Lemon Feta Chicken Naan Pizza (Printer View)

Greek-inspired naan topped with lemon chicken, feta, olives, and tzatziki drizzle

# What you'll need:

→ Lemon Chicken

01 - 2 boneless, skinless chicken breasts, cut into small cubes
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pizza Assembly

08 - 4 naan breads
09 - 1 1/2 cups shredded mozzarella cheese
10 - 3/4 cup crumbled feta cheese
11 - 1/2 cup pitted Kalamata olives, sliced
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cup cherry tomatoes, halved
14 - 2 tablespoons extra virgin olive oil

→ Tzatziki Drizzle

15 - 3/4 cup plain Greek yogurt
16 - 1/2 cup cucumber, finely grated and drained
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon lemon juice
19 - 1 clove garlic, minced
20 - Salt and pepper to taste

→ Garnish

21 - Fresh parsley or dill, chopped
22 - Lemon wedges

# Method:

01 - Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken cubes and toss thoroughly. Let marinate for at least 15 minutes.
02 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
03 - In a small bowl, mix Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper. Refrigerate until ready to serve.
04 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until golden and cooked through. Transfer to a plate.
05 - Arrange naan breads on the prepared baking sheet. Lightly brush with olive oil.
06 - Sprinkle each naan with mozzarella. Distribute cooked chicken, feta, olives, red onion, and cherry tomatoes evenly across all pieces.
07 - Bake for 10-12 minutes until cheese is melted and edges are slightly crisp.
08 - Remove from oven. Drizzle generously with tzatziki sauce and garnish with fresh herbs and lemon wedges. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality: The combination of tangy feta, herbaceous oregano-marinated chicken, and cooling tzatziki feels elevated but requires minimal skill.
  • Marinating time is flexible: Even 15 minutes transforms the chicken into something tender and flavorful, though longer marinating deepens the taste.
  • Everything bakes on one sheet: Less cleanup, more time enjoying what you've made with people you care about.
  • It's naturally Mediterranean: No heavy cream sauces here, just fresh herbs, quality cheese, and ingredients that taste like summer.
02 -
  • Don't skip squeezing the cucumber for tzatziki: I learned this by making a watery sauce that slid off the pizza, and now I squeeze it hard in a clean kitchen towel every single time.
  • Cook the chicken in the skillet before assembling: Putting raw chicken on the pizza and hoping the oven finishes it is a gamble that doesn't always pay off, whereas pan-searing guarantees tender, fully cooked pieces.
  • Brush the naan with olive oil before topping: This prevents the bottom from becoming dense and doughy, creating that crispy-yet-tender texture that makes people ask for seconds.
  • Don't over-marinate past 2 hours: The acid in the lemon juice begins breaking down the chicken too much, making it mushy rather than tender.
03 -
  • Make the tzatziki earlier in the day: The flavors deepen as it sits, and you'll have one less thing to do when hunger strikes and the smell of baking pizza is impossible to ignore.
  • If your naan is particularly thick, pierce it with a fork before brushing with oil: This allows the heat to penetrate more evenly and prevents the center from staying dense.
  • Double the chicken marinade if you're cooking for a crowd: Extra marinade means more flavor, and you can always use leftovers for salads or grain bowls throughout the week.
  • Serve lemon wedges on the side: Some people love squeezing fresh lemon juice over their slice right before eating, and having them available respects that preference without forcing it on anyone.
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