Skillet Lemon-Oregano Chicken with Tzatziki Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared with fresh lemon and oregano, served alongside a cool, tangy cucumber-yogurt tzatziki sauce. This Greek-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, olive oil, lemon juice 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.

Prep: 25 min Cook: 15 min Serves 4 Greek cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp olive oil
3 tbsp fresh lemon juice
2 tsp dried oregano
4, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1 cup Greek yogurt
1/2 medium, grated and drained cucumber
1 tbsp chopped fresh dill
1 tsp white vinegar
1 tbsp olive oil (for tzatziki)

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Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 3 tbsp fresh lemon juice, 2 tsp dried oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in, skin-on chicken thighs, turning to coat well. Marinate at room temperature for 20 minutes.
Step 2: Heat a large skillet over medium-high heat. Place the chicken thighs skin side down and sear for 6-7 minutes until skin is golden and crispy. Flip and cook for another 6 minutes until internal temperature reaches 165°F.
Step 3: While chicken cooks, prepare tzatziki by mixing 1 cup Greek yogurt, 1/2 grated and well-drained cucumber, 1 tbsp chopped fresh dill, 1 tsp white vinegar, and 1 tbsp olive oil in a bowl. Stir until combined and refrigerate until serving.
Step 4: Remove chicken from skillet and let rest for 5 minutes. Serve hot with a generous dollop of the chilled tzatziki sauce on the side.