Pan-Seared Chicken Souvlaki with Lemon-Oregano Marinade

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender chicken thighs marinated in a bright lemon and oregano mixture, pan-seared to juicy perfection and served with a fresh cucumber-yogurt sauce. This Greek-inspired chicken recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb boneless skinless chicken thighs
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp fresh oregano leaves, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1/2 cup cucumber, grated and drained
• 1 tsp fresh dill, chopped
• 1 tsp lemon zest

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp chopped oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces and toss well to coat. Marinate in the fridge for at least 30 minutes.
2. Step 2: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
3. Step 3: Meanwhile, in a small bowl, stir together 1/2 cup plain Greek yogurt, 1/2 cup grated and drained cucumber, 1 tsp chopped fresh dill, and 1 tsp lemon zest. Season with a pinch of salt.
4. Step 4: Serve the chicken souvlaki hot with a dollop of the cucumber-yogurt sauce on the side.