If you’re craving a vibrant, effortless dinner that bursts with Mediterranean flavors, then you’re going to love this Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe. This dish brings together tender, juicy chicken and crisp roasted vegetables all baked on a single pan, making cleanup a breeze. The real star is the creamy, tangy feta yogurt sauce that ties everything together wonderfully. It’s the perfect weeknight meal that feels both fresh and satisfying, and it’s guaranteed to become a fast favorite in your kitchen rotation.
Ingredients You’ll Need
This recipe is all about simple, wholesome ingredients that combine to create a symphony of taste, texture, and color. Each element plays its part—from the juicy chicken breast to the vibrant bell peppers and zucchini, all dressed with a zesty, fragrant marinade and finished with a luscious feta yogurt sauce.
- Chicken breast (1 ¾ lb, cut into bite-sized pieces): The lean protein base that soaks up all the bright marinade flavors.
- Bell peppers (3, cut into bite-sized pieces): Adds a sweet crunch and a pop of color—try red and yellow for visual appeal.
- Zucchini (2 medium, sliced into rounds or half moons): Offers tender, mild flavor and a pleasant texture contrast.
- Red onion (1, chopped): Brings a subtle sweetness that caramelizes beautifully in the oven.
- Kalamata olives (optional): Adds a salty, briny kick when sprinkled on after baking.
- Feta cheese (optional, crumbled for topping): Creamy and tangy, perfect for finishing the dish with richness.
- Olive oil (½ cup): Essential for a flavorful marinade and roasting to golden perfection.
- Garlic cloves (4-5 minced for marinade, plus 1-2 minced for sauce): Infuses the dish with that unmistakable Mediterranean aroma.
- Lemon juice (¼ cup for marinade, 1-2 Tbsp for sauce): Adds bright acidity to balance richness and elevate flavors.
- Lemon zest (1 Tbsp): Intensifies the citrus punch without adding extra liquid.
- Dijon mustard (1 tsp): Gives the marinade a subtle tang and helps emulsify the sauce.
- Honey (½ Tbsp): Introduces a touch of sweetness to round out the marinade.
- Dried oregano (1 to 1½ Tbsp): Classic herb that delivers authentic Greek flavor.
- Dried basil (1 tsp): Adds a gentle herbaceous note supporting the oregano.
- Paprika (½ tsp): Enhances warmth and color.
- Onion powder (½ tsp): Boosts savory depth without overpowering.
- Sea salt and black pepper (½ to 1 tsp each): Balances and seasons the dish perfectly.
- Plain Greek yogurt (½ cup): Forms the creamy base of the feta yogurt sauce.
- Mayonnaise (⅓ cup): Adds silkiness and richness to the sauce.
- Fresh parsley and dill (1-2 Tbsp each, chopped): Bright fresh herbs for the sauce and optional garnish.
- Olive oil (2 tsp for sauce): Adds smoothness and flavor to the feta yogurt sauce.
- Water (optional, to thin sauce): Adjusts sauce consistency to your preference.
How to Make Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe
Step 1: Prep and Marinate
Start by chopping your chicken into bite-sized pieces along with the vegetables—red and yellow bell peppers, zucchini, and red onion. Place the chicken in a large bowl and add the marinade ingredients: olive oil, minced garlic, lemon juice and zest, Dijon mustard, honey, dried oregano and basil, paprika, onion powder, sea salt, and black pepper. Toss everything well to coat every piece of chicken. Then add the chopped vegetables and give the mixture a gentle toss so the flavors meld together beautifully. Let it marinate for at least 30 minutes to two hours; the longer the chicken soaks, the bolder the flavor.
Step 2: Preheat the Oven and Prepare the Sheet Pan
While the chicken marinates, preheat your oven to 425°F. Line a large sheet pan with parchment paper—this will help prevent sticking and make cleanup a snap. Once your chicken and veggies have soaked up all that vibrant marinade, spread them out evenly on the sheet pan, making sure there’s as little overlap as possible to ensure everything roasts evenly and crisps up nicely.
Step 3: Roast to Perfection
Slide the sheet pan into the oven and roast for about 15 to 18 minutes until the internal temperature of the chicken hits 165°F and the vegetables are tender and lightly caramelized. For an extra golden touch, pop the pan under the broiler for the last 2 to 3 minutes—just watch it carefully to prevent burning! When done, remove from the oven and sprinkle with freshly chopped parsley, kalamata olives, and crumbled feta cheese if you like. Let it rest for 5 minutes before serving. This resting helps the juices redistribute, keeping the chicken juicy and flavorful.
Step 4: Whip Up the Feta Yogurt Sauce
While the sheet pan is working its magic, it’s time to prepare the signature feta yogurt sauce. Combine the plain Greek yogurt, mayonnaise, crumbled feta, minced garlic, lemon juice, fresh parsley, dill, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, with no large chunks of feta left—if you want a thinner sauce to drizzle, add 1 to 2 tablespoons of water gradually until you reach the desired consistency. This sauce is the perfect tangy, rich complement to the roasted chicken and veggies.
Step 5: Serve and Enjoy!
Serve your Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe on a bed of fluffy rice or tender orzo, spoon it into warm pitas, or enjoy it on its own. Drizzle generously with the feta yogurt sauce for a flavor boost that will have everyone coming back for seconds. You’ve got a meal that’s as delicious as it is effortless, with every component shining bright.
How to Serve Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe
Garnishes
Fresh herbs are your friends here—sprinkle extra chopped parsley and dill over the dish just before serving to enhance the fresh, herbaceous notes. Adding a few kalamata olives and extra crumbled feta on top adds beautiful depth and a briny, creamy finish that complements the roasted ingredients splendidly.
Side Dishes
While this sheet pan dinner can stand proudly on its own, pairing it with fluffy rice, buttery orzo, or warm pita bread makes the meal even more filling and satisfying. A crisp Greek salad or roasted lemon potatoes would elevate the dinner to a full Mediterranean feast, but honestly, this dish shines in its simplicity.
Creative Ways to Present
For a casual gathering, serve the chicken and veggies family-style straight from the sheet pan, surrounded by bowls of feta yogurt sauce and warm pita. Alternatively, transform leftovers into vibrant wraps or grain bowls for quick lunches. You can even use the components as a meze platter with hummus, tzatziki, and olives for a fun twist on Greek flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an excellent choice for easy next-day meals. Just store the sauce separately to keep its texture fresh.
Freezing
This dish doesn’t freeze as well as fresh due to the yogurt sauce and roasted vegetables, which may become watery when thawed. However, you can freeze the cooked chicken and vegetables without the sauce for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh sauce.
Reheating
Reheat leftovers gently in a skillet over medium heat or in a 350°F oven until warmed through to prevent drying out the chicken. Avoid microwaving if possible, as it can make the components soggy. Always add fresh feta yogurt sauce after reheating to maintain that creamy finish.
FAQs
Can I use other vegetables in this Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe?
Absolutely! Feel free to swap or add your favorites like cherry tomatoes, eggplant, or mushrooms. Just keep in mind the roasting times may vary slightly depending on the vegetables you choose.
Is this recipe suitable for meal prep?
Yes, this dish is perfect for meal prep. You can marinate the chicken and vegetables ahead of time and roast them fresh when ready to eat. The sauce can also be made in advance for convenience.
How spicy is this recipe?
This recipe is not spicy; the flavors are bright, herbaceous, and tangy with a subtle warmth from paprika. You can add crushed red pepper flakes if you prefer a kick of heat.
Can I make the feta yogurt sauce dairy-free?
For a dairy-free version, you can substitute the Greek yogurt and mayonnaise with plant-based alternatives and use a dairy-free feta-style cheese. Keep in mind the flavor and texture will differ slightly.
What can I serve instead of rice or orzo?
If you want to skip grains, serve the sheet pan dinner over a leafy green salad, cauliflower rice, or with warm pita bread for a low-carb or gluten-free option.
Final Thoughts
This Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe is a wonderful way to bring bold Mediterranean flavors to your weeknight table with minimal fuss. It’s colorful, satisfying, and brimming with fresh ingredients that taste incredible together. I can’t wait for you to try it and make it your new go-to dinner — it’s sure to impress both your family and friends with its simple yet irresistible charm.
Print
Greek Chicken Sheet Pan Dinner with Feta Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Chicken Sheet Pan Dinner is a vibrant and healthy meal featuring marinated chicken breasts and a colorful mix of bell peppers, zucchini, and red onion. The dish is baked on a sheet pan for quick and easy cooking, then topped with kalamata olives, feta cheese, and a creamy homemade feta-yogurt sauce. Perfect for a family dinner or meal prep, it combines classic Mediterranean flavors with a simple cooking method.
Ingredients
Chicken and Vegetable Marinade
- 1 ¾ lb chicken breast, cut into bite-sized pieces
- 3 bell peppers (red and yellow), cut into bite-sized pieces
- 2 medium zucchini, cut into rounds or half moons
- 1 red onion, chopped
- ½ cup olive oil
- 4–5 garlic cloves, minced
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 1 tsp Dijon mustard
- ½ Tbsp honey
- 1 – 1½ Tbsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- ½ tsp onion powder
- ½ –1 tsp sea salt
- ½ –1 tsp black pepper
Yogurt Feta Sauce
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ½ cup crumbled feta cheese
- 1–2 garlic cloves, minced
- 1–2 Tbsp lemon juice
- 1–2 Tbsp fresh parsley, chopped
- 1–2 Tbsp fresh dill, chopped
- 2 tsp olive oil
- Sea salt and pepper, to taste
- Water, to thin sauce if desired
Optional Toppings
- Kalamata olives
- Additional crumbled feta cheese
- Fresh parsley, chopped
Instructions
- Prep and Marinate: Chop the chicken into bite-sized pieces and cut the bell peppers, zucchini, and red onion as directed. Place the chicken in a large bowl, add the marinade ingredients including olive oil, garlic, lemon juice and zest, Dijon mustard, honey, dried herbs, and seasonings. Toss to coat the chicken evenly. Add the chopped vegetables to the marinade and toss again to combine.
- Marinate Time: Allow the chicken and vegetables to marinate for about 30 minutes or up to 2 hours in the refrigerator. (Avoid marinating beyond 2 hours for optimal texture and flavor.)
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the sheet pan dinner.
- Arrange on Sheet Pan: Spread the marinated chicken and vegetable mixture evenly over a parchment-lined large sheet pan, making sure there is minimal overlapping to ensure even cooking.
- Bake: Bake the chicken and vegetables for 15-18 minutes until the chicken reaches an internal temperature of 165°F (74°C). For a more golden and browned finish, broil on high for the last 2-3 minutes. Once cooked, remove from oven and sprinkle with freshly chopped parsley, kalamata olives, and extra crumbled feta as desired. Let rest for 5 minutes before serving.
- Prepare Yogurt Feta Sauce: While the chicken cooks, combine the Greek yogurt, mayonnaise, crumbled feta, minced garlic, lemon juice, fresh herbs, and olive oil in a food processor. Blend until smooth and creamy with no large feta chunks. Add 1-2 tablespoons of water if needed to achieve a pourable consistency.
- Serve: Serve the baked Greek chicken and vegetables over rice, orzo, or inside pitas with a generous drizzle of the creamy feta sauce for a delicious, wholesome meal.
Notes
- If marinating longer than 2 hours, the chicken may become mushy due to the acidity in the lemon juice; it’s best to stick to 30 minutes to 2 hours.
- Broiling at the end helps achieve a nicely browned and slightly crisp exterior on the chicken and vegetables.
- This dish pairs well with grains like rice or orzo, or can be served in pita bread for a Mediterranean-inspired wrap.
- For extra flavor, consider adding kalamata olives directly on the sheet pan before baking, but add feta only after baking to prevent it from melting too much.
- Adjust the salt and pepper levels to your taste, especially when adding salty ingredients like feta and olives.
