Save to Pinterest The first time I made this pasta, it was actually supposed to be just a simple chicken dinner. I had all these Greek salad ingredients sitting on my counter from a failed attempt at meal prep, and a half-box of penne staring at me from the pantry. So I did what any tired cook would do, I threw everything together. Something magical happened when that crispy chicken hit the cool, crisp vegetables. The textures alone made my kitchen pause for a second.
Last summer, my sister came over and literally stood by the stove stealing chicken pieces straight from the paper towel-lined plate. She claimed she was just quality control, but by the time I turned around, half the chicken was gone. We ended up eating this dish standing up in the kitchen, laughing about how the best meals often happen when youre not even trying that hard. Now whenever she visits, this is the first thing she asks for.
Ingredients
- 2 large boneless skinless chicken breasts: Cut them into uniform bites so everything cooks evenly and you get perfect crunch on every piece
- 1 cup all-purpose flour: This creates the first layer of coating that helps the egg and panko stick properly
- 2 large eggs: Beat them until completely smooth for the most consistent adhesive layer
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create an irresistibly crispy texture that regular crumbs just cannot achieve
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the coating that makes you wonder why you ever made plain breaded chicken
- 1 tsp dried oregano: Use good quality oregano, it makes such a difference in that classic Greek flavor profile
- 1/2 tsp garlic powder: Distributes garlic flavor evenly throughout the coating without any burnt bits
- Salt and freshly ground black pepper: Season each layer of the breading process for maximum flavor impact
- 1/3 cup olive oil: You want enough oil to create a shallow fry situation, not deep fry, so the chicken stays tender inside
- 12 oz short pasta: Penne, fusilli, or rigatoni all work beautifully because they catch the dressing and little bits of feta
- 1 tbsp olive oil: Toss your cooked pasta with this immediately to prevent sticking, a restaurant trick I swear by
- Salt for pasta water: Make your water taste like the sea, seriously, do not skip this step
- 1 cup cherry tomatoes halved: They burst slightly when tossed with warm pasta, releasing their juices into the dressing
- 1 cup cucumber diced: English or Persian cucumbers work best since they have fewer seeds and crunchier flesh
- 1/2 cup red onion finely sliced: Soak the slices in cold water for 10 minutes if you want to mellow the sharp bite
- 1/2 cup Kalamata olives pitted and halved: These bring that essential briny punch that defines Greek salad
- 1/2 cup feta cheese crumbled: Use a block of feta and crumble it yourself for the best texture and flavor
- 1/4 cup fresh parsley chopped: Flat-leaf parsley has a brighter flavor that complements the other herbs without competing
- 3 tbsp extra virgin olive oil: The quality really matters here since it is the base of your dressing
- 1 tbsp red wine vinegar: Adds just the right amount of acid to cut through the rich chicken and cheese
- 1 tsp dried oregano: Yes, more oregano, it ties the whole dish together
- 1 garlic clove finely minced: Fresh garlic here, not powder, gives the dressing that punchy kick
- Salt and black pepper: Taste and adjust, the feta and olives are already salty so go easy at first
Instructions
- Prep your chicken station:
- Slice your chicken into even bite-sized pieces, then set up three shallow bowls in an assembly line. First bowl gets the flour, second the beaten eggs, third the panko mixed with Parmesan, oregano, garlic powder, salt, and pepper. This organization makes the whole process feel seamless.
- Create the crispy coating:
- Dredge each chicken piece first in flour, shaking off excess, then dip in egg, letting the extra drip off, finally press into the panko mixture. Place finished pieces on a clean plate or cutting board while you finish the rest. Do not crowd your working space, take your time with each piece.
- Fry to golden perfection:
- Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add chicken in a single layer, working in batches so you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden and cooked through, then transfer to paper towels to drain.
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook pasta until al dente, usually a minute less than the package recommends. Reserve a splash of pasta water before draining, then toss the hot pasta immediately with a tablespoon of olive oil.
- Build the Greek salad mix:
- In your largest serving bowl, combine halved tomatoes, diced cucumber, sliced onion, olives, crumbled feta, and chopped parsley. Make this right before you assemble so everything stays crisp and fresh.
- Whisk together the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until emulsified. Pour this over your salad mixture and toss gently to combine, being careful not to break up the feta too much.
- Bring it all together:
- Add the cooked pasta to the bowl with the dressed salad and toss well until everything is evenly coated. Top with all those gorgeous crispy chicken pieces and shower with extra feta and parsley. Serve immediately while the chicken is still crunchy and the pasta is warm.
Save to Pinterest This pasta has become my go-to for those nights when friends drop by unexpectedly. Something about the combination of hot, crispy chicken with cool, crisp vegetables makes people feel taken care of. I have watched whole conversations pause when someone takes that first bite and hits all the textures at once.
Making It Ahead
You can bread the chicken pieces up to four hours ahead and store them layered between parchment paper in the refrigerator. The salad and dressing can also be prepped separately, but wait to combine them until you are ready to serve. I have found that keeping everything separated until the last minute maintains those distinct textures that make this dish special.
Baking Instead of Frying
When I want to save on cleanup or just feel lighter about dinner, I bake the chicken pieces at 425 degrees for about 18 to 20 minutes, flipping halfway through. They still get beautifully crispy, though slightly different from the fried version. Place them on a wire rack over a baking sheet so air circulates underneath, that is the secret to oven crunch.
Customizing Your Bowl
Sometimes I add bell peppers or artichoke hearts when I want more vegetables. Other times I swap the pasta for orzo or even serve everything over greens instead. The crispy chicken works on literally everything, so do not be afraid to make this your own.
- Extra lemon juice in the dressing brightens everything up beautifully
- A pinch of red pepper flakes in the coating adds subtle heat that cuts the richness
- Leftovers, if you somehow have them, reheat surprisingly well in a hot skillet
Save to Pinterest Every time I make this now, I think about that accidental first version and how the best recipes often come from just working with what you have. That is the kind of cooking that feels real and sustainable, the kind that becomes part of your regular rotation not because it is perfect, but because it is honest.
Recipe FAQs
- → Can I bake the chicken instead of frying it?
Yes, absolutely. Arrange the breaded chicken on a baking sheet and bake at 425°F (220°C) for 18-20 minutes, flipping halfway through, for a lighter preparation that yields equally crispy results.
- → What pasta shapes work best for this dish?
Short pasta varieties like penne, fusilli, or rigatoni work wonderfully as they catch the dressing and pair well with the chicken pieces. Choose whichever is your preference or what you have on hand.
- → How do I keep the chicken crispy if making ahead?
For best texture, fry the chicken just before serving. However, you can prepare all components separately and assemble shortly before eating. Store the breaded raw chicken refrigerated and cook just before combining with pasta.
- → Are there gluten-free options available?
Yes, substitute all-purpose flour with gluten-free flour, use gluten-free panko, and choose gluten-free pasta. Always check panko and other ingredient labels for potential cross-contamination or nut traces.
- → What vegetables can I add or substitute?
You can add sliced bell peppers, artichoke hearts, sun-dried tomatoes, or spinach. Simply chop them appropriately and toss with the other salad vegetables before dressing for enhanced flavor and nutrition.
- → How should I store leftovers?
Store pasta and chicken separately in airtight containers for up to 3 days. Reheat gently in a skillet or microwave. Store dressing separately and add just before serving to maintain crispness and freshness.