One-Pot Lemon Herb Chicken and Pasta with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant weeknight dinner featuring tender chicken thighs simmered in a bright lemon-herb sauce with sun-dried tomatoes, served over perfectly al dente pasta. This mediterranean-inspired one pot ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with 1/4 tsp salt and 1/8 tsp pepper, then sear until golden brown on both sides, about 4 minutes per side. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pot, then stir in minced garlic and oregano. Sauté for 1 minute until fragrant, being careful not to burn.
  3. Step 3: Pour in white wine and broth, scraping up browned bits from the pot. Bring to a simmer and cook for 3 minutes until slightly reduced.
  4. Step 4: Return chicken to the pot, add sun-dried tomatoes, and simmer uncovered for 15 minutes until chicken reaches 165°F.
  5. Step 5: While chicken simmers, cook spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain.
  6. Step 6: Stir lemon zest and fresh basil into the chicken sauce. Add drained spaghetti and toss to coat, adding reserved pasta water 1 tbsp at a time until sauce clings to noodles.
  7. Step 7: Season with additional salt and pepper to taste, then serve immediately with extra basil for garnish.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Lemon Herb Chicken and Pasta with Sun-Dried Tomatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 Herb Chicken and Pasta with Sun-Dried Tomatoes?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Lemon Herb Chicken and Pasta with Sun-Dried Tomatoes?

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 Herb Chicken and Pasta with Sun-Dried Tomatoes 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 Herb Chicken and Pasta with Sun-Dried Tomatoes?

Mediterranean 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.

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