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One-Skillet Mediterranean Chicken And Pasta

The Menu Maid
One-Skillet Mediterranean Chicken and Pasta is easy enough for a weeknight meal and special enough for entertaining company. Juicy chicken thighs simmer with pasta and Mediterranean flavors like sun dried tomatoes and salty olives. A delicious one-skillet dinner.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American, Greek, Mediterranean
Servings 5 people
Calories 641 kcal

Ingredients
  

  • 6-8 boneless skinless chicken thighs can use 4-5 small chicken breasts
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • 1/2 cup diced yellow onion
  • 1 garlic clove, minced
  • 1/2 cup julienned sun dried tomatoes (not packed in oil)
  • 2 cups ditalini pasta see recipe notes for other options
  • 2 1/2 cups chicken broth, plus more if needed
  • 1 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups fresh baby spinach
  • 3/4 cup pitted olives such as kalamata, and castelvetrano
  • 1 lemon sliced in wedges

Instructions
 

  • Season chicken thighs on both sides with salt and pepper. Heat a large deep skillet with fitted lid to medium high heat. Add 1 tablespoon of oil and place chicken in the skillet. Sear on both sides for 5-minutes each. It should be golden brown but not cooked all the way through. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon of olive oil, butter, and onion. Cook onion until softened about 3-4 minutes. Stir in garlic and sun dried tomatoes and cook another 1-minute.
  • Add pasta, seasonings, spinach, and chicken broth. Stir together then place the chicken back in the skillet. Bring to a boil, then put the lid on and turn the heat down to low. Simmer for 15-17 minutes, checking every so often to make sure it doesn't need more broth. Cook until pasta is tender and almost all of the liquid has evaporated.
  • Scatter the olives and lemon slices on top. Put the lid back on and remove the skillet from the heat. Let stand 5-10 minutes before serving.

Notes

Tips:
  • Have extra chicken broth on hand. Depending on the type and size of noodles you are using, you may need to add more stock before the noodles have a chance to cook.
  • Make sure to use a deep skillet with fitted lid. You want plenty of room for the noodles and chicken to cook so having a deeper skillet (preferably non-stick) works best.
  • Don’t completely cook the chicken in the first step. The chicken finishes cooking with the noodles, therefore you don’t want to completely cook them in the first step. This could result in dry chicken.
  • Use those warmed lemon slices. The lemon slices are not just for looks. After they have warmed through during the 10-minute resting time, serve a helping of chicken and pasta and squeeze a fresh wedge over everything. So good!
Other pasta shapes that work for this recipe- If you can’t find Ditalini or want to use something different, Orzo, Acini Di Pepe, Orecchiette, or mini Farfalle will work perfectly.
Add fresh herbs- Thankfully fresh herbs can be found year round and they are a great way to add freshness to any meal. Basil, thyme, and Italian flat leaf parsley are perfect for this recipe.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts
Servings: 5
Amount per serving  
Calories 641
% Daily Value*
Total Fat 33.9g 43%
Saturated Fat 5.7g 28%
Cholesterol 291mg 97%
Sodium 1197mg 52%
Total Carbohydrate 15.5g 6%
Dietary Fiber 1.5g 5%
Total Sugars 1.2g  
Protein 70.6g  
Vitamin D 2mcg 8%
Calcium 86mg 7%
Iron 4mg 25%
Potassium 362mg 8%
 
 
Keyword Chicken thighs, Mediterranean chicken, Sun dried tomatoes