One-Pot Lemon Dill Chicken and Pasta

A simple weeknight dinner with tender chicken, al dente pasta, and a bright lemon-dill sauce that comes together in one pot.

Cuisine: Italian

Category: One Pot

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 2 boneless, skinless (about 1 lb) chicken thighs
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1/4 cup lemon juice
• 2 tbsp, chopped fresh dill
• 1/2 cup, grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, then add chicken and cook for 5 minutes per side until golden brown and cooked through; remove and set aside.
2. Step 2: Add remaining 2 tbsp olive oil to the pot, then add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 12 oz spaghetti, 1/2 tsp salt, and 4 cups water to the pot. Bring to a boil, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally to prevent sticking.
4. Step 4: Drain spaghetti, reserving 1/4 cup of the cooking water. Add lemon juice, 2 tbsp fresh dill, 1/2 tsp dried oregano, and reserved pasta water to the pot, then stir in 1/2 cup grated Parmesan cheese until melted and combined.
5. Step 5: Return chicken to the pot, toss to coat, and cook for 2 more minutes until pasta is al dente and sauce has thickened slightly.