Olive Oil-Infused Greek Lemon Chicken with Dill
A dish where simplicity of ingredients reflects the authentic Greek countryside style, focusing on quality olive oil and fresh herbs. This mediterranean-inspired one pot ready in about 30 minutes pairs chicken thighs, olive oil, medium lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz chicken thighs
- 3 tbsp olive oil
- 2 medium lemon
- 4 cloves garlic
- 2 tbsp fresh dill
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup dry white wine
Instructions
- Step 1: Pat 16 oz chicken thighs dry with paper towels. Season evenly with 1 tsp sea salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place chicken thighs skin-side down in the skillet and cook undisturbed for 6-7 minutes until golden brown and skin is crispy. Flip and cook for 5 more minutes until chicken reaches 165°F (74°C) internally.
- Step 3: Remove chicken from skillet and set aside. Add 4 minced garlic cloves and 2 tbsp fresh dill to the skillet, sautéing for 1 minute until fragrant. Squeeze juice from 2 medium lemons (about 3 tbsp) into the skillet, scraping up any browned bits.
- Step 4: Add 1/4 cup dry white wine and simmer for 2 minutes until slightly reduced. Return chicken to the skillet, coating with sauce. Simmer for 3 more minutes until sauce thickens slightly and coats the chicken. Serve immediately with extra lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive Oil-Infused Greek Lemon Chicken with Dill take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Olive Oil-Infused Greek Lemon Chicken with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Olive Oil-Infused Greek Lemon Chicken with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Olive Oil-Infused Greek Lemon Chicken with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Olive Oil-Infused Greek Lemon Chicken with Dill?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
