One Skillet Greek Chicken Recipe

Craving something delicious but easy to make? This One Skillet Greek Chicken has it all—juicy chicken, tangy olives, creamy feta vibes, and a rainbow of veggies. Inspired by classic Greek flavors, it’s a meal that’s big on taste but light on effort. And the best part? You only need one pan! Whether you’re whipping up dinner for a busy weeknight or hosting friends casually, this dish always impresses.

Quick Recipe Snapshot

Here’s what you need to know:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Serves: 4–6
• Skill Level: Easy (even for beginners with a little kitchen practice!)

Make it ahead? Totally. Marinate the chicken or chop the veggies the night before. Leftovers? They reheat like a dream.

Ingredients:

Main Players:

• 2 Tbsp avocado oil or ghee (for that golden sear)
• 2 tsp dried oregano
• Sea salt and black pepper (season generously!)
• 6–8 bone-in, skin-on chicken thighs
• 3–4 garlic cloves, minced
• 14 oz cauliflower rice (great as a low-carb base)
• 2 handfuls kale, chopped (about 3 cups)
• 1/2 cup chicken broth
• 1/2 tsp dried dill
• Zest of 1 lemon + 1 Tbsp lemon juice
• 3/4 cup Kalamata olives, halved
• 1 red bell pepper, chopped
• 1/2 small red onion, diced

Optional Swaps:

• Don’t have cauliflower rice? Use cooked white rice or broccoli rice.
• Not a kale fan? Spinach or Swiss chard work too.
• Prefer boneless chicken? That’s fine—just cut the cooking time a little.
• No red onion? Shallots or even green onions get the job done.

How to Make It (Step-by-Step)

Step 1: Sear the Chicken

Start by preheating your oven to 425°F. While the oven heats, grab a large oven-safe skillet and place it over medium-high heat. Add the avocado oil or ghee to the skillet, letting it warm up until it shimmers. Meanwhile, season your chicken thighs generously on both sides with salt, black pepper, and dried oregano. Place the chicken skin-side down in the hot skillet and let it sear for about 5 minutes, undisturbed, until the skin turns golden and crispy. Flip the chicken and sear on the other side for another 5 minutes. Be patient here—this step is where the magic of crispy skin happens. If your skillet feels crowded, work in batches to avoid steaming the chicken instead of searing it.

Step 2: Roast in the Oven

Once the chicken is beautifully golden, transfer the entire skillet to your preheated oven. Roast the chicken for 10–12 minutes or until the internal temperature reaches 165°F. This ensures it’s fully cooked but still juicy. Carefully take the skillet out of the oven (remember, it’s hot!) and transfer the chicken to a plate, letting it rest. Don’t discard the juices left in the skillet—you’ll use them to flavor the vegetables in the next step.

Step 3: Cook the Vegetables

Place the skillet back on the stovetop over medium heat. Add the minced garlic to the reserved chicken juices, stirring until it’s fragrant—this only takes about 30 seconds. Stir in the cauliflower rice, kale, chicken broth, dried dill, lemon zest, and freshly squeezed lemon juice. Cook the mixture for a minute or two, just until the kale begins to wilt and the cauliflower softens. If the skillet starts to look dry, pour in an extra splash of broth or drizzle a bit more oil to keep things sizzling.

Step 4: Add the Finishing Touches

Next, stir in the chopped red bell pepper, diced red onion, and halved Kalamata olives. Give everything a gentle toss to combine, allowing the flavors to blend together. The goal is to soften the peppers slightly while keeping their bright crunch intact. This step adds a beautiful pop of color and a fresh bite to the dish.

Step 5: Combine Chicken and Veggies

Finally, nestle the seared chicken thighs back into the skillet, skin-side up, along with any resting juices that collected on the plate. Reduce the heat to low and let everything cook together for another minute. This final touch brings all the flavors together, creating a harmonious blend of savory chicken, tangy olives, and zesty vegetables. For an extra burst of freshness, sprinkle a little more lemon zest over the top just before serving.

Switch It Up!

• Make It Spicy: Add a pinch of chili flakes to the skillet.
• Go Seasonal: In summer, swap the bell pepper for fresh cherry tomatoes. In winter, hearty greens like collards or cubed roasted squash are amazing.
• Diet-Friendly:
  • Low FODMAP? Use garlic-infused oil and skip the onions.
  • Vegan? Swap the chicken for tofu or chickpeas, and use veggie broth.

Serving Ideas & Leftover Love

Serve It With:

• A cool Greek salad (cucumber, tomato, and feta are classics).
• Warm pita bread or naan.
• Lemon-roasted potatoes on the side.

Storing Leftovers:

• Fridge: Keeps in an airtight container for 3 days.
• Freezer: Freeze the chicken and veggies separately for up to 2 months. Let them thaw in the fridge before reheating.

Reheating Pro Tip: Warm gently on the stove or microwave for short intervals to keep everything juicy.

This dish is more than dinner—it’s a little taste trip to the Mediterranean without leaving your kitchen. Simple, flavorful, and totally worth making again and again. Enjoy!

Print