Marinated Greek Chicken

Name: Marinated Greek Chicken
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 6 large chicken thighs (bone-in and skin-on); 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1-1/2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 3 teaspoons dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

by Deborah Duncan on January 2, 2026 0 comments

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These Marinated Greek Chicken thighs are pan seared in a skillet to get a nice golden crispy skin, then transferred to the oven to finish cooking. They turn out tender and juicy and full of flavor! This is an easy recipe you can make any night of the week!

Marinated Greek Chicken on a plate with salad.

For this Greek chicken recipe we marinate the chicken in a simple marinade made with classic Greek seasonings. You can pan sear these chicken thighs in a cast iron skillet or a non-stick skillet so the skin gets nice and crispy.

Why We Love This Recipe

Quick and Easy. This Greek chicken quick and easy to make with little fuss and minimal clean up.
Flavor. These Greek chicken thighs are SO GOOD! This dish will likely become a regular meal at your home.
Budget Friendly. We use chicken thighs for this recipe which are less expensive than chicken breasts.

Greek Chicken Recipe

We marinate the chicken for about 1 hour. If you’re short on time – 30 minutes will work.

Chicken. Using bone-in chicken thighs helps to keep the chicken moist and tender during the cooking process, and the skin gets beautifully crispy when seared in the pan. If you use boneless and skinless thighs, they will cook quicker, but you won’t have the nice crispy skin. To cook boneless and skinless thighs, just sear both sides in a skillet until they are cooked through and no longer pink inside.
Marinade. Our marinade is made with olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, dried oregano, basil and dill.

Find printable recipe with the measurements below.

How To Make Greek Marinated Chicken

To make the best pan seared chicken, just follow these easy steps:

Dry Chicken With Paper Towels. Pat the chicken thighs dry with paper towels.
Whisk Ingredients For Marinade. Whisk together the ingredients for the marinade in a medium bowl.
Marinate Chicken. Place the chicken thighs in a large bowl and pour the marinade over the chicken. Make sure all of the thighs are resting in the marinade.
Refrigerate Chicken. Cover and refrigerate the chicken for an hour. You can leave the chicken in the refrigerator overnight to marinate, but we don’t recommend leaving it in the marinade longer than 12 hours.
Pan Sear Chicken. Heat oil for a minute or two in a large skillet over medium heat before adding the chicken breasts. Using tongs or a fork, carefully add the chicken breasts to the oil and let them cook 7-9 minutes or until the chicken lifts easily from the pan and the cooked side is a light golden brown.
Add Butter To Pan. Add butter to the pan and swirl it after you lift the chicken from the pan. Set the chicken back in the pan and cook another minute longer in the butter so the chicken turns a rich golden brown color.
Turn Chicken. Using tongs or a fork, turn the chicken to the other side and cook another 5-6 minutes. Add more butter and swirl and set the chicken back in the pan and cook another 30-60 seconds longer.
Transfer To Oven. Cook in the oven for another 15-20 minutes or until the chicken is cooked through and no longer pink inside.
Rest Chicken. Remove from the oven and let the chicken rest in the pan for 3-5 minutes before serving.

Tips For Making The Best Marinated Greek Chicken

Make sure to pat the chicken good and dry before adding it to the marinade.
Marinate the chicken for 1 hour.
Pat the chicken dry before adding it to the skillet.
Make sure the oil is sizzling hot before adding the chicken to the pan.
Cook the chicken without moving it for 7-9 minutes or until the cooked side is golden brown and the chicken lifts easily from the pan.
Use a cast iron skillet or a good non-stick skillet to sear the chicken before transferring it to the oven.
If the skin of the chicken starts to get too cooked, place a piece of aluminum foil over the baking dish with holes poked in it.

Storing Leftovers

Store cooked chicken in an airtight container in the refrigerator. If properly stored, it should last 3-4 days.

Serving Suggestions

Sides. Serve with Mashed Potatoes, Steamed Broccoli, or Oven Roasted Vegetables.
Salads. Greek Pasta Salad, Greek Lentil Salad, Greek Chickpea Salad, Greek Quinoa Salad, or Greek Cucumber Salad.

More Chicken Dinner Recipes

Yield: 6 Servings