This One Skillet High Protein Greek Chicken is a tasty and easy meal! With juicy chicken, fresh veggies, and tangy feta cheese, it’s packed with flavor and nutrients!
You only need one pan, which makes cleanup a breeze. I love serving it over rice or with warm pita bread—perfect for a quick weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and juiciness. If you prefer, you can use boneless, skinless chicken breasts, but they may need less cooking time.
Olive Oil: This is key for crisping the chicken and sautéing the veggies. You can swap it with avocado oil for a higher smoke point if you’d like.
Vegetables: Use any colorful vegetables you have on hand! Zucchini, bell peppers, or even artichokes work well. Fresh spinach is great, but you can replace it with kale for a heartier option.
Kalamata Olives: These add an authentic Greek touch. If you don’t have these, any pitted olives will work, or you can use capers for a different zing.
Feta Cheese: Crumbled feta adds creaminess. If you’re dairy-free, consider using a vegan feta or omitted altogether for a lighter dish.
How Can I Get the Chicken Skin Extra Crispy?
Crispy skin is one of the highlights of this dish! The secret lies in how you cook the chicken thighs.
- Start with a hot skillet! Make sure your pan is heated well before adding the oil and chicken.
- Don’t overcrowd the skillet. Give each piece space to cook evenly. If needed, cook in batches.
- Resist the temptation to move the chicken while it sears. Let it sit for about 7-8 minutes to develop a good crust.
- Flip it carefully to keep the skin intact. Cook the other side until golden.
These steps will help you achieve that deliciously crispy skin. Enjoy your meal!
One Skillet High Protein Greek Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 red onion, thinly sliced
- 1 cup yellow cherry tomatoes, halved
- 1 cup orange bell pepper, chopped
- 1 cup fresh spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted
- 1/3 cup crumbled feta cheese
- Fresh thyme sprigs for garnish (optional)
- Fresh parsley, chopped for garnish (optional)
- 1 lemon, cut into wedges (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes. You’ll spend around 10 minutes prepping the ingredients and 20 minutes cooking everything in the skillet. It’s a quick, nutritious meal perfect for busy nights!
Step-by-Step Instructions:
1. Preheat Your Skillet:
Start by preheating a large cast-iron skillet over medium-high heat. This will help you achieve a nice, crispy skin on your chicken.
2. Season the Chicken:
In a small bowl, mix together the garlic powder, dried oregano, thyme, basil, salt, and pepper. Rub this seasoning mixture all over the chicken thighs, coating them well.
3. Brown the Chicken:
Add 1 tablespoon of olive oil to the hot skillet. Place the chicken thighs skin-side down in the pan. Cook without moving them for about 7 to 8 minutes, until the skin turns golden brown and crispy. Flip the chicken and cook for another 5 minutes, then remove the chicken from the skillet and set aside.
4. Sauté the Vegetables:
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add in the sliced red onion, halved cherry tomatoes, and chopped bell pepper. Sauté for about 4 to 5 minutes, until the veggies start to soften.
5. Add Spinach and Olives:
Next, stir in the chopped spinach and Kalamata olives. Mix everything together and let the spinach wilt for about 2 minutes.
6. Return Chicken to the Skillet:
Carefully nestle the browned chicken thighs back into the skillet on top of the vegetables. Cover the skillet and cook for another 10 to 12 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Add Feta Cheese:
Once the chicken is cooked, sprinkle crumbled feta cheese over the top. Cover the skillet again for about 2 minutes to allow the cheese to soften.
8. Garnish and Serve:
Finally, garnish your dish with fresh thyme and parsley, if desired. Serve hot with lemon wedges for squeezing over the top for an extra zing!
9. Enjoy!
This flavorful, nutrient-rich Greek-inspired one-skillet meal has it all—protein from the chicken, colorful veggies, and tasty seasoning, making it perfect for your family dinners!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute with boneless, skinless chicken breasts. Just be aware that they will cook faster, so check the internal temperature around 5-7 minutes earlier than with thighs.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the chicken and veggies ahead of time. Simply store them in the fridge and cook them when you’re ready to eat. It’s great for meal prep!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through.
Can I Use Different Vegetables?
Yes! Feel free to mix and match with other vegetables like zucchini, asparagus, or bell peppers. Just make sure to cut them into similar sizes to ensure even cooking.
