Greek Style Skillet Supper
Transform your weeknight dinner routine with this vibrant and flavorful Greek Style Skillet Supper, a one-pan wonder bursting with Mediterranean charm. Tender, seasoned chicken thighs are seared to perfection and simmered alongside a colorful medley of juicy cherry tomatoes, briny kalamata olives, and fragrant garlic and red onion. A generous handful of fresh baby spinach adds a pop of green, while creamy crumbled feta and a bright splash of lemon juice create a perfectly balanced finish. Ready in just 35 minutes, this easy skillet dish is ideal for busy nights and can be served on its own or over fluffy quinoa or rice for a heartier meal. Packed with fresh ingredients and bold flavors, this Greek-inspired recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoons oregano
- 3 cloves garlic cloves, minced
- 1 medium red onion, sliced
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 0.5 cup feta cheese, crumbled
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 2 cups cooked quinoa or rice (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken thighs with salt, pepper, and oregano on both sides.
Place the chicken in the hot skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
Add the minced garlic and sliced red onion to the skillet and sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the cherry tomatoes and kalamata olives. Cook for another 2-3 minutes, letting the tomatoes release their juices.
Return the chicken thighs to the skillet, nestling them among the vegetables. Cover and cook on low heat for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Remove the skillet from heat and sprinkle with crumbled feta cheese and a drizzle of lemon juice.
Serve hot, with cooked quinoa or rice if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 911 mg | 19% | |
*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.
