Aegean-Style Chicken & Veggie Skillet
Juicy chicken thighs and vibrant vegetables roast together in a bright lemon-dill vinaigrette. An entire Mediterranean meal from one pan, ready in under an hour.
Servings 4
Calories 620kcal
Equipment
- Large (12-inch) oven-safe skillet or wide Dutch oven
- Small bowl or liquid measuring cup
- Whisk
- Cutting board & chef's knife
Ingredients
Pantry & Staples
- ½ cup Extra Virgin Olive Oil
- ¼ cup Low-Sodium Chicken Broth
- 1 tsp Dried Oregano
- ½ tsp Dried Dill
- ½ tsp Ground Black Pepper
- ⅛ tsp Fine Sea Salt
Protein
- 4 boneless skinless chicken thighs (about 1.4 lbs / 625 g total)
- 3 oz 85 g block feta cheese
Produce & Liquids
- 1 medium garlic clove finely minced
- 3 tbsp fresh lemon juice from 1 to 2 lemons
- 1 medium red onion cut into ½-inch wedges
- 1 small zucchini sliced into ½-inch thick half-moons
- 1 medium yellow bell pepper seeded and cut into strips
- 1 medium vine-ripened tomato cut into 6 wedges
- ⅓ cup Kalamata olives rinsed and drained
- 1 can 14 oz / 398 g quartered artichoke hearts in water, drained and rinsed
Garnish
- 2 tbsp chopped fresh dill
Instructions
- Oven & Vinaigrette Prep : Arrange an oven rack in the upper-third position and preheat to 400°F (205°C). In a small bowl, whisk together the olive oil, low-sodium chicken broth, lemon juice, minced garlic, dried oregano, dried dill, black pepper, and sea salt. Set the vinaigrette aside.
- Sear the Chicken : Pat the chicken thighs completely dry with paper towels. Heat your oven-safe skillet over medium-high heat. Place the chicken in the hot, dry skillet and sear until golden-brown on the first side, about 3 to 4 minutes. Flip and sear the other side for another 3 minutes. Transfer the seared chicken to a plate.
- Build the Vegetable Base : Reduce the heat to medium and add the onion and bell pepper strips to the skillet, using the rendered chicken fat. Sauté for 5 to 7 minutes, until they begin to soften.
- Combine for Roasting : Turn off the heat. Stir the zucchini, tomato wedges, rinsed olives, and rinsed artichoke hearts into the skillet with the onions and peppers. Return the seared chicken to the skillet, placing it amongst the vegetables. Pour the prepared vinaigrette evenly over the entire dish.
- Oven Roast : Carefully transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
- Final Touches & Serving : Remove the skillet from the oven and set your oven to broil on high. Crumble the feta cheese over the chicken and vegetables. Return the skillet to the upper rack, about 6 to 8 inches from the heating element. Broil for 2 to 4 minutes, until the feta is softened and just beginning to brown at the edges. Let the dish rest for 5 minutes before serving. Spoon the pan juices over each portion and garnish generously with fresh dill.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables will soften upon reheating, but the flavors will meld beautifully.
- Ingredient Swaps: Chicken breast can be substituted for thighs; pound them to an even thickness and reduce the initial roasting time, checking for doneness early. Asparagus spears or sliced cremini mushrooms also make excellent additions.
- Low-Sodium Tip: To keep the sodium levels low, select chicken broth labeled "unsalted" or "zero-sodium." Rinsing the olives and feta cheese under cool water for 30 seconds is a key step to reduce their salt content significantly.
- Sauce Tip: The vegetables will release natural juices, creating a light, flavorful sauce. If you prefer a thicker consistency, remove the cooked chicken and vegetables from the pan and simmer the remaining juices on the stovetop over medium heat for 3-5 minutes until slightly reduced.
🍽️ Nutrition Facts (Per Serving)
Serving Size: 1 thigh with vegetables and sauce- Calories: 620
- Total Fat: 50 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 30 g
- Cholesterol: 145 mg
- Sodium: 474 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 4 g
- Total Sugars: 7 g
- Includes: 0 g Added Sugars
- Protein: 30 g
- Vitamin D: 0.5 mcg
- Calcium: 210 mg
- Iron: 3 mg
- Potassium: 850 mg
- Vitamin C: 60 mg