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Greek Chicken
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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 (1/2 cup) onion, sliced

1 tablespoon finely chopped fresh garlic

1/2 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

6 ounces uncooked dried linguine

1/2 cup medium pitted kalamata olives

1 tablespoon finely chopped fresh oregano leaves  

1 ounce crumbled feta cheese

 *Substitute 1 teaspoon dried oregano leaves.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Place chicken thighs, roasted 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.

  3. STEP 3

    Cook linguine according to package directions; drain.

  4. STEP 4

    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.

Tip #1

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.

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