Ingredients
Scale
- 2 pounds bone-in (skin-on chicken thighs (4 to 6 pieces))
- 2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic (finely chopped)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Zest and juice of 1 large lemon
- Pinch of red pepper flakes
- 1 pound gemelli pasta
- 2 ounces crumbled feta cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley (plus more for serving)
Instructions
- Pat the chicken dry with paper towels and season with oregano, salt, and pepper.
- In a large skillet over medium-high heat, warm the olive oil. Add the chicken, skin side down, and cook until golden brown on both sides, about 5 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken broth, cream, lemon zest, lemon juice, and red pepper flakes. Bring to a boil, then add the pasta and return the chicken to the skillet.
- Reduce the heat to medium-low, cover, and simmer until the pasta is al dente and the chicken reaches an internal temperature of 165°F, about 18 to 20 minutes.
- Transfer the chicken to a plate. Stir the feta cheese into the pasta mixture until melted, then add the parsley.
- Return the chicken to the skillet and top with more feta and parsley before serving. Enjoy your delicious one-pan lemon butter feta chicken pasta!