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, creating a perfect Hearty Mediterranean Meal. It’s a 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 One-Pot Greek Chicken Chili
I absolutely love this One-Pot Greek Chicken Chili because it’s so versatile and easy to make, delivering a Hearty Mediterranean Meal. The chicken is tender and juicy, the broth is flavorful with just the right hint of Greek herbs, and the beans add a creamy texture. The touch of lemon and crumbled feta on top give it a unique twist that’s hard to resist. It’s perfect for a cozy dinner or 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, ideal for busy nights when I want something comforting but quick to prepare.
Ingredients for One-Pot Greek Chicken Chili
Here’s what you’ll need for One-Pot Greek Chicken Chili (serves 4–6):
For the Chili:
- 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
- ¼ cup kalamata olives, sliced (optional)
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp dried thyme
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (for serving)
Equipment:
- Large pot
- Wooden spoon
- Cutting board and knife
- Two forks (for shredding chicken)
Ingredient Tips:
- Chicken: Thighs for juicier texture; breasts for leaner chili.
- Beans: Cannellini for creaminess; great northern for firmer texture.
- Olives: Kalamata for authentic Greek flavor; omit if preferred.
- Broth: Low-sodium to control salt; vegetable broth for a lighter base.
- Feta: Pre-crumbled for convenience; goat cheese as a substitute.
Directions for One-Pot Greek Chicken Chili
Let’s create this comforting One-Pot Greek Chicken Chili!
Cook the Chicken
- I heat 1 tbsp olive oil in a large pot over medium heat.
- I add 1 lb chicken breasts or thighs and cook for 4–5 minutes per side until golden brown.
- I remove the chicken and set it aside.
Sauté Vegetables
- In the same pot, I add 1 chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper.
- I sauté for 5 minutes until soft and fragrant.
Add Seasonings and Broth
- I stir in 1 tsp oregano, 1 tsp cumin, ½ tsp paprika, ½ tsp thyme, and salt and pepper to taste.
- I return the chicken to the pot and pour in 4 cups chicken broth and 1 can diced tomatoes.
Simmer the Chili
- I bring the mixture to a boil, then reduce to a simmer for 20–25 minutes, until the chicken is cooked through (165°F internally).
- I remove the chicken, shred it with two forks, and return it to the pot.
Add Beans and Lemon Juice
- I stir in 1 can white beans, ¼ cup sliced kalamata olives (if using), and the juice of 1 lemon.
- I simmer for 5 more minutes to heat through, perfecting the One-Pot Greek Chicken Chili.
Serve
- I ladle the chili into bowls and garnish with chopped fresh parsley and crumbled feta cheese for a vibrant finish.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Calories: ~350 kcal per serving (based on 6 servings)
- Macros per Serving: 30g carbs, 30g protein, 12g fat, 8g fiber
Variations for One-Pot Greek Chicken Chili
Try these twists on One-Pot Greek Chicken Chili:
- Vegetarian: Swap chicken for chickpeas or tofu for a meatless Hearty Mediterranean Meal.
- Spicy Kick: Add ½ tsp red pepper flakes or a diced jalapeño for a fiery Hearty Mediterranean Meal.
- Veggie Boost: Toss in 1 cup spinach or zucchini for extra nutrition.
- Cheese Swap: Use goat cheese or Parmesan instead of feta for a different tang.
- Citrus Burst: Add 1 tsp lemon zest with the juice for brighter flavor.
Serving Ideas:
- Pair with Layla Cooks’ Grilled Thai Coconut Chicken Skewers for a Mediterranean-inspired feast.
- Serve with warm pita bread or crusty sourdough to soak up the Hearty Mediterranean Meal broth.
- Offer with a Greek salad for a fresh, balanced meal.
Storage
I store leftover One-Pot Greek Chicken Chili in an airtight container in the refrigerator for up to 4 days. For freezing, I place cooled chili in freezer-safe containers for up to 3 months. To reheat, I microwave individual servings for 1–2 minutes or heat on the stove over low heat, adding a splash of chicken broth if it thickens.
FAQs About One-Pot Greek Chicken Chili
Here are answers to some common questions about this recipe:
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.
More Chicken Recipes You’ll Love
- Chicken Rollatini
- Baked Cream Cheese Chicken
- Garlic Parmesan Chicken Pasta Bake
- Garlic Parmesan Chicken Tenders
- Bang Bang Chicken Bowls
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!
One-Pot Greek Chicken Chili
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 can 15 oz diced tomatoes
- 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 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
Instructions
- 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.
- In the same pot, add the chopped onion, garlic, and red bell pepper.
- Sauté for 5 minutes, until the vegetables are soft and fragrant.
- 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.
- 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.
- Stir in the white beans, olives (if using), and lemon juice.
- Simmer for another 5 minutes to heat everything through.
- Ladle the chili into bowls. Garnish with fresh parsley and crumbled feta cheese.
Notes
- This recipe can be made in a slow cooker as well. Brown the chicken and sauté the veggies first, then cook everything on low for 6-8 hours or high for 3-4 hours.
- For a spicier chili, add red pepper flakes or chopped fresh chili peppers to the pot.
- You can substitute chicken with chickpeas or tofu for a vegetarian version.
- This chili stores well in the fridge for up to 4 days and freezes for up to 3 months.
Did you Like This Recipe? Please Rate and Comment Below!