Lemon Feta Chicken Naan

My neighbor Maria stopped by one Tuesday evening with a container of homemade tzatziki and a sheepish grin—she'd made too much and wanted to know what I'd do with it. By the next morning, I'd already sketched out this pizza idea on a napkin, realizing that Greek flavors deserved a vehicle as forgiving and fun as naan bread. What started as a way to use up creamy yogurt became something I now make whenever I want dinner to feel both effortless and special, like I've just returned from the Mediterranean without leaving my kitchen.

I served these pizzas to my book club last spring, and what surprised me most wasn't that everyone asked for the recipe—it was watching them all instinctively squeeze lemon wedges over their slices before taking that first bite, like they somehow knew that's what the dish was asking for. That small gesture, guided purely by intuition and the bright yellow wedges sitting right there on the plate, told me I'd created something that felt both modern and deeply familiar at the same time.

Ingredients

• Boneless, skinless chicken breasts: Cutting them small ensures they cook fast and absorb every bit of that lemon-oregano marinade; I learned the hard way that bigger chunks stay bland in the center.
• Olive oil: Use a good one here because you'll taste it raw in the marinade, and it's the foundation of everything that follows.
• Lemon zest and juice: The zest gives you bright bursts of flavor throughout, while the juice tenderizes the chicken and keeps it from drying out.
• Garlic and dried oregano: These two are the backbone of the Mediterranean flavor, and they work in both the marinade and the tzatziki.
• Naan bread: Store-bought is absolutely fine and saves you an hour; it's sturdy enough to hold toppings but still soft enough to feel like a treat.
• Mozzarella and feta cheese: The mozzarella melts and binds everything together, while the feta brings a sharp, salty note that cuts through the richness.
• Kalamata olives: Briny and bold, they're what makes you close your eyes for a second when you bite into one.
• Greek yogurt: Full-fat is essential for the tzatziki; it's creamier and stands up to the acidity of the lemon without breaking.
• Cucumber and fresh dill: The cucumber should be grated and drained well, or your tzatziki becomes watery; the dill is what makes it taste like summer.

Instructions

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

Check price on Amazon

Build your marinade:

Whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl until it smells bright and alive. Toss your chicken cubes into this fragrant mixture, making sure every piece gets a good coat, and let it sit for at least 15 minutes while you handle everything else.

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup stays minimal and nothing sticks.

Whip up the tzatziki:

Combine Greek yogurt, finely grated cucumber (squeezed dry—this is important), fresh dill, lemon juice, and minced garlic in a small bowl. Season with salt and pepper, then refrigerate it while you cook so the flavors can settle into something cooler and more refined.

Cook the chicken until golden:

Heat a skillet over medium-high heat and add the marinated chicken with all its marinade. Let it sizzle for 5-6 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through completely. The marinade will reduce slightly and caramelize a little, which is exactly what you want.

Toast and dress your naan:

Arrange the naan breads on your prepared baking sheet and brush them lightly with extra virgin olive oil so they'll crisp up beautifully in the oven.

Layer like you mean it:

Sprinkle each naan with mozzarella first, then distribute the warm chicken evenly across all four pieces. Scatter crumbled feta, sliced olives, thin red onion slices, and halved cherry tomatoes (if using) over the top, being generous because these are the jewels that make each bite interesting.

Bake until everything melts:

Slide the baking sheet into the oven for 10-12 minutes, until the cheese is bubbly and the edges of the naan start to curl up slightly and brown. You'll know it's ready when the aroma hits you like a warm Mediterranean breeze.

Finish and serve:

Pull the pizzas from the oven, drizzle them generously with the chilled tzatziki, and top with fresh chopped parsley or dill. Serve immediately with lemon wedges on the side so people can add brightness to each bite.

Save

My daughter asked me last month why I always make these pizzas when her friends come over, and I realized it's because they're the kind of food that turns a casual Tuesday dinner into something that feels like celebration. There's something about the color, the combination of warm and cool, and that first bite where all the flavors arrive at once that makes people happy in a way that goes beyond just being fed.

Why This Works as a Weeknight Meal

The beauty of this pizza is that nearly everything can be prepped in advance—marinate your chicken that morning, make your tzatziki the night before, and when dinner time rolls around, you're essentially just cooking chicken and sliding things into the oven. I've started treating naan bread like a secret weapon in my kitchen because it goes from package to crispy-edged masterpiece in minutes, which means you get the satisfaction of homemade pizza without the yeast, the rising time, or the flour everywhere.

Making It Your Own

Once you understand the foundation of this pizza, you can play around endlessly without losing what makes it special. I've added roasted red peppers when I had some lingering in the fridge, swapped in baby arugula after baking, and even tried thin slices of cucumber on top for extra freshness. The core flavors—lemon, oregano, feta, and tzatziki—are steady enough that they'll anchor whatever else you decide to add.

Timing and Temperature Tips

Getting the oven temperature right matters more than you'd think because naan is thin and can brown quickly if the heat is too aggressive. I like to keep my oven at a steady 425°F, which gives you a window of about 2-3 minutes where everything is perfect before it starts to darken. If your oven runs hot, start checking at the 8-minute mark so you don't end up with edges that are blackened while the cheese is still melting.

• Brush the naan with oil before topping so the bottom gets crispy and the crust feels substantial, not limp.
• If you're making all four pizzas at once and your baking sheet is crowded, they might take an extra minute or two, so stay close and keep an eye on them.
• Let them rest for just 30 seconds after coming out of the oven before drizzling the cold tzatziki, which gives the cheese a moment to set and makes the sauce less likely to melt into nothing.

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

Check price on Amazon

Save

This pizza has become my answer to the question 'what should we make for dinner?' because it delivers restaurant-quality flavor in the time it takes to watch your favorite show. Every time I make it, I'm reminded that some of the most satisfying meals come from honoring simple, bright ingredients rather than overcomplicating them.