Looking for a healthy, satisfying meal that’s bursting with flavor? Look no further than this easy Greek Chicken Skillet. It’s a quick meal that’s packed with vibrant, nutritious ingredients. Say hello to sunny Greece!
Perfect Greek Chicken with Veggies
When it’s time to make dinner, I always feel more excited about cooking if my recipe includes lots of fresh, vibrant colors and flavors. This skillet meal checks all the boxes – it’s fast, healthy, and beautiful! I love, love, love the combination of chicken, asparagus, and fresh green peas.
On top of all that, we’re using lots of goodies to make a killer Greek-style pan sauce: think garlic, olive oil, lemon juice, herbs… trust me, your mouth will water while you’re whipping this dinner up. Ready to get started? Great! Let’s dive in.
Why You’ll Love This Greek Chicken Skillet:
This recipe has won over my family, and I bet it will win over yours, too! Here are just a few reasons why you’ll love it:
- Flavor Explosion: Greek food is known for its bold flavor, and this Greek chicken skillet is no exception. Each bite is loaded with juicy chicken, colorful veggies, garlic, lemon, and herbs.
- Convenient: One skillet-meals are amazing for busy weeknights – you’ll spend less time cleaning and more time enjoying!
- Easy: You don’t need any special equipment or techniques to make this dish perfectly.
- Nutritious: Not only do these ingredients deliver tons of flavor, they deliver tons of nutrition as well: ean protein, healthy fat, vitamins, minerals, and antioxidants. This Greek chicken skillet is a well-rounded, wholesome dinner.
The Ingredients You’ll Need
So what will you need to make this recipe? Just a few easy basics. Here’s the list – and be sure to check out the recipe card at the bottom of the post for the ingredient amounts and complete instructions.
- Olive Oil and Butter: Using both gives the dish a fantastic flavor. I usually go with unsalted butter.
- Chicken: Boneless, skinless chicken breasts are my go-to.
- Italian Seasoning: This versatile seasoning blend adds so much Mediterranean flavor. You can make your own by combining herbs like oregano, parsley, basil, and rosemary.
- Salt and Pepper: To taste.
- Onion: Red onion, peeled and thinly sliced.
- Garlic: Fresh minced garlic.
- Broth: A bit of chicken broth helps make this dish saucy and succulent. Vegetable broth is also fine.
- Asparagus: Sliced on the diagonal into bite-sized pieces.
- Peas: Fresh or frozen.
- Lemon Juice: Fresh lemon juice is best, but bottled is also good.
- Optional Toppings: Feta, Greek olives, Greek yogurt, and fresh chopped dill are all delicious ways to elevate the basic dish.
How to Make This Greek Chicken Skillet
This dish cooks up quickly, so you’ll want to prep all of your ingredients beforehand. From there, it’s all about sauteing them up!
- Season and Cook the Chicken on One Side. Pat the chicken breasts dry, and season on both sides with Italian seasoning, salt, and pepper. Then cook the chicken in the olive oil and butter until golden and seared on one side.
- Sear the Other Side with Garlic and Onion. Next, flip the chicken. While it sears on the second side, toss the garlic and onion in there, too.
- Make the Pan Sauce. Add the chicken broth to the skillet, and bring it to a simmer. While it simmers, use a wooden spoon to scrape up the browned bits on the bottom of the skillet, and stir them into the sauce. Let the liquid reduce a bit while the chicken cooks through.
- Add the Veggies. About three minutes before the chicken is done, add the asparagus and peas to the skillet and cook them until crisp-tender.
- Enjoy! To serve, remove the skillet from the heat and stir in any additional ingredients you’d like to use (dill, Greek yogurt, lemon juice, and/or olives). Top with feta crumbles, and serve.
Recipe Notes
And there you have it – a zesty, bright, wholesome dinner that’s full of flavor. Before you start cooking, I hope you’ll take a minute to read through these helpful tips for success!
- Chicken Thighs: You can definitely substitute boneless chicken thighs for chicken breasts, if you prefer darker meat. Typically, chicken thighs need a few extra minutes of cooking to become tender.
- Added Flavor: Use the toppings to throw extra flavor into the skillet – you can be creative here, with ingredients like chopped figs, walnuts, fresh parsley, chopped tomato, etc.
- Swaps: If you have Greek seasoning, or any other seasoning blend that you prefer, go ahead and make substitutions. You can also use leeks or green onions instead of red onion, zucchini or broccoli instead of asparagus, and white wine instead of lemon juice.
What to Serve with Greek Chicken
To complete your Greek chicken skillet meal, consider serving it with a tasty side dish or two. These are some of our favorites:
- Healthy Carbs: Pasta, rice, or crusty bread would be perfect alongside this saucy dish. If you’re making rice, you should definitely check out this tutorial for making Perfect Rice!
- A Fruity Appetizer: Apricots with Goat Cheese and Almond are one of my favorite ways to start a meal, or add a burst of fresh fruit for a side dish.
- Grilled Vegetables: You can never have too many veggies – this Grilled Vegetable Plate is a super-simple side that goes with everything.
How to Store and Reheat the Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and veggies with the sauce in a skillet, cover, and heat on medium-low until warmed through. Be careful not to overcook the chicken, or it will become dry.
Can I Freeze This?
Absolutely! This Greek chicken skillet is easy to freeze. Just cool it down, and then package it in a freezer bag or container. Mark it with the date, and freeze for up to three months. Thaw overnight in your refrigerator before reheating.
Greek Chicken Skillet
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 6- ounce boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- Pinch of salt and pepper to taste
- 1 small red onion peeled and thinly sliced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 lb medium asparagus sliced 1/4 inch thick on diagonal
- 1 cup peas fresh or frozen
- 2 tablespoons fresh lemon juice
Optional Toppings
- Crumbled Feta
- Greek Olives
- Greek Yogurt
- Fresh chopped dill
Instructions
- Pat the chicken breasts dry and season on both sides with Italian seasoning, salt, and pepper to taste.
- In a large skillet, heat oil and butter over medium-high heat. Cook the chicken until golden and seared on one side; 4 to 6 minutes.
- Flip the chicken and add onions and garlic; cook, stirring occasionally for about 3 minutes.
- Add the chicken broth to the skillet and bring to a simmer; scraping up any brown bits until the liquid is slightly reduced and the chicken is cooked through; about 6 to 8 minutes more, depending on the size of the breasts.
- Three minutes before the chicken is done, add the asparagus and peas to the skillet and cook, stirring occasionally, until crisp tender.
- To serve, remove from the heat and stir in the optional toppings dill, Greek yogurt, lemon juice, and olives. Top with feta before serving.
Notes
- Chicken Thighs: You can definitely substitute boneless chicken thighs for chicken breasts, if you prefer darker meat. Typically, chicken thighs need a few extra minutes of cooking to become tender.
- Added Flavor: Use the toppings to throw extra flavor into the skillet – you can be creative here, with ingredients like chopped figs, walnuts, fresh parsley, chopped tomato, etc.
- Swaps: If you have Greek seasoning, or any other seasoning blend that you prefer, go ahead and make substitutions. You can also use leeks or green onions instead of red onion, zucchini or broccoli instead of asparagus, and white wine instead of lemon juice.
- Storing: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and veggies with the sauce in a skillet, cover, and heat on medium-low until warmed through. Be careful not to overcook the chicken, or it will become dry.
- Freezing: This Greek chicken skillet is easy to freeze. Just cool it down, and then package it in a freezer bag or container. Mark it with the date, and freeze for up to three months. Thaw overnight in your refrigerator before reheating.
