One-Pot Greek Chicken Chili: The Fresh, Zesty Comfort Food You Need
If you are tired of the same old heavy, bean-laden stews, it is time to introduce your taste buds to my One-Pot Greek Chicken Chili. As a food writer for Chefmaniac, I’m always looking for ways to reinvent classic comfort foods, and this recipe is the perfect marriage of hearty chili and bright, Mediterranean zest. This isn’t your average Texas red chili; it’s a light, protein-packed, and vibrant meal that satisfies without the post-dinner “heavy” feeling.
By Jason Griffith
Why I Love This Recipe
What makes this recipe a standout in my kitchen is the simplicity. Like many of my favorite one-pan meals—such as this Mexican Chicken and Rice Casserole—this Greek chili requires very little cleanup.
The flavor profile is also incredibly unique. Instead of chili powder and heavy beef, we use oregano, cumin, and a burst of fresh lemon juice. The addition of feta cheese at the end adds a creamy, salty punch that pulls everything together. It’s a great way to transition your palate from winter to spring, offering warmth with a side of sunshine.
Ingredients
To make this Greek Chicken Chili, gather the following ingredients:
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts or thighs.
- Oil: 1 tbsp olive oil (extra virgin is best for flavor).
- Aromatics: 1 small onion (finely chopped) and 3 cloves garlic (minced).
- Vegetables: 1 red bell pepper (diced) and 1 can (15 oz) diced tomatoes.
- Beans: 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed.
- Liquid: 4 cups chicken broth and the juice of 1 fresh lemon.
- The “Greek” Factor: 1/4 cup sliced Kalamata olives (optional but highly recommended).
- Spices: 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp dried thyme, and salt/black pepper to taste.
- Garnish: Freshly chopped parsley and crumbled feta cheese.
Swaps and Notes
- The Protein: While chicken is the star, you can easily use ground turkey or even leftover rotisserie chicken to speed things up. If you are looking for more protein-heavy dinners, you might also enjoy these Chicken Enchiladas.
- The Beans: If you don’t have cannellini beans, chickpeas (garbanzo beans) are an excellent substitute that fits the Mediterranean theme perfectly.
- Vegetarian Option: Swap the chicken for extra beans and use vegetable broth instead of chicken broth.
- The Heat: If you like a little kick, add a pinch of red pepper flakes when sautéing the garlic.
List of Steps
1. Cook the Chicken
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Season your chicken breasts with a little salt and pepper. Add them to the pot and cook for 4–5 minutes per side until golden brown. Don’t worry if they aren’t fully cooked through yet; they will finish in the broth. Remove and set aside.
2. Sauté the Vegetables
In the same pot (keep those flavorful brown bits!), add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables have softened and the onion is translucent.
3. Add Seasonings and Broth
Stir in the oregano, cumin, paprika, thyme, salt, and black pepper. Let the spices toast for about 30 seconds to release their oils. Return the chicken to the pot and pour in the chicken broth and the diced tomatoes.
4. Simmer the Chili
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 20–25 minutes. Once the chicken is tender and cooked through, remove it from the pot, shred it using two forks, and slide it back into the liquid.
5. Finish with Beans and Lemon
Stir in the white beans, Kalamata olives, and that crucial lemon juice. Let it simmer for another 5 minutes to allow the beans to soak up the flavors and the chili to thicken slightly.
6. Serve
Ladle into bowls and top generously with fresh parsley and a heap of crumbled feta.
Tips for Success
- Don’t Skip the Lemon: The lemon juice is what differentiates this from a standard white chicken chili. It cuts through the salt and brightens the whole dish.
- Shredding Hack: If you have a stand mixer, you can toss the cooked chicken in the bowl with the paddle attachment for 30 seconds for perfectly shredded chicken in no time.
- The Pot Matters: Use a heavy pot to ensure even heat distribution so your garlic doesn’t burn while sautéing.
Serving Suggestions and Pairings
This chili is a complete meal on its own, but it pairs beautifully with side dishes. For a quick lunch the next day, you could even serve a smaller portion alongside this 3-Ingredient Egg Wrap.
If you are feeding a larger group, I suggest serving this with:
- Warm Pita Bread: Perfect for dipping and scooping up the feta.
- Greek Yogurt: A dollop on top adds a cooling, creamy element.
- A Simple Salad: A cucumber and tomato salad with red wine vinegar.
- Appetizers: If you’re hosting a game day, these Sheet Pan Quesadillas make a great “fusion” starter.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Protein: 28g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 6g
- Sodium: 650mg (variable based on broth and feta)
Storage and Leftover Tips
This Greek Chicken Chili is even better the next day!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: This chili freezes beautifully. Omit the feta before freezing. It will stay fresh for up to 3 months.
- Reheating: Reheat on the stove over low heat, adding a splash of broth if it has thickened too much in the fridge.
More Recipes You Will Love
If you enjoyed this one-pot wonder, you should definitely check out these other favorites from the Chefmaniac kitchen:
- Instant Pot Lasagna – For when you want comfort food even faster!
- Mexican Chicken and Rice Casserole – Another one-pan classic that my family asks for weekly.
Final Thoughts
I hope this One-Pot Greek Chicken Chili becomes a new staple in your home. It’s proof that “healthy” doesn’t have to mean “boring.” The combination of Mediterranean herbs and classic chili heartiness is a winner every time.
Did you try this recipe? I’d love to hear your thoughts! Please leave a comment below or share a photo of your creation on social media. Don’t forget to follow Chefmaniac for more easy, delicious recipes from my kitchen to yours!
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