Ingredients & Substitutions
Here I explain the best ingredients for my Greek marinated chicken, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
How To Make Greek Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Marinate overnight if you have time. My bare minimum is an hour, but the Greek chicken turns out even more juicy if you let it marinate overnight. You can even go up to 24 hours. Preheat your skillet. This helps you get a good sear on the outside, and also prevents sticking. Use a meat thermometer. I use and love this thermometer. It’s in my top 5 must-have kitchen tools, and the only way to know for sure that your chicken is perfectly cooked. Aim for 165 degrees F for chicken breast (higher than that will be dry), but for chicken thighs, 170 degrees F is better to get them juicy. Adjust the heat if needed. I always pan sear chicken breasts at medium-high heat, but sometimes this Greek chicken browns more quickly. If it browns before the inside is done, just turn down to medium or medium-low to finish cooking without burning. Remove the chicken from the skillet to rest. Resting before slicing is important to keep the chicken juicy, but if you leave it in the pan, it will overcook. Can you bake the Greek chicken instead? Yes, you can! I just prefer the nice sear I get on the stove for this one. To use your oven, just follow my baked chicken breast recipe after marinating.
Sauce – I love this with my tzatziki sauce, pictured above, but tahini sauce also pairs nicely. Veggies – Try my ratatouille recipe for more Mediterranean-inspired flavor! I also really like this Greek style chicken with eggplant dishes, like my sauteed eggplant or eggplant caponata (spoon it on top!). Salads – My fave is a simple Greek salad, shown above. (Did you know the Greeks don’t usually put greens in theirs? The Greek-native owner of the restaurant I worked at taught me that.) My Mediterranean salad is also wonderful. Potatoes – My classic Greek lemon potatoes pair perfectly, but simple air fried potatoes or roasted potatoes work just as well. Bowls – I love me a Greek chicken bowl! Just top a bowl of rice (or cauliflower rice) with sliced chicken, and pile it high with tomatoes, cucumbers, red onions, feta cheese, and a drizzle of tzatziki or tahini (above).
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info includes half of the marinade, as at least half is discarded. Fitting everything into a 24-hour day is an ongoing struggle for me, which is why you often see either meal prep or quick and easy recipes here on Wholesome Yum. I’m grateful to have a healthy dinner ready quickly on those (many, many) days that life just feels too hectic. Here’s one of my recent ones, this Greek chicken with a simple side of air fryer broccoli!
