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Greek Chicken Skillet

One-pan chicken thighs with olives, tomatoes, oregano, and lemon.

Lunch 25 min Mild Moderate

Instructions

  1. Pat chicken thighs dry, season with salt, pepper, and 1 tsp dried oregano.
  2. Heat 2 tbsp olive oil in a skillet over medium-high. Sear thighs skin-side down 7 min until golden.
  3. Flip. Add halved cherry tomatoes, pitted kalamata olives, and 3 minced garlic cloves around the chicken.
  4. Reduce heat to medium, cover, cook 8 more min until chicken is 165F internal.
  5. Finish with juice of half a lemon and a handful of fresh parsley.