Greek Chicken

Greek Chicken

Add a little additional color to this entrée by serving with linguine.

10 min. prep time
4 servings
000 Ratings


2 tablespoons Land O Lakes® Butter
8 (2 pounds) boneless skinless chicken thighs
1 (12-ounce) jar (1 cup) roasted red peppers, drained, cut into strips
1 small onion, sliced
1 tablespoon finely chopped fresh garlic
1/2 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces uncooked linguine pasta
1/2 cup whole medium pitted Kalamata olives
1 tablespoon finely chopped fresh oregano leaves
1 ounce crumbled feta cheese


Melt butter in 12-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, 4-5 minutes or until chicken is browned. Drain off fat.

Place chicken thighs, red peppers, onion and garlic in 4-quart slow cooker. Combine lemon juice, salt and pepper in bowl; pour over chicken. Cover; cook on Low heat setting 3-4 hours or until chicken is tender.

Cook linguini according to package directions.

Divide linguine among individual bowls; top with chicken thighs. Stir olives and oregano into juices in slow cooker. Place vegetables over chicken, using slotted spoon. Sprinkle with feta cheese. Serve with additional juices, if desired

*Substitute 1 teaspoon dried oregano leaves.

Recipe Tip

Feta cheese is a salty, crumbly Greek cheese traditionally made from sheep or goat’s milk. Its tangy taste complements this dish perfectly. Flavored feta cheeses such as sun-dried tomato or basil feta cheese can be used as well.

Nutrition Facts (1 serving)

Calories: 640

Fat: 23g

Cholesterol: 235mg

Sodium: 1530mg

Carbohydrates: 52g

Dietary Fiber: 2g

Protein: 48g

Recipe #13319©2013Land O'Lakes, Inc.

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