This lemony Greek Chicken is a vibrant way to switch up your usual chicken dinner routine. With Greek seasonings, plenty of garlic, jammy roasted tomatoes, briny Kalamata olives, and feta, it’s a sheet pan chicken recipe worth getting excited about. Opa!
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Why You’ll Love This Greek Sheet Pan Chicken Recipe
- BIG and Bright Greek Flavors. Greek food is known for big flavor and this Greek chicken is no exception. It’s got lemon! Lots of garlic! Thyme and oregano, then roasted whole cherry tomatoes, red onions, olives, and salty feta. Like my Slow Cooker Greek Chicken, there’s so much flavor in every delectable bite.
- Hands-Off Cooking. Aside from the 15 minutes of prep, the rest of the recipe is hands-off. The marinating time makes the chicken zippy and tender, and the oven does the rest. (And we know Roasted Tomatoes are an easy way to make any dish extra tasty.)
- Chicken and Veggies, All on One Sheet Pan. You could make a light meal with the Greek chicken and veggies alone, or round things out with a salad (why not a Greek Salad, since you’ll have so many of the ingredients on hand already?) or Lemon Rice.
How to Make Greek Chicken
The Ingredients
For the Greek Chicken and Marinade:
- Chicken. I use boneless, skinless chicken breasts, but if you prefer chicken thighs, those absolutely work too. Just be aware that they take slightly longer to cook.
- Extra-Virgin Olive Oil and Lemons. The base of our marinade. This dynamic duo makes the chicken tender, draws the marinade deeper into the meat, and adds zippy flavor.
- Garlic. There is PLENTY in this recipe. Because garlic cloves can vary in size, I recommend measuring out 2 tablespoons if your cloves seem especially small or large.
- Seasonings. Dried thyme, dried oregano, kosher salt, and ground black pepper.
For the Vegetables and Serving:
- Cherry Tomatoes. Or grape tomatoes if you prefer. A mix of different colors looks pretty on a plate, but so do all red.
- Red Onion. If you have yellow onions on hand, go ahead and use those. Otherwise, I like red in this recipe for their color.
- Kalamata Olives. Briny, meaty, and one of my favorite ingredients for Greek cooking!
- Crumbled Feta. And this would be my other favorite ingredient. I recommend buying a block and crumbling it yourself versus buying a container of crumbles. I think the flavor and texture are superior.
- Parsley. Basil would also work.
The Directions
- Make the Marinade. Let the chicken soak up all that deliciousness for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Season the Veggies. Toss them with some of the marinade on a parchment-lined baking sheet.
- Roast the Veggies. Bake in a 425 degree F oven for 10 minutes.
- Add the Chicken. Place the chicken in the center of the pan with the veggies and roast until the chicken reaches 155 degrees F (about 15 to 20 minutes). Transfer the chicken to a plate and cover.
- Finish. Add the olives to the veggies and roast for about 5 minutes while the chicken rests. ENJOY!
What to Serve with Greek Chicken
- Grains. It’s not Greek, but a base of Creamy Polenta is fantastic with this recipe. You also can’t go wrong with white rice or quinoa.
- Salad. This Arugula Salad is my go-to simple salad when I want to add some greens without making it a big to-do.
- Bread. Also not Greek, but No Knead Focaccia would be fabulous with Greek chicken.
- More Veggies. I always love Sautéed Green Beans with Greek dishes, especially with a squeeze of lemon juice on top.
Recipe Tips and Tricks
- Don’t Over-Marinate the Chicken. If you marinate the chicken for too long, the lemon juice will start to break it down and make the texture icky. (Yes, that’s the technical term.) 2 hours is the maximum time you should marinade chicken in a lemon-juice-based marinade like this one.
- Use an Instant Read Thermometer. The best way to ensure perfectly cooked chicken is by using an instant read thermometer. Boneless chicken breast is easy to over-cook, and monitoring the temperature is the only completely fail-safe way to prevent that from happening.
- Let the Chicken Rest Before Slicing. Letting the chicken rest a bit allows the juices to redistribute, resulting in juicier meat.
- Play Around with Veggies. Feel free to swap out different veggies depending on your preferences and what’s in season. Bell peppers, zucchini, and eggplant would all be great additions to this dish. As long as you’ve got space on the sheet pan, feel free to add more.
- Don’t Crowd the Pan. Related to the last point! You don’t want to cram everything too tightly on the pan. If you do, it will all steam—it’ll still be flavorful thanks to the seasonings, but it will be missing that depth from browning.
Greek Chicken
Prep: 15 minutes
Cook: 25 minutes
Total: 1 hour 15 minutes
Servings: 3 -4 servings
A lemon garlic marinade adds loads of flavor to this easy sheet pan Greek chicken. Kalamata olives, roasted tomatoes and feta make it delish!
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Ingredients
For the Greek Chicken and Marinade:
- 3 to 4 small/medium boneless skinless chicken breasts about 1 ½ pounds
- ¼ cup extra-virgin olive oil
- 6 garlic cloves minced, about 2 tablespoons
- 2 lemons zest and juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Vegetables and Serving:
- 1 pint cherry tomatoes left whole
- 1 large red onion cut into ½-inch slices
- ½ cup pitted kalamata olives
- ½ cup crumbled feta
- Chopped fresh parsley optional for serving
Instructions
- To keep things tidy, place a sheet of plastic wrap over the chicken breasts. Lightly pound them to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Transfer the pounded chicken breasts to a ziptop bag or small baking dish that can hold them snugly.
- In a large measuring cup with a spout or a bowl, whisk together the marinade ingredients: oil, garlic, lemon zest and juice (zest the lemon directly over the cup), thyme, oregano, salt, and pepper. Pour all but about 3 tablespoons over the chicken (reserve the rest for cooking the vegetables). Toss to coat the chicken evenly, then let the chicken marinade at room temperature for 30 minutes, or refrigerate for up to 2 hours (I don’t recommend marinating much longer as the lemon juice will start to break down the chicken). Let come to room temperature prior to cooking.
- Roast the vegetables: Preheat the oven to 425°F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place the tomatoes and onion slices in the center and toss with the reserved marinade. Spread into a single layer and roast for 10 minutes.
- Remove the pan from the oven, toss the tomatoes and onion slices, then scoot them towards the edges of the pan to clear a place for the chicken in the center. Place the chicken breasts in the space so they are not touching (it's OK for the tomatoes and onions to overlap). Return to the oven and continue roasting until the chicken is cooked through, about 15 to 20 minutes; it should register 155°F on an instant read thermometer inserted at the thickest part of the meat (its temperature will rise as it rests). Remove the chicken to a plate, cover, and let rest 5 minutes.
- Spread the tomatoes and onions back into a single layer. Sprinkle the olives over the top. Return to the oven and continue roasting while the chicken rests to further crisp the onions and warm the olives (if the vegetables are already done to your liking, turn off the oven and return the pan to the oven during the last few minutes of the chicken’s rest time to warm them through). Place the chicken back on the pan with the vegetables. Sprinkle everything with the feta and fresh parsley. Enjoy hot.
Notes
- TO STORE: Transfer leftovers to an airtight container and refrigerate it for 3 to 4 days.
- TO FREEZE: Freeze Greek chicken in a freezer bag (this is your best option, because you can press the air out) or airtight container for up to 2 months.
- TO REHEAT: If you’ve frozen the chicken and veggies, thaw them in the refrigerator first. Reheat them covered in a baking dish at 350ºF until warmed through, in a skillet over medium heat, or in the microwave if that’s your only option.
Nutrition
Serving: 1(of 4)Calories: 463kcalCarbohydrates: 21gProtein: 31gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 95mgPotassium: 980mgFiber: 5gSugar: 7gVitamin A: 1.042IUVitamin C: 80mgCalcium: 215mgIron: 3mg
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Sheet pan chicken dinners are here to save the day! These are some of my favorites:
I can see why you wouldn’t want to share this baby!
Thanks for the support Liz!!
Pinning this one for sure! Thanks again Erin for another must try recipe!
I hope you love it, Cindy!
I used my instant pot, manual for 15 minutes with a natural release (I browned the chicken in the IP first.) The chicken turned out so tender. I served with lettuce, cucumber, hummus, and tabbouleh. It was delicious.
Thanks for reporting back about your success in the Instant Pot! I’m glad you enjoyed it.
Did you add any extra liquid (like chicken broth) when you did this in the instant pot? I’d like to do this tonight with mine because I forgot to put it in the crock pot this morning ?. I’m just worried about there not being enough juice and getting a burn warning. Thanks!
Thank you this is the exact info/comment I was looking for !!!
I’m happy you found what you were looking for, Ashley!
Do you know how I could make this in a regular oven? I don’t have a crock pot or slow cooker.
Hi Anne, you could put the chicken and ingredients in a covered oven-safe casserole dish and roast at 350*F for 30 to 40 minutes. I’d start checking it for doneness (it should be cooked to 165*F) at the 25 minute mark, depending upon the thickness of the chicken pieces. I hope you enjoy the recipe!
Thank you so much for answering! Looking forward to trying it?
This looks so good! Can’t wait to try this!!
Thanks, Lexi!
Loving these flavors and Kalamata are my favs!!
Erin, this looks like another winner! I can imagine that the flavor combinations are right on! I’ll be making this soon! Thanks so much!
I hope you enjoy it, Laurie!
Looks great…..will have to try this sometimes…..
Haven’t made it yet, so can’t really rate it, but sure it will be a 5….:)
Everything you make looks so good….and makes me hungry….and I sure don’t want to eat this late 11:35..
Thank you so much! I hope you enjoy the recipe if you do decide to give it a try. :)
Once I run out and pick up the Kalamata olives, I will be making this “baby” very soon. Looks great! Glad you took pictures for all of us to see BEFORE you ate the whole contents of the slow cooker! :)
Thank you! Looks delicious.
Suzy Maley
Thanks Suzy! I hope you enjoy the recipe.
LOVE the flavors of “Greek” food :) and slow cooker?! Sounds like a week night win!
Greek is always a good idea!
OMG, this sounds fantastic! I love all the salty/briny flavors you’ve included in this slow cooker meal. You’re probably experiencing the same 80° weather we are here in Madison, so this will be perfect for not having to turn the oven on.
Holy YUM!!!
Why can’t you sprinkle the ingredients on top of the chicken?
Great question! From my experience, it cooks more evenly and helps ensure the flavor really get into the meat. I hope you enjoy the recipe!
I love a great Greek Chicken recipe!! this one looks delicious!
Delicious and healthy! Made this and served over a bed of zoodles with a touch of crushed red pepper. I thought Kalamata olives would be weird in the slow cooker, but they soften up really nicely and melt in your mouth! Adding to the rotation!
Stef, I’m glad to hear you enjoyed this! That’s a great idea to serve it over zoodles.
Would love to make this in my electric pressure cooker. Any idea about how long it should cook once at pressure?
Hi Arlene, I don’t have experience with this recipe in a pressure cooker, so I would refer to another resource for cooking a similar amount of chicken breasts for guidance!
I made this tonight & it was smelling so good we had dinner early, amazing recipe, I even took a picture…Bonita
Bonita, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this wonderful review!
Erin:
I tried this recipe on Friday. The ingredients complemented each other! The red onions in the slow cooker combined with the red vinegar dressing tastes very good when completed. Healthful/flavorful ingredients.
I found that this recipe is even more delicious the second day! The red wine mixture soaked into the chicken, olives and red onions. Since there was not that much left over, I put the remaining food over couscous for Saturday’s dinner and added some mushrooms.
Will make this again! Thank you for sharing this recipe.
Suzy, thanks so much for taking the time to leave this wonderful review! I’m so glad to hear you enjoyed the recipe.
Can you freeze this once cooked? So good, but made too much to enjoy before it goes bad.
Hi Victoria, I think it would freeze fine! Make sure you take a look at the Notes section below the recipe to see my advice about reheating the chicken. I’m glad to hear you enjoyed it!
I made this two nights ago for my husband and his cousin. They loved it as did I. My husband’s cousin also comments that he wished his wife cooked like this for him. Crock pot made me look 5 star and that is always a plua!
YAY!! So happy to hear that Kaytee. Thanks so much for trying the recipe and taking time to leave this lovely review!
These look absolutely amazing!
Thanks so much, Mark!
I am thinking of making this for a party of 12 ppl. Do I simply triple the amount of ingredients and what about cooking time? Thank you!
Hi Anne-Marie, I haven’t tried tripling the recipe, so you’d be experimenting. It will likely need more time. I would love to hear how it goes if you do decide to give it a try!
It’s in the crockpot now! Smells wonderful.. Thank you so much for this recipe!
I hope you enjoy, Erik!
Hi Erin –
If the chicken breasts were frozen when put into the slow cooker, do you think this could be a 6-8 hour cook instead of the 3-4 hours as written? I’m hoping to set it in the morning and come home to it. Thanks!
Hi Lauren! Unfortunately, due to food safety issues, I can’t recommend using chicken in the slow cooker frozen (they will be at an unsafe temperature for too long). Can you set your slow cooker to turn off after 3 hours perhaps? I believe there are some programmable ones that do that!
My husband and I just loved this. His comment – this now my favorite meal!!!! I served this up with some whole wheat pasta added some sliced grape tomatoes and feta cheese. Delicious!!! It will be added to our dinner rotation for sure.
HOORAY Becky! I’m so happy to hear the recipe was a winner. Thanks for giving it a try and reporting back!
Would it work to substitute sundried tomatoe for the peppers?
Hi Alison, I haven’t tried that myself, but I think it could work. If you use the dried ones that are not oil packed, I would rehydrate them first. If you do decide to experiment, I’d love to hear how it goes!
Thanks for your reply! I made it last night with sundries tomatoes (oil packed) and it turned out great! I got lots of compliments :)
I am so happy to hear that Alison! Thanks for trying the recipe and taking time to leave this wonderful review!
This recipe is delicious! I had a 7.5 oz jar of roasted red peppers, so I also added about a half cup of julienned sun dried tomatoes in oil, drained, to make up the difference. I followed the rest of the recipe as written. I served it over penne pasta, and also topped mine with feta and red pepper flakes. We had french style green beans on the side. I will definitely make it again using the sun dried tomatoes. It was sooo good! Thanks for this wonderful recipe!
WOOHOO Carol! Thanks for giving this recipe a try and reporting back—I’m glad to hear you enjoyed it!
Absolutely Delicious!! I will be checking out more of your recipes!! Simple and easy!! Love it!!
Thanks so much, Shana! I hope you find some new favorites!
Any suggestions what to serve it with? I thought it had potatoes in it when I first saw it. I’m dying to try it.
Hi Marianne! I mention this in the blog post too, but I think a side of whole wheat couscous or brown rice or a fresh green salad would be great accompaniments!
I have a 4.5 qt. crockpot so I used 3 large breasts and 3/4 cup olives, but otherwise followed the recipe. I cooked on low 2 hours, 40 minutes, then set it to warm for 90 minutes. Unfortunately the chicken was very dry. If I were to make it again I would use thighs.
Hi Marianne, I’m sorry to hear the chicken came out dry—everyone’s slow cooker model seems to cook differently! Using thighs would help, and if you do try the recipe again with chicken breast, it sounds like it would need even less cooking time based on your specific crock pot. Thanks for taking the time to report back!
This came out great. I ended up with a couple of changes . . . . I made it in a covered casserole in the oven. Second – I used balsamic (because I didn’t know that I didn’t have red) so I cut back on the honey a bit. I love how the tangy and sweet play off each other. I served it with bread and fresh green beans. I regret that I didn’t follow my instinct and throw the beans in with the chicken near the end of cooking time. The beans would have been better infused with all the flavors of this dish. I only made a half recipe for the 2 of us and bought the peppers and olives at the olive bar. I think that next time I make this I might throw in a few artichoke hearts and add a touch more garlic. Going to go share it with my cooking friends on FB. Thanks for the recipe.
Melanie, thank you so much for sharing all your tweaks to the recipe! I’m so glad to hear you enjoyed it.
Hi,
This sounds so good- I’m making it now but a little worried that there isn’t enough liquid? Hope I’m doing it right!
Thanks
Hi Kathleen, the recipe has been successful as written for me and other readers as well, so I hope it came out wonderfully for you too!
Super delicious! This recipe smelled amazing when it was cooking and it tasted great. I shredded the chicken with two forks and it made some very generous helpings! I’m tempted to try this on tortillas next time, since I think that would be very tasty. Thanks for the great recipe!
Caitlin, I’m so happy you loved this! And the idea of serving in tortillas sounds yummy too!
Has anyone tried this in an instant pot?
Hi Cindy, I haven’t heard anything about that yet, but I would guess you could try it using the standard timing for chicken breasts (8 to 10 minutes on HIGH/manual)! I would add the cheese at the end.
I made this recipe today using boneless skinless chicken breasts. I like Mediterranean food and it’s nice to be able to cook this type of food at home. I was glad that I checked the chicken after 3 hrs because I didn’t think it would get done that soon. At 3 hrs, it was perfect. The only thing that I didn’t do was brown the chicken but I will try that next time. I will be making this recipe again. My husband really enjoyed it and said that it’s a keeper.
So happy to hear this Jamie! Thank you for trying the recipe and taking time to leave this lovely review.
Roasted tomatoes and sautéed some spinach, shredded the chicken and served with brown jasmine rice and some feta. Amazing dish!!!!
I am so happy you loved it Carolyn!! Thanks so much for taking time to share this lovely review. It means a lot!
I just made this for dinner tonight and it is unbelievable! So easy to make but just bursting with flavor. I was hoping there would be leftovers but we ate it all. This is definitely going on the regular meal rotation.
Brynn, THANK YOU for taking time to leave this wonderful review. It means so much, and I am so happy you loved it!!!
I plan to make about 6-8 chicken breasts. Your recipe states to Arrange the peppers, olives, and onions around the chicken (do not place on top). Should I layer the chicken breasts on top of each other to put the veggies around the chicken or should I put the veggies on the bottom of the crock pot and put the chicken on top?
Hi Eileen! A little bit of overlap is fine! I’d put the chicken in first, then scatter the veggies around the edges. I hope you enjoy it!
Can we omit the red peppers? I’m allergic…anything else u think would be good as a substitute? I can’t wait to make this. Thank you!:)
Melissa, the red peppers do add a lot of flavor. I’d try adding 1/2 cup julienne cut sun dried tomatoes!
This is one of the best slow cooker recipes I have ever tasted. I made it exactly as the recipe said to and topped it with fresh thyme and feta cheese. Absolutely delicious!!! My husband & I had to force ourselves to stop eating it so we would have leftovers. This is going in the regular dinner rotation for sure!
Leslie, WHOO HOOO! This comment makes me so happy to read. Thanks for taking time to leave a glowing review!
Has anyone tried with raw red peppers? Any advice? I have a bunch cut up and ready to use…
Liz, my suggestion is to grill or roast the peppers first, then add them. It will create the same effect!!
Hello! This sounds wonderful, but just curious if anyone has try to freeze it rightness after it is cooked
Nita, I’d suggest letting it cool completely before frozen. To reheat, let it thaw overnight in the refrigerator. Chicken can dry out when reheated, so you may want to slice it into smaller pieces first, then reheat it in a skillet or gently in the microwave with a splash of liquid to keep it from drying out.
Oh my gosh this is delicious!! I added a handful of sun-dried tomatoes after reading some of the other reviews. I dumped in the whole jar of roasted red peppers and later as I was rereading the recipe saw that I was supposed to drain it! :-}
Thank you so much for this recipe! I have already shared it with my daughter. LOL
Gail, I am so happy to hear this! Thanks for taking time to leave this lovely review and for sharing the recipe with your daughter too!
I have a question: Can you prep everything the day before and put in the crockpot, then leave in the fridge overnight? I like to have everything prepped and ready to go so my boyfriend can take it out and turn on the slowcooker on his lunch break (while I’m at work).
Hi Courtney, unfortunately I wouldn’t recommend partially cooking meat (as in the browning the chicken step) and then refrigerating overnight, as that can be a food safety issue. I know that’s probably not the answer you were hoping for, but if you do have a chance to try this recipe, I hope you love it!
Came out very juicy. I liked it but I felt the chicken was lacking in flavor
Hi Sherrie, thanks for taking the time to give this recipe a try! I’m sorry to hear it wasn’t quite to your taste. Many others have tried it and enjoyed it, but I know everyone has different tastes. If you decide to make it again, I hope you find the flavor tweak that will make it perfect for you!
I have a question, most crock pot recipes require a lot of liquids to keep the meat moist, this one doesnt have much. Do I need to add water or broth to it?
Hi Alex! Nope, you don’t need any extra liquid. There will be some from the red peppers. It comes out moist just as it is as long as you keep your eye on it and don’t overcook.
This was so easy and delicious! If anyone here is also on Weight Watchers, this recipe is only 1 freestyle point!
Molly, I am so glad you enjoyed this and thanks for adding the WW tip too!
I was surprised to see the recipe so high in sodium. Any thoughts on how to tweak to get the sodium to a healthy level?
Hi Carol, the sodium level is just an estimate and will vary depending on the specific ingredients you use. The olives and feta are the primary sources here, and the chicken could be too depending upon the brand you buy if it has a salt solution added.
I made this for dinner tonight. It was delicious! My husband enjoyed it so much. I followed the recipe as is except I didn’t have fresh herbs, which didn’t seem to matter, but I will get some next time I make this…. and there will be a next time!
We look forward to the leftovers tomorrow night! And I already emailed the recipe to my sister!
Thanks so much, Erin !!
Hooray Carol! So happy to hear how much you enjoyed it. Thanks for taking time to leave this kind review!
I forgot to rate it before I sent!!!
I made this last night for dinner. I used chicken thighs vs. breasts. I also threw the red onions into the pan after I’d browned the chicken just to get some brown on them (the pan was already dirty anyway). It was delicious and I suspect the leftovers will be even better. It’s nice to find a crockpot recipe that doesn’t taste stewy or have a can of tomatoes. Nice change of pace!
YAY! I’m glad you enjoyed the recipe, Sarah. Thanks for taking the time to leave this review!
I’m unsure of what happened when I prepared this meal. I grabbed all of the ingredients listed, prepared the food according to the directions, and let it cook for four hours. I used chicken breasts and new ingredients.
The meal smelled odd, was sour to taste, and barely edible. I suggested to my husband that we could try again but he’s not interested.
Has anybody ne else had a similar experience? Fr M what I can see, most comments indicate success with the recipe.
Hi SG, that’s the first I’ve heard of this happening, so I’m not sure what may have been the issue here. It’s hard to know what may have happened without being in the kitchen with you. I’m so sorry to hear it didn’t come out—I know it’s disappointing to try a new recipe and not enjoy it.
This looks so good! Will be trying soon.
If you are doubling this recipe, do you add time to the cooking? I am making it tonight! … Also, I made a trial run of this yesterday to test it before my dinner with friends tonight, and my garlic turned blue! ;) Would you recommend sautéing the garlic first?
Hi Ali, you may need more time since the slow cooker will be more full. I haven’t had my garlic turn blue in this dish, but I have heard of that occurring to people sometimes! Sautéing first may help, but I can’t say for certain. (What I’ve read online seems inconclusive.) I hope everyone enjoys it!
I believe the garlic turns blue due to the coloring from the Kalamata olives.
I love every recipe I’ve ever tried from Well Plated! You seriously speak to my heart and my taste buds. ? but my husband hates olives with a passion. Is this worth trying without the cup of olives? Or is there something I can substitute in its place??
Thank you so much, Kristin! I think for this recipe you could leave the olives out and add them to your portion after it’s cooked, if you wish. I hope you enjoy it!
Just found this on Pinterest last week. Absolutely divine! Adding this to my ‘go to’ list
Hooray! I’m glad it’s a new favorite, Marilu!
So I’m wanting to prep this and put it in the fridge. I plan to take it out tomorrow on my lunch hour and turn the crock pot on. With that plan, I cannot brown the chicken. How will this turn out if I just put the chicken in the crock without browning it first?
Hi April! Browning the chicken adds more flavor so I don’t skip that step, but other readers have tried the recipe without that step and enjoyed the results.
So delicious, my teenage son took seconds. I added grape tomatoes and served with cous cous.
Thanks for sharing this review, Danielle! I’m glad everyone enjoyed it!
This is fantastic! I added a little chicken broth to the crock pot as well as sun dried tomatoes. We will be adding this to our weekly rotation. Thank you!
Jamie, I’m glad to hear it’s a hit! Thanks for taking the time to report back.
For the sauce could I use Greek dressing/vinaigrette instead? How much do you think?
De, I haven’t tested this (the only way I have made it is how it is written here), so I am afraid I can’t say—I fear that salad would make the dish more oily than how the recipe is written. If you decide to play around with it, I’d love to hear how it goes!
Made this when I was recovering from hospital. Was easy to make and everyone Loved it. Put on regular rotation!
Whooo hooo! So happy to hear it Joei!
So so delicious!
I added fewer olives (not huge fans) and roasted peppers myself at home because I didn’t have any jarred ones.
My hubby and I love it! We served it with quinoa and roasted zuchinni and squash.
Thanks for sharing this review, Cecilia! I’m glad you enjoyed it!
Oh my. My husband wants to marry me all over again. The house smells wonderful, and this was delicious. I served it over baby spinach, and I am guessing I’ll do rice or a grain with the leftovers. Humble chicken thighs can be something special!
Highest praise I could ask for!! Thank you Eileen!
Didn’t particularly enjoy the flavors.
Hi Alyssa! I’m sorry this recipe didn’t turn out as you expected. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!
Awesome receipe and again great for my weekly meal prep. We don’t like spicy so I left out the jarred red peppers. and chopped up a. whole. yellow pepper that I had.
Thank you for taking the time to try this recipe and share this kind review, Kiki! I’m so happy to hear that this recipe was another hit!
Also used the IP for this recipe with first sautéing in the IP and pressure cooking for 15 minutes. Used chicken thighs instead of chicken breast and served with brown rice-so flavorful! Will definitely be making this regularly.
I’m so happy that this recipe was a hit, Andrea! Thank you for taking the time to share this kind review!
This was delicious and so easy! My husband loved it too. I used bone -in skinless chicken thighs because we prefer them and doubled the oregano and thyme. Also topped with pinenuts along with the feta cheese. Thank you so much for this recipe. I’ve passed it on to family members and will definitely be making it again.
I’m so happy to hear that this recipe was a hit, Betsy! Thank you for taking the time to share this kind review!
Hi Erin. This is a favorite recipe now. I’ve made it twice. Have you ever tried it with salmon? Any tips?
Hi Beth! SO GLAD you enjoy this! I don’t recommend salmon (it will fall apart and over cook in a slow cooker) but you might enjoy some of these salmon recipes: https://www.wellplated.com/tag/salmon/
Many thanks!!!
Soooo delish! Made this tonight and will definitely make again, I wouldn’t change a thing! Thank you!!!
Thank you for sharing this kind review, Lindsay! I’m so happy to hear that this recipe was a hit!
Making this right now in the slow cooker I added garbanzo beans and a few capers … let you know how it comes out !
I hope you love the recipe, Danielle!
OMG, this was amazing…I did make it in the oven & made Roasted Broccoli & Cauliflower with Parmesan & garlic, and made rice on the stove top…Mmmm (even good left overs tomorrow…) Thanks for such a great recipe…Bonita
I’m SO pleased to hear this, Bonita! Thank you for taking the time to share this kind review!
Just wanted to let you know we absolutely love this recipe! I make it atleast once a month. I shred it then have it on pita or naan with a lettuce greek salad. Delicious! Thanks for sharing
Thank you for taking the time to share this kind review, Danielle! I’m so pleased that you’ve enjoyed it!
These recipes look amazing! Ive already tried two and have bookmarked this site for future use. Plus your writing skills and use of humor adds the creme dela creme to your articles. thank you for blessing me with these wonderful meal ideas with some chuckles on the side!
Thank you for taking the time to share this incredibly kind comment, Peggy! I hope you continue to enjoy the recipes you try!
Completely scrumptious! I used the leftovers on your Anytime Arugula Salad and that was amazing also!! I had to leave off a few things for my picky husband, but the flavor was still great! Thank you!
I’m so happy that the recipe was a hit, Adrienne! Thank you for sharing this kind review!
I have made this recipe countless times and changed it up a little bit this evening. I used 6 bone in/skin on chicken thighs, doubled the marinade ingredients, and cooked on low for 4 hours. So much flavor and fall off the bone tender! Even my husband loved it! Your recipes continue to inspire, Erin!
I’m so happy that you’ve enjoyed the recipe, Holli! Thank you for sharing this kind review!
This was delicious and so easy to make. I did sub chicken tenders for breasts and used the instant pot instead of slow cooker. I cooked on the pressure cook setting for 3 minutes. Believe 2 would be enough though.
We’ll definitely be adding this to our rotation.
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
Delicious. I made this last night and it was a big hit. The chicken was tender and the flavor of the roasted peppers, Kalimata olives in the red wine vinegar sauce was perfect served over some Basmati rice.
Jean, I am so pleased to hear it! Thanks for sharing this lovely review!
Made this tonight and it was soooo good! I love Mediterranean flavors! Instead of using a slow cooker I used my Dutch oven and it came out delicious. I added diced zucchini to the mix and then paired the meal with whole wheat linguini. Thank you for a delicious, easy meal!
YAY, I am so so pleased to hear it! Thanks for taking time to share this lovely review and your tweaks as well!
This is a fabulous dish! I felt like a professional chef when my hubby and I tasted it for the first time! He usually doesn’t like chicken breast, says it’s too dry. But not this!!! He said it was the most tender he had eaten and I agree! It smells so good cooking too! I served it with orzo pasta and will try couscous next time! It’s a keeper!
I’m so happy that you enjoyed the recipe, Toya! Thank you for sharing this kind review!
I made this last week and it was quick, easy and excellent! My husband loved it and said it’s a keeper! I passed it on to my daughter who is a big fan of Greek food.
I’m so happy that you enjoyed the recipe, Nancy! Thank you for sharing this kind review!
Good. I used fresh herbs. I think it needed more broth. Next time is will add my homemade chicken broth.
I’m so happy that you enjoyed the recipe, NeeNee! Thank you for sharing this kind review!
Do you use bone-in thighs or boneless? Thanks!
Hi Tara! I used boneless, skinless chicken breasts for this recipe, but other readers have reported success with using bone-in chicken thighs instead.
Looks delicious! Can I substitute peperoncini instead of roasted red peppers? Thank you!
Hi Emma! The roasted red peppers do add a lot of flavor, and pepperoncini will add a different flavor profile. I’d try adding 1/2 cup julienne-cut sun-dried tomatoes instead!
We love this recipe! I am making it for another family and will need to cook more than what can fit in my crockpot. Have you ever made this in the oven and was it as good?
Hi Janell! I have not tried this myself yet, but you could put the chicken and ingredients in a covered oven-safe casserole dish and roast at 350*F for 30 to 40 minutes. I’d start checking it for doneness (it should be cooked to 165*F) at the 25-minute mark, depending upon the thickness of the chicken pieces. I hope you enjoy the recipe!
I’ve made this before in the slow cooker. And it was excellent! This time, bc I didn’t think ahead ??♀️, I was going to try the instapot. Anybody have any tips for using this recipe in an instapot? Thank you in advance!
I’m so happy that you enjoyed it, Kate! While I haven’t tried this in the Instant Pot myself, a handful of readers have commented with their positive results. I hope this helps!
I have this in my crockpot now. As I was making it was was wondering about draining the liquid for the olives. I saw you mentioned to drain the red peppers, but not the olives. I did drain the liquid as I felt all of the sodium in the brine would make too salty. What is the correct way to handle the olives- drain or undrained. Fingers crossed I didn’t mess it up and it comes out as good as everyone is saying…
Hi Karin! They should be drained, so what you did was perfect. I hope you enjoyed the recipe!
Hi! Making this now and noticed a lot of juices (but I drained everything). Is this a good sign? haha
Thank you!
Hi Christina! There will be some liquid from the vinegar mixture, so that should be fine. I hope you enjoyed the recipe!
This was delicious and really hit the spot! I added artichoke hearts and opted to brown the chicken and bake in the oven, covered at 325 for 1 hour. The chicken was moist and delicious! I served it over penne.
I’m so happy that you enjoyed it, Katie! Thank you for sharing this kind review!
This was absolutely delicious beyond words!! Never had this mix of flavors and they were amazing. Put on couscous with a sprinkle of feta.
I’m so happy that you enjoyed it, Denise! Thank you for sharing this kind review!
So I have to cook the chicken in a pan ahead of time or can I just put it all in the crockpot & let it cook?
Hi Kelli! Browning the chicken adds more flavor, so I recommend not skipping that step, but other readers have tried the recipe without that step and enjoyed the results. I hope this helps!
This is a great, quick week night meal! I was in a pinch for what to make for dinner and, thankfully, had all these ingredients on hand. I only had green olives and was worried it would affect the taste, but didn’t notice a big difference. Even my husband, who hates olives thought it was delicious! To make it a one pot dish, I browned the chicken in the Instant Pot, then cooked on high for 10 minutes. Came out perfect – thank you, Erin!
Hooray! So glad to hear it, thank you!
Tasty and easy to make. I used chicken thighs with bone in because it was what I had in refrigerator.
I served toasted pine nuts and goat cheese on the side to sprinkle over the dish. I doubled the recipe so there was enough for my family for lunch the following day.
I purchased the cookbook The Well Plated by Erin Clark which I highly recommend. Every recipe I have made has been a hit.
I’m so happy that you enjoyed it, Katherine! Thank you for sharing this kind review and for purchasing my cookbook!
Love this recipe! I used boneless, skinless chicken breasts and the chicken was so tender it fell apart when I was taking it out of the slow cooker. Will definitely be making it again. Thanks again Erin for another great recipe!
I’m so happy that you enjoyed it, Linda! Thank you for sharing this kind review!
This is amazing and so light. We served it over lemon garlic pasta and my husband who isn’t a fan of olives loved them in this! We made double and gave half to some friends who had just moved. They enjoyed it too. I’m so excited to make this again.
I’m so happy that you enjoyed it, Kari! Thank you for sharing this kind review!
I was really disappointed by this recipe considering the description you gave here. The chicken barely had any flavor, and while the vegetables tasted really good, the vinegar-ish flavor was strong enough that I could only eat so much of that. I don’t know how big your crockpot is but there was no way for me to put the vegetables “around but not on top of” the chicken. I either had to pick up the chicken and put it on top, or cover everything over with vegetables, and since you said specifically *not* to cover the chicken at all, I placed it on top of the vegetables.
I don’t know if I just did something wrong or what, but the chicken was really bland.
Hi Ashley, thanks for taking the time to give this recipe a try! I’m sorry to hear it wasn’t a hit for you. Many others have tried it and enjoyed it, but I know everyone has different tastes. I truly wish you would’ve enjoyed it!
The flavors of this recipe came together so nicely. The red wine vinegar wasn’t overpowering but really took this over the top for us. I used both breasts & thighs. Simple yet flavorful. Will definitely be making again. Thank you.
I’m so happy that you enjoyed the recipe, Nancy! Thank you for sharing this kind review!
Made exactly as directed but also added 1/2 cup or so of olive brine (by accident) and it was amazing. This is a keeper 👍🏼.
Hi Michelle! So glad you enjoyed the chicken! Thank you for this kind review!
I made this on the stove top using chicken thighs, yellow onions and fresh mini bell peppers in a saute pan! I accompanied it with a side salad and used the same vinegar honey mixture but added olive oil, salt & pepper as the dressing. It was delish! Thanks so much for your recipe!
Hi Gladys! Thank you so much for your feedback! So glad you enjoyed the recipe!
My husband, the chef, found this totally tasteless. I felt our choice of feta bore some of the guilt. It was very bland. Were it not for the calmata olives I, too, felt it was a lot of effort for the result.
I’m sorry to hear this wasn’t what you hope for, Jackie. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!
Ummm, this is in the crockpot right now and all of the minced garlic has turned teal!! I followed the recipe exactly, I hope it’s still edible???
Hi Elisabeth! I am not sure what you mean when you say it has turned tea, but I hope you were still able to enjoy it!
A couple of years later, but garlic can sometimes turn bluish when mixed with acid like lemon juice. It is perfectly harmless!
This is a perfect recipe. We make it often. Recently I was out of feta and sprinkled a little fake Parmesan on top and it was seriously good. I serve it on cauliflower rice and it’s a huge win with my husband.
Hi! So glad you enjoyed the chicken! Thank you for this kind review!
I’m making this tomorrow but have a smaller crockpot. Will it make much difference if the veggies are layered on top of the chicken instead of surrounding it?
Hi Nicci! I highly recommend that you do not place them on top of the chicken.
The calories are totally not calculated correctly. If you’re using 2 lbs of chicken and this is 4 servings – that’s 8 ounces a serving which alone is over 500 calories. You should fix that.
Hi J! Unfortunately the way the nutritional facts are set up, I am not able to change them. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you! When in doubt, you should definitely check them out yourself with the ingredients you use at home!
This was really good and my house smelled amazing while it was cooking! I used chicken thighs. Served with wheat couscous, garbanzo beans, feta cheese, and a little tzatziki. Will definitely be making this again.
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
One of our favorite meals. It’s not the same if you forget the Feta cheese on top!!
I’m so happy that you’ve enjoyed it, Joyce! Thank you for sharing this kind review!
This was a big hit! We will definitely be making it again in our household. The peppers and olives gave it a lot of flavor, and it was filling and easy.
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review!
One of our favorites. I used thighs and added artichoke hearts and sun dried tomatoes. Question: Can this be cooked low and slow in the oven? If so, what is the recommended temperature and cooking time? I ask because I want to make a large batch. Thank you.
Hi Chachi! I’ve not tested this in the oven so I wouldn’t be able to advise on temperature and cooking time. If you decide to experiment, let me know how it goes!
I made this tonight in my Instant Pot and served it over quinoa. Delish!
Hi Terri! So glad you enjoyed the recipe! Thank you for this kind review!
WOW! I am stunned by how great this dish was! Will definitely be making again! Served it with couscous and spinach. I’m looking forward to leftovers for lunch tomorrow! Excellent!!!
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
More of a question at this point. I do a lot of crock pot cooking, esp using chicken. Most recipes I use call for adding some additional cooking liquid. I followed your recipe to a T, hoping it will priduce a moist product. Just turned on the cooker, anxious to taste the
results! Thanks for all of your efforts to help in our meal planning!
Hope you enjoy it Bernadette!
Why are you writing that the olives peppers onions be put on the side.
Hi Robin, after testing this out, that was the best result I received! It’s so tasty, hope you enjoy it!
This recipe is wonderful! The flavors are spot on and delicious. Plus it’s easy! Will definitely make again :)
Hi Jody! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious moist chicken! The aroma while cooking was amazing. I did find that after the required cooking time there was nearly a cup of liquid broth in the slow cooker which I wasn’t sure was a normal amount. Drained it and added to the brown rice for flavour.
Hi Joanne! So glad you enjoyed the recipe! Thank you for this kind review!
This is more a question. I don’t have a crackpot. How can I adapt the Slow Cooker Greek chicken to stovetop?
Hi Sahra! I’m pretty sure this could be adapted to the stovetop, it’s just not something I’ve done before. If you decide to experiment, I’d love to know how it goes!
This recipe will be added to our short list of most favorites. It was delicious. We make a dish similar using shrimp, mussels, etc. But it is very time consuming. However, this recipe was very quick and easy. We cooked angel hair pasta and placed the meal right on top. I did add a can of artichoke hearts in the mix right before plating the dish. It didn’t need any additions. I just had some in the cabinet and love artichokes. I would recommend everyone try this dish. You will add it to your favorites too. 👍👍👍
Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review!
It was delicious, I’ll be making this again!
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made this a couple of times now. Replaced the kalimata olives with green olives as didn’t have any in my cupboard and also served with rice the first time but this time served with homemade greek flatbreads and had dalmathes for starters.
Hi Deborah! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! Excited to try this. If I wanted to add sun dried tomatoes to this, when would you recommend I add them? Thanks!
Hi Alessandra! Ohhh, not really sure as I haven’t tried it myself. Maybe just at the end? If you decide to experiment, I’d love to know how it goes!
Added it at the end— it was perfect! Thank you!!
Great to hear! Thanks Alessandra!
Absolutely delicious!! The feta is an absolute must for us! That pop of flavor is just amazing. We served it with rice made with chicken broth and everything just went so well together. Thanks so much for this recipe Erin!
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Even after searing the chicken before, putting it in the slow cooker, the chicken turned to leather. This is not a good recipe at all.
Sorry to hear that you had trouble with the recipe, James. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This was a very flavorful and easy recipe. I made it in the slow cooker and used boneless, skinless chicken thighs. It was lunch for four days. My husband brings his lunch to work and his office has a microwave available. He said it was delicious. I made it just as listed, except did not add garlic cloves; I served it on rice. This dish fits well into our Weight Watcher Program! Thank you for posting.
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious! I served it with feta and a Greek salad and my husband, my son and myself loved it! Definitely saving the recipe to make again. I cooked it on high for 1.5 hours, chicken wasn’t quite up to temperature, so I put it back for another 30 min – next time will do just an extra 15.
Hi Allison! So glad you enjoyed the recipe! Thank you for this kind review!
My family absolutely loves this recipe. I substitute sun dried tomatoes for the peppers & add about 1/4 C orzo about 30 min before we eat. Sooooo yummy!!!
I do cook mine longer than what the recipe says & the chicken just falls apart.
Serve w/ crusty bread. 🤗
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review and feedback on changes!
Hi Kathy, I’m curious – did you add additional liquid for the orzo? Thank you!
I did this with thighs and put it on angel hair. I have an instant pot so getting the peppers, onions, and olives beside the chicken instead of on top was tricky, but I did high for 3:30 and it came out juicy and delicious.
That’s great to hear! Thank you!
Thanks Charles! Was hoping someone would post and try this!
BEYOND DELICIOUS 😍 my partner and I absolutely loved this dish and it went great over couscous. Next time we’re going to add a little tzatziki to add a little kick!
Yay! Thank you Matthew!
Very tasty but chicken dried out cooking it for 3 1/2 hours on High.
Next time three should do the trick!
Thanks for the feedback Andrea!
Loved this recipe. Will definitely make it again.
Great to hear, thank you Sylvie!
My wife & daughter were returning from a weekend trip, so I wanted a crockpot chicken recipe that we had not tried before. This one was spectacular & everyone loved it. It took very little time to prep and this will become one of our regulars. Well done Erin!
So glad you enjoyed it, John! Thank you!
Such a great base recipe Erin. We’re in Australia and we bulked it up with lots of broccoli florets and diced stems, lemon wedges and a cup of vegeta vegetable stock powder with warm water at the 2 hour time (on low). Added 1 cup of Orzo so soak up the lemony garlic pepper flavours about 10 mins before serving. This was so darn delicious I just had to say this is an easiest base recipe to explore any flavour combos. Definitely making it many ways into the future ❤️❤️
Great idea, thank you Tracy!
Absolutely Delicious! This recipe was a great base for a vegetarian version. I omitted the chicken. I added artichokes, capers, sun dried tomatoes to your recipe. I have a salty/savory feta that I make out of tofu.
The first time, I had this over pasta – delicious. The second time over quinoa.
I slather it in my tofu feta and my goodness this is so good. Thanks for the recipe. I will be making this regularly.
When the occasion happens that I have a meat eater to feed, I’ll make an extra batch of the red wine vinegar dressing and marinate the chicken for a few hours and then broil it for their plate.
Glad to hear you enjoyed it, Tammy!
This was wonderfully mouthwateringly delicious and it is now my top 3 recipe.
A tip for those who experience issues with liquid in the pot – do not overcrowd your pot. If your pot is too small for 2 lbs of chicken, you may want to scale down to 1 lb.
Don’t forget to drain the peppers, do chop the onion, and if you’re half way through cooking and the liquid has collected, use a ladle to scoop it out! I also cooked my chicken longer than the recipe calls for. Each crockpot is different!
Thanks for the tips, Emi! Glad you enjoyed it!
Love this recipe and it’s a regular in my rotation. I use chicken breast and shred it at the end and then serve it over basmati rice w/naan on the side. We love the juice so I double those ingredients. Delicious!
Thanks Crystal!
Can I add baby potato’s directly to the crockpot with the chicken? Do you think it would work? I’d like to make it all in one, if possibke
Hi Sammy, I’m sure you could. I’d check out this method for cook times: https://www.wellplated.com/crockpot-chicken-and-potatoes/ ENJOY!
Good flavor but waaay too oily. I used chicken thighs (with skin) and it came out tasting good, but was really wet. I’ll adjust the amount of oil next time!
Thanks for the feedback, Olivia!
Delicious! I used boneless skinless thighs and didn’t add quite as much lemon as the recipe called for but it was still good. I love how satisfying this meal is without being complicated. My son loved it and asked for leftovers for his lunch. Thank you, Erin!
Great to hear, thank you Mylene!
Did this recently change from being a slow cooker recipe?? I had this in my dinner queue for the month and this doesn’t look like the recipe I planned for…
Hi Missy! Nope, this is a new version. Here is the slow cooker version: https://www.wellplated.com/slow-cooker-greek-chicken/ Enjoy!
The marinade made the chicken so tender, flavorful and juicy. I made this recipe last night and served it with homemade focaccia bread topped with cherry tomatoes from my garden. So good! Btw I love your website and recipes! It’s my go to for classic dishes and for some new food adventures. Thank you!
Thank you so much, Harper!
So simple and honestly it is amazing. I really love it with boneless skin on chicken thighs or breasts. Made this along with herb potatoes and iceberg salad it was a delicious meal.
Thank you Helen!
This use to be a slow cooker recipe but it’s changed. Any chance I can get the old recipe?
Hi James, Here is the slow cooker version: https://www.wellplated.com/slow-cooker-greek-chicken/ Enjoy!
I made this recipe with the crock pot directions and loved it. I saved the link, but when I came back to it this week, the crock pot recipe is gone. Did you change the recipe? I’m going to try this one today and hoping it is just as good! :)
Hi Katy! We still have the slow cooker version: https://www.wellplated.com/slow-cooker-greek-chicken/ Glad you enjoyed the recipe!
I had this bookmarked as a slow cooker Greek chicken recipe that my family loved and I made frequently – but suddenly the page now shows a completely different sheet pan recipe. Erin, what happened to the original recipe?!?
Hi! We still have our slow cooker version! You can find it here: https://www.wellplated.com/slow-cooker-greek-chicken/
It looks like the number 4 and 5 steps are the same.
It’s fixed! Thank you!