Quick n Easy Greek Chicken Recipe

Quick n Easy Greek Chicken Recipe

This simple Greek chicken recipe features traditional flavors, spices, and ingredients. Everything is made on the stovetop entirely in one pan in just 30 minutes – perfect for busy weeknights! It’s a healthy, low-carb, gluten-free, and well-balanced meal packed with protein and veggies. Make this Summer recipe year-round with easily accessible ingredients!

Prep Time: 15minutes

Cook Time: 15minutes

Total Time: 30minutes

Servings: 4 people

Calories: 592kcal

INGREDIENTS:

Seasonings for chicken

½ teaspoon smoked paprika

½ teaspoon dried basil

½ teaspoon dried oregano

1 tablespoon fresh thyme snipped

¼ teaspoon red pepper flakes

¼ teaspoon salt or more to taste

¼ teaspoon freshly ground black pepper or more

Chicken

1.7 lb skinless boneless chicken thighs

2 tablespoons olive oil (you can use oil from the sun-dried tomato jar)

4 oz sun-dried tomatoes in olive oil

Vegetables

8 oz cherry (grape) tomatoes red and yellow, sliced in half

⅓ cup kalamata olives sliced

¼ cup green olives sliced

1 lemon freshly squeezed lemon juice

Feta cheese mixture

6 oz feta cheese crumbled or diced into small cubes

2 tablespoons extra virgin olive oil

2 tablespoons fresh basil chopped

1 tablespoon fresh thyme snipped

½ teaspoon dried oregano

Garnish

fresh basil

fresh thyme

INSTRUCTIONS:

How to sear the chicken

Season the chicken thighs on both sides with the seasonings: smoked paprika, dried basil, dried oregano, fresh thyme, red pepper flakes, salt, and pepper.

Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.

Add 2 tablespoons of olive oil (or oil from the sun-dried tomato jar) to the skillet. Add seasoned chicken thighs. Cook the chicken on one side on medium heat for 5 minutes, without moving it. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, add chopped sun-dried tomatoes, and cook for about 5 more minutes or longer until it’s cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove the chicken from the skillet, leaving the sun-dried tomatoes in the skillet.

Add veggies

Add halved cherry tomatoes, sliced kalamata olives, and sliced green olives to the skillet with sun-dried tomatoes. Add half of the lemon juice. Stir and gently reheat on low heat.

Make feta mixture

In a medium bowl, combine cubed or crumbled feta cheese with olive oil, chopped fresh basil, dried oregano, fresh thyme, and the remaining freshly squeezed lemon juice.

Assembly

Add cooked chicken back to the skillet, and reheat. Top the chicken and the veggies with the feta cheese mixture. Top with chopped fresh basil and fresh thyme.

Nutritional Info: