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greek chicken thighs in a cast iron skillet, surrounded by tomatoes and feta
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4.88 from 8 votes

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 Time20 mins
Cook Time20 mins
Marinading time4 hrs
Total Time4 hrs 40 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 623kcal
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: 623kcal | Carbohydrates: 17g | Protein: 63g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 469mg | Sodium: 1449mg | Potassium: 1066mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 33.4mg | Calcium: 345mg | Iron: 5.4mg