One-Pot Greek Chicken Chili

This One-Pot Greek Chicken Chili is a hearty, flavorful dish that combines the richness of chicken, the zest of Greek spices, and the satisfying textures of beans and vegetables. It’s a perfect balance of savory and tangy flavors that make every bite comforting and delicious. Plus, it’s made in one pot, making cleanup a breeze.

Why You’ll Love This Recipe

I absolutely love this Greek-inspired chili because it’s so versatile and easy to make. The chicken is tender and juicy, the broth is flavorful with just the right hint of Greek herbs, and the beans add a nice creamy texture. The touch of lemon and the crumbled feta on top give it a unique twist that’s hard to resist. It’s perfect for a cozy dinner or even for meal prep, as it keeps well in the fridge for several days. What’s even better? It only takes about 45 minutes from start to finish, so it’s a great choice for busy nights when I want something comforting but quick to prepare.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts or thighs

1 tbsp olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, diced

4 cups chicken broth

1 can (15 oz) diced tomatoes

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1/4 cup kalamata olives, sliced (optional for extra Greek flavor)

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp dried thyme

Salt and black pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Crumbled feta cheese (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken:

In a large pot, heat olive oil over medium heat.

Add the chicken breasts and cook for 4–5 minutes per side until golden brown.

Remove the chicken from the pot and set it aside.

Sauté Vegetables:

In the same pot, add the chopped onion, garlic, and red bell pepper.

Sauté for 5 minutes, until the vegetables are soft and fragrant.

Add Seasonings and Broth:

Stir in the oregano, cumin, paprika, thyme, salt, and black pepper.

Return the chicken to the pot and pour in the chicken broth and diced tomatoes.

Simmer the Chili:

Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, until the chicken is fully cooked.

Remove the chicken, shred it using two forks, and return it to the pot.

Add Beans and Lemon Juice:

Stir in the white beans, olives (if using), and lemon juice.

Simmer for another 5 minutes to heat everything through.

Serve:

Ladle the chili into bowls.

Garnish with fresh parsley and crumbled feta cheese.

Servings and Timing

Servings: This recipe makes about 4-6 servings, depending on portion size.

Time: Prep time is about 10 minutes, and cooking time is around 35 minutes, bringing the total time to about 45 minutes.

Variations

Vegetarian: To make this dish vegetarian, you can substitute the chicken with chickpeas or tofu, keeping the rest of the recipe the same.

Spicy: If you prefer a spicy kick, add a pinch of red pepper flakes or chopped fresh chili peppers to the pot along with the seasonings.

Add More Veggies: I sometimes throw in some spinach or zucchini for extra nutrients.

Different Cheese: Swap out the feta for goat cheese or even Parmesan, depending on your preferences.

Lemon Zest: For an extra burst of citrus flavor, add a little lemon zest along with the lemon juice.

Storage/Reheating

Storing: I store any leftovers in an airtight container in the fridge for up to 4 days.

Freezing: This chili freezes well, so you can store it in freezer-safe containers for up to 3 months.

Reheating: To reheat, simply microwave individual servings or heat on the stove over low heat until warmed through. If it thickens too much after freezing, I add a bit more chicken broth to thin it out.

Related Recipes:

• Classic Greek Salad
• Baked Feta with Olives and Sun-Dried Tomatoes
• Creamy Parmesan One-Pot Chicken and Rice

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe! They’re a bit more tender and juicy than breasts, but either cut will work.

What can I use instead of chicken broth?

If I don’t have chicken broth, vegetable broth or even water works as a substitute. I like to add a bit more seasoning if using water to make up for the lack of flavor.

Can I make this dish in a slow cooker?

Yes, you can make this chili in a slow cooker. Brown the chicken and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I make this chili spicier?

To kick up the heat, I add a pinch of red pepper flakes, or sometimes I chop up a fresh jalapeño and toss it in during the sauté step.

Can I use canned olives instead of fresh ones?

Yes, canned olives work just fine! I tend to go with kalamata for that authentic Greek flavor, but you can use any type you prefer.

Conclusion

This One-Pot Greek Chicken Chili is one of my go-to meals when I want something hearty, healthy, and full of flavor. It’s easy to prepare, and the Greek-inspired ingredients give it a unique twist that makes it stand out from traditional chili recipes. Whether I’m serving it for a cozy family dinner or taking it for lunch the next day, it’s always a hit. Plus, the bonus of being made in one pot makes cleanup super easy!

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