This Greek Chicken Skillet delivers vibrant Mediterranean flavors in one pan. Tender chicken thighs sear alongside cherry tomatoes, Kalamata olives, and feta in a lemony oregano broth. It’s a simple yet impressive meal perfect for any night.
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Why You’ll Love This Greek Chicken Skillet
- One-pan wonder: Everything cooks together for easy cleanup.
- Vibrant, fresh flavors: Juicy tomatoes, salty feta, and zesty lemon brighten each bite.
- Incredibly versatile: Swap veggies or herbs based on what you have.
- Fancy yet approachable: Impressive colors and aroma with straightforward steps.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil, divided
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 1/4 cup dry white wine (like Sauvignon Blanc)
- 1/2 cup chicken broth
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 lemon (juice and zest)
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Tools: A large (12-inch) oven-safe skillet, tongs, and a microplane or zester for the lemon.
Notes: Using bone-in, skin-on chicken thighs is key here—they stay incredibly juicy during cooking, and that crispy skin adds so much texture. And don’t skip the fresh lemon zest; it brightens up the whole dish in a way that bottled juice just can’t match.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pat that chicken dry. This is the secret to getting truly crispy, golden-brown skin. If the skin is wet, it will steam instead of sear, and we want that beautiful texture.
- Use an oven-safe skillet. You’ll start this on the stovetop and finish it in the oven, so make sure your pan can handle the heat. Cast iron works beautifully here.
- Don’t be shy with the seasoning. Chicken thighs can handle a good amount of salt and pepper. Season them generously on both sides—it makes all the difference in building flavor from the very first step.
- Let your chicken come to room temperature. Taking the chicken out of the fridge about 20 minutes before cooking helps it cook more evenly, so you don’t end up with overcooked edges and an undercooked center.
How to Make Greek Chicken Skillet
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is a non-negotiable step for crispy skin! Season both sides generously with salt and black pepper. You’ll notice the seasoning sticks better to the dry surface.
Step 2: Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them around—let them cook for 6-8 minutes until the skin is deeply golden and crispy. Use tongs to flip them, then cook for another 2-3 minutes on the other side. Transfer the chicken to a plate for now; it will finish cooking in the oven later.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced red onion and cook for about 4-5 minutes, until it starts to soften and become translucent. You’ll notice the wonderful fond—those browned bits from the chicken—loosening from the bottom of the pan. Add the minced garlic and cook for just 30 seconds until fragrant; you don’t want it to burn.
Step 4: Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits with a wooden spoon. Let it simmer for about a minute until the wine reduces slightly. This step adds a lovely depth of flavor to the entire sauce. Then, stir in the chicken broth, fresh oregano, and lemon juice.
Step 5: Add the cherry tomatoes and Kalamata olives to the skillet, stirring gently to combine everything. The tomatoes will start to soften and release their juices in the oven, creating a beautiful, simple sauce. Nestle the seared chicken thighs back into the skillet, skin-side up, among the tomatoes and onions.
Step 6: Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through (it should register 165°F/74°C on an instant-read thermometer) and the tomatoes have started to burst open.
Step 7: Carefully remove the hot skillet from the oven—remember that handle is scorching! Sprinkle the crumbled feta cheese and lemon zest evenly over the top. Let it rest for about 5 minutes before serving; this allows the juices to redistribute throughout the chicken, keeping it moist and tender.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; the texture of the chicken skin and feta will suffer.
- Reviving: Reheat in a 350°F oven or toaster oven to maintain crispness.
Serving Suggestions
Complementary Dishes
- Fluffy couscous or orzo — These grains are perfect for soaking up all that delicious lemony, garlicky sauce from the skillet. They’re light and cook in minutes, making your meal feel even more complete.
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich, savory chicken.
- Toasted pita bread or crusty baguette — Honestly, you’ll want something to mop up every last bit of sauce from your plate. Warm, slightly charred pita is absolutely perfect for the job.
Drinks
- A crisp Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in these white wines mirror the lemon in the dish and cut through the richness of the feta and chicken beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles are refreshing, and the lemon wedge continues the bright theme of the meal without overpowering it.
- A light Greek lager — A cold, easy-drinking beer complements the Mediterranean flavors without being too heavy, making it a great casual pairing.
Something Sweet
- Baklava — The honey, nuts, and flaky phyllo pastry offer a wonderfully sweet and crunchy finish that feels authentically Greek and utterly satisfying.
- Lemon yogurt cake — It’s moist, tangy, and not overly sweet, echoing the citrus notes from the main course in a delightful, dessert form.
- A bowl of fresh figs and honey — Sometimes simple is best. Ripe, fresh figs drizzled with a little Greek honey is an elegant, light way to end the meal.
Top Mistakes to Avoid
- Mistake: Crowding the skillet when searing the chicken. If you put all four thighs in at once and they’re touching, they’ll steam instead of sear. You want that hot pan surface to create a crispy crust, so cook in two batches if your skillet is smaller.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the pan are pure flavor gold! When you add the wine and scrape them up, you’re building a foundation for a much more complex and delicious sauce.
- Mistake: Overcooking the chicken in the oven. Since the chicken continues to cook while resting, taking it out right when it hits 165°F is crucial. Any longer and you risk dry, tough meat. I’ve messed this up before too, and it’s a sad sight.
- Mistake: Adding the feta cheese before baking. Feta can become dry and rubbery if it’s baked for too long. Sprinkling it on at the end, right when it comes out of the oven, lets it just gently warm through and stay creamy.
Expert Tips
- Tip: Get a great sear by not moving the chicken. Once you place the chicken skin-side down in the hot oil, don’t touch it for a full 6-7 minutes. This allows a proper crust to form. If you peek too early, you’ll tear the skin.
- Tip: Use the juice from the resting chicken. After you sear the chicken and set it aside, you might see juices collect on the plate. Don’t discard them! Pour that flavorful liquid back into the skillet when you add the broth.
- Tip: Brown the lemon halves. For an extra burst of citrus aroma, cut the lemon you’re juicing in half and place it cut-side down in the hot skillet for a minute after you sear the chicken. It caramelizes the sugars and adds a smoky depth.
- Tip: Let the skillet rest before serving. Giving the dish those final 5 minutes off the heat allows the chicken to reabsorb its juices, making every bite incredibly moist and tender.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts cook much faster and can dry out easily. I’d recommend searing them for just 3-4 minutes per side and then reducing the oven time to 12-15 minutes. Always use a meat thermometer to check for 165°F. Honestly, thighs are more forgiving and flavorful for this particular recipe, but breasts will work in a pinch.
My sauce is too thin. How can I thicken it?
If you find your sauce is a bit watery after baking, you have a couple of easy fixes. You can remove the chicken and simmer the skillet on the stovetop for a few extra minutes to reduce the liquid. Alternatively, make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce until it thickens to your liking.
Is there a substitute for the white wine?
Absolutely! If you prefer not to cook with alcohol, you can replace the white wine with an equal amount of additional chicken broth. For a flavor boost, add an extra tablespoon of lemon juice to mimic the acidity that the wine provides. It will still be delicious.
Can I make this recipe ahead of time?
You can do some prep ahead to save time. You can chop the onion, mince the garlic, and measure out your olives and tomatoes a day in advance. I don’t recommend fully assembling and cooking it ahead, as the chicken skin will lose its crispness. The best approach is to sear the chicken and make the sauce base, then cool, cover, and refrigerate. Bring it close to room temperature before popping it in the oven to finish.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F until warmed through. This will help re-crisp the chicken skin. The microwave will work in a hurry, but it will make the skin soft and rubbery, so it’s not the ideal method.
Greek Chicken Skillet
Make a delicious Greek Chicken Skillet with juicy chicken, tomatoes, olives, and feta. This easy one-pan meal is perfect for weeknights. Get the recipe!
Ingredients
For the Ingredients
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4 bone-in, skin-on chicken thighs
-
2 tbsp olive oil (divided)
-
1 medium red onion (thinly sliced)
-
3 cloves garlic (minced)
-
1 cup cherry tomatoes
-
1/2 cup Kalamata olives (pitted)
-
1/4 cup dry white wine (like Sauvignon Blanc)
-
1/2 cup chicken broth
-
1 tbsp fresh oregano (chopped (or 1 tsp dried))
-
1 lemon (juice and zest)
-
1/2 cup crumbled feta cheese
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Salt and black pepper (to taste)
Instructions
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Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and black pepper.01
-
Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Let them cook for 6-8 minutes until the skin is deeply golden and crispy. Use tongs to flip them, then cook for another 2-3 minutes on the other side. Transfer the chicken to a plate for now; it will finish cooking in the oven later.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced red onion and cook for about 4-5 minutes, until it starts to soften and become translucent. Add the minced garlic and cook for just 30 seconds until fragrant; you don’t want it to burn.03
-
Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits with a wooden spoon. Let it simmer for about a minute until the wine reduces slightly. Then, stir in the chicken broth, fresh oregano, and lemon juice.04
-
Add the cherry tomatoes and Kalamata olives to the skillet, stirring gently to combine everything. Nestle the seared chicken thighs back into the skillet, skin-side up, among the tomatoes and onions.05
-
Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through (it should register 165°F/74°C on an instant-read thermometer) and the tomatoes have started to burst open.06
-
Carefully remove the hot skillet from the oven—remember that handle is scorching! Sprinkle the crumbled feta cheese and lemon zest evenly over the top. Let it rest for about 5 minutes before serving; this allows the juices to redistribute throughout the chicken, keeping it moist and tender.07
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