Greek Chicken Thighs with Lemon, Capers, and Feta
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek
Greek Chicken Thighs with Lemon, Capers, and Feta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 5 boneless skinless chicken thighs, flattened & trimmed of fat
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- oregano to taste, dried
- 2 tbsp flour
- 1 tbsp olive oil 1 tsp
- ½ onion sliced thinly, sweet yellow
- 3 cloves garlic minced
- 1 ½ cups chicken broth
- 3 tbsp lemon juice fresh
- feta cheese
- parsley fresh
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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