Greek Chicken with Onions Oregano Olives and Feta
Transport your taste buds straight to the Mediterranean with this Greek Chicken with Onions, Oregano, Olives, and Feta. Juicy, golden-browned chicken thighs are simmered in a vibrant sauce of caramelized onions, garlic, and cherry tomatoes, infused with the earthy aroma of dried oregano. Kalamata olives add a briny punch, while crumbles of creamy feta cheese melt into the dish, bringing a luxurious, tangy finish. Quick to prepare and bursting with bold, authentic Greek flavors, this one-skillet dish is perfect for an easy weeknight dinner or an impressive meal for guests. Serve it with crusty bread, rice, or a crisp green salad for a complete Mediterranean feast!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 cup kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh oregano or parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the sliced onion and cook, stirring occasionally, for about 5 minutes until softened and slightly caramelized.
Add the minced garlic and dried oregano to the onions, and cook for an additional 1 minute until fragrant.
Stir in the cherry tomatoes, kalamata olives, and chicken broth. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the onion and tomato mixture. Cover the skillet with a lid and simmer on medium-low heat for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and sprinkle the crumbled feta cheese evenly over the top. Cover again for 2-3 minutes to allow the feta to soften slightly.
Garnish with fresh oregano or parsley if desired and serve the Greek chicken hot, accompanied by crusty bread, rice, or a fresh green salad.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
