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This single serving Sheet Pan Greek Chicken is a simple, one-pan meal made with marinated chicken, roasted vegetables, olives, and feta for bold, Mediterranean flavor.
Why You’ll Love This Recipe
- Easy to Make: Quick prep and one pan for easy cleanup.
- Full of Flavor: The marinade adds bright, bold Greek flavor.
- Nutritious: Packed with lean protein and colorful vegetables.
- Scales Easily: Simple to double if you’re cooking for more.
- Satisfying & Healthy: A balanced meal that keeps you full.
I love this Sheet Pan Greek Chicken because it brings everything I adore about traditional Greek cooking into a simple, one-pan meal.
The chicken soaks up all the bright, bold flavors from the lemony marinade, and roasting it alongside the vegetables lets everything caramelize and come together beautifully.
It’s a recipe that feels both comforting and fresh—rooted in tradition but adapted for real life.
Explore our flavorful single serving sheet pan chicken recipes like Chicken Fajitas, spiced Chicken Shawarma, and classic Chicken and Vegetables.
Featured Comment
“I have made this now 3 times in 2 weeks. I imagine that is enough to say that I love it.”
– Georgia
Ingredients
If you have any ingredients leftover from this single serving Greek Chicken recipe, check out our Leftover Ingredients Recipe Finder.
For the Greek Chicken Marinade:
- Lemon Juice: Adds tang and brightness; helps tenderize the chicken. Substitute with lime juice or white wine vinegar if needed.
- Olive Oil: Adds richness and healthy fats. Use extra-virgin olive oil if possible; avocado oil works in a pinch.
- Garlic: Fresh garlic brings bold flavor. Garlic powder can be used as a backup.
- Dried Oregano: Gives the marinade its signature Greek flavor. Use 3 times the amount if using fresh oregano.
- Dijon Mustard: Adds a zesty boost and deepens the flavor. Stone-ground or yellow mustard can work too.
- Kosher Salt: Enhances flavor. If using table salt, use half the amount.
- Black Pepper: Provides a touch of heat.
For the Sheet Pan:
- Boneless, Skinless Chicken Breast: The main protein. Chicken thighs can be used for a richer flavor. Use leftovers in recipes like Chicken Tikka Masala, Chicken Nuggets, or Jerk Chicken.
- Zucchini: Brings a mild, earthy taste. Swap with summer squash or more bell peppers.
Extra zucchini? Try Zucchini Bread, Roasted Vegetable Salad, or a Vegetable Casserole. - Yellow Bell Pepper: Adds sweetness and color. Any bell pepper works.
Use extras in Ratatouille or Baked Penne with Roasted Vegetables. - Red Onion: Adds sharpness and vibrant color. White or yellow onions are milder substitutes. Leftovers can be used in Pickled Onions or in Chicken Caprese.
- Cherry or Grape Tomatoes: Juicy and sweet. Roma tomatoes also work—just quarter them. Add extras to a Southwest Wrap or use them in Chicken Margherita.
- Kalamata Olives: Bring salty, briny depth. Black or green olives can be used instead.
Great in Mediterranean Chicken, Roasted Broccolini, and in a Greek Salad. - Feta Cheese: Adds a creamy, tangy finish. Goat cheese is a milder option.
Use leftovers in Mediterranean Quinoa Salad or Roasted Garlic, Olives, and Feta. - Chopped Parsley: Fresh and vibrant. Sub with basil or a pinch of dried herbs if needed.
Use leftover parsley in Tabbouleh.
Recipe Variations
Looking to switch things up? These simple variations let you adapt the dish based on what you have or your dietary preferences.
- Vegan Option: Use firm tofu or tempeh instead of chicken. Swap in plant-based feta for a fully vegan meal.
- Add Heat: Toss in sliced jalapeños with the vegetables for a spicy kick.
- Seafood Swap: Use shrimp or chunks of cod or halibut instead of chicken. Keep in mind that seafood cooks faster—adjust the time as needed.
- Lemon Herb Version: Add lemon slices and sprinkle fresh thyme or rosemary over the vegetables for extra citrusy, herby flavor.
How To Make Sheet Pan Greek Chicken
These step-by-step photos and instructions help you visualize how to make Greek chicken for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat your oven to 425°F (220°C). In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, Dijon mustard, salt, and pepper to make the marinade (about 1/3 cup).
- Roast the Vegetables: Spread the zucchini, yellow bell pepper, red onion, and cherry or grape tomatoes on a sheet pan. Drizzle with half the marinade and toss to coat. Roast for 15 minutes.
- Marinate the Chicken: While the vegetables are roasting, place the chicken breast slices in a separate bowl. Pour the remaining marinade over the chicken and toss to coat. Let sit for 10 minutes.
- Add Chicken to the Sheet Pan: After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Add the marinated chicken to the pan, arranging the pieces around the vegetables.
- Bake the Chicken and Vegetables: Return the pan to the oven and bake for another 10 minutes.
- Add Olives and Feta: Remove the pan from the oven. Scatter the kalamata olives and crumbled feta cheese over the top. Bake for an additional 5–8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove from the oven and sprinkle with chopped parsley before serving.
Expert Tips
- Read First: Before cooking, read the full recipe and Ingredient Notes. The step-by-step photos and tips throughout the post will help guide you.
- Cut Evenly: Chop vegetables into similar sizes to ensure even roasting.
- Oven Rack Placement: Position the rack in the center of the oven for balanced cooking.
- Check Chicken Temperature: Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C).
Serving Suggestions
Here are a few easy additions to complete your Sheet Pan Greek Chicken meal.
- Tzatziki Sauce: A cool, creamy dip made with cucumber, garlic, and Greek yogurt—perfect alongside the chicken and vegetables.
- Greek Salad: Add a crisp side of feta, olives, and fresh vegetables for a refreshing contrast.
- Rice: Serve with white or brown rice to soak up the flavorful juices.
- Orzo Pasta: Toss cooked orzo with olive oil, lemon zest, and parsley for a light, citrusy side.
- Pita Bread: Warm pita is great for scooping up the chicken and vegetables or sopping up any extra marinade.
Frequently Asked Questions
Absolutely. You can prep the vegetables and make the marinade ahead of time—just store them separately in the refrigerator. For best texture, marinate the chicken no longer than 6 hours.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this sheet pan chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Sheet Pan Greek Chicken For One
Ingredients
For the Marinade
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic -minced
- ¼ teaspoon dried oregano
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
For the Sheet Pan
- 1 (5 to 6 ounce) boneless, skinless chicken breast -sliced into ½ inch thick strips
- ½ small zucchini -halved lengthwise and sliced into ¼ inch pieces
- ½ small yellow bell pepper -chopped into 1 inch pieces
- ¼ small red onion -cut into 1 inch pieces
- ¼ cup cherry tomatoes
- 6 pitted kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Heat oven to 425°F (220°C).
- In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, Dijon mustard, salt, and black pepper to make the marinade.
- Spread the zucchini, yellow bell pepper, red onion, and tomatoes on a sheet pan. Drizzle with half the marinade and toss to coat. Roast for 15 minutes.
- While the vegetables roast, place the chicken breast slices in a bowl. Pour the remaining marinade over the chicken and let sit for 10 minutes.
- After 15 minutes, remove the sheet pan from the oven. Nestle the marinated chicken among the vegetables.
- Return the pan to the oven and bake for 10 minutes.
- Remove the pan, scatter kalamata olives and crumbled feta over the top, and bake for another 5–8 minutes, or until the chicken is cooked through (165°F / 74°C).
- Sprinkle with chopped parsley and serve warm.
Notes
- Read First: Before cooking, read the full recipe and Ingredient Notes. The step-by-step photos and tips throughout the post will help guide you.
- Cut Evenly: Chop vegetables into similar sizes to ensure even roasting.
- Oven Rack Placement: Position the rack in the center of the oven for balanced cooking.
- Check Chicken Temperature: Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is absolutely delicious! I doubled it so I could use the entire zucchini and pepper (and have leftovers). Great dish that I will make again! Your recipes are THE best! They are easy and I appreciate they are mainly from scratch using simple ingredients.
I’m so happy to hear you enjoyed the recipe—and I love that you doubled it to use up the whole zucchini and pepper. That’s a great way to reduce waste and plan ahead! Thank you so much for your kind words, it truly means a lot. I’m so glad the recipes have been helpful to you!
I loved this, made it tonight for dinner. Super easy very light. Served it over a lemon rice with onnon and garlic and grilled a pita bread with butter. Next time I will split the olives, as they were a bit to strong whole for my taste.
I have made this now 3 times in 2 weeks. I imagine that is enough to say that I love it. I served it the last 2 times on Greek pita that I softened up in the air fryer. I did split the olives and prefer it that way,
Made this last night and it was yummy with a Greek cucumber and tomato salad, tzatziki, and garlic dill brown rice. Doubled the portions for hubby and me. So I’m looking forward to leftovers today.
I opted to use frozen grilled veggies, but they produced way too much water even at 425° and close to the heating element. Next time I substitute frozen veggies, I’ll cook them over super high heat on the stovetop.
In the meantime, I’m looking forward to trying this recipe again when I have time to purchase and prep fresh veggies. I’m certain that would be way better.
Making this for Sunday dinner, but using thighs instead of breasts. Does this change the cooking time?
Chicken thighs and chicken breasts usually have similar cooking times, but it’s a good idea to check the thighs around the 8-minute mark just to be sure.
Thank you
God bless you and your delicious recipes. This one is absolutely top notch! It’ll be so nice to make it in the cooler days, when heating up an oven, doesn’t heat up the house. Thank you ever so much!
Good recipe.
Thank you!