Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Preheat and season
Preheat oven to 425°F. Pat chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 2
Sear the chicken
Heat a large 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Once shimmery, add chicken thighs with space between each one. Sear for 2 minutes until browned, flip, and sear another 1–2 minutes. You're just browning the outside, not cooking through. Remove chicken to a plate.
- 3
Sauté the vegetables
Keep heat at medium-high, adding more oil if needed. Add sliced red onion, sliced green bell pepper, sliced mushrooms, and thinly sliced garlic to the pan. Season with 1 tsp salt, 1½ tsp oregano, and black pepper to taste. Sauté for about 3 minutes until softened, then remove from heat.
- 4
Build and bake
Stir in halved cherry tomatoes. Place the seared chicken thighs on top of the vegetables and pour in any accumulated juices. Sprinkle with remaining 1½ tsp oregano. Transfer to the oven and bake at 425°F for about 15 minutes, or until a thermometer reads 160°F in the thickest part.
- 5
Finish and serve
Remove from oven. Top with sliced kalamata olives and crumbled feta. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar. Serve over couscous, rice, or cauliflower rice.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Greek Chicken Skillet with Feta and Vegetables
Created by: MacroMeals
Ingredients
- 5 boneless skinless chicken thighs
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 red onion
- 1 green bell pepper
- 8 oz mushrooms
- 3 garlic cloves
- 3 tsp dried oregano
- 2 cup cherry tomatoes
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 2 tbsp red wine vinegar
Instructions
- Preheat and seasonPreheat oven to 425°F. Pat chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Sear the chickenHeat a large 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Once shimmery, add chicken thighs with space between each one. Sear for 2 minutes until browned, flip, and sear another 1–2 minutes. You're just browning the outside, not cooking through. Remove chicken to a plate.
- Sauté the vegetablesKeep heat at medium-high, adding more oil if needed. Add sliced red onion, sliced green bell pepper, sliced mushrooms, and thinly sliced garlic to the pan. Season with 1 tsp salt, 1½ tsp oregano, and black pepper to taste. Sauté for about 3 minutes until softened, then remove from heat.
- Build and bakeStir in halved cherry tomatoes. Place the seared chicken thighs on top of the vegetables and pour in any accumulated juices. Sprinkle with remaining 1½ tsp oregano. Transfer to the oven and bake at 425°F for about 15 minutes, or until a thermometer reads 160°F in the thickest part.
- Finish and serveRemove from oven. Top with sliced kalamata olives and crumbled feta. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar. Serve over couscous, rice, or cauliflower rice.