Spinach Feta Chicken Thighs – Juicy, Savory, and Weeknight-Friendly

This is the kind of dinner that makes you feel like you put in way more effort than you did. Spinach feta chicken thighs are juicy, full of flavor, and come together with simple ingredients. The salty feta, garlicky spinach, and tender chicken make each bite satisfying without being heavy.

It’s a great way to switch up your usual chicken routine without complicated steps. Serve it with rice, roasted potatoes, or a crisp salad and call it a night.

Spinach Feta Chicken Thighs - Juicy, Savory, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 tablespoon olive oil (plus more if needed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 5 to 6 ounces fresh baby spinach (about 5 packed cups)
• 4 ounces feta cheese, crumbled
• 1/3 cup plain Greek yogurt (optional, for creamier filling)
• 1 tablespoon lemon juice, plus extra wedges for serving
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Zest of 1/2 lemon (optional, but brightens everything)
• Fresh parsley or dill, chopped, for garnish

Method

 

1. Preheat and prep. Heat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and half the oregano.
2. Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and cook until the skin is deep golden and crisp, about 6–8 minutes. Flip and cook 2 more minutes. Transfer to a plate.
3. Sauté aromatics. Reduce heat to medium. If the pan is dry, add a splash more oil. Add the onion and cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
4. Wilt the spinach. Add the spinach in batches, stirring until it wilts down, 2–3 minutes. Season with a pinch of salt and the remaining oregano.
5. Make the filling. Take the pan off the heat. Stir in the feta, lemon juice, lemon zest (if using), red pepper flakes, and Greek yogurt if you want it creamier. Taste and adjust salt and pepper.
6. Assemble. Spread the spinach-feta mixture evenly in the skillet. Nestle the chicken thighs on top, skin-side up, along with any juices from the plate.
7. Bake. Transfer the skillet to the oven and bake 15–18 minutes, or until the thickest part of the thighs reaches 165°F (74°C).
8. Rest and garnish. Let the chicken rest 5 minutes. Sprinkle with chopped parsley or dill and serve with lemon wedges.

Why This Recipe Works

• Chicken thighs stay moist. Dark meat handles heat better and stays tender, even if you cook it a few minutes longer.
• Feta adds punch without fuss. Its salty, tangy flavor seasons the whole dish, so you don’t need a long list of spices.
• Spinach cooks down quickly. It blends into the filling and gives you a nice dose of greens without extra prep.
• One-skillet friendly. You can sear, bake, and finish everything in the same pan for easy cleanup.
• Flexible. Works with bone-in or boneless thighs and pairs with many sides.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 tablespoon olive oil (plus more if needed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 5 to 6 ounces fresh baby spinach (about 5 packed cups)
• 4 ounces feta cheese, crumbled
• 1/3 cup plain Greek yogurt (optional, for creamier filling)
• 1 tablespoon lemon juice, plus extra wedges for serving
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Zest of 1/2 lemon (optional, but brightens everything)
• Fresh parsley or dill, chopped, for garnish

Instructions

1. Preheat and prep. Heat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.

   Season both sides with salt, pepper, paprika, and half the oregano.

2. Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and cook until the skin is deep golden and crisp, about 6–8 minutes. Flip and cook 2 more minutes.

   Transfer to a plate.

3. Sauté aromatics. Reduce heat to medium. If the pan is dry, add a splash more oil. Add the onion and cook until softened, 3–4 minutes.

   Stir in the garlic and cook 30 seconds, just until fragrant.

4. Wilt the spinach. Add the spinach in batches, stirring until it wilts down, 2–3 minutes. Season with a pinch of salt and the remaining oregano.
5. Make the filling. Take the pan off the heat. Stir in the feta, lemon juice, lemon zest (if using), red pepper flakes, and Greek yogurt if you want it creamier.

   Taste and adjust salt and pepper.

6. Assemble. Spread the spinach-feta mixture evenly in the skillet. Nestle the chicken thighs on top, skin-side up, along with any juices from the plate.
7. Bake. Transfer the skillet to the oven and bake 15–18 minutes, or until the thickest part of the thighs reaches 165°F (74°C).
8. Rest and garnish. Let the chicken rest 5 minutes. Sprinkle with chopped parsley or dill and serve with lemon wedges.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop over medium-low heat or in a 325°F (165°C) oven until hot.

  Add a splash of water or broth to loosen the spinach mixture.

• Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. The texture of spinach will soften a bit, but it will still taste great.

Why This is Good for You

• Protein-rich: Chicken thighs provide satisfying protein for energy and fullness.
• Leafy greens: Spinach brings iron, vitamin K, and fiber in a simple, tasty way.
• Healthy fats: Olive oil and a modest amount of feta offer flavor with fewer additives.
• Lower carb: This dish is naturally low in carbs and pairs well with vegetables or whole grains.

Pitfalls to Watch Out For

• Soggy skin: If you don’t dry the chicken or pre-sear it, the skin won’t crisp.

  Pat dry and get that pan hot.

• Watery spinach: Spinach releases moisture. Cook it down before adding feta so the filling stays creamy, not soupy.
• Over-salting: Feta is salty. Season lightly at first and adjust after the filling comes together.
• Under-seasoned chicken: Don’t forget to season the thighs themselves.

  The filling is flavorful, but the meat needs its own attention.

• Overcooking: Use a thermometer. Pull at 165°F to keep the thighs juicy.

Alternatives

• Boneless, skinless thighs: Skip the sear or sear briefly, then bake 12–15 minutes. You’ll lose crispy skin but keep tenderness.
• Chicken breasts: Use 4 medium breasts.

  Butterfly and stuff with the filling, or spoon filling over. Bake 18–22 minutes at 400°F.

• Cheese swaps: Try goat cheese for creamy tang, ricotta for mild creaminess, or a mix of feta and Parmesan for extra sharpness.
• Herb twists: Swap oregano for thyme, basil, or dill. Fresh herbs bring brightness; dried herbs add depth.
• Add-ins: Sun-dried tomatoes, chopped olives, or roasted red peppers fit right in with the Mediterranean vibe.
• Dairy-free: Use a dairy-free feta alternative and skip the yogurt.

  Add a teaspoon of olive oil to the filling for richness.

• Sheet pan option: Pile the spinach-feta mixture under and around seasoned thighs on a lined sheet pan and roast for easy cleanup.

FAQ

Can I make this ahead?

Yes. Cook the spinach-feta mixture and sear the chicken up to 24 hours ahead. Store separately, then assemble and bake right before serving.

You may need to add a couple of minutes to the bake time if starting from cold.

What should I serve with it?

It pairs well with lemon rice, couscous, roasted potatoes, or a simple green salad. Steamed green beans or roasted broccoli also work nicely.

Do I have to use a cast-iron or oven-safe skillet?

No. You can sear in any skillet, then transfer the filling and chicken to a baking dish to finish in the oven.

Keep the juices—they add flavor.

Will frozen spinach work?

Yes. Thaw it and squeeze out as much water as possible. Sauté the onion and garlic, then stir in the drained spinach and proceed.

You may need a bit less salt since frozen spinach can be more concentrated.

How do I keep the feta from melting into a sauce?

Add it off the heat and don’t overmix. Feta softens but keeps little pockets of tang if you fold it in gently.

Can I grill the chicken instead?

You can. Grill the seasoned thighs until cooked through, and cook the spinach-feta mixture on the stovetop.

Serve the grilled chicken over the warm filling or spoon it on top.

Wrapping Up

Spinach feta chicken thighs deliver big flavor with little effort. Crispy skin, tender meat, and a creamy, garlicky bed of greens make this a reliable weeknight win. Keep the ingredients on hand, and you’ve got a hearty, balanced meal ready to go.

Simple, satisfying, and perfect for any night of the week.