Sheet Pan Tzatziki Chicken

Using tzatziki to marinate chicken is one of my favorite low-effort kitchen tricks. I almost always have a container of store-bought tzatziki in the fridge, which means I can get chicken marinating in minutes. The Greek yogurt works as a natural tenderizer, so the chicken turns out incredibly flavorful and juicy every time. And since this is a sheet pan dinner, that easy marinade turns straight into an easy, no-fuss meal.

When I’m not recipe testing, a chicken sheet pan dinner is what I make for my family most nights. They’re simple, flexible, and require very few dishes — which is always a win. I load the pan with whatever vegetables I have on hand, add potatoes or sweet potatoes if I want something heartier, and let the oven do the work.

This one hits all the marks: it’s easy, light, and full of bright Greek-inspired flavors. The chicken is delicious on its own, but paired with roasted bell peppers, cherry tomatoes, red onion, zucchini, and olives, it turns into something that feels like a roasted Greek salad. You can swap in different cuts of chicken, change up the veggies, skip the olives, or finish it with feta — it’s endlessly adaptable and always a hit.

The easiest Greek chicken marinade

If you’ve spent time on this website, you’ll know that I love easy-to-make recipes with fresh ingredients

As a mom, I love keeping things simple in the kitchen. This time, I’ve taken tzatziki and turned it into a Greek chicken marinade. With a few big spoonfuls of tzatziki, a little olive oil, and some salt and pepper, you’ll have a delicious marinade for your chicken.

Make this tzatziki marinated chicken a family-friendly recipe

You might have noticed that there are only two chicken breasts and a whole pile of veggies in this recipe – a great serving for just two people! To feed a hungry family, you can easily add two extra chicken breasts and double the marinade ingredients. You’ll need ½ cup of tzatziki, two teaspoons of olive oil, and one teaspoon of salt and pepper.

If the people at your dinner table would be happier if there were something heartier on the table, I’ve got a few ideas. Smoky roast potatoes go well with tzatziki chicken and can be roasted in the oven along with the chicken. Just pop them into the oven about 20 minutes before the chicken goes in. A simple pot of rice or orzo with a squeeze of fresh lemon juice over the top is nice, too! Or add some pita bread or naan bread on the side.

Use chicken thighs instead

If you’d rather use chicken thighs for your tzatziki marinated chicken, here’s how to do it:

• Use boneless chicken thighs: Use four boneless chicken thighs. Cook the veggies for 8 minutes, add the four boneless chicken thighs to the baking sheet, and cook for another 10 minutes.
• Use bone-in chicken thighs: Use four bone-in chicken thighs, skin on or off, your choice. Start by cooking the bone-in chicken thighs for 20 minutes. Add the veggies to the baking sheet and cook for another 20 minutes.

Watch how to make this tzatziki chicken

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Tzatziki Marinated Chicken Recipe

Prep: 20 minutes mins

Cook: 18 minutes mins

Total: 38 minutes mins

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Using tzatziki to marinate chicken is one of my favorite kitchen hacks. I often have a container of store-bought tzatziki in my fridge, so I can start marinating the chicken in minutes.

The yogurt in the tzatziki is a natural meat tenderizer, so this chicken always turns out flavorful and juicy.

2

Ingredients

Tzatziki Chicken

• ▢ 2 boneless chicken breasts
• ▢ ¼ cup store-bought tzatziki (plus extra for dipping)
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon EACH: salt and pepper

Greek Veggies

• ▢ 2 bell peppers (chopped)
• ▢ 1 medium zucchini (chopped)
• ▢ ½ medium red onion (chopped)
• ▢ 1 cup cherry tomatoes (cut in half)
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon EACH: sea salt and pepper
• ▢ ½ cup pitted Kalamata olives

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Place the chicken breasts in a bowl and toss with the tzatziki, olive oil, salt, and pepper.
  2 boneless chicken breasts, ¼ cup store-bought tzatziki, 1 tablespoon olive oil, ½ teaspoon EACH: salt and pepper
• Chop the peppers, zucchini, red onion, and cherry tomatoes and add them to a 13×18" baking sheet. Toss them with olive oil, Italian seasoning, salt, and pepper.
  2 bell peppers, 1 medium zucchini, ½ medium red onion, 1 cup cherry tomatoes, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, ½ teaspoon EACH: sea salt and pepper
• Nestle the chicken amongst the veggies and bake for 18-22 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Remove the baking sheet from the oven and sprinkle the olives around the chicken. Serve the chicken with extra tzatziki on the side for dipping.
  ½ cup pitted Kalamata olives

Notes

Tzatziki: Pick up some store-bought tzatziki to make your dinner a breeze. I like Summer Fresh Tzatziki. Or, for a twist on this recipe, try it with my mint tzatziki. 

Nutrition

Serving: 1 serving = ½ of the recipe, Calories: 380kcal (19%), Carbohydrates: 20g (7%), Protein: 29g (58%), Fat: 22g (34%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 77mg (26%), Sodium: 1406mg (61%), Potassium: 1156mg (33%), Fiber: 5g (21%), Sugar: 9g (10%), Vitamin A: 2813IU (56%), Vitamin C: 223mg (270%), Calcium: 108mg (11%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.