This One Skillet High Protein Greek Chicken is a tasty and healthy dish packed with flavor. Juicy chicken is cooked with delicious herbs, veggies, and a hint of lemon—yum!
I love how everything cooks in one pan, making clean-up a breeze. Plus, the protein boost keeps me full and happy. Who knew healthy could taste this good? 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this dish because they are juicy and flavorful. If you’re looking for a healthier option, you can use boneless, skinless thighs or chicken breasts, but adjust cooking times as needed.
Olive Oil: This recipe calls for olive oil, which adds great flavor. You can substitute it with avocado oil or even butter for a different taste. Just keep an eye on the heat to avoid burning.
Spices: Dried oregano and thyme make it savory and aromatic. Feel free to swap thyme for rosemary if you prefer. Fresh herbs work well too, just double the quantities since they’re less concentrated.
Vegetables: The onion and bell pepper add sweetness and crunch. You can replace these with zucchini or mushrooms based on your preference or what you have on hand.
Feta Cheese: Feta adds a salty kick. If you’re lactose intolerant or want to skip dairy, try using nutritional yeast for a cheesy flavor or omit it entirely.
How Do You Get Perfectly Crispy Chicken Skin?
Crispy skin is one of the highlights of this dish. To achieve it, start by ensuring the chicken skin is dry. Pat it down with paper towels before seasoning. When searing, place the skin side down in hot oil and don’t overcrowd the pan. This way, the chicken gets enough heat to brown nicely without steaming.
- Preheat your skillet so it’s nice and hot, about medium-high heat is best.
- After the initial searing, flip the chicken and let it cook a little longer to render out more fat.
Keeping a close eye during this step will ensure your chicken skin turns out crispy and golden!
One Skillet High Protein Greek Chicken
Ingredients You’ll Need:
For the Chicken and Seasoning:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Vegetables:
- 1 red onion, sliced into wedges
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
- 2 cups fresh spinach or kale
For Garnishing:
- 1/2 cup Kalamata olives, pitted
- 1/3 cup crumbled feta cheese
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 cup low-sodium chicken broth or water (for deglazing)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 30 minutes of cooking time. You’ll spend some time seasoning and browning the chicken, cooking the veggies, and then baking everything together in the oven. In total, you’ll be enjoying this delicious meal in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that everything cooks evenly when the dish goes in.
2. Season the Chicken:
Pat the chicken thighs dry with paper towels to help the skin get crispy. In a small bowl, mix the oregano, thyme (or rosemary), garlic powder, salt, and pepper. Rub this seasoning all over the chicken thighs to pack in that flavor!
3. Sear the Chicken:
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet skin side down. Sear them for about 5-7 minutes until they’re golden brown and crispy, then flip and let them cook for another 3 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Cook the Vegetables:
In the same skillet, add the sliced red onion, yellow bell pepper, cherry tomatoes, and minced garlic. Stir occasionally and cook for about 4-5 minutes, until the veggies start to soften.
5. Add Greens:
Add the fresh spinach or kale to the skillet, stirring until it wilts down nicely with the other veggies.
6. Combine and Prep for Baking:
Return the chicken thighs to the skillet, placing them on top of the veggie mixture. Squeeze the lemon juice over the chicken for that fresh flavor. If you’re using chicken broth, add it now, scraping up any browned bits from the bottom for lots of flavor.
7. Bake:
Transfer the skillet to your preheated oven and bake everything for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This ensures it’s cooked perfectly!
8. Add the Finishing Touches:
Once cooked, take the skillet out of the oven and sprinkle the Kalamata olives and crumbled feta cheese over the chicken and veggies to add creaminess and flavor. Let it rest for a minute while you get ready to serve.
9. Garnish and Serve:
Finish off with a sprinkle of fresh parsley before serving. This adds a nice touch of color and freshness to your dish.
Enjoy your flavorful, protein-packed Greek chicken made all in one skillet! It’s easy and delicious—perfect for a weeknight dinner!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken thighs with boneless, skinless chicken breasts or drumsticks. Just keep in mind that cooking times may vary—breasts may cook faster, so check for doneness at around 15 minutes.
What Can I Substitute for Feta Cheese?
If you’re looking to replace feta, try goat cheese for a similar tangy flavor. You can also use dairy-free cheese options, or simply omit it for a lighter dish.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and season it a day ahead. Store it in the fridge until you’re ready to cook. You may need to add a few more minutes to the cooking time if starting from cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stove, adding a splash of broth for moisture if needed.
