Description
Juicy chicken thighs baked in a single pan with a rich, tangy sauce of feta, sun-dried tomatoes, and briny olives for an easy, flavorful dinner.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes in oil, chopped
- 1/4 cup Kalamata olives, pitted and halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, and oregano. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
- Reduce heat to medium. Add garlic, sun-dried tomatoes, and olives to the skillet. Sauté for 1 minute until fragrant.
- Pour in heavy cream and sprinkle feta cheese over the chicken. Stir gently to combine.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.