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Greek Chicken Thighs with Lemon, Capers, and Feta

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Greek Chicken Thighs with Lemon, Capers, and Feta

I found another Cooking Light recipe on My Recipes that looked delicious and interesting. I adapted it quite a bit to suit my family’s tastes and it turned out excellent. Both of my kids gobbled up their chicken and my husband had seconds. The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts for a healthy and delicious meal.

Greek Chicken Thighs with Lemon, Capers, and Feta

How to Make Greek Chicken Thighs with Lemon, Capers, and Feta

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.

Greek Chicken Thighs with Lemon, Capers, and Feta

 

Greek Chicken Thighs with Lemon, Capers, and Feta

Greek Chicken Thighs with Lemon, Capers, and Feta

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Greek
Servings: 4

Equipment

Ingredients

  • 5 boneless skinless chicken thighs, flattened & trimmed of fat
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Dried oregano to taste
  • 2 tbsp flour
  • 1 tbsp + 1 tsp olive oil
  • ½ sweet yellow onion sliced thinly
  • 3 cloves of garlic minced
  • 1 ½ cups of chicken broth
  • 3 tbsp fresh lemon juice
  • Feta cheese
  • Fresh parsley

Instructions

  • Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.
  • Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.
  • Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes.
  • Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.
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Pam

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22 Comments

  2. Hi Pam,
    Another fantastic combination of fabulous Greek flavours that I truly love!!
    Cheers and hope you have a fantastic weekend,
    Lia.

    Reply

  19. I finally got around to trying the chicken from Trader Joe’s–it’s quite good!
    And much cheaper than whole foods.
    This is a great idea for using up feta; I’m the only one in the house that likes it, so there is always way too much in the cheese drawer.

    Reply