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This one-pan healthy Greek Chicken Skillet with Asparagus and Peas is a quick and easy meal with tender, juicy seared chicken breasts simmered in a delicious lemon sauce and is ready in 30 minutes or less. Perfect for weeknight meals, it’s irresistible and yummy!
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And simple? Oh my goodness– yes! But this isn’t just any quick and easy skillet meal; it’s incredibly delicious– like, you hope against hope there will be leftovers for lunch!
Mediterranean cuisine, especially Greek Chicken, has found a permanent place in home kitchens worldwide.
It is immensely popular because of its healthy ingredients and its spectacular flavors.
Why Greek Food Is Loved Around The World
Greek food is certainly having a moment in our culture. If you’re not a fan of Mediterranean or Greek cuisine or haven’t had the opportunity to explore it, here are a few reasons most agree that the food is so loved.
- Greek food hasn’t changed much since antiquity. Since ancient times, Greek food has retained much of its foundations of cereals, olives, and grapes. Known for its frugality and diversity, it’s a way of eating we still embrace today.
- Filled with fresh ingredients: Greece is situated by the four seas, which gives Greek cuisine an incredible ability to gather fresh fish, vegetables, cereals, and legumes off of the coast.
- Amazing flavors: Greece is home to spices like basil, oregano, rosemary, sage, and thyme. All of which have a significant place on Greek tables.
- Healthy: The Mediterranean Diet, widely considered the healthiest way of eating globally, is central to Greek food. The flavors, fresh ingredients, and low-fat approach to cooking are all apparent in this food.
Greek Chicken Skillet
Are you ready to make a delicious, quick, and healthy meal? Me too. This is saying a lot because somehow, this recipe finds its way onto our family menu, if not weekly, then certainly bi-weekly. We love it that much!
Here’s what you need (ingredient measurements are in the recipe card below).
- Sauteing: a combination of butter and olive oil
- Boneless skinless chicken breasts: I like to use chicken cutlets or “thin cut” chicken breasts. The dish cooks a bit quicker with smaller breasts. I’ve also made it with 6-ounce breasts or even with chicken tenders. The cooking time will vary depending on the weight of your chicken.
- Dried Herbs and seasoning: Herbs de Provence is my preferred seasoning, but Italian seasoning works well too. You will also need salt and pepper.
- Vegetables: thinly sliced red onion, garlic cloves, medium-sized asparagus, and frozen peas.
- Chicken broth
- Mediterranean olives
- For serving: Feta, fresh dill, Greek yogurt, and fresh lemon juice.
What to Serve with Greek Chicken Skillet
This versatile dish is easily adaptable. Delicious sliced on the diagonal over salad, served alongside 10 Minute Greek Salad, is especially nice too. I also love it over roasted or mashed potatoes.
But if I were to pick my favorite… it would have to be Israeli or Middle Eastern Couscous. It’s irresistible!
I’ll drop the easy recipe for Israeli Couscous below and promise to put it in a recipe card soon!
Israeli Couscous Recipe
This tender and slightly nutty pearl couscous recipe is a perfect side or accompaniment to this Greek Chicken Skillet. Here’s what you need:
- 2 tablespoons extra virgin olive oil
- 1 cup pearl couscous (Israeli or Middle Eastern Couscous)
- 1 1/2 cups water
- Kosher salt to taste
- 1/4 cup fresh herbs (optional)
- Lemon zest (1 lemon)
In a medium saucepan, heat olive oil over medium heat until shimmering. Add the couscous and toss in the oil. Cook, stirring frequently, until toasted and golden.
While the couscous is toasting, bring 1 1/2 cups of water to a boil. I often use my electric tea kettle to quickly bring water to a boil.
Once the couscous is toasted, add the boiling water and bring it back to a boil in the saucepan. Cover and reduce heat to love; cook for 14 minutes, or until tender. Toss with fresh herbs and lemon zest.
More Greek Recipes You May Also Love
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Greek Chicken Skillet with Asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 6-ounce boneless skinless chicken breasts
- 2 tablespoons herbs de provence or Italian seasoning
- salt and pepper to taste
- 1 small red onion thinly sliced
- 2 cloves garlic minced or pressed
- 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
- 1/2 cup pitted Greek olives your favorite variety
- Pat the chicken breasts dry and season on both sides with herbs de Provence (or 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 occassionally for about 3 minutes.
- Add the 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 dill, Greek yogurt, lemon juice, and olives. Top with feta before serving.
- Crumbled feta
- Greek olives (or your favorite variety)
- Fresh dill, chopped
- Greek Yogurt
- Lemon wedges
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.