This Greek Chicken Flatbread Is Perfect for Weeknight Dinners

This Greek Chicken Flatbread has honestly saved my dinner plans more times than I can count. It’s become my go-to when I’m staring into the fridge at 5:30 wondering what the heck to make. The first time I threw it together was during one of those “there’s nothing to eat” moments when I had some leftover rotisserie chicken, a package of flatbreads that were about to expire, and a random assortment of Mediterranean ingredients. What came out of that desperate kitchen moment has somehow become one of our family favorites.

How This Recipe Saved My Weeknight Sanity

Look, I’m a firm believer that some of the best recipes come from near-disasters, and this Greek Chicken Flatbread is living proof. Last summer, I had promised a “special dinner” to the kids (rookie mistake), then completely lost track of time during a work call that ran an hour over. By the time I hung up, I had exactly 25 minutes before hangry meltdowns would begin.

I’ve always loved Greek flavors—the brightness of lemon, the punch of feta, the earthiness of oregano—but traditional Greek dishes often take time I don’t have on busy weeknights. This flatbread was born from necessity, but it’s stuck around because it’s genuinely good, not just fast. I’ve made it probably two dozen times since, tweaking it along the way. The first few versions were decent but too dry. Then I went overboard with toppings and created a soggy mess that slid right off the bread. Classic me—never finding the middle ground on the first try. But that’s cooking, right? You figure it out eventually.

Ingredients Greek Chicken Flatbread

The beauty of this recipe is that it’s incredibly adaptable to what you have on hand. That said, there are a few non-negotiables if you want that authentic Greek flavor profile. The list might look long, but most of these are staples you probably already have, especially if you cook Mediterranean food with any regularity. And if you’re missing something? I’ve got substitutions for almost everything.

My ingredient philosophy here is pretty simple: focus on a few high-quality items (good feta makes a massive difference), but don’t stress if you need to swap or skip something else. This isn’t a soufflé that’ll collapse if you breathe on it wrong—it’s forgiving weeknight food.

Flatbreads (2-4 pieces, depending on size)

I usually grab whatever’s at the store—naan, pita, or those rectangular flatbreads all work great. I’ve even used flour tortillas in a pinch, though they get crispier. The thicker options like naan hold up better to the toppings. Store-bought is totally fine here—I’m not making homemade flatbread on a Tuesday, and you shouldn’t feel obligated to either. Just avoid anything with strong competing flavors like garlic naan.

Cooked Chicken (about 2 cups, shredded or chopped)

Rotisserie chicken is my weeknight superhero here. I just shred whatever’s left and call it a day. Leftover grilled chicken works beautifully too. If you’re cooking chicken specifically for this, I’d recommend boneless thighs seasoned simply with lemon, salt, and oregano. They’re more forgiving than breasts which can dry out. Vegetarian? Skip it entirely or use chickpeas instead—I’ve done both successfully.

Tzatziki (about 1/2 cup)

This creamy cucumber yogurt sauce is essential for moisture and flavor. Store-bought is perfectly acceptable for weeknights—I usually grab the Cedar’s brand. If you’re making your own (which is honestly not hard), just mix Greek yogurt, grated cucumber (squeezed dry), garlic, lemon, and dill. The tzatziki works as both a spread and a cooling element against the other flavors. No tzatziki? Plain Greek yogurt with a squeeze of lemon works in a pinch.

Feta Cheese (about 1/2 cup, crumbled)

Please, for the love of all things delicious, buy a block of feta and crumble it yourself. Those pre-crumbled tubs are coated with anti-caking agents that make the texture chalky. Real feta should be creamy and briney. I prefer sheep’s milk feta for the tangier flavor, but cow’s milk works too. Bulgarian or French feta tend to be creamier, while Greek is more crumbly—all are delicious here.

Fresh Veggies (tomatoes, cucumber, red onion)

The fresh crunch factor is non-negotiable, but the exact vegetables are flexible. Cherry tomatoes halved, cucumber diced small, and thinly sliced red onion are my standard trio. Sometimes I’ll use bell peppers if they’re looking good. In winter when tomatoes are sad and mealy, I might sub in roasted red peppers from a jar. The vegetables provide freshness and texture contrast against the warm flatbread and chicken.

Kalamata Olives (about 1/4 cup, pitted and halved)

These deep purple olives bring that distinctive Greek flavor that’s hard to replicate. I buy them pitted to save time. If you’re not an olive person (my husband isn’t), you can absolutely leave these off. But they add a salty, meaty quality that I miss when they’re gone. The olive bar at fancier grocery stores often has better options than the jarred ones, but either works.

Instructions Greek Chicken Flatbread

This is about as straightforward as cooking gets, which is exactly what you want on a busy weeknight. The actual cooking time is minimal—most of your effort goes into assembly. The whole thing comes together in about 15-20 minutes, which is why it’s in heavy rotation at my house.

One thing I’ve learned after making this countless times: don’t overload the flatbreads or they’ll get soggy in the middle. It’s tempting to pile everything on, but restraint pays off here. Also, the order of operations matters—certain ingredients need to go on before baking, others afterward.

Preheat your oven and prep your ingredients.

Crank your oven to 400°F (or 375°F if you have a convection setting). While it’s heating, chop whatever needs chopping—dice those cucumbers, slice the onions thin, halve the tomatoes and olives. I also take this time to shred the chicken if it’s not already prepped. Having everything ready before you start assembling makes life so much easier. If your feta is in a block, crumble it now too. Trust me, being organized at the start prevents that panicked “oh crap the flatbread is hot but the toppings aren’t ready” moment.

Prepare the flatbreads with a base layer.

Place your flatbreads on a baking sheet (I line mine with parchment because I hate doing dishes). If they’re coming straight from the fridge, let them sit out for 5 minutes—cold flatbreads don’t bake as nicely. Now spread a thin layer of tzatziki on each flatbread, leaving about a half-inch border around the edges. Don’t go too heavy here or you’ll end up with soggy centers—just a thin schmear to create a flavor base. This first layer acts like the sauce on a pizza, providing moisture and helping other ingredients stick.

Add your pre-bake toppings.

Evenly distribute the chicken over the tzatziki layer. I made the mistake once of putting the chicken on last and it just rolled right off when I tried to eat it. Lesson learned! Next, sprinkle about two-thirds of your feta cheese across the flatbreads. The cheese that goes on now will melt slightly, while we’ll add the remaining third after baking for that fresh, crumbly texture. If you’re using any vegetables that you want softened a bit (like red onions or bell peppers), add those now. Save tomatoes, cucumbers, and olives for later—they get weird when baked.

Bake until golden and warmed through.

Slide your baking sheet into the preheated oven and bake for about 8-10 minutes. What you’re looking for: edges getting golden and crispy, cheese starting to soften, and the whole thing looking warm and inviting. Don’t walk away during this part—flatbreads can go from perfectly toasted to burnt cardboard in literally one minute. I’ve ruined more than one batch by getting distracted by a text message. The flatbreads should be crisp on the bottom but still have some chew in the middle when done.

Add the fresh toppings and finish with herbs.

Once out of the oven, immediately (but carefully—it’s hot!) top your flatbreads with the remaining ingredients: tomatoes, cucumbers, olives, the rest of the feta, and a scattering of fresh herbs if you have them. I usually drizzle a little olive oil over everything, add a squeeze of lemon juice, and finish with flaky salt and freshly ground black pepper. The contrast between the warm flatbread and cool, fresh toppings is what makes this special. If you add everything before baking, you miss out on those bright, fresh flavors.

Slice and serve immediately.

Don’t let these sit around! They’re at their absolute best when the base is still warm and crispy and the toppings are fresh. I use a pizza cutter to slice each flatbread into quarters or sixths, depending on size. If your flatbread seems too floppy to pick up easily, let it cool for about 2 minutes—the structure will set a bit. But don’t wait too long or you’ll lose that magical temperature contrast. Sometimes I add an extra dollop of tzatziki on the side for dipping, especially if I’ve gone heavy on the seasoning.

Tips & Variations Greek Chicken Flatbread

Make it a Greek Chicken Flatbread “bar” for picky families by setting out all the components separately and letting everyone build their own. My kids skip the olives but double up on feta. For meal prep, you can prepare all the components ahead of time and just assemble and bake when ready to eat. The tzatziki stays good in the fridge for about 3 days. To make it more substantial, add a simple side salad with the same Greek flavors—just greens, a lemon vinaigrette, and maybe some extra feta.

Final Thoughts Greek Chicken Flatbread

Look, this Greek Chicken Flatbread isn’t going to win any fancy culinary awards, but it’s become one of those reliable recipes that actually gets eaten enthusiastically at my house. It’s saved countless weeknight dinners from the takeout trap, and frankly, that’s worth more than any foodie accolades. The beauty is in its flexibility—as long as you hit those key Greek flavor notes, you can adapt it to whatever’s in your fridge.

If you give this a try, I’d honestly love to know how it works out in your kitchen. Did you make any changes? Did your family devour it or pick at it suspiciously? Drop a comment below or tag me if you post a picture—seeing other people’s versions always gives me new ideas to try!