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Mediterranean Chicken Thigh Recipes

Mediterranean Chicken Thighs with Olives and Feta Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs (about 6), patted dry
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 400°F (200°C). Season chicken with 1/2 tsp salt and pepper. Heat oil in a large ovenproof skillet over medium-high. Sear chicken 4 to 5 minutes per side until golden, then transfer to a plate.
  2. Lower heat to medium. Cook onion with a pinch of salt for 2 to 3 minutes until softened. Add garlic and oregano, cook 30 seconds until fragrant.
  3. Stir in tomatoes, olives, and wine. Simmer, scraping up browned bits. Return chicken to the skillet, placing it on top.
  4. Transfer skillet to oven and bake 15 to 20 minutes, until chicken reaches 165°F (74°C) and sauce thickens slightly.
  5. Remove from oven. Squeeze lemon juice over top, scatter feta and parsley. Serve straight from the skillet.

Notes

If boneless thighs are thicker than 1/2 inch, add 5 minutes to the bake time and check the internal temperature. A heavy cast-iron or stainless steel skillet holds heat best for this dish.