.4
mg
|
Calcium:
345
mg
|
Iron:
5.4
mg