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Unlock the robust flavors of the Mediterranean right in your kitchen with these Greek Chicken Thighs. Juicy, succulent, and infused with the tangy brightness of lemon and olives, this dish is an effortless masterpiece that belongs on your dinner table.
Greek Chicken Thighs with potatoes all made in one skillet
You’re not going to believe the flavors we’ve crammed into this single skillet. Think about it: crispy-skinned chicken thighs perfumed by garlic, fresh thyme, and the kind of lemony tang that makes your tastebuds do a little dance.
And let me tell you, the kalamata olives are the secret weapon here, bursting with that characteristic briny richness. This is Greek comfort food at its best, and you, my friend, are about to become a kitchen rockstar!
Why You’ll Love These Greek Chicken Thighs
- One-Skillet Wonder: Seriously, who wants to deal with a mountain of dishes? This Greek Chicken Thighs recipe calls for just one skillet from start to finish, making both cooking and clean-up a breeze.
- Restaurant-Quality Flavor: You’ll swear you’re dining in a fancy Greek restaurant when you taste the magical blend of kalamata olives, fresh thyme, garlic, and lemon.
- Versatility for Days: Whether you’re cooking for a weeknight family dinner or a special occasion, this dish has the flexibility you need. It pairs beautifully with anything from a simple green salad to more elaborate sides like orzo or roasted veggies.
- Chicken Thighs – Skin on and bone-in. If you don’t want to use chicken thighs, you can make this with any part of the chicken you prefer, just keep in mind the cook time might be different.
- Olive Oil – You can use sunflower, safflower, canola, vegetable, or avocado oils instead.
- Garlic – Fresh cloves. Use more or less as you like, but in my opinion you can never have too much garlic.
- Pearl Onions – If you can’t find any, shallots or regular onions will work instead.
- Fresh Thyme – I used fresh thyme but you can use my Greek Seasoning for a blend of herbs and more seasoning.
- Lemons – You’ll need sliced lemons and fresh juice.
- Olives – I used pitted Kalamata olives, as these are the best in my opinion.
- Wine – A dry white such as Chardonnay, Pinot Grigio, or Pinot Blanc.
You won’t believe how simple yet stunning this Greek Chicken Thighs dish is! Let’s dive right in.
First things first, let’s crank that oven to 350°F. While it’s warming up, season your chicken thighs with some salt and pepper. Heat up olive oil in a large skillet—make it a 12-incher if you have one—and sear those thighs until they’re golden. We’re talking about 5 minutes per side here. Don’t worry about cooking them through; we’re just looking for color. Once they’re gorgeous and golden, just set ’em aside for a minute.
Alright, now toss in your garlic cloves, pearl onions, and those aromatic fresh thyme sprigs. Oh, and let’s not forget the lemon halves. Give it all about 5 minutes. We’re just softening the onions and garlic and letting them pick up a bit of color.
Now, here comes the fun part. Add your kalamata olives to the mix. Then pour in the white wine and fresh lemon juice. Stir it around to blend in all those flavors. Now, nestle those chicken thighs back in. Make sure they’re sitting on the bottom of the skillet so they soak up all that goodness.
Last step, promise! Pop that skillet into the preheated oven and let it all bake for about 20 minutes. You’ll know it’s done when the chicken is cooked through and your kitchen smells like a Mediterranean paradise.
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Just keep in mind that boneless thighs may cook a bit faster, so you’ll want to check for doneness a few minutes earlier.
I don’t have dry white wine; what can I use as a substitute?
No worries! You can use chicken broth as a direct substitute, or even a splash of apple cider vinegar mixed with water for that tangy kick.
How do I know when my chicken is cooked through?
To make this part easier, get yourself an instant read thermometer. Insert the thermometer into the thickest piece of chicken. Once it reads 165°F, the chicken is all done!
Can I make this dish ahead of time?
Absolutely! This dish reheats well, so feel free to make it a day in advance. Store it in the fridge, and when you’re ready, reheat it in the oven until warmed through.
- Maximize Flavor with Marinade: For an extra burst of flavor, consider marinating the chicken thighs in a mixture of lemon juice, olive oil, and some herbs like oregano or rosemary a few hours before cooking.
- Skin Crisping: If you love crispy skin, after baking, pop the skillet under the broiler for a few minutes. Just keep an eye on it so it doesn’t burn!
- Choosing Olives: While kalamata olives are recommended for their distinct flavor, feel free to experiment with green olives or even a mix of your favorite types. Just be mindful of the salt content when making substitutions.
- Wine Pairing: Serve this dish with a glass of the same dry white wine used for cooking, or opt for a light and crisp Pinot Grigio to complement the flavors.
Transfer leftover Greek chicken thighs to a shallow, airtight container and store in the fridge for 3-4 days.
You can reheat leftovers in the microwave. If you’re missing the crispy skin after microwaving the chicken, you can pop it under the broiler in the oven on high for a couple minutes.
You can fully reheat the chicken in the oven if you prefer. Preheat the oven to 400°F, and place the chicken in a baking dish with a splash of chicken broth. Bake for 5-10 minutes or until heated through.
These Greek chicken thighs are also great for freezing! Transfer leftovers to an airtight container and store in the freezer for 4 months.
If you store leftovers in the freezer, let the chicken thaw overnight in the fridge to make reheating easier.
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- Preheat your oven to 350°F.
- Season the chicken thighs with salt and pepper on both sides.
- In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
- Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
- Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
- Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.
- Adjusting Salt: If your kalamata olives are particularly salty, you might want to reduce the added salt. Taste and adjust accordingly.
- Fresh Herbs: If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme. However, fresh herbs will give a brighter flavor.
- Pearl Onions: If you can’t find pearl onions, you can use a regular onion cut into large chunks as a substitute.
- Freezing: This dish freezes well. Just allow it to cool down before transferring to airtight containers. Reheat in the oven or stovetop until warmed through.
- Garlic Lovers: Feel free to add more garlic for an extra punch. Roasted garlic adds a wonderful aroma and depth to the dish.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.