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3.94 from 74 votes

Greek Lemon Chicken

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entrees, Most Popular
Keyword: Easy, Kid friendly, Week night
Product Type: Soups
Servings: 6



  • 3 lb boneless, skinless chicken thighs,
  • 1/4 tsp salt and pepper
  • 3 tbsp olive oil divided
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp dried oregano
  • 2 cups Pacific Foods Organic Cream of Chicken Condensed Soup
  • 2 tsp dijon mustard
  • 1 tsp lemon zest,
  • 3 tbsp lemon juice

Greek Salad

  • 3 tbsp olive oil
  • 4 tsp red wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt and pepper
  • 1 green pepper chopped
  • 1 large tomato chopped
  • 1/2 cucumber chopped
  • 3/4 cup pitted Kalamata olives
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese



  • Season chicken with salt and pepper. Heat 2 tbsp oil in large high-sided skillet set over medium heat; cook chicken in batches for 8 to 10 minutes or until browned all over. Transfer chicken to plate.
  • Heat remaining oil in skillet set over medium heat; cook onion, garlic, thyme and oregano for 2 to 3 minutes or until softened. Stir in soup and 1/2 cup water; bring to boil.
  • Reduce heat to medium-low. Stir in Dijon, lemon zest and lemon juice. Return chicken to skillet; cover and cook for 20 to 25 minutes or until chicken is cooked through.

Greek Salad

  • In large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; add green pepper, tomato, cucumber, olives and red onion. Toss well. Sprinkle feta cheese over top.


*Serve with warm pita bread or steamed rice.