5 Greek Recipes With Chicken That Bring the Taverna Home

Craving sun-soaked flavors without booking a flight to Santorini? These five Greek recipes with chicken are fresh, zesty, and weeknight-friendly—basically your ticket to a seaside taverna from the comfort of your kitchen. We’re talking bright lemon, briny olives, and herbs that make your house smell like summer. Grab a big bowl, a sharp knife, and let’s cook like we mean it.

1. Lemon-Oregano Greek Chicken Souvlaki That Marries Flavor And Simplicity

Simple, juicy, and wildly aromatic—this souvlaki is what weeknight dreams are made of. It grills up fast, works with stovetop or oven, and makes the house smell like a seaside grill. Serve it in warm pitas with plenty of tzatziki and watch it disappear.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 3 cloves garlic, finely minced
• 2 teaspoons dried oregano (Greek if possible)
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges (for serving)
• Warm pita breads, for serving
• Tzatziki, sliced tomatoes, red onion, and chopped parsley, for serving
• Metal or soaked wooden skewers

Instructions:

1. In a large bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, coriander, paprika, salt, and pepper until combined.
2. Add chicken and toss to coat well. Cover and marinate 30 minutes (room temp) or up to 6 hours (fridge).
3. Thread chicken onto skewers. Preheat grill or grill pan over medium-high until hot; oil grates lightly.
4. Grill 8–10 minutes, turning every 2–3 minutes, until lightly charred and the internal temp hits 165°F. Rest 3 minutes.
5. Squeeze with lemon and serve in warm pitas with tzatziki, tomatoes, onion, and parsley.

For a full platter, add fries right into the pita—very Greek, very delicious. No grill? Roast at 450°F on a sheet pan for 15–18 minutes. Want it dairy-free? Skip the tzatziki or use a plant-based yogurt.

2. Crispy Chicken Gyros With Garlicky Tzatziki And Herby Salad Crunch

These gyros bring the street-food magic: juicy chicken, crisp edges, cool tzatziki, and a tangy salad for crunch. It’s a building-your-own situation that screams weeknight fun. Trust me, leftovers make the best desk lunch.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 4 cloves garlic, minced (divided)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Aleppo pepper or mild chili flakes (optional)
• 4–6 Greek pitas
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 Persian cucumber, thinly sliced
• 1/4 cup chopped fresh dill
• 1 tablespoon extra lemon juice (for salad)
• 1 tablespoon olive oil (for salad)
• Salt and pepper, to taste

Tzatziki:

• 1 cup full-fat Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 1 clove garlic, finely grated
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill or mint
• Salt, to taste

Instructions:

1. Marinate chicken with olive oil, lemon zest and juice, vinegar, 3 cloves garlic, oregano, cumin, salt, pepper, and Aleppo (if using). Chill 30 minutes to 4 hours.
2. Stir together tzatziki ingredients; season to taste. Chill to let the flavors bloom.
3. Mix tomatoes, onion, cucumber, dill, lemon juice, and olive oil; season with salt and pepper.
4. Heat a large skillet over medium-high with a thin film of oil. Cook chicken 5–6 minutes per side until deeply browned and at 165°F. Rest 5 minutes, then slice thin.
5. Warm pitas, spread with tzatziki, pile on chicken and salad. Fold and devour.

For extra crisp edges, slice the cooked chicken and sear again for 1–2 minutes. Add fries or feta for more gyro energy. Gluten-free? Use GF flatbreads or serve as a bowl over rice.

3. One-Pan Greek Lemon Chicken And Potatoes With Olives And Feta

This is the set-it-and-savor-it dinner: golden chicken, tender potatoes, and a lemony pan sauce that begs for bread. Toss everything on a sheet pan and let the oven do the heavy lifting. It’s perfect for Sunday dinner or meal prep.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1 1/2 pounds baby potatoes, halved
• 1 red onion, cut into thick wedges
• 1/2 cup pitted Kalamata olives
• 3 tablespoons olive oil
• Zest of 1 lemon + 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 4 cloves garlic, smashed
• 2 teaspoons dried oregano
• 1 teaspoon thyme (dried) or 2 teaspoons fresh leaves
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth or water
• 1/3 cup crumbled feta
• Fresh parsley and/or dill, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F. Pat chicken dry and score the skin once or twice to help render fat.
2. In a small bowl, whisk olive oil, lemon zest and juice, Dijon, garlic, oregano, thyme, salt, pepper, and broth.
3. On a rimmed sheet pan, toss potatoes and onion with half the dressing. Nestle chicken on top, skin-side up, and spoon remaining dressing over the chicken. Scatter olives.
4. Roast 40–45 minutes, until chicken is 165°F and potatoes are tender. Broil 2 minutes for extra crispy skin if desired.
5. Sprinkle with feta and herbs. Serve with lemon wedges for that final zing.

Add zucchini or bell peppers in the last 20 minutes if you want extra veg. No olives? Capers work. Save those pan juices for drizzling over orzo or rice—seriously, liquid gold.

4. Avgolemono-Inspired Chicken Orzo Soup That’s Cozy Yet Bright

Avgolemono is the classic Greek egg-lemon soup—silky, tangy, and comforting. This version uses orzo and shredded chicken for a hearty bowl that’s still light enough for lunch. It tastes like sunshine on a rainy day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup orzo
• 2 cups cooked shredded chicken (rotisserie works great)
• 2 large eggs
• 1/3 cup fresh lemon juice (plus more to taste)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh dill or parsley, for serving

Instructions:

1. In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 5–6 minutes until softened. Add garlic and cook 30 seconds.
2. Pour in broth; bring to a boil. Stir in orzo and oregano; simmer 8–10 minutes until al dente.
3. Add shredded chicken and reduce heat to low.
4. In a medium bowl, whisk eggs and lemon juice until frothy. Ladle in 1 cup of hot broth slowly, whisking constantly to temper.
5. Slowly pour egg-lemon mixture back into the pot, stirring gently. Do not boil—keep heat low so it stays silky. Season with salt and pepper.
6. Finish with dill or parsley and adjust lemon to taste.

For extra richness, stir in a knob of butter at the end. Want it gluten-free? Use rice instead of orzo and cook until tender. Leftovers thicken—loosen with a splash of hot broth or water when reheating.

5. Greek Chicken Pastitsio With Cinnamon-Kissed Tomato And Creamy Feta Béchamel

Pastitsio is Greece’s comfort-food answer to lasagna, and this chicken version keeps it lighter without losing the cozy factor. Think tubular pasta, spiced tomato-chicken sauce, and a dreamy béchamel with feta. It’s a weekend bake that feeds friends and wins hearts.

Ingredients:

• 12 ounces bucatini, ziti, or pastitsio pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/4 pounds ground chicken
• 2 tablespoons tomato paste
• 1 cup tomato purée or crushed tomatoes
• 1/2 cup dry white wine (or chicken broth)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 1/4 cup chopped parsley

Feta Béchamel:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups warm milk
• 1/4 teaspoon grated nutmeg
• 3/4 teaspoon kosher salt
• 1/2 teaspoon white or black pepper
• 2 ounces crumbled feta
• 1/3 cup grated Parmesan or Kefalotyri
• 1 egg, lightly beaten

Instructions:

1. Cook pasta in salted water until just shy of al dente. Drain, toss with a drizzle of olive oil, and set aside.
2. Heat olive oil in a large skillet over medium. Sauté onion 3–4 minutes; add garlic 30 seconds. Add ground chicken and cook, breaking up, until no longer pink.
3. Stir in tomato paste; cook 1 minute. Add tomato purée, wine, cinnamon, allspice, oregano, bay leaf, salt, and pepper. Simmer 12–15 minutes until thickened. Remove bay leaf; stir in parsley.
4. For béchamel, melt butter in a saucepan. Whisk in flour; cook 2 minutes. Slowly whisk in warm milk until smooth. Simmer 3–4 minutes until thick enough to coat a spoon. Season with nutmeg, salt, and pepper; take off heat. Stir in feta and Parmesan to melt slightly, then whisk in beaten egg.
5. Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish. Layer half the pasta, all the chicken sauce, then remaining pasta. Pour béchamel over the top and smooth.
6. Bake 30–35 minutes until golden and set. Rest 15 minutes before slicing.

Serve with a crisp Greek salad and a squeeze of lemon for balance. Make ahead: assemble, chill, and bake an extra 10 minutes. For spice lovers, a pinch of chili flakes in the sauce plays nicely with the cinnamon.

Ready to cook like you’ve got a Mediterranean breeze in your kitchen? These five Greek recipes with chicken are bright, satisfying, and unfussy—perfect for weeknights, meal prep, or hosting your favorite people. Pick one, grab the lemons, and let the oregano do the heavy lifting. Your table’s about to get a lot more joyful.