Greek Chicken Skillet with Asparagus
Greek Chicken Skillet is a quick and easy seared chicken breast recipe that simmers in a delicious lemon sauce, ready in 30 minutes or less.
Servings: 4 servings
Calories: 158kcal
Ingredients
- 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 ¼ inch thick on diagonal
- 1 cup peas fresh or frozen
- 2 tablespoons fresh lemon juice
- ½ cup pitted Greek olives your favorite variety
Instructions
- 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.
Notes
For Serving:
- Crumbled feta
- Greek olives (or your favorite variety)
- Fresh dill, chopped
- Greek Yogurt
- Lemon wedges
Nutrition
Calories: 158kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 512mg | Potassium: 410mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1367IU | Vitamin C: 27mg | Calcium: 96mg | Iron: 6mg