Greek Chicken

This Greek Chicken recipe is astonishingly easy to make in the oven or the crockpot for a simple, healthy, versatile dinner that everyone loves!

This Greek chicken is a gloriously flavorful, deeply satisfying symphony of Greek flavors you will have to taste to believe. It’s bursting with lemon, garlic and oregano plus optional sun-dried tomatoes, Kalamata olives, roasted red bell peppers and artichokes all cooked together in one dish (AKA only one dish to clean)!   The recipe comes together very quickly and is excellent when you’re short on time or for make ahead dinners – simply assemble and bake when ready! This Greek chicken can be served with a side of Greek Lemon Rice and a dollop of Greek yogurt or refreshing tzatziki or it can made into salads, grain bowls, sandwiches, pasta, wraps, etc. –instructions included for each!  Moral of the story – you will love having this vibrant, succulent Greek chicken recipe up your sleeve and in your mouth!

Greek cuisine is one of my all-time favorites.  I never get tired of the fresh Mediterranean flavors and feeling completely full and satisfied from healthy food such as souvlaki, dill salmon and gyros!

how to make Greek chicken video

top view of Greek chicken in a 9x13 inch baking dish

Pin this recipe to save for later

Greek Chicken Recipe

This Greek chicken recipe is adapted from my crazy popular Greek chicken marinade that delivers dynamic, irresistible, juicy chicken ever time.  It’s one of my all-time most popular recipes and so fabulous, I’ve already used the chicken in Greek chicken gyroschicken souvlakiGyro pizza and Greek chicken risotto; and now you can enjoy it in this easy, one pan Greek chicken recipe any night of the week!

You will love this Greek chicken recipe because it’s:

  • Easy
  • Minimal prep
  • Healthy
  • One dish
  • Prep ahead
  • Freezer friendly
  • Versatile

There are SO many reasons to love this Greek chicken recipe, but what really sets it apart is its minimal prep time but HUGE flavor.  The vibrant, fresh, lemon, garlic, oregano forward chicken with the salty Kalamata olives, sweet, roasted red bell peppers, tangy, sun-dried tomatoes, nutty artichokes, salty feta and creamy tzatziki all piled on textual rice is what taste bud dreams are made of – and so is the prep…

The wet rub takes all but 5 minutes to whisk together, then you dump in the sun-dried tomatoes, Kalamata olives, roasted red bell peppers and artichokes, if using, and bake or cook in the crockpot- SO easy!  

The magical wet rub combines lemon juice, balsamic vinegar, garlic, oregano, paprika, onion powder, ground cumin, salt and pepper.  By using both lemon juice and balsamic as well as layers of spices, we ensure our chicken isn’t flat/one note but dripping with so much intoxicating flavor and is so tender you will be obsessed. This Greek chicken recipe will leave you completely satisfied, whether you serve it plain, as a wrap, salad or bowl, because the flavors are so extraordinary.

Best of all, you can assemble the Greek chicken recipe earlier in the day, cover with foil and refrigerate then bake when it’s “go” time for a stress-free delicious one pan win!

WHAT CHICKEN IS BEST FOR greek CHICKEN?

You can use any cut of chicken for this recipe (skin removed) and adjust the baking time as needed (instructions below).  If using chicken breasts (as pictured), you will want to use chicken breast fillets or very small chicken breasts, pounded thin so the chicken cooks more quickly and is less likely to dry out.

Chicken breasts fillets are half of a chicken breast cut through the equator.  You can purchase them at any grocery store, Costco or make your own using two chicken breasts (that’s what I did here), sliced in half.

Greek Chicken Ingredients

The Greek chicken is made with a balance of tangy, bright ingredients, but what truly elevates it above the rest are the seasonings. The unique blend adds complex flavor without overpowering the subtleties of the oregano, lemon juice and balsamic. You will need:

  • Olive oil: adds flavor and helps insulate the chicken so it doesn’t dry out while cooking.  Use quality extra virgin olive oil for the best flavor. 
  • Lemon juice: tenderizes the chicken by breaking down the muscle fibers and adds bright fresh flavor. Freshly squeezed is best but you may use bottled.
  • Balsamic vinegar:  its fruity tang, mellow tartness and rich, complex sweetness adds complexity and complements the lemon juice.  Use quality balsamic vinegar for the best flavor.
  • Honey: mild clover honey to balance the tangy balsamic and lemon juice. You will need 2 teaspoons if using sun-dried tomatoes and only 1 if omitting.
  • Seasonings: dried oregano, dried basil, onion powder, paprika ground cumin and salt inject the chicken with a rainbow of flavor. Dried seasonings are more potent than fresh so they work best in this Greek Chicken recipe.
Greek chicken recipe with feta and parsley

RECIPE VARIATIONS

  • Add ins:  use more or less of our favs or omit some ingredients altogether. If you omit the sun-dried tomatoes, add an additional 1 tablespoon lemon juice to the wet rub and decrease the honey by 1 teaspoon.
  • Potatoes:  try adding chopped Yukon gold potatoes to the add-ins and baking for the same amount of time.
  • Vegetables:  you can add vegetables with similar baking times like green beans or add quicker cooking vegetables like asparagus and zucchini halfway through cooking.
  • Swap lemon juice: use red wine vinegar instead of lemon juice.
  • Swap balsamic vinegar:  use red wine vinegar instead of balsamic vinegar.
  • Swap seasonings: add more or less of your favorite spices.  You may swap the fresh garlic for 1 teaspoon garlic powder in a bind.
  • Swap honey:  use equal amounts granulated sugar instead.
  • Make it spicy:  Add ¼ teaspoon red pepper flakes for a kick.

THE ADD-INS

This Greek chicken recipe gets a boost of flavor from sun-dried tomatoes, Kalamata olives, artichokes and roasted bell peppers.  Here’s what to know:

  • Sun-dried tomatoes:  if you are a sun-dried tomato fan, you will love them in this dish, if not, just skip them. When choosing sun-dried tomatoes, select the tomatoes packed in oil in a jar, not water; the oil keeps the tomatoes bold and moist. They are usually located near the olives or pickles at your grocery store. Don’t be tempted to buy the dry shriveled ones that come in a package.  We are going to be rinsing off most of the oil from the sun-dried tomatoes so you don’t have to worry about them being too oily but the oil keeps them bold and moist.
  • Kalamata olives: gems of dark, rich intensely fruity, salty flavor.  Make sure to use pitted Kalamata olives so you don’t break a tooth!
  • Artichokes hearts:  are tender, slightly sweet and nutty and divine paired with sun-dried tomatoes. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste.  If you don’t love artichoke hearts, just skip them without making any changes to the recipe.
  • Roasted red bell peppers: add a complex roasted sweetness that compliments the tangy dish.  You can roast bell peppers yourself, if desired, but I just picked up a 12-ounce jar at the grocery store located near the jarred sandwich fixings such as pepperoni. Make sure to drain the jar of bell peppers before using.
  • Feta cheese: rich, creamy, salty, tangy cheese adds SO much flavor!  It is sold by the block or in crumbles. I always have a large container of feta crumbles in my fridge from Costco, so that is what I use but if you can get your hands-on chunked feta, it is fabulous!

HOW tO YOU MAKE greek chicken

You can make the Greek Chicken in the oven, crockpot or on the grill (cooking instructions to follow). 

  • Step 1:  Season the chicken.  Whisk all of the Wet Rub Marinade ingredients together in a large bowl.  Add the chicken and stir until evenly coated.  Let the chicken rest while you prep the rest of the ingredients or cover and marinate in the refrigerator for up to 8 hours.  If you refrigerate the chicken (more flavor!), let it sit at room temperature for 30 minutes before cooking.
showing how to make Greek chicken by coating chicken breasts in Greek chicken marinade
  • Step 2:  Add the Greek add-ins. Add the sun-dried tomatoes, bell peppers, artichokes and olives; stir to combine.  Line the chicken on top without overlapping.
showing how to make Greek chicken by adding sun-dried tomatoes, Kalamata olives, artichokes and roasted red bell peppers to a baking dish
  • Step 3: Bake. Tightly cover the pan with foil and bake at 400 degrees for 35-45 minutes or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken).
showing how to make Greek chicken by adding Greek chicken to baking dish
  • Step 4:  Serve.  Garnish chicken with feta and fresh parsley if desired. Serve with rice, cauliflower rice, mashed potatoes, etc. along with a big dollop of Greek yogurt or tzatziki.  Read on for all sorts of ways to serve this Greek chicken recipe! 
serving Greek chicken by scooping up a piece of chicken with a golden spoon

HOW LONG DOES IT TAKE TO BAKE CHICKEN breasts?

This Greek chicken takes anywhere from 30-45 minutes to bake depending on the size and thickness of your chicken breasts.  I’ve made it multiple times and each time the chicken required a different baking time. I’ve even used it with my 2-probe thermometer (LOVE btw, takes away all the guess work!) and two of the chicken breasts were done 10 minutes apart from each other!

Due to the variables when cooking chicken, I highly recommend investing in a digital probe thermometer, or at the very least, an instant read meat thermometer, otherwise there is no accurate way to check and see when your chicken is cooked without slicing it open and loosing valuable juices.

When checking the temperature of the chicken, make sure you insert the thermometer at the thickest part of the meat.  The safe internal temperature for cooked chicken breasts is 165 degrees F, so I usually bake it to 160 because it will continue to bake after you add the cheese and it rests, bringing it to the safe temperature of 165 degrees F.

HOW DO YOU MAKE greek CHICKEN with THIGHS?

Greek chicken made with chicken thighs would be fantastic and even juicier due to the dark meat. You can use either bone in, or boneless chicken thighs, but be sure to remove the skin otherwise the dish will be swimming in grease.  I also recommend searing the chicken thighs before adding them to the baking dish or crockpot to render some of the fat and to give the chicken even more flavor.

greek CHICKEN THIGHS, BONE IN: 

  1. Remove skin from chicken thighs.
  2. Sear chicken for 3-5 minutes per side until golden.
  3. Coat chicken with wet rub.
  4. Line chicken thighs on top of the Greek add-ins.
  5. Cover and bake at 400 degrees F for 30-45 minutes. 

Greek CHICKEN THIGHS, BONELESS 

  • Sear chicken for 3-5 minutes per side until golden.
  • Coat chicken with wet rub.
  • Line chicken thighs on top of the Greek add-ins.
  • Cover and bake at 400 degrees F for 20-30 minutes.

HOW DO YOU MAKE greek CHICKEN in the crockpot?

I teased this Greek chicken on my IG stories made in my slow cooker – and it was equally if not more sensational than the baked version!  Here’s how to make it:

  • Add the chicken to a lightly greased 6-quart slow cooker (or larger).
  • Whisk all of the Wet Rub ingredients together in a small bowl.  Drizzle it over the chicken, then turn the chicken until it’s evenly coated; line chicken in a single layer.   Add the sun-dried tomatoes, bell peppers, artichokes and olives, around the chicken.
  • Cover and cook on HIGH for 1 ½ to 2 hours or 3 to 4 hours on LOW or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken).
up close of Greek chicken recipe

HOW DO YOU MAKE GRILLED greek CHICKEN?

This Greek chicken is so tantalizing you are going to want to make it in every form!  To make Grilled Greek Chicken:

  • Marinate Greek Chicken for up to 1 hour at room temperature and 8 hours in the refrigerator. Let come to room temperature for 30 minutes before grilling. 
  • Grease and preheat the grill to medium heat, 400°F.
  • Grill chicken over direct heat undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F). Add cheese the last few minutes of grilling to melt.
  • Let chicken rest 5 minutes before chopping or slicing.

TIPS FOR MAKING greek CHICKEN

  • Marinate the chicken. If baking chicken instead of using the crockpot, I highly recommend marinating the chicken.   The longer you marinate the chicken, the more flavorful it will become through and through.  If you don’t have time to marinate the chicken, don’t stress it.  The Greek chicken recipe will still be bursting with flavor, it will just be more surface level.
  • Don’t over-marinate the chicken.  On the other hand, don’t marinate the chicken for longer than 8 hours or it can become chewy, rubbery or mushy because the acid in the recipe breaks down the muscle fibers.
  • Customize the add-ins.  The add-ins are simply suggestions-you can add/swap any ingredients for your favs.  You can even add vegetables like potatoes or green beans.
  • Use a meat thermometer to check for doneness.  Always use a meat thermometer so you don’t undercook, OR overcook the chicken.
  • Let the chicken rest.  After the chicken is finished cooking, let rest 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
  • Prep the sauce with the chicken.  If you decide to make tzatziki, prep it while the chicken is marinating because it tastes the very best after being refrigerated for at least one hour so the flavors have time to meld; so, make the sauce right after you add the chicken to the marinade if possible.
  • Don’t skip the yogurt!  The tzatziki or Greek yogurt is a key component in this Greek chicken. Its creamy consistency is needed to marry all of the ingredients together and its refreshing tanginess cuts through the robust chicken. 
  • Serve CAVA style: You can create a serving bowl bar and let everyone build their own Greek chicken bowls – more on that below.

My favorite way to serve greek chicken

I love serving Greek chicken in a variety of ways from wraps to salads to grain bowls but my FAVORITE way is to make Greek Chicken Rice bowls. The bowls introduce balancing textural ingredients like rice, oven roasted cauliflower, roasted sweet potatoes, sliced almonds and tzatziki or a big dollop of Greek yogurt. The rainbow of textures and flavors together is heavenly!  Here’s the deets:

Greek Chicken Bowls

Top your favorite grains (rice, couscous, quinoa, lentils, cauliflower rice, etc.) with chopped Greek chicken, roasted veggies, and your favorite toppings: shredded greens, pickled red onions, white beans, chopped tomatoes, chopped cucumbers, corn, hummus, tzatziki, feta, harissa, etc. 

For the roasted veggies, I am partial to cauliflower and sweet potatoes.  The cauliflower adds the hearty texture and the sweet potatoes add the balancing sweetness that’s sublime with the tangy chicken. 

To make, I toss a head of cauliflower florets and 1 sweet potato chopped into ½-inch pieces with 3 tablespoons olive oil, 2 teaspoons curry powder, ¾ teaspoon salt and ½ teaspoon pepper and roast at 425 degrees F for 25-30 minutes or until the potatoes are tender and the cauliflower is slightly charred.  You can use whatever seasonings you like, but the curry introduces a fantastic complex flavor. 

More ways to serve greek CHICKEN

Here are more fun ways to use serve Greek chicken (and leftovers!) from salads, to pizza, to pasta, to wraps!

  • Greek Chicken Salad:  slice or chop the chicken and serve it in a big green salad with Romaine lettuce, tomatoes, cucumbers, olives, thinly sliced red onions, sliced almonds, feta etc.  Make a simple lemon vinaigrette or my tzatziki Dressing.
  • Greek Chicken Pasta: stir chopped Greek chicken, sun-dried tomatoes, bell peppers, artichoke and olives into your favorite pasta tossed with olive oil, lemon juice and pesto if you like.  Add freshly cracked salt and pepper to taste.  
  • TikTok Feta Pasta:  whip of a batch of this sensationally easy, viral pasta by baking a block of feta, tomatoes, pesto and olive oil together to create an irresistible, cheesy, creamy, tangy, tomato sauce then stirring in garlic, basil and cooked pasta.  Now just stir in your chopped Greek chicken and a protein-packed dinner is served! 
  • Greek Chicken Risotto: it might sound odd, but I LOVE this chicken in risotto!  Use my Greek Chicken Risotto recipe as a guide and I promise you’ll be obsessed!
  • Greek Chicken Soup:  add this chopped chicken to Lemon Orzo Soup in place of the shredded chicken.  You may need to adjust the seasonings in the original soup recipe because the chicken is so wonderfully flavorful.
  • Greek Chicken Pizza or Flatbread: use my Gyro Pizza for a guide and top store-bought pizza dough, homemade pizza dough, flatbread or sliced French bread with a layer of sundried tomato basil humus mixed with a couple tablespoons Greek yogurt, then top with shredded mozzarella cheese, chopped Greek chicken, thinly sliced red onions and feta and bake until the mozzarella is melted (the feta will not melt).  Top the baked pizza with chopped tomatoes and chopped lettuce and drizzle with tzatziki.
  • Greek Chicken Baked Potatoes. bake potatoes until tender then slice open and top with mozzarella cheese.  Return to the oven to melt.  Top with chopped chicken, sun-dried tomatoes, olives, artichokes and bell peppers and other desired toppings such as tzatziki or Greek yogurt, tomatoes, feta, chives, etc. 
  • Greek Chicken Sandwiches:  Greek chicken is already incredibly flavorful and thinly sliced so it makes the ideal chicken for sandwiches.  Place it between two toasted buns with all your favorite toppings: sun-dried tomatoes, pickled red onions, lettuce, bacon, fresh tomatoes, sprouts, etc. along with hummus and/or tzatziki.
  • Greek Chicken Panini: spread tzatziki or Greek yogurt mixed with a little mayo on each side of sliced ciabatta bread then layer the bottom slice with mozzarella cheese, arugula, sun-dried tomatoes, pickled red onions, feta, and sliced Greek Chicken. Top chicken with bread and grill in a greased grill pan, placing a heavy pan on top of the sandwich. Grill panini for 3 minutes per side or until cheese is melted.
  • Creamy Greek Chicken Salad:  chop up the chicken and the baked fixings along with feta, chopped red onion and pine nuts or almonds for some crunch and mix it with little Greek yogurt or mayo. Serve in sandwiches or in bib lettuce.
  • Greek Chicken Wraps:  spread a light layer of hummus down the middle of a tortilla and top with chopped chicken, tomatoes, artichokes, olives, thinly sliced red onion, fresh tomatoes, feta and lettuce and drizzle with tzatziki.
  • Greek Chicken Veggie Skillet:  Sauté veggies such as green beans, cauliflower, asparagus, spinach, etc. with some garlic and stir in the chopped chicken and olives, etc. You can also mix and match a number of vegetables.
  • Greek Chicken with Tomato Cucumber Salsa: I used this salsa in my Baked Greek Salmon recipe and it’s still a favorite!  Its vibrant flavors and textures are intoxicating. If you go the salsa route, you can add it in addition to the baked add-ins or instead of. Here’s how to make it:

GREEK tomato cucumber SALSA

  • 1 cup cherry tomatoes, halved
  • 1 cup chopped cucumber
  • 3 tablespoons kalamata olives (or regular) halved
  • 1/4 cup chopped red onion
  • 2-3 tablespoons crumbled feta
  • ½ -1 jalapeno, seeded, deveined, minced or a pinch of red pepper flakes
  • 1/2 tablespoon chopped dill
  • 1 minced garlic clove
  • 1/2 TBS EACH olive oil, red wine vinegar, lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For the Salsa, combine all of the ingredient in a medium bowl while the chicken bakes. Cover and refrigerate until ready to serve.

Now you have EVERY REASON to make this Greek chicken recipe!

top view showing how to make salad for Greek chicken by tossing cucumbers, dill and tomatoes together in a bowl

What To serve with Greek Chicken?

  • Tzatziki:  Is lusciously creamy, bright and flavorful made of Greek yogurt, cucumbers, fresh dill, lemon juice, garlic, vinegar, salt and pepper. 
  • Greek yogurt:  When I’m feeling lazy or don’t have all the ingredients for tzatziki, I’ll just add a big dollop of Greek yogurt to my plate instead.  It’s also bright and creamy and refreshing paired with the Greek chicken.
  • Hummus:  is silky smooth, divinely creamy, nutty, tangy, smoky, bright, garlicky, and weaves the ingredients together.  Go plain, roasted red pepper, or sun-dried tomato for a tantalizing creamy counterpart.
  • Greek Lemon Rice:  basmati rice infused with bright, fresh lemon and zippy dill laced with butter and feta for an easy, tantalizing side.
  • More grain options:  brown or white rice, quinoa, couscous or low carb cauliflower rice would all be tasty.
  • Roasted veggies:  as previously discussed, I adore Greek chicken with roasted sweet potatoes and cauliflower.  You can also mix it up with roasted potatoes, roasted asparagusroasted broccoli, roasted butternut squash or roasted Brussels Sprouts.  
  • Mashed potatoes:  not traditional, but this Greek chicken would be delicious on a bed of creamy, buttery garlic mashed potatoes.
  • Simple Greek salad: toss your favorite greens with chopped cucumbers, tomatoes, red onions, and olives and drizzle with a lemon vinaigrette.
  • Greek Pasta Salad the pasta salad of your dreams made with pillows of cheese stuffed tortellini, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalamata, and salty creamy feta all enveloped in mouthwatering, flavor exploding Sun-Dried Tomato Feta Pesto. You can make this pasta salad 100% ahead of time for stress free prep and entertaining. 
  • Greek Orzo Pasta Salad:  light yet filling pasta salad loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette!  Also make ahead friendly for the perfect stress-free win!
  • Pitas:  soft, warm pitas are the answer to drink up the leftover juices.  It also offers a neutral component for the flavorful Greek chicken.  If you don’t have pitas on hand, you can also dive into crusty bread.
  • Fruit:  go as simple as grapes or as fresh and fabulous as Perfect Fruit Salad with Honey Lime Vinaigrette or Berry Salad.
  • Pickled red onions: I have an entire post dedicated to pickled red onions because I love them so much!  Even if you don’t think you love pickled red onions, I highly suggest you try them; they’re bright, tangy with a slight sweetness and subtle crunch. You can purchase jarred pickled red onions at the grocery store located by the capers, pepperoncini, etc. or they only take 15 minutes to prep and then 30 minutes to rest with my quick recipe.  
  • Sliced almonds:  Brings the nutty crunch!   
top view of Greek chicken on a plate with rice, tomatoes, olives and feta

IS Greek CHICKEN GOOD FOR YOU?

Greek chicken can be part of a well-balanced diet. The chicken breasts are a lean protein low in fat and sodium with zero carbohydrates.  Serve the chicken with veggies packed with vitamins and minerals and tzatziki, a source high in protein, packed with calcium and also an excellent source of potassium, protein, zinc, and vitamins B6 and B12.  

HOW LONG WILL greek CHICKEN LAST IN THE FRIDGE?

The cooked Greek chicken should be stored in an airtight container in the refrigerator for up to 3-5 days.

HOW TO REHEAT GREEK chicken

  • Skillet:  heat a tablespoon of olive oil in skillet and heat over medium low heat.  Add chicken and bell peppers, etc. and heat until warmed through.
  • Microwave:  chop up the chicken so it reheats evenly then cook at for 60 seconds, then at 15 second intervals as needed until warmed through.  
  • Oven:  cover chicken with foil and reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.

make ahead greek chicken

This Greek chicken recipe is fantastic to make ahead of time then bake when ready.  To make ahead, add the sun-dried tomatoes, bell peppers, artichokes and olives to a lightly greased 9×13 baking dish.  Line the seasoned Greek chicken on top and tightly cover with foil.  Refrigerate for up to 8 hours. The chicken will marinate and become more tender and flavorful as it rests.  When ready to bake, let the casserole dish sit on the counter for 30 minutes, then bake as directed.

HOW TO MEAL PREP greek chicken

Greek chicken with rice make excellent meal prep for convenient, on the go lunches or heat and eat dinners. You can completely assembly the bowls with cooked and fresh ingredients together and microwave for just 30 seconds to take the chill off for room temperature bowls or store the cooked and cold ingredients separately.  Here’s how to meal prep for the latter: 

  • Divide rice between 4 containers. 
  • Top with chicken, sun-dried tomatoes, artichokes, olives and bell peppers and any roasted veggies, if using. Don’t close containers until everything has cooled to room temperature.
  • The following cold toppings can be stored together layered in this order: pickled red onions, hummus, cucumbers, tomatoes, olives, radishes, almonds, feta. The lettuce and tzatziki or Greek yogurt should be stored in separate containers.
  • When ready to eat, warm the chicken, rice and roasted vegetables, then top with remaining ingredients.

CAN I FREEZE greek CHICKEN?

Yes, this Greek Chicken recipe freezes very well either uncooked in the wet rub marinade or cooked.

  • Freeze chicken in marinade: add the chicken to the marinade ingredients and freeze.  Freeze for up to 3 months.  When you’re ready to use, the chicken will marinate as you thaw it in the refrigerator.
  • Freeze chicken: transfer the Greek chicken, sun-dried tomatoes, olives, artichokes and bell peppers to a freezer-safe, airtight container.  Freeze for up to 3 months.  Thaw chicken overnight in the refrigerator.  When ready to bake, let the casserole dish sit on the counter for 30 minutes, then bake as directed.
showing how to make Greek chicken recipe by adding to a plate with rice, tomatoes, olives and feta
top view of Greek chicken garnished with feta and parsley

Greek Chicken

This Greek chicken is a gloriously flavorful, deeply satisfying symphony of Greek flavors you will have to taste to believe. It’s bursting with lemon, garlic and oregano plus optional sun-dried tomatoes, Kalamata olives, roasted red bell peppers and artichokes all cooked together in one dish (AKA only one dish to clean)!   The recipe comes together very quickly and is excellent when you’re short on time or for make ahead dinners – simply assemble and bake when ready! This Greek chicken can be served with a side of Greek Lemon Rice and a dollop of Greek yogurt or refreshing tzatziki or it can made into salads, grain bowls, sandwiches, pasta, wraps, etc. –instructions included for each!  Moral of the story – you will love having this vibrant, succulent Greek chicken recipe up your sleeve and in your mouth!
Servings: 4 servings
Prep Time: 2 hours 15 minutes
Cook Time: 45 minutes

Ingredients

Chicken and Optional Add-Ins

  • 4 chicken fillets or small boneless skinless chicken breasts pounded to an even thickness
  • 1 (12 oz.) jar roasted red bell peppers, drained, roughly chopped (optional)
  • 1 (12 oz.) can artichoke hearts, drained, halved (optional)
  • ½ cup sun-dried tomatoes, rinsed, chopped (optional)
  • 1 cup pitted Kalamata olives, drained (optional)

Chicken Wet Rub

  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons honey (reduce to 1 tsp. if omitting sun-dried tomatoes)
  • 2 teaspoons dried oregano
  • 1 tsp EACH dried basil, ground cumin, onion powder, salt
  • 1/2 tsp EACH pepper, paprika

For serving:

  • ½ cup feta cheese (optional)
  • freshly chopped parsley (optional)

Instructions

BAKED GREEK CHICKEN

  • Wet Rub: Whisk all of the Wet Rub ingredients together in a large bowl. Add the chicken and stir until evenly coated. Let rest while you prep the rest of the ingredients or cover and marinate in the refrigerator for up to 8 hours. If you refrigerate the chicken (more flavor!), let it sit at room temperature for 30 minutes before baking.
  • Lighty grease a 9×13-inch baking dish. Add the sun-dried tomatoes, bell peppers, artichokes and olives, and stir to combine. Line the chicken on top without overlapping.
  • Tightly cover the pan with foil and bake at 400 degrees for 35-45 minutes or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken.
  • Garnish chicken with feta and fresh parsley if desired. Serve with rice, cauliflower rice, mashed potatoes, etc. along with a big dollop of Greek yogurt or tzatziki. Season with salt and pepper to taste. See the post for lots of ways to serve this recipe!

Crockpot Greek chicken

  • Add the chicken to a lightly greased 6-quart slow cooker (or larger).
  • Whisk all of the Wet Rub ingredients together in a small bowl. Drizzled it over the chicken, then turn the chicken until it’s evenly coated; line chicken in a single layer. Add the sun-dried tomatoes, bell peppers, artichokes and olives, around the chicken.
  • Cover and cook on HIGH for 1 ½ to 2 hours or 3 to 4 hours on LOW or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken.
  • Garnish chicken with feta and fresh parsley if desired. Serve with rice, cauliflower rice, mashed potatoes, etc. along with a big dollop of Greek yogurt or tzatziki. Season with salt and pepper to taste. See the post for lots of ways to serve this recipe!

Video

Notes

Tips for Success

  • Chicken:  use any cut of chicken you like for this recipe (skin removed) and adjust the baking time as needed. 
  • Marinate the chicken: if baking chicken instead of using the crockpot, I highly recommend marinating the chicken.   The longer you marinate the chicken, the more tender it will become. If you don’t have time, however, don’t stress it. 
  • Customize the add-ins:  the add-ins are simply suggestions-you can add/swap any ingredients for your favs.  You can even add vegetables like potatoes or green beans.
  • Don’t skip the yogurt!  The tzatziki or Greek yogurt is a key component in this Greek chicken. Its creamy consistency is needed to marry all of the ingredients together and its refreshing tanginess cuts through the robust chicken. 
  • Make chicken and rice bowls: You can create a serving bowl bar and let everyone build their own Greek chicken bowls – see the post for how I add roasted cauliflower and sweet potatoes.
HOW to store and reheat
  • To Store: the cooked Greek chicken should be stored in an airtight container in the refrigerator for up to 3-5 days.
  • To freeze: transfer the Greek chicken, sun-dried tomatoes, olives, artichokes and bell peppers to a freezer-safe, airtight container.  Freeze for up to 3 months.  Thaw chicken overnight in the refrigerator.  When ready to bake, let the casserole dish sit on the counter for 30 minutes, then bake as directed.
  • To reheat in a skillet:  heat a tablespoon of olive oil in skillet and heat over medium low heat.  Add chicken and bell peppers, etc. and heat until warmed through.
  • To reheat in the microwave:  chop up the chicken so it reheats evenly then cook at for 60 seconds, then at 15 second intervals as needed until warmed through.  

make ahead

Add the sun-dried tomatoes, bell peppers, artichokes and olives to a lightly greased 9×13 baking dish.  Line the seasoned Greek chicken on top and tightly cover with foil.  Refrigerate for up to 8 hours. The chicken will marinate and become more tender and flavorful as it rests.  When ready to bake, let the casserole dish sit on the counter for 30 minutes, then bake as directed.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

3 Comments

  1. Liz says

    Hi Jen,
    If I make the Greek Chicken Rice Bowls using the roasted cauliflower recipe as one of the layers, do you think the curry in the cauliflower recipe will clash with the Greek spices? Or will it just add flavor?

    • Jen says

      I think it will just add flavor- I do it all the time!

      • Liz says

        Thanks! I’ll give it a try.