Easy and Quick ·
Gremolata olive oil ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
Lemon Feta Chicken Skillet
Lemon Feta Chicken Skillet
15 minutes
35 minutes
Meat and Poultry
Ingredients
- 2 lbs. chicken cut of your choice (thighs, breasts)
- 1 tablespoon Fustini's Tuscan Spice blend
- Kosher salt & freshly ground black pepper
- 3 tablespoons Fustini's Gremolata olive oil, divided
- 4 garlic cloves, finely chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- zest and juice of 1 large lemon
- 1 lb. medium cut pasta (cavatapi, gemelli, penne, rigatoni)
- 2 oz. crumbled feta, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for serving
Directions
- Pat chicken dry with paper towels, season with seasoning, salt, and black pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of olive oil. Add chicken and cook, turning occasionally, until golden brown, about 5 minutes per side. Transfer to a plate.
- Reduce heat to medium and add remaining olive oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add broth, cream, lemon zest, lemon juice, and red pepper. Bring to a boil, stirring often, then add pasta and return chicken to skillet. Reduce heat to medium-low, cover, and cook until pasta is al dente and an instant-read thermometer inserted into the thickest part of the chicken registers 165°,, 18 to 20 minutes.
- Transfer chicken to a plate. Add feta to the pasta mixture and stir until melted. Stir in parsley. Return chicken to skillet. Top with more feta and parsley.
Leave a comment