Crispy Chicken Greek Pasta

The first time I made this crispy chicken Greek pasta, my kitchen smelled like a Mediterranean taverna on a warm summer evening. I had been craving something fresh but satisfying after weeks of heavy comfort food, and this vibrant combination hit exactly the right note. The way the golden chicken crunch meets the cool, crisp vegetables creates this incredible texture contrast that keeps everyone reaching for seconds.

I served this at a dinner party last spring when my friend Maria brought over a beautiful rosé from her trip to Santorini. The pairing was so perfect we spent the whole evening talking about imaginary trips to Greece, and nobody mentioned that I had completely forgotten to make dessert.

Ingredients

• 2 large boneless skinless chicken breasts: Cut into bite-sized pieces for even coating and quick frying
• 1 cup all-purpose flour: Creates the base layer that helps the egg and breadcrumbs adhere perfectly
• 2 large eggs: Beat them well with a splash of water for a smoother egg wash
• 1 cup panko breadcrumbs: These Japanese breadcrumbs give extra crunch compared to regular crumbs
• 1/2 cup grated Parmesan cheese: Adds a savory depth to the coating mixture
• 1 tsp dried oregano: Use Greek oregano if you can find it for the most authentic flavor
• 1/2 tsp garlic powder: Distributes garlic flavor evenly throughout the coating
• Salt and freshly ground black pepper: Season each layer for the best flavor
• 1/3 cup olive oil: You may need more depending on your pan size
• 12 oz short pasta: Penne, fusilli, or rigatoni catch the sauce and chicken beautifully
• 1 tbsp olive oil: Tossing hot pasta with oil prevents sticking immediately
• 1 cup cherry tomatoes halved: Their sweetness balances the salty feta and olives
• 1 cup cucumber diced: English cucumbers work best since they have fewer seeds
• 1/2 cup red onion finely sliced: Soak slices in cold water for 10 minutes to mellow the bite
• 1/2 cup Kalamata olives pitted and halved: These briny jewels are essential for authentic Greek flavor
• 1/2 cup feta cheese crumbled: Room temperature feta crumbles more evenly
• 1/4 cup fresh parsley chopped: Flat-leaf parsley has a cleaner, brighter taste than curly
• 3 tbsp extra virgin olive oil: Quality really matters here since it is the base of the dressing
• 1 tbsp red wine vinegar: Provides the perfect acidic brightness
• 1 tsp dried oregano: Blooms beautifully in the olive oil
• 1 garlic clove finely minced: Let it sit in the dressing for at least 10 minutes to mellow

Instructions

Prepare the coating station:

Set up three shallow bowls in order: flour with salt and pepper, beaten eggs whisked with a splash of water, and panko mixed with Parmesan, oregano, garlic powder, and more seasoning.

Coat the chicken pieces:

Dredge each chicken bite first in flour, shaking off excess, then dip in egg, and finally press into the panko mixture until thoroughly coated.

Fry until golden:

Heat olive oil in a large skillet over medium-high heat and fry chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through.

Cook the pasta:

Boil salted water and cook pasta until al dente, then drain and immediately toss with olive oil to keep pieces separate.

Make the Greek salad:

Combine tomatoes, cucumber, onion, olives, feta, and parsley in a large bowl.

Whisk the dressing:

Combine olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper, then pour over the salad and toss gently.

Bring it all together:

Combine pasta and dressed salad in a serving bowl, top with crispy chicken, and garnish with extra feta and parsley.

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This dish has become my go-to for weeknight dinners when I want something that feels special but does not require hours of preparation. The contrast between hot, crispy chicken and cool, refreshing vegetables never fails to make dinner feel like an occasion.

Making It Ahead

You can bread the chicken up to 4 hours ahead and store it on a parchment-lined baking sheet in the refrigerator. The salad components can be prepped and stored separately, but do not dress them until just before serving.

Baking Instead of Frying

Arrange breaded chicken on a parchment-lined baking sheet and spray generously with olive oil cooking spray. Bake at 425 degrees for 18 to 20 minutes, flipping halfway through, until golden and crispy.

Perfect Pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For non-alcoholic options, try sparkling water with a squeeze of lemon or a traditional Greek lemonade with honey.

• A simple green salad with lemon vinaigrette rounds out the meal
• Crusty bread to soak up any extra dressing is always welcome
• Grilled vegetables make a lovely light side dish

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Gather your friends, pour some wine, and enjoy the taste of Greece in your own kitchen.

Recipe FAQs

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or rigatoni hold the dressing and vegetables well. Their ridges and tubes capture flavors while maintaining texture when tossed with the salad mixture.

→ Can I bake the chicken instead of frying?

Absolutely. Arrange coated chicken pieces on a baking sheet and bake at 425°F for 18-20 minutes, flipping halfway through. The chicken becomes crispy without the extra oil from frying.

→ How do I store leftovers?

Store components separately in airtight containers. The chicken stays crispy for 2-3 days when refrigerated. Reheat in the oven to restore crunch, then combine with fresh pasta and vegetables.

→ What can I substitute for feta cheese?

Shall I suggest alternatives like goat cheese, halloumi, or a dairy-free feta option. Each brings a salty tang that complements the Mediterranean flavors while accommodating different dietary needs.

→ How can I add more vegetables?

Bell peppers, artichoke hearts, spinach, or zucchini work beautifully. Add them raw to the salad mix or lightly sauté before tossing with the pasta for extra depth and nutrition.