Save to Pinterest My neighbor Maria showed up one Tuesday evening with a container of homemade Greek yogurt and wouldn't leave until I promised to make something worthy of it. I'd been staring at my pantry that morning, feeling uninspired, when her visit sparked the idea for this one-skillet wonder. The magic happens when you let the lemon and oregano whisper into the chicken, then watch everything come together in one pan with barely any cleanup. It's the kind of dish that tastes like you've been cooking all day, even though you haven't.
I made this for my book club last month, and Sarah came back for seconds before everyone else had finished their first plate. She kept asking what made the sauce so silky, and I realized halfway through explaining that the secret was letting the pasta water do the heavy lifting instead of dumping cream into everything. That little moment reminded me why I cook—not to impress, but to create something that makes people slow down and actually taste what's in front of them.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut into bite-sized pieces so they cook evenly and soak up all that lemony marinade without drying out.
- Olive oil (4 tbsp total): Use a good quality one if you can—it's not just fat here, it's flavor carrying the oregano and garlic right into the chicken.
- Lemon zest and juice: Don't skip the zest; it gives you brightness that juice alone can't deliver, and it clings to the chicken like tiny flavor bombs.
- Garlic cloves (2, minced): Mince them fine so they distribute evenly through the marinade and don't overpower anything.
- Dried oregano (1 tsp): This is your Mediterranean anchor—it makes everything taste like you've traveled somewhere warm.
- Short pasta (300 g): Penne or fusilli work best because they actually catch the creamy sauce instead of letting it slide off.
- Red onion (1 small): The sharpness mellows as it cooks, adding a gentle sweetness that balances the tangy feta.
- Baby spinach (100 g): It wilts down to almost nothing, so use the full amount—it disappears into the sauce beautifully.
- Crumbled feta cheese (120 g): The real star; salty, tangy, and it needs just enough heat to soften without completely melting into oblivion.
- Plain Greek yogurt (180 ml): This creates the creamy sauce without any actual cream, making it lighter but still luxurious.
- Reserved pasta cooking water (120 ml): This starchy water is your secret weapon for making everything silky and cohesive.
Instructions
- Marinate the chicken:
- Combine chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Even ten minutes makes a difference, but if you have the time, let it sit for up to an hour while you handle other things.
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and add pasta, stirring occasionally so nothing sticks. Before draining, scoop out about half a cup of that starchy cooking water and set it aside—you'll need it later.
- Sear the chicken until golden:
- Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then add the marinated chicken in a single layer. Let it sit undisturbed for a few minutes so it develops a golden crust, then stir and cook until everything is cooked through, about five to seven minutes total.
- Build the base with onion and spinach:
- Remove the cooked chicken to a plate and add the chopped red onion to the same skillet, stirring for a couple of minutes until it softens and becomes fragrant. Add the spinach and let it wilt down, which happens faster than you'd think.
- Bring it all together:
- Return the chicken to the skillet, reduce heat to medium-low, then add the drained pasta, crumbled feta, Greek yogurt, and that reserved pasta water. Toss everything gently until the sauce coats every piece of pasta and looks creamy and cohesive, adding more pasta water if needed.
- Season and serve:
- Taste the whole thing, then add black pepper and dill if you're using it, adjusting salt as needed since the feta brings its own saltiness. Serve hot with lemon wedges and fresh parsley scattered on top.
Save to Pinterest My daughter came home from school and caught the smell of lemon and oregano the moment she walked in the door, and for once she didn't disappear straight to her room. We ended up eating dinner together at the table instead of scattered across the kitchen, and she asked for the recipe to make for her roommate next year. Those quiet moments when food becomes a reason to actually connect—that's when I know a recipe is worth keeping.
Why This Tastes Like the Mediterranean
Every ingredient here pulls from that sun-soaked coastline where olive oil, lemon, feta, and oregano have been living together for centuries. The yogurt might seem modern, but it's actually honoring that same tradition of using what you have on hand to create something creamy and satisfying. There's no cream here, no butter pretending to be fancy—just honest ingredients that have learned to sing together.
Playing with Variations
This recipe has room to breathe and adapt depending on what's in your kitchen or what you're craving that day. I've thrown in a handful of pitted Kalamata olives when I wanted something briny, and I've swapped the spinach for arugula when I wanted a peppery kick instead. Once you understand how the yogurt and pasta water create the sauce, you can confidently swap proteins too—chicken thighs stay juicier if you're worried about dryness, and honestly, shrimp would be beautiful here too.
Timing and Kitchen Rhythm
The beauty of a one-skillet meal is that everything can happen at the same time if you set yourself up right. Start your pasta water while you're mixing the marinade, get the chicken going once the water boils, and by the time everything is cooked you're just moments away from plating. This is the kind of recipe that rewards you for actually reading through the whole thing first, so you're not scrambling or making decisions while your pan is hissing at you.
- Keep that reserved pasta water within arm's reach before you start cooking—you won't want to search for it once things are moving fast.
- Taste as you go, especially when seasoning, because feta and yogurt both bring their own salt to the party.
- If your sauce seems too thick, add more pasta water a splash at a time rather than dumping it all in at once.
Save to Pinterest This dish has become my go-to when I want to feel like I've cooked something worth eating but still have time to actually enjoy dinner instead of spending the evening elbow-deep in pots. It's the kind of food that makes you feel taken care of without all the fuss.
Answers to Recipe Questions
- → Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully and add extra juiciness. Adjust cooking time to ensure thighs reach 165°F internally.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rotini catches the creamy sauce well. Whole wheat or gluten-free options are suitable substitutions.
- → Can I make this ahead?
Marinate chicken up to 1 hour before cooking. The assembled skillet is best enjoyed fresh but leftovers reheat well with a splash of water or broth.
- → What can I add for extra flavor?
Kalamata olives, sun-dried tomatoes, or roasted red peppers complement the Greek flavors perfectly. Artichoke hearts also work beautifully.
- → Is the yogurt sauce safe to heat?
Greek yogurt thickens when heated but won't curdle if stirred gently over medium-low heat. The pasta water helps create a smooth, creamy consistency.
- → What wine pairs well?
A crisp Greek white wine like Assyrtiko or Sauvignon Blanc complements the lemon and feta. Pinot Grigio is another excellent choice.