A flavorful skillet dinner featuring tender chicken, olives, lemon, and feta cheese.

6 to 8 boneless, skinless chicken thighs

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup all-purpose flour

1/4 cup olive oil

4 garlic cloves, grated

1 1/2 cups chicken broth

1/4 cup chopped sun-dried tomatoes

2 to 3 tablespoons fresh lemon juice

1/2 cup olives, halved

1/3 cup crumbled feta cheese

2 tablespoons fresh parsley, finely chopped

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1. Season chicken with salt and pepper and dredge lightly in flour.

2. Heat olive oil in a skillet and sear chicken until golden, then set aside.

3. Add garlic and cook briefly until fragrant.

4. Pour in broth, lemon juice, sun-dried tomatoes, and olives and bring to a boil.

5. Return chicken to skillet and simmer until sauce thickens slightly.

6. Sprinkle with feta and parsley, then serve warm.

Serve with crusty bread or pasta for a complete meal.