Creamy Lemon Chicken Thigh Skillet

This is one of my FAVE skillet dinners I have ever cooked - it's a load of lemon, herb, creamy and crispy goodness!

This was the first time I made this dinner recently and I wasn't sure how it would turn out - luckily for us (we were starving) it turned out just how I envisioned. The chicken thighs had so much flavor, the olives brought the salty heaven and the lemon and herbs gave off insane pops and the coconut milk gave it just the kick it needed.

“The chicken thighs had so much flavor, the olives brought the salty heaven and the lemon and herbs gave it just the kick it needed.”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making this skillet dinner! I served over rice. This skillet serves 5. To make this dairy free, leave the feta off!

Ingredients

* 5 chicken thighs

* 3 cloves fresh garlic, minced

* 2 tbsp fresh oregano

* Juice and zest from 1 lemon

* 2 c of low sodium chicken broth

* 1/2 white onion chopped

* 1/2 can of coconut milk

* Handful of kalamata olives, chopped

* Handful of Fresh parsley, chopped

* Crumbled feta cheese

--- Cooking Steps ---

1. Heat up a cast iron pan with olive oil. Season the chicken thighs with half the fresh garlic, oregano, lemon zest and crushed red pepper. Add to the cast iron, and cook on each side until crispy (about 3-4 minutes), then remove from the pan.

2. Add the onion and the rest of the garlic to the pan and cook for several minutes, until adding the broth, the coconut milk, lemon juice, olives and more oregano. Bring to a boil and then lower the heat and add the chicken.

3. Pre-heat the oven to 400, and then add the cast iron pan in the oven and cook for 12 minutes.

4. Top the dinner with parsley and feta and serve.

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