20-Min Greek Tomato Chicken
Tender chicken thighs braised in a quick tomato sauce with olives and oregano—the Greek home-cooking version that finishes in 20 minutes. Serve over rice or with crusty bread to soak up the sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 6 pieces chicken thighs, bone-in skin-on
- 1 can canned diced tomatoes (14 oz)
- ½ cup kalamata olives, pitted
- 1 medium red onion
- 2 tsp dried oregano
- 1 tbsp red wine vinegar
- 1 whole lemon (zested + juiced)
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down until deeply golden, ~5 minutes.
- 3
Flip chicken. Add sliced red onion around the pan; sauté until softened, ~2 minutes.
- 4
Stir in oregano and cook until fragrant, 30 seconds. Pour in tomatoes with their juice, olives, vinegar, and lemon juice.
- 5
Bring to a simmer. Cook uncovered 8–10 minutes until sauce thickens and chicken is cooked through.
- 6
Taste and adjust salt. Scatter lemon zest on top. Serve hot with rice or bread.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
- microplane (for zest)
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