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Getting the most delicious dinner on the table is so quick and easy with this Greek Chicken Sheet Pan Dinner. A simple marinade bursting with Mediterranean flavors, baked in under 20 minutes and then topped with a tangy yogurt feta sauce. This is a dinner on repeat in our house and will surely be a favorite of yours!
If you love easy dinner recipes and the flavors of the Mediterranean, this new Greek chicken sheet pan dinner is going to be your new top dinner recipe!
And if you love sheet pan dinners as much as we do, make sure to try these as well: Baked Orange Chicken Sheet Pan Dinner, Honey Lime Baked Chicken Fajitas, Sheet Pan Pork Chops, or this Sheet Pan Lemon Chicken and Broccoli!
Why you’ll love this family favorite recipe!
My top recipe for over 5 years has been this Parmesan Crusted Chicken Sheet Pan Dinner–my readers are always soooo in love with sheet pan dinners and so am I!
This Greek sheet pan chicken recipe:
- requires very little prep
- is a dump and bake dinner recipe
- has SO MUCH FLAVOR
- that creamy feta yogurt sauce just makes this dinner WOW
- a great option for meal prepping for the week
I cannot wait to hear what you think of this new sheet pan dinner–it’s our latest favorite!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- Use any color bell peppers you prefer–I go with red and yellow usually when making this recipe. Depending on the size, 3 is usually great but if they are smaller, you can opt for 4.
- We use chicken breast in this recipe and find it to be the best option. Chicken thighs could work, but they would likely take a bit longer to cook and that could cause the veggies to be a bit more overdone than you like. I suggest sticking with cubed chicken breasts.
- If you don’t have fresh dill and parsley, you can still use dried, but the flavor won’t be quite the same. Use about a teaspoon or so of each instead.
- Use full fat Greek yogurt for the best flavor in the feta sauce
Ways To Vary This Recipe
- add more or vary the veggies: you should be good to add other vegetables to this sheet pan dinner and they will cook up ok. Broccoli is a great option to add or mushrooms.
- bake with feta as well: add some cubed feta in the last few minutes along with kalamata olives (this dump and bake Greek Chicken and Orzo is worth a try too if you love baked feta in a dish!)
- use more fresh herbs: I like to chop up some basil, thyme and fresh mint as well if and sprinkle over top of the chicken and veggies fresh from the oven if I have them on hand. It can really up the flavor of the recipe.
- add more seasoning to the marinade: you can add some dried thyme, use smoked paprika or add rosemary to the mix as well. I like to make the marinade and then sprinkle extra oregano and basil over top of the meat and vegetables before adding to the oven.
Step-By-Step Instructions
Step 1: Prep and chop the chicken and vegetables. Add the chicken to a large bowl. Add the marinade ingredients and toss to combine allowing the marinade to evenly coat.
Step 2: Add the chopped vegetables and toss. Allow to marinate for about 30 minutes or up to 2 hours. (If marinating longer than 2 hours, see notes)
Step 3: Once marinated, spread the chicken and vegetable mixture evenly on a large parchment lined sheet pan allowing for as little overlap as possible.
Step 4: Bake for about 15-18 minutes or until chicken is 165°F internal temperature. You can broil on high for the last 2-3 minutes for more golden browned chicken and vegetables. When chicken is cooked, remove from oven, sprinkle with freshly chopped parsley, kalamata olives and feta cheese (as desired). Allow to rest for 5 minutes.
Step 5: While the chicken and vegetables cook, add all of the yogurt feta sauce ingredients into a food processor, except any water.
Step 6: Process until smooth, or so that there are no more large chunks of feta. Add 1-2 tablespoons water if desired for a more thin, pourable mixture. Pour over the chicken and veggie mixture and enjoy!
Recipe Tips
If marinating the chicken and vegetables over 2-3 hours, omit the lemon juice until about within 30 minutes or so of cooking. The acid in lemon juice can cause the chicken proteins to break down if it marinates too long and you risk having tough chicken.
Cut the chicken into as uniform sized pieces as possible. This will allow the chicken to cook more evenly and keep any from over cooking or under cooking.
Spread across 2 sheet pans if there’s not enough space on one pan to spread evenly. This sheet pan dinner has a lot of veggies and ingredients. I use a large sheet pan that is technically called a half sheet pan (18×13 inches) and it is a bit of a squeeze. Go with two if that’s what you need to do!
Storage
Store leftovers in an airtight container for about 3-4 days. You can reheat in the microwave, air fryer, or your preferred method. You can also freeze the chicken and vegetables for up to 3 months.
I don’t recommend freezing the feta yogurt sauce. The texture can be off after thawing. Instead, pour it on everything else for the week and enjoy it!
Other Sheet Pan Dinner REcipes
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Greek Chicken Sheet Pan Dinner
Ingredients
Sheet Pan Chicken
- 1 ¾ lb chicken breast, cut into bite sized pieces
- 3 bell peppers, cut into bite-sized pieces (I use red and yellow)
- 2 medium zucchini, cut into rounds or half moons
- 1 red onion, chopped
- optional: kalamata olives and feta to top the chicken out of the oven
Marinade
- ½ c olive oil
- 4-5 garlic cloves, minced
- ¼ c lemon juice*
- 1 Tbsp lemon zest
- 1 tsp dijon mustard
- ½ Tbsp honey
- 1 – 1½ Tbsp oregano, dried
- 1 tsp basil, dried
- ½ tsp paprika
- ½ tsp onion powder
- ½-1 tsp each: sea salt and pepper
Feta Yogurt Sauce
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ½ cup crumbled feta
- 1-2 garlic cloves, minced
- 1-2 Tbsp lemon juice
- 1-2 Tbsp fresh parsley
- 1-2 Tbsp fresh dill
- 2 tsp olive oil
- sea salt and pepper, to taste
- water to thin, optional
Instructions
- Prep and chop the chicken and vegetables. Add the chicken to a large bowl. Add the marinade ingredients and toss to combine allowing the marinade to evenly coat. Add the chopped vegetables and toss.
- Allow to marinate for about 30 minutes or up to 2 hours. (If marinating longer than 2 hours, see notes)
- Preheat oven to 425°F.
- Once marinated, spread the chicken and vegetable mixture evenly on a large parchment lined sheet pan allowing for as little overlap as possible.
- Bake for about 15-18 minutes or until chicken is 165°F internal temperature. You can broil on high for the last 2-3 minutes for more golden browned chicken and vegetables. When chicken is cooked, remove from oven, sprinkle with freshly chopped parsley, kalamata olives and feta cheese (as desired). Allow to rest for 5 minutes.
- While the chicken and vegetables cook, add all of the yogurt feta sauce into a food processor, except any water. Process until smooth, or so that there are no more large chunks of feta. Add 1-2 tablespoons water if desired for a more thin, pourable mixture.
- Serve over rice or orzo, in pitas, and more with a nice drizzle of creamy feta sauce!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very good dish. Easy to make and love the Greek flare!!!!
Yay! So happy to hear this!
We can’t stop making this recipe—it has become a weekly staple in our house and I add the sauce to EVERYTHING!