Print

One Skillet Greek Chicken Recipe

One Skillet Greek Chicken Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, Mediterranean-inspired dish that brings bold flavors to your table in just 40 minutes. Packed with juicy chicken thighs, tangy olives, nutrient-rich kale, and zesty lemon, this one-pan wonder is perfect for weeknights or meal prepping!

Ingredients

Scale

For the Chicken:

  • 2 Tbsp avocado oil or ghee
  • 2 tsp dried oregano
  • Sea salt and black pepper (to taste)
  • 6–8 bone-in, skin-on chicken thighs

For the Vegetables & Sauce:

  • 3–4 cloves garlic, minced
  • 14 oz cauliflower rice
  • 2 handfuls kale (about 3 cups, chopped)
  • 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 medium red bell pepper, chopped
  • 1/2 small red onion, diced

Instructions

Step 1: Sear the Chicken

Preheat your oven to 425°F. Heat avocado oil or ghee in a large oven-safe skillet over medium-high heat. Season chicken thighs generously with salt, black pepper, and dried oregano. Place them skin-side down in the skillet and sear for about 5 minutes until golden and crispy. Flip and sear the other side for another 5 minutes.

Step 2: Roast in the Oven

Transfer the skillet to the oven and roast the chicken for 10–12 minutes or until it reaches an internal temperature of 165°F. Remove the chicken from the skillet and set it aside. Keep those flavorful juices in the pan for the vegetables.

Step 3: Cook the Vegetables

Place the skillet back on the stovetop over medium heat. Add minced garlic to the chicken drippings and sauté for 30 seconds until fragrant. Stir in the cauliflower rice, kale, chicken broth, dill, lemon zest, and lemon juice. Cook for about 1–2 minutes until the kale starts to wilt and the cauliflower softens, adding more broth if the skillet looks dry.

Step 4: Add Peppers, Onions, and Olives

Mix in the red bell pepper, red onion, and halved Kalamata olives. Gently stir to combine everything, letting the flavors come together while keeping the peppers slightly crisp.

Step 5: Finish with Chicken

Return the seared chicken thighs to the skillet, nestling them into the vegetables. Pour in any accumulated juices from the plate. Let everything cook over low heat for a minute to blend the flavors. For a final burst of brightness, sprinkle extra lemon zest on top before serving.

Notes

Serving Suggestions

Serve directly from the skillet for a cozy, rustic vibe. Pair it with:

  • Creamy tzatziki sauce
  • Warm pita bread or naan
  • A crisp Greek salad with cucumbers, tomatoes, and feta

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze cooked chicken separately from vegetables for up to 2 months. Thaw overnight before reheating.
  • Reheating Tip: Use low heat on the stovetop or short intervals in the microwave to keep it juicy.

Pro Tips

  • Searing Secret: Avoid overcrowding the skillet while searing to keep the chicken skin crispy. Work in batches if needed.
  • Prep Ahead: Chop all vegetables and marinade the chicken up to a day in advance for quicker assembly.
  • Kick It Up a Notch: Add a pinch of crushed red pepper flakes for subtle heat.

Find it online: https://paleo.recipes/one-skillet-greek-chicken/