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Greek chicken with veggies in a cast iron skillet topped with feta cheese and Kalamata olives

Oven Baked Greek Chicken with Veggies

A quick and flavorful one-pan Mediterranean dinner with juicy seared chicken thighs, sauteed vegetables, Kalamata olives, and crumbled feta — ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 5 boneless skinless chicken thighs patted dry
  • 1 tsp kosher salt for chicken
  • 0.5 tsp black pepper for chicken
  • 1 tbsp olive oil for searing
  • 1 small red onion sliced
  • 1 green bell pepper sliced
  • 8 oz sliced mushrooms
  • 3 garlic cloves smashed and thinly sliced
  • 1 tsp kosher salt for vegetables
  • 1.5 tsp dried oregano for sauteing
  • black pepper to taste
  • 2 cup cherry tomatoes halved
  • 1.5 tsp dried oregano for topping
  • 0.5 cup Kalamata olives sliced
  • 0.5 cup feta cheese crumbled
  • 2 tbsp olive oil for finishing
  • 2 tbsp red wine vinegar
  • hot Israeli couscous for serving

Equipment

  • 12-inch cast iron skillet
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat the oven to 425 degrees F.
  2. Heat a large 12-inch cast iron skillet over medium-high heat. Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Add 1 tbsp olive oil to the hot pan and swirl to coat. When the oil shimmers, add the chicken with space between each piece. Sear for about 2 minutes until nicely browned, then flip and sear for another 1 to 2 minutes. You are not fully cooking the chicken — just searing the outside. Remove to a plate and set aside.
  4. Add more oil to the pan if needed and keep the heat at medium-high. Add the red onion, green pepper, mushrooms, and garlic. Season with 1 tsp salt, 1 1/2 tsp oregano, and black pepper to taste. Saute for 3 minutes.
  5. Remove the pan from heat. Stir in the halved cherry tomatoes. Nestle the seared chicken on top of the vegetables and pour any accumulated juices from the plate into the pan. Sprinkle with another 1 1/2 tsp oregano.
  6. Transfer the skillet to the oven and bake at 425 degrees F for about 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 160 degrees F.
  7. Remove from the oven and scatter the Kalamata olives and crumbled feta cheese over the top. Drizzle with 2 tbsp olive oil and 2 tbsp red wine vinegar. Serve over couscous, rice, potatoes, or cauliflower rice.

Notes

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325 degree F oven for 10 to 15 minutes. For meal prep, store feta and olives separately and add fresh before serving.