Description
This Mediterranean Pasta One Pot recipe combines tender chicken breast with a creamy, flavorful sauce, fresh baby spinach, cherry tomatoes, kalamata olives, and feta cheese. Cooked all in one skillet, this easy dish is perfect for a quick weeknight meal packed with vibrant Mediterranean flavors.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquid Mixture
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Cooking Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create two thinner slices per breast. Cover with plastic wrap and pound each side with a meat tenderizer until about ½-inch thick. Pat dry completely and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the seasoned chicken in a gallon freezer bag with 2/3 cup of the Greek salad dressing. Seal the bag, removing air, and marinate at room temperature for 20 minutes.
- Prepare Liquid Mixture and Ingredients: While the chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Measure out remaining ingredients to have ready.
- Sear Chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Remove chicken from marinade and discard leftover marinade. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and let rest for 10 minutes, then slice into strips.
- Deglaze Skillet: Dab excess oil from skillet, then add white wine over medium heat. Use a silicone spatula to scrape and clean the bottom and sides of the skillet. Reduce the wine by nearly half, about 3 minutes.
- Cook Garlic and Butter: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant.
- Add Liquid and Pasta: Pour in the chicken broth and half and half mixture. Bring to a boil, then add angel hair pasta. Return to gentle boil and cook for 3 minutes, using kitchen tongs frequently to toss pasta and prevent sticking.
- Add Vegetables: Stir in baby spinach, cherry tomatoes, and kalamata olives. Cook for 1 more minute, leaving some liquid in the skillet.
- Add Chicken and Lemon Juice: Reduce heat to low, add the cooked chicken strips and lemon juice. Stir well and heat through.
- Add Feta Cheese and Serve: Stir in the feta cheese so it melts slightly, maintaining some texture. The sauce will thicken upon standing. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper seasoning for best flavor or adjust seasoning amount with other brands.
- Sauvignon Blanc wine is preferred; chicken broth can substitute if avoiding alcohol.
- Homemade Greek dressing enhances taste but store-bought alternatives work fine.
- Do not omit kalamata olives; they add essential salty, briny flavor. If omitted, add extra salt to the sauce.
- Fresh minced garlic cloves and fresh lemon juice provide superior flavor compared to jarred or bottled alternatives.
- You can substitute sun-dried tomatoes for cherry tomatoes for more depth of flavor.
- Additional mix-ins like red onions, canned artichokes, and chickpeas can be added with the spinach.
- Spaghetti can be used instead of angel hair, but requires an extra ½ cup chicken broth, ½ cup half and half, and 3 tablespoons more Greek dressing, with longer cooking time of 8-12 minutes.
- Store leftovers in an airtight container refrigerated up to 3 days; reheats well.
- Adjust liquid and cooking times for high altitude cooking if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
