Greek Lemon Chicken with Angel Hair Pasta
Bright, zesty, and irresistibly comforting, this Greek Lemon Chicken with Angel Hair Pasta is a Mediterranean-inspired masterpiece. Tender, marinated chicken breasts are infused with the sunny flavors of freshly squeezed lemon juice, garlic, and oregano, then pan-seared to golden perfection. The light and silky angel hair pasta is tossed in a lemony chicken broth sauce, absorbing every drop of its citrusy goodness. A finishing touch of crumbled feta cheese, fresh parsley, and optional cherry tomatoes adds a burst of color and tangy richness to each bite. Quick to prepare and packed with vibrant flavors, this dish is an excellent choice for busy weeknights or elegant dinners alike. Perfect for lovers of Greek-inspired chicken recipes and light pasta dishes!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cup Lemon juice (freshly squeezed)
- 0.25 cup Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Angel hair pasta
- 1 cup Chicken broth
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 0.5 cup Feta cheese (crumbled)
- 1 cup Cherry tomatoes (halved, optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even thickness using a meat mallet or rolling pin.
In a large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes (or up to 2 hours for extra flavor).
Cook the angel hair pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook for 4-5 minutes on each side or until golden brown and cooked through (internal temperature should read 165°F). Remove the chicken from the skillet and tent with foil to keep warm.
In the same skillet, add the chicken broth and lemon zest, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss to coat the pasta in the sauce.
Slice the cooked chicken into thin strips and arrange on top of the pasta. Sprinkle with fresh parsley and crumbled feta cheese. Add halved cherry tomatoes if desired for extra color and flavor.
Serve immediately, garnished with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 22.1 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 835 mg | 64% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
