Getting a flavorful weeknight dinner on the table is fast and simple with this Greek Chicken Sheet Pan Dinner. Tender chicken and colorful vegetables are tossed in a bright Mediterranean marinade, baked quickly, and finished with a tangy creamy feta-yogurt sauce. It’s easy, family-friendly, and perfect for repeating all week long.
If you enjoy simple, flavorful dinners inspired by Mediterranean cuisine, this Greek chicken sheet pan meal will likely become a go-to. It’s quick to prepare, easy to scale, and full of bright flavors.
Why you’ll love this family favorite recipe!
Readers and home cooks love sheet pan dinners because they’re simple to assemble, minimize cleanup, and deliver big flavor. This Greek version checks all those boxes.
This Greek sheet pan chicken recipe:
- requires minimal prep
- is essentially a dump-and-bake dinner
- is loaded with Mediterranean flavor
- gets a finishing boost from a creamy feta-yogurt sauce
- works well for meal prep and reheating
Ingredient Notes
See the recipe card below for exact measurements.
- Bell peppers: Any color works; red and yellow add sweetness. Use 3 medium peppers or 4 smaller ones.
- Chicken: Boneless skinless chicken breast is recommended for even cooking; cut into uniform bite-sized pieces. Thighs can be used but may need more time and can overcook the vegetables.
- Herbs: Fresh dill and parsley give the best flavor. If using dried herbs, use about 1 teaspoon of each but expect a milder result.
- Yogurt: Full-fat Greek yogurt gives the creamiest sauce texture and best flavor.
Ways To Vary This Recipe
- Add or swap vegetables: Broccoli, mushrooms, or cherry tomatoes will roast well alongside the chicken.
- Add baked feta: Scatter cubed feta or a small block of feta over the pan for the last few minutes of roasting, and add kalamata olives for a briny finish.
- Use extra fresh herbs: Chopped basil, thyme, or mint sprinkled over the finished dish brightens the flavors.
- Adjust the seasoning: Try smoked paprika, dried thyme, or extra oregano and basil for a slightly different aroma.
Step-By-Step Instructions
Step 1: Chop the chicken and vegetables into even pieces. Place the chicken in a large bowl, add the marinade ingredients, and toss to coat.
Step 2: Add the chopped vegetables to the bowl and toss. Let everything marinate for about 30 minutes, up to 2 hours (see notes if you plan to go longer).
Step 3: Preheat the oven to 425°F. Spread the chicken and vegetables in a single layer on a large parchment-lined sheet pan, avoiding overlap so everything roasts evenly.
Step 4: Roast about 15–18 minutes, or until the chicken reaches 165°F. For extra color, broil 2–3 minutes at the end. Remove from the oven and, if desired, top with chopped parsley, kalamata olives, and crumbled feta. Let rest 5 minutes before serving.
Step 5: While the chicken roasts, prepare the feta-yogurt sauce. Combine the Greek yogurt, mayonnaise, crumbled feta, garlic, lemon juice, parsley, dill, olive oil, salt, and pepper in a food processor (reserve water for thinning).
Step 6: Process until smooth and no large feta chunks remain. Add 1–2 tablespoons of water if you prefer a thinner, pourable sauce. Drizzle over the chicken and vegetables or serve on the side.
Recipe Tips
Marinating longer than 2 hours? Omit the lemon juice until the last 30 minutes to avoid the acid breaking down proteins and changing texture.
Cut evenly: Chop the chicken into uniform pieces so it cooks through evenly.
Use two sheet pans if needed: Overcrowding the pan prevents proper roasting. A half sheet pan (18×13 inches) can be tight when this recipe is full—split between pans if necessary.
Storage
Store leftovers in an airtight container for 3–4 days. Reheat in the microwave, air fryer, or oven. Freeze the cooked chicken and vegetables for up to 3 months; thaw and reheat thoroughly. The feta-yogurt sauce doesn’t freeze well—store it separately in the refrigerator and use within a few days.
Other Sheet Pan Dinner Recipes
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Parmesan Crusted Steak and Potato Sheet Pan Dinner
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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
- 2 medium zucchini, cut into rounds or half moons
- 1 red onion, chopped
- optional: kalamata olives and feta to top
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 and combine with the marinade. Add the chopped vegetables and toss.
- Allow to marinate 30 minutes or up to 2 hours. If marinating longer, omit lemon until the last 30 minutes.
- Preheat oven to 425°F.
- Spread the mixture on a parchment-lined sheet pan in a single layer.
- Bake 15–18 minutes or until chicken reaches 165°F. Broil 2–3 minutes for extra browning if desired. Top with parsley, olives, and feta and rest 5 minutes.
- While roasting, process the sauce ingredients until smooth and thin with water if needed. Serve over rice, orzo, or in pitas with a drizzle of sauce.
Notes
Use an instant-read thermometer to ensure the chicken reaches 165°F for safe, juicy results.
Storage: Refrigerate leftovers for 3–4 days or freeze the cooked chicken and vegetables for up to 3 months. Store the feta-yogurt sauce separately; it does not freeze well.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.