Kimberly Recipes

Name: Mediterranean Chicken Feta Pasta: Easy One-Pan Dinner
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1.5 tsp salt; 1.5 tsp black pepper; 1.5 tsp chili powder; 1.5 tsp paprika; 6 tbsp olive oil; 0.75 cup onion, diced; 1 red bell pepper, diced into 1/2-inch pieces; 1 serrano pepper, minced; 6 cloves garlic, minced; Zest of 1 lemon; Juice of 1 lemon; 1 tsp ground cumin; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.5 cup chicken broth; 0.5 cup dry white wine; 8 oz feta cheese, crumbled or cubed; 1 cup cherry tomatoes, halved; 0.5 cup pitted kalamata olives, sliced; 8 oz bowtie pasta (farfalle); 0.5 cup reserved pasta water; Fresh parsley, chopped, for garnish

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Mediterranean Chicken Feta Pasta: Easy One-Pan Dinner

July 12, 2026

Picture a warm, fragrant skillet filled with tender chicken, creamy feta cheese, and perfectly cooked pasta, all mingling with sun-drenched Mediterranean flavors. That's exactly what you get with our Mediterranean Chicken Feta Pasta. This isn't just any dinner; it's a Mediterranean meal that transports you straight to a seaside taverna, yet it comes together in under an hour on a busy weeknight.

Mediterranean Chicken Feta Pasta: Easy One-Pan Dinner

What makes this recipe a standout? It's the perfect harmony of chicken and feta recipes you've been searching for. The chicken is seared to golden perfection, then baked with a luscious sauce of wine, lemon, and herbs, alongside creamy feta, sweet cherry tomatoes, and briny kalamata olives. Toss it all with bowtie pasta for a dish that's equally at home as a quick dinner or a show-stopping centerpiece. Whether you're looking for Summer Mediterranean Recipes or just a comforting Mediterranean Pasta Dish, this recipe delivers every time.

Mediterranean Chicken Feta Pasta: Easy One-Pan Dinner

⭐⭐⭐⭐⭐ 4.7 (42 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 35 mins 🍽️ Servings: 4

Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs 1.5 tsp salt 1.5 tsp black pepper 1.5 tsp chili powder 1.5 tsp paprika

For the Aromatics

6 tbsp olive oil 0.75 cup onion, diced 1 red bell pepper, diced into 1/2-inch pieces 1 serrano pepper, minced 6 cloves garlic, minced

For the Sauce

Zest of 1 lemon Juice of 1 lemon 1 tsp ground cumin 0.5 tsp dried thyme 0.5 tsp dried oregano 0.5 cup chicken broth 0.5 cup dry white wine

For the Bake & Pasta

8 oz feta cheese, crumbled or cubed 1 cup cherry tomatoes, halved 0.5 cup pitted kalamata olives, sliced 8 oz bowtie pasta (farfalle) 0.5 cup reserved pasta water Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, make shallow slits in the chicken thighs to help the seasoning penetrate. In a small bowl, combine salt, pepper, chili powder, and paprika. Rub this mixture all over the chicken, working it into the slits. Let the chicken rest for 20 minutes.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken skin-side down for 3 minutes until golden and crispy. Transfer the chicken to a plate.
In the same skillet, add onion and red bell pepper. Cook for 3 minutes until softened. Stir in garlic and serrano pepper, cooking for 1 minute. Pour in white wine, scraping up any browned bits. Add lemon zest, lemon juice, cumin, thyme, oregano, and chicken broth. Simmer for 2 minutes.
Return the chicken to the skillet, nestling it into the sauce. Scatter feta cheese, cherry tomatoes, and olives around the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the chicken is cooked through (internal temperature of 165°F).
Remove the skillet from the oven. Transfer the chicken to a plate. Mash the feta and vegetables in the skillet with a wooden spoon to create a creamy sauce. Add the cooked pasta and reserved pasta water, stirring to coat. Return the chicken to the skillet and bake for another 5 minutes. Garnish with fresh parsley before serving.