This One Skillet High Protein Greek Chicken is a time-saver! Juicy chicken cooked right in one pan with tasty veggies and herbs gives you a satisfying meal with lots of flavor.
I can’t resist the combo of garlic, lemon, and feta cheese in this dish! It’s so easy to whip up that I often make it on busy weeknights. Pair it with rice or a salad for a complete meal!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs keep the meat juicy and flavorful. You can use boneless thighs or chicken breasts if you prefer, though the cooking time may need adjusting to prevent dryness.
Olive Oil: This healthy fat adds richness to the dish. If you need to avoid it, avocado oil or even coconut oil can work as alternatives but will change the flavor a bit.
Kale: Fresh kale gives a nutritious crunch. Spinach is a nice substitute, or even Swiss chard if you want something different. Both will cook quickly, so adjust your timing accordingly.
Kalamata Olives: For a tangy, briny flavor, these olives are perfect. If you can’t find them, green olives or even capers can be used for a similar taste.
Feta Cheese: Feta adds a delightful creaminess. If you want something milder, goat cheese works well; or for a dairy-free option, nutritional yeast can bring a cheesy flavor without the cheese.
How Do You Achieve Crispy Chicken Skin?
The key to crispy chicken skin is getting the skillet hot enough before adding the chicken. Make sure to season the chicken well, which adds flavor and enhances the browning. Here’s how:
- Heat your skillet over medium-high before adding the oil.
- Place the chicken skin-side down; don’t overcrowd the pan as it can lower the temperature.
- Cook without moving it for 5-7 minutes until golden brown, then flip it carefully to brown the other side.
This method locks in juices while giving you that desirable crisp! Make sure to check for doneness with a meat thermometer to ensure perfectly cooked chicken every time.
One Skillet High Protein Greek Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup cherry tomatoes
- 1 1/2 cups kale, chopped (or substitute with spinach)
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This complete meal takes about 10 minutes to prepare, plus 15-20 minutes of cooking time. You’ll end up with a delicious, high-protein Greek-inspired dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that the chicken gets nice and crispy when it cooks.
2. Sear the Chicken:
In a large ovenproof skillet, heat the olive oil over medium-high heat. While the oil is heating, season the chicken thighs generously with salt, pepper, oregano, and thyme. Once the oil is hot, place the chicken thighs skin side down in the skillet. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 3-4 minutes. Afterward, remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add the sliced red onion, stirring for about 2-3 minutes until it softens. Next, add the minced garlic and sauté for about 30 seconds until fragrant. Now, stir in the cherry tomatoes, chopped kale, and kalamata olives. Cook for about 2-3 minutes until the kale starts to wilt.
4. Assemble and Bake:
Return the chicken thighs to the skillet, placing them on top of the vegetable mixture. Sprinkle the crumbled feta cheese over everything, and then drizzle the lemon juice for added brightness. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
5. Serve:
Once cooked, remove the skillet from the oven. Garnish your delicious dish with freshly chopped parsley and enjoy your flavorful, protein-packed Greek chicken right from the skillet!
This hearty one-pan meal is not only nutritious but also incredibly easy to make. Enjoy every bite!
Can I Use Boneless Chicken Thighs?
Yes, you can use boneless chicken thighs! Just remember that they will cook faster, so reduce the baking time to about 10-15 minutes or until they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Kale?
If you don’t have kale, spinach is a fantastic substitute! You can also use Swiss chard, but adjust the cooking time as spinach will wilt down very quickly, usually in just a couple of minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it on a lower setting or warm it on the stovetop until heated throughout.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and vegetable mixture in advance and store it in the fridge. When you’re ready to eat, just reheat, add the feta, and bake until everything is warmed through.