Chicken Medley Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare chicken

Slice the chicken breasts horizontally if thick to make 1/2–3/4-inch cutlets or pound gently to even thickness. Season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp dried oregano. Lightly dust both sides with the 2 tablespoons flour and shake off excess.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add chicken cutlets (work in batches if needed) and sear 3–4 minutes per side until golden and just cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and tent with foil to rest. Leave any browned bits in the pan.

Start sauce

Reduce heat to medium. Add 1 tablespoon olive oil and 3 tablespoons butter to the skillet. When butter melts, add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half, 3–4 minutes. Add 1 cup chicken broth and 1 tablespoon fresh lemon juice, bring to a gentle simmer.

Cook vegetables

Add sliced mushrooms to the simmering sauce and cook 4–5 minutes until they begin to soften. Stir in halved cherry tomatoes and cook 2 minutes. Add baby spinach in handfuls, stirring until wilted. Stir in 1 cup halved black olives and 1 teaspoon red pepper flakes; simmer 1–2 minutes to combine flavors.

Finish sauce

Taste the sauce and adjust seasoning as needed (add more salt or pepper). If the sauce seems thin, stir in up to 1/2 cup reserved pasta water to achieve a silky consistency. Off heat, whisk in remaining 2 tablespoons butter for shine and richness.

Combine pasta and sauce

Add the drained penne to the skillet with the sauce and toss gently to coat, adding a splash of reserved pasta water if needed to loosen. Slice the rested chicken into strips or bite-sized pieces and add to the pan, tossing to combine so chicken warms through and mixes with vegetables.

Plate and garnish

Transfer pasta and chicken to a serving platter or individual plates. Sprinkle 3 ounces crumbled feta evenly over the top, scatter 2 tablespoons chopped fresh parsley, and finish with 1/2 teaspoon freshly ground black pepper. Serve immediately.