Description
A simple, flavorful one-pan dinner featuring juicy chicken thighs, creamy feta cheese, briny Kalamata olives, and fresh lemon. Ready in 25 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives
- 1/2 cup low-sodium chicken broth
- 1 large fresh lemon (juice and zest)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden, then remove and set aside.
- Reduce heat to medium. Add minced garlic and dried oregano to the pan, stirring for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom of the pan. Simmer for 1-2 minutes.
- Add crumbled feta and Kalamata olives, stirring gently until feta begins to melt.
- Return chicken to the pan, nestling it into the sauce. Cover and simmer on low-medium heat for 8-10 minutes until chicken is cooked through (165°F).
- Remove lid, squeeze fresh lemon juice over the dish, and grate lemon zest on top. Serve immediately.
Notes
Pat chicken dry before searing to ensure a good crust. Use low-sodium broth and olives to control saltiness. Feta sauce may separate if heated too high; keep simmer gentle. This recipe does not freeze well due to the feta sauce texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: Mediterranean chicken, one pan dinner, feta cheese, chicken thighs, healthy dinner, quick meals, gluten-free, low carb