Save My cousin called one Tuesday asking if I could whip up something that felt both summery and substantial for her book club, and I found myself reaching for naan instead of traditional pizza dough. There's something about that soft, pillowy bread that just seemed to promise something more interesting than the usual suspects. I'd been obsessed with the brightness of Greek flavors lately, so marinating chicken in lemon and oregano felt natural, and before I knew it, I was layering feta and olives on top like I'd been making this forever. The tzatziki drizzle at the end was the move that made everyone stop talking mid-sentence—that cool, creamy contrast against the warm, cheesy crust.
I made this for a last-minute dinner party where someone brought their partner for the first time, and honestly, it saved me from complete panic. The kitchen smelled incredible while they baked—all lemon and garlic—and it gave me something confident to talk about when the conversation got a little awkward. By the time we pulled them out and drizzled the tzatziki, everyone was relaxed and reaching for seconds before I'd even finished plating.
Ingredients
- Boneless, skinless chicken breasts: Cut them into small cubes rather than strips so they cook quickly and distribute evenly across the naan.
- Olive oil: Use a decent one for the marinade since it's doing the heavy lifting flavor-wise.
- Lemon zest and juice: Don't skip the zest—it adds this subtle intensity that juice alone can't deliver.
- Garlic and dried oregano: These two are the backbone of the Greek vibe, so don't be shy with them.
- Naan breads: Store-bought is absolutely fine, and honestly sometimes better because they're already perfectly shaped.
- Mozzarella and feta: The mozzarella melts and holds everything together while the feta adds that salty punch that makes people wonder what you did differently.
- Kalamata olives: Worth buying good ones because they're not hiding under sauce here, they're front and center.
- Red onion and cherry tomatoes: These add freshness and color, but the tomatoes are optional if you want to keep things simpler.
- Greek yogurt for tzatziki: Full-fat makes a difference in the creaminess factor.
- Fresh cucumber and dill: Make sure to squeeze out the cucumber well so your sauce doesn't get watery.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon zest, juice, minced garlic, oregano, salt, and pepper in a bowl, then add your chicken cubes and toss until everything's coated. Let it sit for at least 15 minutes while you prep everything else—the longer it sits, the more flavor it absorbs.
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so cleanup is painless and nothing sticks.
- Make the tzatziki:
- Combine Greek yogurt with finely grated and squeezed cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper in a small bowl, then pop it in the fridge to chill.
- Cook the chicken:
- Heat a skillet over medium-high heat and add your marinated chicken, cooking for 5 to 6 minutes until it's golden and cooked through—you want it a little caramelized on the edges.
- Prep the naan:
- Arrange your naan breads on the prepared baking sheet and brush them lightly with olive oil so they get crispy.
- Layer your toppings:
- Sprinkle mozzarella first as your base, then distribute the cooked chicken evenly, followed by crumbled feta, sliced olives, red onion, and cherry tomatoes if you're using them.
- Bake until bubbly:
- Slide everything into the oven for 10 to 12 minutes until the cheese is melted and the edges of the naan are starting to crisp up.
- Finish and serve:
- Pull them out, drizzle generously with your chilled tzatziki, scatter fresh herbs and lemon wedges over top, and slice while still warm.
Save My roommate, who usually eats cereal for dinner, came home to the smell of this baking and actually sat down at the table instead of eating at his desk. That small moment of him actually pausing to enjoy food felt like the real win here.
Why Naan Changes Everything
Naan has this built-in softness that works against everything you expect from pizza dough. It doesn't fight back or demand a perfect crust technique—it just becomes this yielding base that lets the toppings shine. The edges still get crispy in the oven if you brush them with oil, so you get texture without fussiness.
The Tzatziki Moment
That cool drizzle at the end isn't just a garnish, it's what brings the whole thing together. It cools down the warmth of the melted cheese and adds this brightness that makes every bite feel fresh even though you just pulled it from a hot oven. The cucumber and dill ground everything in that Mediterranean place you were reaching for.
Making It Your Own
This recipe is basically a template once you understand how the flavors work together. I've made it with roasted red peppers, thrown some baby spinach on top, even tried it with grilled zucchini when I was out of chicken. The bones of the dish—the lemon, the feta, the tzatziki—stay consistent, but everything else is flexible depending on what's in your fridge or what sounds good that day.
- Try adding roasted red peppers or caramelized onions for deeper flavor and color.
- A vegetarian version works beautifully with grilled zucchini, chickpeas, or even crispy chickpeas if you want a crunchy element.
- Don't be afraid to double the tzatziki because there's no such thing as too much of that cool, garlicky sauce.
Save This is the kind of recipe that looks fancy enough to impress but simple enough that you'll actually make it on a random Tuesday. It's become my go-to when I need something that tastes like summer no matter what season it actually is.
Recipe FAQ Section
- → Can I prepare the chicken ahead of time?
Yes, the chicken can be marinated up to 24 hours in advance. Store it in an airtight container in the refrigerator, then cook when ready to assemble the flatbreads.
- → What can I use instead of naan bread?
Pita bread, store-bought pizza dough, or even tortillas work well. Just adjust baking time since thinner bases will cook faster than fluffy naan.
- → How do I store leftovers?
Store assembled flatbreads in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes. Keep tzatziki separate and add fresh after reheating.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled zucchini slices, roasted chickpeas, or halloumi cheese. The lemon and herb seasonings work beautifully with these alternatives.
- → What other toppings work well?
Roasted red peppers, baby spinach, sun-dried tomatoes, or artichoke hearts all complement the Greek flavors. Add fresh mint or basil alongside the dill for extra herb notes.