Save There's something about the smell of lemon zest hitting hot oil that makes me feel like I'm standing in a Greek taverna instead of my own kitchen. I discovered this one-skillet wonder on a Tuesday evening when I had chicken, pasta, and a craving for something that tasted more interesting than my usual rotation. The beauty of it is how quickly everything comes together, yet it feels like you've spent hours layering Mediterranean flavors.
I made this for my neighbor Sarah one Friday night when she mentioned offhandedly that she missed eating Mediterranean food since moving away from the coast. Watching her face light up when she took that first bite, the way she immediately asked for the recipe, reminded me why I love cooking for others. That single skillet became proof that you don't need complicated techniques to make someone feel transported.
Ingredients
- Boneless, skinless chicken breast, cut into bite-sized pieces (500 g): Cutting them small means they cook fast and absorb the marinade better than larger chunks would.
- Olive oil (4 tbsp total): Use good quality here because it's one of the starring flavors, not just a cooking medium.
- Lemon zest and juice: The zest carries more punch than juice alone, so don't skip it even though it feels like an extra step.
- Garlic cloves, minced (2): Fresh garlic matters more than you'd think when everything else is this simple and clean.
- Dried oregano (1 tsp): This is your anchor to Mediterranean flavors, so measure it properly instead of eyeballing.
- Salt and black pepper: Season in layers rather than all at the end for better depth.
- Short pasta like penne or fusilli (300 g): The shape matters because it catches the creamy sauce in its ridges and curves.
- Red onion, finely chopped (1 small): The slight sweetness balances the saltiness of the feta beautifully.
- Baby spinach (100 g): It wilts down to almost nothing, so don't be shy about the amount you add.
- Crumbled feta cheese (120 g): Buy it crumbled if you can, as block feta takes longer to incorporate smoothly into the sauce.
- Plain Greek yogurt (180 ml): This is what makes the sauce creamy without any cream, and it adds a subtle tang that feels authentic.
- Reserved pasta cooking water (120 ml): This starchy water is your secret to a silky sauce that clings to every piece of pasta.
- Dried dill, fresh parsley, and lemon wedges for garnish: These final touches brighten everything and make it look intentional rather than rushed.
Instructions
- Marinate the chicken:
- Mix your chicken pieces with olive oil, lemon zest, juice, minced garlic, oregano, salt, and pepper in a bowl. Even ten minutes makes a difference, but if you have time, let it sit longer while you prepare everything else. The longer it sits, the more those flavors get cozy with the chicken.
- Get the pasta going:
- While the chicken soaks up all those good flavors, boil a large pot of salted water and cook your pasta until it's just al dente. Before draining, scoop out half a cup of that starchy cooking water and set it aside in a measuring cup. This water is like liquid gold for your sauce.
- Brown the chicken:
- Heat two tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Add the marinated chicken and let it sit for a minute before stirring, allowing it to develop a golden crust on the bottom. Cook for five to seven minutes total until it's cooked through, then transfer it to a clean plate.
- Soften the onion:
- In the same skillet with all the flavorful bits stuck to the bottom, add your chopped red onion and sauté for two to three minutes until it becomes soft and slightly translucent. You're building layers of flavor here, so don't rush this step.
- Wilt the spinach:
- Add the baby spinach to the skillet and stir it around until it's completely wilted, about one to two minutes. The heat from the pan is all you need, watch it transform from full leaves to a tender green pillow.
- Bring it together:
- Lower the heat to medium-low and add back the cooked chicken, then the drained pasta, crumbled feta, Greek yogurt, and your reserved pasta water. Toss everything gently but thoroughly so the creamy sauce coats every strand of pasta.
- Season and taste:
- Grind fresh black pepper over everything, add the dill if you have it, then taste a forkful and adjust the salt if needed. Some feta is saltier than others, so you might not need additional salt at all.
- Serve with warmth:
- Transfer to plates or bowls while everything is still steaming, then garnish each serving with fresh parsley and a lemon wedge. Let people squeeze that lemon themselves so they control how bright they want their bowl to be.
Save The first time I made this for my family, my daughter who usually picks pasta apart asked for seconds, which never happens. That moment when food stops being just sustenance and becomes something that brings people together, that's when you know you've found a keeper recipe.
Why This Skillet Method Works So Well
Cooking everything in one pan means the flavors build on top of each other instead of staying separate. When you sauté the chicken first, those browned bits stick to the skillet bottom, and then the onions scrape them up as they soften, creating a deeper foundation for everything that follows. By the time you add the pasta and sauce, you've already created something more complex than the individual ingredients suggest.
Making It Your Own
This recipe is honestly begging for variations once you've made it once and understand how it works. I've thrown in a handful of Kalamata olives when I wanted something briny and bold, and another time I used sun-dried tomatoes because I had an open jar staring at me from the fridge. The pasta and yogurt-feta base is so forgiving that you can bend it toward whatever sounds good that night.
Timing and Tricks from the Kitchen
The beauty of this dish is that it actually comes together faster than many recipes, despite feeling elegant enough for company. You can cut your chicken into bite-sized pieces and start marinating it while you're still deciding what else to cook, which means the chicken is ready when you need it. If you're feeding people with different pasta preferences, this is also the kind of dish where you can cook chicken thighs instead of breasts if you want something juicier, or use whole wheat pasta if that's what you have on hand.
- Reserve your pasta water before you even drain the pot, because forgetting means running back to boil water separately.
- If the feta you bought seems particularly salty, taste before adding any extra salt to the final dish.
- A squeeze of fresh lemon wedge at the table brightens everything and lets each person control the flavor intensity.
Save This one-skillet dinner became my go-to when I want something that tastes intentional without spending hours in the kitchen. It's the kind of recipe that makes you feel capable in the kitchen while feeding people something that actually matters.
Recipe FAQ
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work beautifully and stay extra juicy during cooking. Adjust the cooking time by adding 2-3 minutes to ensure they're cooked through completely.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, rigatoni, or farfalle capture the creamy sauce well. The shape should have enough surface area to hold the yogurt-feta coating effectively.
- → Can I make this dairy-free?
Substitute Greek yogurt with a dairy-free alternative and use vegan feta or nutritional yeast for the tangy element. The sauce consistency may vary slightly, so adjust pasta water accordingly.
- → How long does the chicken need to marinate?
Minimum 10 minutes for basic flavor infusion. For deeper Mediterranean taste, marinate up to 1 hour in the refrigerator. Longer marinating isn't necessary due to the acidic lemon juice.
- → Can I add vegetables to this skillet?
Absolutely. Diced bell peppers, zucchini, or cherry tomatoes can be sautéed with the onion. Artichoke hearts or Kalamata olives also complement the Greek flavors beautifully.
- → How do I store and reheat leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to restore the creamy sauce consistency. The pasta may absorb more liquid overnight.