| | |

Greek Chicken Thighs with Lemon, Capers, and Feta

Comments 22 Comments
Jump to Recipe Print Recipe

Greek Chicken Thighs with Lemon, Capers, and Feta

I found this Greek chicken thighs with lemon, capers, and feta 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. 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. We all enjoyed this easy chicken thigh recipe, and it paired nicely with roasted asparagus and quinoa with roasted garlic, spinach, tomatoes, and pine nuts.

Greek Chicken Thighs with Lemon, Capers, and Feta

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
  • 2 tbsp olive oil, divided
  • ½ yellow onion, sliced thinly
  • 3 cloves of garlic, minced
  • 1 ½ cups of chicken broth
  • 3 tbsp fresh lemon juice
  • Feta cheese, crumbles
  • Fresh parsley, chopped

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 and set aside.

Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, place the chicken in the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes.

Remove from the large skillet and place onto a plate loosely covered with a foil tent.

Add the remaining tablespoon of 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 the heat to low and season the sauce with sea salt and freshly cracked pepper to taste.

Add the chicken thighs and their juices back to the pan along with the capers. Cook for 7-10 minutes.

Serve the chicken with 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

Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Greek
Servings: 4
Author: Pam - For the Love of Cooking

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
  • 2 tbsp olive oil divided
  • ½ yellow onion sliced thinly
  • 3 cloves of garlic minced
  • 1½ 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 and set aside.
  • Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, place the chicken in the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes.
  • Remove from the large skillet and place onto a plate loosely covered with a foil tent.
  • Add the remaining tablespoon of 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 the heat to low and season the sauce with sea salt and freshly cracked pepper to taste. 
  • 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 sauce spooned over the top, followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking
Pam

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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