Lemony Greek Chicken Thighs with Arugula
Pan-seared chicken thighs with lemon and garlic, served over peppery arugula and cherry tomatoes with crumbled feta. Ready in 25 minutes and tastes like a Greek taverna.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 4 thighs chicken thighs, bone-in skin-on
- 1 whole lemon
- 2 cloves garlic, minced
- ⅓ cup feta cheese, crumbled
- 2 cups arugula
- 1 cup cherry tomatoes, halved
Instructions
- 1
Pat chicken dry and season generously with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken skin-side down for 6 minutes without moving until skin is golden and crispy.
- 4
Flip chicken, add minced garlic, then cook 5 minutes until internal temp hits 165°F.
- 5
Squeeze lemon over chicken and remove from heat.
- 6
Toss arugula with cherry tomatoes and a pinch of salt, top with chicken and feta.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- meat thermometer
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