Crispy Chicken Greek Pasta

Last summer, my sister came back from a trip to Santorini and would not stop talking about this chicken dish she had at some tiny taverna. She described it so vividly, the crunch, the bright vegetables, the tangy feta, that I found myself in the kitchen at 11 PM trying to recreate it from memory. The first attempt was a disaster, but by the third try, something magical happened. Now it is the one meal my whole family actually agrees on.

I made this for my friend Sarahs birthday dinner last month, and she literally stopped mid conversation to ask what was in the dressing. There is something about the combination of hot, golden chicken against those cool, crisp vegetables that makes people pause. We sat on her balcony for hours picking at the bowl, and nobody wanted to be the one to call it quits.

Ingredients

• Chicken breasts: Cut into generous bite sized pieces, they become tender morsels that hold the coating beautifully
• All purpose flour: Creates the essential first layer for the breading to grip onto
• Panko breadcrumbs: These Japanese style crumbs are the secret to that shattering crunch you cannot get with regular breadcrumbs
• Parmesan cheese: Salty and nutty, it melts into the breading for extra depth
• Dried oregano: The unmistakable Greek flavor that ties everything together
• Short pasta: Penne or fusilli catch all the little bits of chicken and vegetables in their curves
• Cherry tomatoes: They burst when you bite into them, releasing sweet juice throughout the dish
• Kalamata olives: Briny and rich, they add that authentic Mediterranean punch
• Feta cheese: Creamy and tangy, it creates these little salty pockets throughout
• Red wine vinegar: Just enough acid to cut through the crispy chicken and tie the flavors together

Instructions

Prep your chicken pieces:

Cut the chicken breasts into uniform bite sized pieces so they cook evenly and are easy to eat in one bite

Set up your breading station:

Arrange three shallow bowls with flour, beaten eggs, and the panko mixture mixed with Parmesan, oregano, garlic powder, salt and pepper

Coat each piece thoroughly:

Press the chicken firmly into each layer, letting any excess coating fall away before moving to the next bowl

Fry until golden perfection:

Work in batches, cooking the chicken for about 3 to 4 minutes per side until deeply golden and cooked through

Boil your pasta water:

Cook the pasta in generously salted water until al dente, then drain and toss with olive oil to keep it from sticking

Whisk together the dressing:

Combine the olive oil, red wine vinegar, minced garlic, dried oregano, salt and pepper until emulsified

Toss the salad vegetables:

Combine the tomatoes, cucumber, red onion, olives, feta and parsley in a large bowl, then pour over the dressing

Bring it all together:

Mix the pasta with the dressed salad, then pile the crispy chicken on top and serve right away

Save

This recipe has become my go to for potlucks because it travels surprisingly well. I pack the chicken separately from the pasta salad and toss them together right before serving. Last time I brought it to a neighborhood gathering, three different people asked for the recipe before they even finished their first helping.

Making It Ahead

You can bread the chicken pieces up to 4 hours ahead and keep them refrigerated on a parchment lined baking sheet. The salad vegetables can be prepped and dressed up to 2 hours before serving, but wait to toss with the pasta until the last minute. The chicken is best fried right before eating, but you can reheat it in a hot oven to restore the crunch.

Vegetable Variations

I have played around with adding grilled zucchini slices, roasted red peppers, and even fresh arugula for a peppery bite. Sometimes I toss in some marinated artichoke hearts if I want to stretch the serving size. The beauty of this dish is how forgiving it is, so use whatever looks fresh and beautiful at the market.

Serving Suggestions

A chilled glass of Assyrtiko or Pinot Grigio pairs beautifully with the tangy feta and warm chicken. Sometimes I serve it with warm pita bread and hummus on the side for a more substantial feast. A simple dessert of honey drizzled Greek yogurt with fresh figs feels like the perfect ending to transport everyone straight to the islands.

• Let the chicken rest on a wire rack instead of paper towels for maximum crunch retention
• Save some feta to crumble over the top as a finishing touch
• Extra fresh herbs like dill or basil can brighten the whole dish

Save

I hope this becomes the kind of recipe you find yourself making on repeat, tweaking and making it your own. There is something joyful about a dish that makes people this happy.

Recipe FAQs

→ Can I bake the chicken instead of frying?

Yes, arrange the coated chicken pieces on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through until golden and cooked through.

→ What pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rigatoni work beautifully as they hold the dressing well and mingle nicely with the crispy chicken and vegetables.

→ Can I make this gluten-free?

Substitute the all-purpose flour and panko with gluten-free alternatives, and use gluten-free pasta. Always check labels to ensure your ingredients are certified gluten-free.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. The chicken will stay crispiest if reheated in the oven rather than the microwave.

→ What other vegetables can I add?

Sliced bell peppers, artichoke hearts, or fresh spinach make excellent additions to the Greek salad mix for extra color and nutrition.

→ Can I use chicken thighs instead of breasts?

Absolutely, boneless skinless chicken thighs work well and tend to be more juicy and flavorful. Just adjust cooking time as needed to ensure they're cooked through.