One-Pot Greek Chicken Chili (Lemon, Feta & Comfort in a Bowl)
Looking for something comforting and a little different from your usual chili night? Meet One-Pot Greek Chicken Chili—a bold, brothy bowl packed with tender chicken, creamy white beans, zesty lemon, and briny olives, all brought together with Mediterranean herbs and a shower of feta.
It’s lighter than a Tex-Mex chili, but every bit as hearty. And the best part? It all comes together in one pot—easy cleanup, big flavor.
Why I Love This Recipe
This chili is like a hug from the Mediterranean. It’s:
🌿 Herbaceous from oregano and thyme
🍗 Hearty from slow-simmered chicken and white beans
🍋 Bright from lemon juice and fresh parsley
🧀 Finished with a salty kick from feta cheese
It’s cozy enough for lazy Sundays (like these Easy Turkey Wings), but fresh enough to eat year-round. Plus, it’s the kind of meal that reheats beautifully—hello, leftovers!
🛒 Ingredients You’ll Need
- 1 lb chicken breasts or thighs, boneless and skinless
- 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, drained and rinsed
- 4 cups chicken broth
- ¼ cup kalamata olives, sliced (optional but adds authentic Greek flair)
- 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
🔁 Substitutions & Notes
- Chicken: Thighs are juicier, breasts are leaner—your choice!
- Beans: Cannellini or great northern beans both work.
- No olives? Skip them or swap with capers for that briny pop.
- Want more richness? Add a swirl of Greek yogurt or cream at the end.
👨🍳 How to Make One-Pot Greek Chicken Chili
1. Brown the Chicken
In a large Dutch oven or pot, heat the olive oil over medium heat. Add chicken and sear for 4–5 minutes per side until golden brown. Remove and set aside.
2. Sauté Aromatics
In the same pot, add chopped onion, garlic, and bell pepper. Sauté for 5 minutes until fragrant and softened.
3. Build the Broth
Stir in oregano, cumin, paprika, thyme, salt, and pepper. Return the chicken to the pot. Add diced tomatoes and pour in the broth.
4. Simmer to Perfection
Bring everything to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the pot.
6. Add Final Touches
Stir in the beans, lemon juice, and olives (if using). Simmer another 5 minutes to heat through.
7. Serve & Garnish
Ladle into bowls, top with parsley and crumbled feta. Serve hot!
🧄 Tips for Best Results
- Sear the chicken first – It locks in flavor and adds depth to the broth.
- Use fresh lemon juice – Bottled won’t give that vibrant finish.
- Don’t skip the feta – It’s the salty crown jewel.
🍽 Serving Suggestions & Pairings
Serve this Greek Chicken Chili with:
- Warm pita bread or naan
- Rice or couscous for a heartier base
- A dollop of Greek yogurt for creaminess
- Fresh dill for a more herbaceous finish
- As a starter to Instant Pot Lasagna
- Or alongside Sheet Pan Quesadillas for a Mediterranean–Mexican fusion vibe
And for party night, pair it with Beer Cheese Dip to satisfy every tastebud.
🧊 Storage & Leftovers
To Store:
Cool completely and refrigerate in an airtight container for up to 4 days.
To Freeze:
Freeze in individual containers for up to 3 months. Thaw overnight and reheat gently.
To Reheat:
Warm on the stovetop over medium heat or microwave in 1-minute bursts.
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📝 Final Thoughts
This One-Pot Greek Chicken Chili is a comforting bowl with bright flavors, nourishing ingredients, and absolutely no fuss. It’s weeknight dinner gold—just one pot, simple prep, and plenty of leftovers.
Give it a try and tag @Chefmaniac when you share your bowl. We can’t wait to see how you make it your own!
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