Save to Pinterest Experience the vibrant flavors of the Mediterranean with this Crispy Chicken Greek Pasta. This dish perfectly balances the satisfying crunch of golden, panko-crusted chicken bites with the freshness of a classic Greek salad and tender short pasta. Ideal as a medium-difficulty main dish, this recipe serves four and brings a zesty, wholesome meal to your table in just 45 minutes.
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This recipe is all about freshness and texture. By breading the chicken with a mix of panko and Parmesan, you achieve a professional-level crunch that pairs beautifully with the juicy cherry tomatoes and crisp cucumbers. The simple red wine vinegar dressing ties all the components together with a bright, tangy finish.
Ingredients
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- For the Crispy Chicken: 2 large boneless, skinless chicken breasts, 1 cup (120 g) all-purpose flour, 2 large eggs, 1 cup (60 g) panko breadcrumbs, 1/2 cup (40 g) grated Parmesan cheese, 1 tsp dried oregano, 1/2 tsp garlic powder, salt and freshly ground black pepper to taste, 1/3 cup (80 ml) olive oil for frying.
- For the Pasta: 12 oz (340 g) short pasta (penne, fusilli, or rigatoni), 1 tbsp olive oil, salt for pasta water.
- For the Greek Salad Mix: 1 cup (150 g) cherry tomatoes (halved), 1 cup (120 g) cucumber (diced), 1/2 cup (75 g) red onion (finely sliced), 1/2 cup (70 g) Kalamata olives (pitted and halved), 1/2 cup (80 g) feta cheese (crumbled), 1/4 cup (10 g) fresh parsley (chopped).
- For the Dressing: 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1 garlic clove (finely minced), salt and black pepper to taste.
Instructions
- 1. Prepare the Crispy Chicken
- Slice the chicken breasts into bite-sized pieces. Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper. Dredge each chicken piece first in flour, then egg, and finally the panko mixture, pressing gently to adhere. Heat olive oil in a large skillet over medium-high heat and fry the chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- 2. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and immediately toss with 1 tbsp olive oil to prevent sticking.
- 3. Make the Salad and Dressing
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
- 4. Assemble the Dish
- In a large serving bowl, combine the cooked pasta and the Greek salad mixture, tossing well to distribute the ingredients. Top the dish with the crispy chicken bites. Garnish with additional feta and parsley if desired and serve immediately.
Zusatztipps für die Zubereitung
For an even crunchier texture without frying, you can bake the chicken bites in a preheated oven at 425°F (220°C) for 18–20 minutes, making sure to flip them halfway through the cooking time.
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Varianten und Anpassungen
You can easily customize this dish by adding more vegetables to the mix. Sliced bell peppers or marinated artichoke hearts make excellent additions that complement the Mediterranean theme perfectly.
Serviervorschläge
To elevate your meal, pair this pasta with a crisp white wine such as a Sauvignon Blanc or a light, refreshing rosé. Always serve immediately to enjoy the chicken at its crispiest.
Save to Pinterest With its combination of warm, crunchy protein and fresh, zesty vegetables, this Crispy Chicken Greek Pasta is a guaranteed crowd-pleaser. Whether you are serving it for a special weekend dinner or a quick weeknight treat, it brings a delicious taste of the Mediterranean straight to your plate. Enjoy every bite!
Recipe Q&A
- → Can I bake the chicken instead of frying?
Yes, absolutely. Bake the breaded chicken at 425°F (220°C) for 18-20 minutes, flipping halfway through, for a lighter version with equally crispy results.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, or rigatoni work wonderfully as they hold the dressing and salad ingredients well. Avoid long pasta like spaghetti for this dish.
- → How do I keep the chicken crispy?
Drain the fried chicken on paper towels to remove excess oil, and add it to the bowl just before serving to maintain its crunch and prevent it from becoming soggy.
- → Can I make this ahead?
Prepare the salad mixture and dressing up to 4 hours in advance. Cook the pasta and chicken just before serving, then assemble immediately for the best texture and flavor.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or light rosé complement the Mediterranean flavors beautifully and balance the richness of the crispy chicken.
- → How can I make it gluten-free?
Use gluten-free flour, gluten-free panko breadcrumbs, and gluten-free pasta. Always check panko brand labels for potential allergen cross-contamination.
