Lemon Oregano Chicken with Pasta


prep 0:25       total 0:25


4 servings



4 boneless, skinless chicken breast halves
3 tbsp. extra virgin olive oil
3/4 tsp. lemon-pepper seasoning
1/4 cup fresh oregano, chopped or
1-1/2 tsp. dried oregano
1/2 lemon, juice of
3/4 cup canned (no-fat) chicken or
beef broth
8 oz. angel hair pasta, cooked


Heat large skillet; add olive oil. Season both sides of chicken breasts with lemon pepper and half of oregano. Add chicken; brown on one side. (3 minutes) While chicken is cooking, combine lemon juice, broth and remainder of oregano. (To extract lemon juice, insert fork in lemon half and twist). Turn chicken and brown. Add broth mixture and cook 6 minutes or until juices run clear. Add to pasta.

Author's Comments

My husband and I prefer the heartier taste of the beef stock.

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4 Recipe Reviews


Jessica reviewed Lemon Oregano Chicken with Pasta on February 16, 2001

My boyfriend and I added red peppers, very tasty!


ryansnyder reviewed Lemon Oregano Chicken with Pasta on March 6, 2005

Great recipe!


chuchaa reviewed Lemon Oregano Chicken with Pasta on December 6, 2009

Question: Is there a substitution for oregano? Perhaps another herb?


djlizzy reviewed Lemon Oregano Chicken with Pasta on October 21, 2010

This was really simple and yummy...I added cornstarch to the broth mixture to thicken it a little. I had leftovers which I made into a really excellent chicken salad with a little mayo, chopped onion and celery, and some dried cranberries & toasted almond slices. YUMMY!!