Greek Chicken Skillet
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!
Servings: 4
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.