One-Pot Lemon Chicken and Pasta with Spinach
A complete meal in one pot with tender chicken, al dente pasta, and fresh spinach in a bright lemon-herb sauce, ready in 25 minutes. This italian-inspired one pot ready in about 40 minutes pairs boneless and skinless chicken thighs, penne pasta, low-sodium chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, boneless and skinless chicken thighs
- 8 oz penne pasta
- 1.5 cups low-sodium chicken broth
- 2 cups, fresh spinach
- 1, zest and 2 tbsp juice lemon
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season the 12 oz boneless, skinless chicken thighs with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat, then add the chicken and cook for 5 minutes per side until golden brown, then remove and set aside.
- Step 3: Add 1 tbsp olive oil to the pot, then stir in the 3 minced garlic cloves and 1 tsp dried oregano, sautéing for 1 minute until fragrant.
- Step 4: Add the 8 oz penne pasta, 1.5 cups low-sodium chicken broth, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a gentle boil, stirring occasionally.
- Step 5: Nestle the cooked chicken back into the pot, add the 2 cups fresh spinach, and simmer for 10-12 minutes until the pasta is al dente and sauce thickens, stirring occasionally.
- Step 6: Stir in 1 tsp lemon zest and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Chicken and Pasta with Spinach take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Chicken and Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Lemon Chicken and Pasta with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Chicken and Pasta with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon Chicken and Pasta with Spinach?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
