One-Pot Chicken with Olives and Pasta (Tastes Like Greek Hilopites!)

Step 1

Season the chicken on both sides with salt and pepper.

Step 2

Heat the olive oil in a large pot over medium-high heat. Add the chicken in an even layer and brown for 4–5 minutes per side. Transfer to a plate.

Step 3

Lower the heat if needed and add the chopped onion. Cook over medium heat until soft and golden. Add the garlic and cook until fragrant, about 30 seconds.

Step 4

Return the chicken to the pot and add the tomato sauce, ½ cup water, oregano, crushed red pepper flakes, salt, and pepper. Stir together and simmer for 10 minutes.

Step 5

Add the rosemary sprig, crumbled feta to taste, olives, and dry pasta. Add 4–5 cups of water and bring to a boil.

Step 6

Reduce heat to medium and cook uncovered for 7 minutes, stirring occasionally. Taste and adjust seasoning.

Step 7

Cover the pot, turn the heat off, and allow it to rest for 7–8 minutes.

Step 8

Serve warm with more crumbled feta on top.