Sheet Pan Greek Chicken

We keep the spices of this dish to a minimum — just salt, pepper, and oregano — so that the flavors of the chicken and veggies shine through. Sheet Pan Greek Chicken is as simple as it is delicious and satisfying. It does not disappoint. Ready in just fifteen to twenty minutes, the chicken and veggie mixture can be served a variety of ways to keep the meal on the favorites list for a long time.

Sheet pan dinners are one of the easiest and most gratifying ways to utilize your freezer and get dinner to the table fast. Just throw together a few bags of this meal on a free weekend afternoon, and on Wednesday night you can make food for your family fast!

Try more sheet pan dinners from our list — like Sheet Pan Steak Fajitas or this Chicken Asparagus Sheet Pan dinner and enjoy dinner on your terms! If you want a whole stack of easy family recipes, we’ve got that too!

Sheet Pan Greek Chicken Recipe

Ingredients for the Freezer Bag

• 2 chicken breasts, boneless, skinless raw, cubed
• 1 tsp. olive oil
• 1 purple onion, in large chunks
• 1/2 orange bell pepper, in large chunks
• 1/2 yellow bell pepper, in large chunks
• 1/2 red bell pepper, in large chunks
• 3 cloves garlic, minced
• 2 tsp. lemon juice
• 1 tsp. oregano
• salt to taste
• pepper to taste

Ingredients for the Day of Cooking

• 1/4 cup feta cheese, crumbled
• 1 cup grape or baby tomatoes

How to Make Sheet Pan Greek Chicken

Assembly Instructions

• Place raw chicken cubes and all other ingredients in a large resealable freezer bag.
• Remove excess air, seal, and freeze.

Cooking Instructions

• Thaw overnight in the fridge.
• Lay bag contents out in a single layer on a parchment paper lined cookie sheet.
• Add some baby tomatoes.
• Bake at 400° for 15-20 minutes (until chicken reaches an internal temperature of 165°F). 
• Sprinkle with crumbled feta towards the end of cooking.

Cook instructions for Air Fryer

• Thaw overnight in the fridge.
• Add large bag of contents into air fryer basket.
• Add some baby tomatoes.
• Cook at 380° for 18-20 minutes, flipping once. 
• Add 1/4 cup crumbled feta and cook for 1-2 more minutes.

Can I make this dish on the blackstone?

You can! The high heat of the flat top grill will cook everything quickly, so you may not even need fifteen minutes.

Can I leave out the feta?

You can, but the feta gets melty and creates the sauce on the chicken at the end when it is tossed altogether, so you might find the flavor little lacking. You can purchase a mild feta to soften the intensity.

Do I have to use purple onion?

No. While the red does have a nice intensity of flavor when raw, roasts beautifully, keeps a great texture, looks amazing (from the anthocyanins) and adds spicy sweetness to your dish almost any onion can be substituted in place of red onions. You’ll just not get quite the same bite.

Sheet Pan Greek Chicken Recipe Ideas

Chicken should be in approximate 1 inch cubes. Keep the veggies all roughly the same size so that they finish at the same time.

Other veggies you can add to this sheet pan: asparagus or green beans in one inch strips, halved Brussels sprouts or broccoli, sliced squash or zucchini, or mushrooms.

Spices you can add to this dish in keeping with the Greek theme: cinnamon, basil, rosemary, dill, marjoram, thyme, or nutmeg.

Not really in the mood for chicken? You can use pork or beef for this recipe instead.

How do I store Sheet Pan Greek Chicken

Leftovers should be stored in an airtight container in the refrigerator. The chicken will keep for two or three days. The dish can also be frozen in airtight containers for reheating later and will keep up to three months in your fridge-freezer combo or six months in a deep freeze. Individual serving sizes reheat perfectly in the microwave for work.

What to Serve with Sheet Pan Greek Chicken

A delightful meal on its own, you can also serve the dish over white rice (basmati or Jasmine), with pita bread or naan, or on a bed of chopped Romaine lettuce. It also works as a pita sandwich — just add Greek dressing and maybe hummus. Enjoy the meat over cooked pasta or on a sub bun with provolone and garlic aoli. As I mentioned, it is incredibly versatile.