Prepare your ingredients: Start by patting the chicken thighs dry with paper towels and seasoning them generously with salt, pepper, and dried oregano.

Heat the oil: In a large skillet, heat the olive oil over medium heat.

Cook the chicken: Add the chicken to the skillet and cook for about 6-7 minutes on each side or until golden brown and cooked through.

“Remember, the key to getting that perfect sear is to not overcrowd the pan. Let the chicken cook undisturbed!”

Add the garlic and onions: To the same skillet, add the minced garlic and sliced onions. Sauté for 2-3 minutes until the onions become translucent.

Include the tomatoes and olives: Toss in the cherry tomatoes and Kalamata olives, cooking for another 5 minutes until the tomatoes start to burst.

“Cooking the vegetables in the same pan as the chicken picks up all those lovely browned bits, which are packed with flavor!”

Combine: Return the chicken to the skillet and sprinkle with crumbled feta and chopped basil.

Finish with lemon: Drizzle with lemon juice and give everything a good mix to combine.

Serve immediately: This dish is best served hot, right off the stove.

“The freshness of the basil and the tang from the lemon juice cut through the richness of the dish beautifully.”