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Mediterranean Garlic Chicken Skillet
Greek Yogurt-Marinated Chicken Thigh Strips with Sun-Dried Tomatoes, Spinach & Feta
Ingredients
Instructions
Marinate: Slice chicken into strips about 1/2 inch wide and 2-3 inches long. Mix yogurt, oil, lemon juice, garlic and marinade seasonings. Coat chicken, cover and refrigerate 2-4 hours.
Sear: Heat oil in a large skillet over medium-high heat. Shake off excess marinade. Sear chicken in batches about 2-3 minutes per side until lightly browned. Remove; chicken will finish cooking in sauce.
Vegetables: Reduce heat to medium. Cook onion, bell pepper and mushrooms 5-6 minutes. Add garlic, sun-dried tomatoes and tomato paste; cook 1-2 minutes.
Sauce: Add broth, cream, oregano and optional red pepper flakes. Scrape browned bits from skillet. Simmer 3-5 minutes.
Finish chicken: Return chicken and accumulated juices. Simmer about 5-8 minutes, until chicken reaches 165°F internally.
Finish skillet: Stir in spinach until wilted. Add feta, lemon juice and parsley. Taste and adjust seasoning.
Chef Notes
Serve with pasta or rice of your choice