One Skillet Greek Chicken Thighs
You’re not going to believe the flavors we’ve crammed into this single skillet. Think about it: crispy-skinned chicken thighs perfumed by garlic, fresh thyme, and the kind of lemony tang that makes your tastebuds do a little dance. And let me tell you, the kalamata olives are the secret weapon here, bursting with that characteristic briny richness. This is Greek comfort food at its best, and you, my friend, are about to become a kitchen rockstar!
Chicken Thighs – Skin on and bone-in. If you don’t want to use chicken thighs, you can make this with any part of the chicken you prefer, just keep in mind the cook time might be different. Olive Oil – You can use sunflower, safflower, canola, vegetable, or avocado oils instead. Garlic – Fresh cloves. Use more or less as you like, but in my opinion you can never have too much garlic. Pearl Onions – If you can’t find any, shallots or regular onions will work instead. Fresh Thyme – I used fresh thyme but you can use my Greek Seasoning for a blend of herbs and more seasoning. Lemons – You’ll need sliced lemons and fresh juice. Olives – I used pitted Kalamata olives, as these are the best in my opinion. Wine – A dry white such as Chardonnay, Pinot Grigio, or Pinot Blanc.
You won’t believe how simple yet stunning this Greek Chicken Thighs dish is! Let’s dive right in. First things first, let’s crank that oven to 350°F. While it’s warming up, season your chicken thighs with some salt and pepper. Heat up olive oil in a large skillet—make it a 12-incher if you have one—and sear those thighs until they’re golden. We’re talking about 5 minutes per side here. Don’t worry about cooking them through; we’re just looking for color. Once they’re gorgeous and golden, just set ’em aside for a minute. Alright, now toss in your garlic cloves, pearl onions, and those aromatic fresh thyme sprigs. Oh, and let’s not forget the lemon halves. Give it all about 5 minutes. We’re just softening the onions and garlic and letting them pick up a bit of color. Now, here comes the fun part. Add your kalamata olives to the mix. Then pour in the white wine and fresh lemon juice. Stir it around to blend in all those flavors. Now, nestle those chicken thighs back in. Make sure they’re sitting on the bottom of the skillet so they soak up all that goodness. Last step, promise! Pop that skillet into the preheated oven and let it all bake for about 20 minutes. You’ll know it’s done when the chicken is cooked through and your kitchen smells like a Mediterranean paradise.
Leftovers
Transfer leftover Greek chicken thighs to a shallow, airtight container and store in the fridge for 3-4 days.
Reheating
You can reheat leftovers in the microwave. If you’re missing the crispy skin after microwaving the chicken, you can pop it under the broiler in the oven on high for a couple minutes. You can fully reheat the chicken in the oven if you prefer. Preheat the oven to 400°F, and place the chicken in a baking dish with a splash of chicken broth. Bake for 5-10 minutes or until heated through.
Freezing
These Greek chicken thighs are also great for freezing! Transfer leftovers to an airtight container and store in the freezer for 4 months. If you store leftovers in the freezer, let the chicken thaw overnight in the fridge to make reheating easier.
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