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Greek Chicken Thighs with Lemon, Capers, and Feta
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Greek Chicken Thighs with Lemon, Capers, and Feta

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

Equipment

  • Large skillet

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.