Okay, picture this: squeezing fresh lemons until your hands are sticky and the whole kitchen smells like a citrus grove in spring. That’s the magic of this Greek Lemon Chicken Skillet! It’s bright, tangy, and just so satisfying—a dish I turn to when I want bold flavors without fuss. The golden chicken skin, kissed by lemon and herbs, crisps up perfectly in just one pan. Plus, the garlicky, lemony sauce? Oh, it’s irresistible spooned over rice or crusty bread. Ready to bring a little sun-soaked Greek island charm straight to your dinner table? Let’s get cooking!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Heat the olive oil in a large skillet over medium-high heat until shimmering. Pat the chicken thighs dry and season them liberally with salt, pepper, and oregano. Place them skin-side down in the hot pan. You want to get that skin crispy and golden—this usually takes about 5 to 7 minutes. Keep an eye on it so it doesn’t burn!
Step 2:
Flip the chicken thighs over and cook for another 3 minutes. Then, remove the chicken from the skillet and set aside. If there’s too much fat, carefully spoon out some, but leave about a tablespoon for flavor.
Step 3:
Add the minced garlic to the pan and sauté just until fragrant—about 30 seconds should do. Don’t let it brown or it’ll turn bitter.
Step 4:
Pour in the chicken broth and lemon juice, stirring to scrape up all those browned bits stuck to the pan—that’s where the flavor is hiding! Let it simmer for a couple of minutes so it slightly reduces and thickens.
Step 5:
Return the chicken thighs, skin-side up, to the skillet. Reduce the heat to medium-low, cover, and let everything cook for about 10 minutes or until the chicken reaches an internal temperature of 165°F and the sauce has thickened a bit.
Step 6:
Sprinkle with fresh chopped parsley before serving. For an extra pop, you can add lemon zest right on top. Serve it warm and enjoy that perfect balance of crispy skin, tender meat, and tangy sauce!
Variations & Tips
Use boneless chicken thighs for faster cooking, but lower the cook time to avoid drying out.
Swap oregano for fresh thyme or rosemary for a different herbal note.
If sauce is too tangy, a pinch of sugar or drizzle of honey balances it perfectly.
Add some Kalamata olives or cherry tomatoes to the skillet for an authentic Greek twist.
Use a cast iron skillet for even heat and beautifully crisped chicken.
How I Like to Serve It
This skillet chicken shines when served over a bed of fluffy rice or creamy mashed potatoes. During warmer months, I love pairing it with a simple cucumber and tomato salad for a light, refreshing combo. It’s also a crowd-pleaser for easy weeknight dinners or even casual weekend get-togethers.
Notes
Store leftovers covered in the fridge for up to 3 days, and reheat gently on the stove to keep the skin crispy.
If fresh lemons aren’t available, bottled lemon juice works but fresh is always worth it for brightness!
Closing: This Greek Lemon Chicken Skillet is that comforting yet lively dish that you’ll find yourself making again and again because it just never fails to please.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
