This Greek Chicken Pita delivers tender, marinated chicken wrapped in warm pita with cool tzatziki and fresh veggies. It’s an approachable recipe that brings authentic Mediterranean flavors to your kitchen. The simple marinade infuses the chicken with garlic, lemon, and herbs for a juicy, sunshine-filled meal.
Love Greek Chicken Pita? So do we! If you're into Dinner Ideas or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Greek Chicken Pita
- Big flavor, simple prep: The marinade uses pantry staples for a harmonious lemon-garlic-oregano punch.
- Make-ahead friendly: Marinate overnight and chop veggies ahead for quick assembly.
- Totally customizable: Swap veggies or add heat to match your taste.
- Restaurant-quality wow: Warm spiced chicken, cool tzatziki, and soft pita feel like a treat.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs or breasts
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- To taste salt and black pepper
- 4 large pita breads or flatbreads
- 150 g Greek yogurt tzatziki
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced
- Handful fresh parsley, chopped
- 50 g feta cheese, crumbled (optional)
Tools: mixing bowls, whisk, grill pan or skillet, tongs
Notes: Don’t skip the fresh lemon juice—it brightens the marinade. Chicken thighs stay juicier, but breasts work too. Smoked paprika adds subtle depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs have more fat, which means they stay incredibly moist and flavorful during cooking. Breasts are leaner and cook faster—just be careful not to overcook them.
- Can I use dried herbs instead of fresh? Absolutely—dried oregano works wonderfully in the marinade. For the parsley garnish, fresh really does make a difference for that bright, clean finish.
- What if I don’t have tzatziki? You can make a quick version by mixing Greek yogurt with grated cucumber, minced garlic, lemon juice, and dill. But a good store-bought one saves time and tastes fantastic.
- Don’t rush the marinade. Even 30 minutes helps, but if you can let it sit for a few hours or overnight, the flavor penetration is honestly transformative.
How to Make Greek Chicken Pita
Step 1: Start by preparing your marinade. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. You’ll notice the aroma immediately—that’s the sign of good things to come. If your chicken is in large pieces, cut it into bite-sized strips or cubes; this helps it cook evenly and absorb more flavor.
Step 2: Add the chicken to the marinade and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, though longer is better. If you’re planning ahead, you can leave it overnight—the acid in the lemon juice will tenderize the chicken beautifully without making it tough.
Step 3: While the chicken marinates, prep your vegetables and toppings. Dice the tomato, thinly slice the red onion, and chop the parsley. Having everything ready to go makes assembly smooth and stress-free. If you’re using feta, crumble it now too.
Step 4: Heat a grill pan or skillet over medium-high heat. You want it nice and hot so the chicken gets those beautiful sear marks without steaming. Cook the chicken in a single layer—don’t overcrowd the pan—for about 5–7 minutes per side, until cooked through and slightly charred at the edges.
Step 5: While the chicken rests for a couple of minutes, warm your pitas. You can quickly heat them in a dry skillet for 30 seconds per side, or wrap them in foil and warm in the oven. This makes them pliable and even more delicious.
Step 6: Now for the fun part—assembly! Lay each warm pita flat and spread a generous spoonful of tzatziki down the center. Top with the cooked chicken, then layer on the tomatoes, red onion, and parsley. Finish with crumbled feta if using.
Step 7: To fold, you can either roll it burrito-style or simply fold the pita over the filling. If you’re taking these on the go, wrapping them in parchment paper or foil helps keep everything contained. Serve immediately while everything is warm and fresh.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days.
- Freezer: Freeze cooked chicken in airtight container for up to 3 months.
- Reviving: Reheat chicken in skillet; warm pitas before assembling.
Serving Suggestions
Complementary Dishes
- Greek lemon potatoes — The crispy, tangy potatoes soak up the Mediterranean flavors and make the meal feel complete.
- Horiatiki salad — A classic Greek village salad with tomatoes, cucumbers, and olives adds freshness and crunch.
- Grilled halloumi — Salty, squeaky grilled cheese slices take this meal to the next level of indulgence.
Drinks
- Ice-cold lager — The crisp bitterness cuts through the richness of the chicken and tzatziki perfectly.
- Mint lemonade — Refreshing and non-alcoholic, with a herbal note that complements the oregano in the marinade.
- Assyrtiko white wine — A Greek white with bright acidity and citrus notes that mirror the lemon in the dish.
Something Sweet
- Baklava — Layers of flaky phyllo, nuts, and honey provide a sweet, sticky contrast to the savory pita.
- Greek yogurt with honey and walnuts — Light, creamy, and satisfying without being too heavy after the main course.
- Loukoumades — These Greek doughnut balls drizzled with honey are a festive way to end the meal on a high note.
Top Mistakes to Avoid
- Overcooking the chicken. This leads to dry, tough meat—use a meat thermometer if possible (165°F/74°C) and remember it will continue cooking slightly after removed from heat.
- Skipping the pita warming step. Cold pitas tear easily and lack that wonderful soft texture that makes wrapping possible.
- Overstuffing the pita. It might be tempting to load up on fillings, but too much and you’ll have a mess on your hands—and lap. A little restraint goes a long way.
- Using low-fat yogurt for tzatziki. Full-fat Greek yogurt gives the sauce its creamy, luxurious texture; low-fat versions can be watery and lack depth.
Expert Tips
- Tip: Let the chicken come to room temperature for
Greek Chicken Pita
Make this easy Greek Chicken Pita with juicy marinated chicken, tzatziki, and fresh veggies. A quick, flavorful Mediterranean meal. Get the recipe now!
Ingredients
For the marinade and chicken:
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500 g boneless, skinless chicken thighs or breasts
-
3 tbsp extra virgin olive oil
-
2 tbsp fresh lemon juice
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3 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp smoked paprika
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1/4 tsp ground cumin
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salt and black pepper (to taste)
For assembly:
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4 large pita breads or flatbreads
-
150 g Greek yogurt tzatziki
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1 medium tomato (diced)
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1/2 red onion (thinly sliced)
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1 handful fresh parsley (chopped)
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50 g feta cheese (crumbled, optional)
Instructions
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Start by preparing your marinade. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. If your chicken is in large pieces, cut it into bite-sized strips or cubes; this helps it cook evenly and absorb more flavor.01
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Add the chicken to the marinade and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, though longer is better.02
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While the chicken marinates, prep your vegetables and toppings. Dice the tomato, thinly slice the red onion, and chop the parsley. If you’re using feta, crumble it now too.03
-
Heat a grill pan or skillet over medium-high heat. Cook the chicken in a single layer—don’t overcrowd the pan—for about 5–7 minutes per side, until cooked through and slightly charred at the edges.04
-
While the chicken rests for a couple of minutes, warm your pitas. You can quickly heat them in a dry skillet for 30 seconds per side, or wrap them in foil and warm in the oven.05
-
Lay each warm pita flat and spread a generous spoonful of tzatziki down the center. Top with the cooked chicken, then layer on the tomatoes, red onion, and parsley. Finish with crumbled feta if using.06
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To fold, you can either roll it burrito-style or simply fold the pita over the filling. If you’re taking these on the go, wrapping them in parchment paper or foil helps keep everything contained. Serve immediately while everything is warm and fresh.07
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