Greek Seasoned Smothered Chicken
Transport your taste buds to the Mediterranean with this vibrant Greek Seasoned Smothered Chicken recipe! Tender, golden-seared chicken thighs simmer in a luscious sauce of lemon juice, garlic, and aromatic spices like oregano, thyme, and cumin. Brimming with bold flavors, the dish is elevated by sweet sun-dried tomatoes, briny kalamata olives, and a creamy finish of optional crumbled feta. This one-pan wonder is not only easy to make but also perfect for a family dinner or an impressive gathering. Serve it with fluffy rice, roasted potatoes, or a crisp Greek salad for a wholesome meal packed with bright, zesty flavors. Ready in just 45 minutes, this Mediterranean-inspired dish is certain to become a weeknight favorite!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cumin
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 medium red onion, thinly sliced
- 1 cup chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup crumbled feta cheese (optional)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red onion to the skillet and sauté for 2-3 minutes until softened.
Stir in the oregano, thyme, paprika, and cumin, and cook for another 30 seconds to toast the spices.
Pour in the chicken broth and lemon juice, scraping up any browned bits at the bottom of the skillet. Bring the mixture to a simmer.
Return the chicken thighs to the skillet and spoon some of the sauce over them. Lower the heat to medium-low, cover, and cook for 15 minutes.
Uncover the skillet and add the kalamata olives and sun-dried tomatoes. Stir gently to combine. Continue cooking uncovered for another 5-7 minutes to allow the flavors to meld and the sauce to slightly thicken.
Taste the sauce and adjust seasonings with additional salt and pepper, if needed.
Garnish with fresh parsley and optional crumbled feta cheese before serving. Serve hot with rice, roasted potatoes, or a fresh Greek salad on the side.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 831 mg | 18% | |
*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.
