Save The skillet was still warm from lunch when I decided to throw this together on a Thursday that felt too long. I had leftover feta in the fridge, a lemon rolling around in the fruit bowl, and chicken I'd meant to use two days earlier. What started as improvisation turned into something I now make whenever I need comfort that doesn't feel heavy. The lemon cuts through everything just right, and the yogurt makes it creamy without that weighted feeling you get from cream sauces.
I made this for my sister the first time she visited my new apartment. She stood in the kitchen doorway, wine glass in hand, asking if I'd become one of those people who actually cooks now. When she took her first bite, she stopped mid-sentence and just nodded. We ate straight from the skillet because I hadn't unpacked my good bowls yet, and it tasted better that way anyhow.
Ingredients
- Boneless, skinless chicken breast: I cut mine into uneven pieces because they cook more interesting that way, some edges get crispy while the rest stays tender.
- Olive oil: Use the good stuff for the marinade since the lemon really amplifies whatever quality you start with.
- Lemon zest and juice: Zest first, then juice, always in that order or you'll struggle with a slippery lemon.
- Garlic cloves: Minced fine so it melts into the marinade instead of burning later in the pan.
- Dried oregano: Greek oregano has a sharper, more floral punch than the Italian kind if you can find it.
- Short pasta: Penne or fusilli grip the sauce better than smooth shapes, and they don't clump as much when you toss everything together.
- Red onion: The slight sweetness plays nicely with the tang of feta and yogurt.
- Baby spinach: It wilts down to almost nothing, so don't be shy with the handful you throw in.
- Crumbled feta cheese: I buy the block and crumble it myself because pre-crumbled feta has a chalky coating that doesn't melt right.
- Plain Greek yogurt: Full-fat makes the sauce silkier, but low-fat works if that's what you have.
- Reserved pasta cooking water: This is the secret that turns everything creamy instead of clumpy.
- Dried dill: Optional but worth it, it adds a quiet herbal note that feels very Mediterranean.
- Lemon wedges and fresh parsley: For serving, because the brightness at the end makes the whole dish wake up.
Instructions
- Marinate the chicken:
- Toss the chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Let it sit for at least 10 minutes while you prep everything else, or longer if you remember to start early.
- Cook the pasta:
- Boil the pasta in well-salted water until it still has a little bite, then scoop out half a cup of the starchy cooking water before you drain it. That water is going to save your sauce later.
- Sear the chicken:
- Heat olive oil in your largest skillet over medium-high and add the marinated chicken in a single layer. Let it sit undisturbed for a couple minutes so it gets golden, then stir and cook until no pink remains, about 5 to 7 minutes total.
- Soften the onion:
- Remove the chicken and set it aside, then add the chopped red onion to the same skillet. Sauté for 2 to 3 minutes until it smells sweet and looks translucent.
- Wilt the spinach:
- Toss in the spinach and stir until it collapses into the pan, which happens faster than you expect. About a minute or two and you're done.
- Bring it all together:
- Lower the heat to medium-low and return the chicken to the skillet along with the drained pasta, crumbled feta, Greek yogurt, and that reserved pasta water. Toss everything gently until the sauce clings to the pasta and looks creamy, adding more water if it seems tight.
- Season and serve:
- Finish with black pepper, a pinch of dill if you like, and taste for salt since the feta is already salty. Serve it hot with lemon wedges and a scatter of fresh parsley.
Save I started keeping feta and Greek yogurt stocked after the third time I made this in two weeks. My neighbor smelled it through the hallway once and knocked to ask what I was cooking. I wrote the ingredient list on a scrap of paper for her, and now she texts me every time she makes it with some small twist she tried.
Making It Your Own
I've thrown in halved cherry tomatoes when they're really ripe, and they burst into the sauce and make it even brighter. Kalamata olives add a briny punch if you're into that, and sun-dried tomatoes bring a deeper, almost sweet intensity. Sometimes I use chicken thighs instead of breasts because they stay juicier and have more flavor, though they take a minute or two longer to cook through.
What to Serve Alongside
This is filling enough on its own, but a simple salad with cucumbers, tomatoes, and a lemon vinaigrette feels right next to it. I've also served it with warm pita and hummus when I had extra people to feed. A cold glass of white wine, something crisp and citrusy like Assyrtiko, makes it feel like you're eating somewhere with better weather.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I reheat individual portions in a skillet over low heat with a splash of water or milk to loosen the sauce, stirring gently so the pasta doesn't break apart. The microwave works too, but the skillet brings back that just-cooked texture better.
- Add a squeeze of fresh lemon after reheating to wake up the flavors.
- If the sauce thickened too much overnight, a tablespoon of water or yogurt smooths it right out.
- You can freeze it for up to a month, though the yogurt may separate slightly when thawed.
Save This dish has become my answer to when I want something that feels like I put in effort without actually spending my whole evening in the kitchen. It's warm, tangy, satisfying, and gone before you know it.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and add extra juiciness to the dish. Adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, rigatoni, or farfalle work best as they hold the creamy sauce well. Whole wheat or gluten-free varieties can be substituted without issue.
- → How can I make this dish more flavorful?
Marinate the chicken for up to 1 hour for deeper flavor. You can also add Kalamata olives, sun-dried tomatoes, artichoke hearts, or capers for extra Mediterranean character.
- → Can I prepare components ahead of time?
Yes, marinate the chicken up to 24 hours in advance and store refrigerated. You can also cook the pasta earlier and toss with a bit of olive oil to prevent sticking, then reheat when combining.
- → What can I substitute for Greek yogurt?
Regular plain yogurt or sour cream can replace Greek yogurt, though the sauce will be slightly thinner. For a dairy-free version, use cashew cream or a plant-based yogurt alternative.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore the creamy consistency, stirring frequently.