Close your eyes and imagine yourself at a sun-drenched taverna overlooking the Aegean Sea. The air is warm, the breeze carries hints of salt and wild herbs, and before you sits a plate of perfectly cooked chicken, glistening with olive oil and bright with lemon, surrounded by vibrant vegetables and topped with creamy feta cheese.
That’s the experience I want to bring to your kitchen with this Greek Chicken Skillet with Asparagus.
This one-pan wonder celebrates everything we love about Greek cuisine – bold Mediterranean flavors that are simultaneously bright and comforting, fresh and satisfying. Juicy chicken thighs are seasoned with a fragrant blend of oregano, garlic, and lemon zest, then paired with crisp-tender asparagus, briny Kalamata olives, sweet cherry tomatoes, and finished with a generous crumble of tangy feta cheese.
It’s the kind of dish that makes healthy eating feel like an indulgence. Every bite is a perfect balance of flavors – the herbaceous chicken, the fresh snap of asparagus, the pop of tomatoes, the salty bite of olives and feta. It’s Mediterranean cooking at its finest: simple ingredients, bold flavors, minimal fuss.
Whether you’re following a Mediterranean diet, looking for a lighter dinner option, or simply craving something fresh and flavorful, this Greek Chicken Skillet with Asparagus is about to become your new favorite weeknight meal.
Why You’ll Love This Recipe
🌿 Fresh Mediterranean Flavors
Bright lemon, fragrant oregano, pungent garlic, and quality olive oil create an authentic Greek taste experience.
⏱️ Ready in 35 Minutes
From prep to table in just over half an hour – perfect for busy weeknights when you still want something special.
🍳 One-Pan Simplicity
Everything cooks together in a single skillet, making cleanup a breeze while building layers of flavor.
💪 Lean and Nutritious
Packed with protein and vegetables, this dish fits perfectly into healthy eating plans including Mediterranean, low-carb, and keto lifestyles.
🥗 Naturally Gluten-Free
No flour, no breadcrumbs, no gluten – just pure, wholesome ingredients.
🌈 Beautiful Presentation
The vibrant colors of green asparagus, red tomatoes, purple olives, and white feta make this dish Instagram-worthy.
🔄 Versatile and Adaptable
Easily swap vegetables based on the season or add your favorite Greek ingredients.
The Ingredients You’ll Need
For the Greek Seasoning:
| Ingredient | Amount | Notes |
|---|---|---|
| Dried oregano | 2 teaspoons | Greek oregano preferred |
| Garlic powder | 1 teaspoon | |
| Onion powder | ½ teaspoon | |
| Dried thyme | ½ teaspoon | |
| Dried basil | ½ teaspoon | |
| Lemon zest | 1 tablespoon | From 1 large lemon |
| Salt | 1 teaspoon | Kosher or sea salt |
| Black pepper | ½ teaspoon | Freshly ground |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
For the Chicken:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 6 (about 1.5 lbs) | Or 4 chicken breasts |
| Extra virgin olive oil | 3 tablespoons | Divided |
| Butter | 1 tablespoon | Optional, for richness |
For the Vegetables:
| Ingredient | Amount | Notes |
|---|---|---|
| Asparagus | 1 lb | Trimmed, cut into 2-inch pieces |
| Cherry tomatoes | 1 pint (2 cups) | Halved, or grape tomatoes |
| Red onion | 1 medium | Cut into wedges |
| Garlic | 5-6 cloves | Minced |
| Kalamata olives | ½ cup | Pitted, halved |
| Artichoke hearts | 1 can (14 oz) | Drained and quartered (optional) |
For the Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken broth | ½ cup | Low-sodium |
| Lemon juice | 3 tablespoons | Fresh, from 1-2 lemons |
| White wine | ¼ cup | Or additional broth |
| Honey | 1 teaspoon | Optional, balances acidity |
For Finishing:
| Ingredient | Amount | Notes |
|---|---|---|
| Feta cheese | 1 cup | Crumbled, quality Greek feta |
| Fresh dill | 3 tablespoons | Chopped |
| Fresh parsley | 3 tablespoons | Chopped |
| Fresh oregano | 2 tablespoons | Optional, for garnish |
| Lemon wedges | For serving |
The Asparagus: Selection and Prep
Asparagus is the perfect Greek-inspired vegetable – it grows abundantly in the Mediterranean and pairs beautifully with lemon and olive oil.
Choosing Asparagus:
- Thin spears: More tender, cook faster, work well here
- Medium spears: Ideal balance of texture and flavor
- Thick spears: More meaty, need longer cooking or halving
How to Trim Asparagus:
- Snap method: Hold each spear at both ends and bend – it naturally breaks at the woody part
- Cut method: Line up the spears and cut off the bottom 1-2 inches
- Peel method: For thick spears, use a vegetable peeler on the bottom third
Cutting for This Recipe:
Cut trimmed asparagus into 2-inch pieces for even cooking and easy eating.
Step-by-Step Instructions
Step 1: Make the Greek Seasoning
Time: 5 minutes
- In a small bowl, combine:
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (if using)
- Stir well to combine, breaking up any clumps of lemon zest
Make Extra: This seasoning blend keeps for weeks in an airtight container (without the lemon zest, which should be added fresh).
Step 2: Prepare the Chicken
Time: 10 minutes
- Pat chicken thighs completely dry with paper towels
- Place on a cutting board or plate
- Drizzle with 1 tablespoon olive oil
- Rub oil over all surfaces
- Sprinkle Greek seasoning generously on both sides
- Press seasoning into the meat
- Let sit at room temperature for 10-15 minutes while you prep vegetables
Why This Matters: Letting seasoned chicken rest allows the salt to penetrate and the meat to come closer to room temperature for more even cooking.
Step 3: Prepare the Vegetables
Time: 10 minutes
While the chicken rests:
- Asparagus: Trim woody ends, cut into 2-inch pieces
- Cherry tomatoes: Halve (or quarter if large)
- Red onion: Cut into thin wedges
- Garlic: Mince 5-6 cloves
- Olives: Drain and halve if large
- Artichoke hearts (if using): Drain well, quarter
- Fresh herbs: Chop dill and parsley
- Feta: Crumble into chunks
- Lemon: Cut into wedges for serving
Step 4: Sear the Chicken
Time: 12 minutes
- Heat a large (12-inch) skillet over medium-high heat
- Add 2 tablespoons olive oil and butter (if using)
- When oil shimmers and butter melts, add chicken thighs
- Arrange in a single layer – don’t overcrowd
- Cook undisturbed for 5-6 minutes until deep golden brown
- Flip and cook another 5-6 minutes
- Check internal temperature – should reach 165°F
- Transfer chicken to a plate and tent loosely with foil
Visual Cue: The chicken is ready to flip when it releases easily from the pan and has a beautiful golden-brown crust.
Step 5: Cook the Vegetables
Time: 8 minutes
- Reduce heat to medium
- Add red onion wedges to the skillet
- Sauté 2-3 minutes until slightly softened
- Add asparagus pieces
- Season with a pinch of salt and pepper
- Cook 3-4 minutes, stirring occasionally, until asparagus is bright green and crisp-tender
- Add minced garlic
- Cook 30 seconds until fragrant
- Add cherry tomatoes and olives
- Cook 2 minutes until tomatoes just start to soften
Timing Note: Asparagus should be vibrant green and still have a slight snap – it will continue cooking in the sauce.
Step 6: Build the Sauce
Time: 5 minutes
- Push vegetables to the sides of the pan
- Pour white wine into the center
- Let it bubble and reduce for 1 minute, scraping up any browned bits
- Add chicken broth and lemon juice
- Stir in honey (if using)
- Add artichoke hearts (if using)
- Bring sauce to a simmer
- Let simmer 2-3 minutes until slightly reduced
- Taste and adjust seasoning with salt and pepper
Flavor Check: The sauce should taste bright, lemony, and savory with a hint of wine. Adjust lemon juice and salt to your preference.
Step 7: Combine and Finish
Time: 5 minutes
- Nestle the seared chicken thighs into the vegetables and sauce
- Spoon some sauce and vegetables over the chicken
- Reduce heat to medium-low
- Let everything warm together for 2-3 minutes
- Chicken should be heated through
Step 8: Add Toppings and Serve
Time: 2 minutes
- Remove skillet from heat
- Crumble feta cheese generously over the entire dish
- Sprinkle with fresh chopped dill
- Add fresh chopped parsley
- Add fresh oregano leaves (if using)
- Drizzle with additional extra virgin olive oil
- Arrange lemon wedges around the edge
- Serve immediately from the skillet
Serving Suggestion: Bring the sizzling skillet to the table for a beautiful, rustic presentation.
Final Thoughts
This Greek Chicken Skillet with Asparagus is everything I love about Mediterranean cooking – it’s vibrant, fresh, and full of bold flavors, yet surprisingly simple to prepare. It’s the kind of dish that makes you feel like you’re eating something healthy and indulgent at the same time.
What I love most about this recipe is how it transforms simple, everyday ingredients into something that feels special. The golden-seared chicken with that aromatic Greek seasoning, the bright green asparagus, the burst of cherry tomatoes, the briny olives, and that glorious crown of tangy feta – every element plays its part in creating a perfectly balanced meal.
This dish has become a regular in my dinner rotation, and I know it will become one in yours too. It’s perfect for:
- Quick weeknight dinners when you want something special
- Meal prep for healthy lunches throughout the week
- Impressing guests with minimal effort
- Satisfying cravings for fresh, Mediterranean flavors
The best part? It all comes together in one skillet in about 40 minutes. No fancy techniques, no hard-to-find ingredients – just quality components and a little love.
So grab that skillet, pour yourself a glass of crisp white wine, and transport your kitchen to a sunny Greek island tonight. Your taste buds will thank you.
