Lemon Feta Chicken Naan Pizza (Printable)

Greek-style naan flatbread with lemon chicken, feta, olives, and tzatziki

# What You’ll Need:

→ Lemon Chicken

01 - 2 small boneless, skinless chicken breasts (about 10.6 oz), diced
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Pizza Base and Toppings

08 - 4 naan breads, individual size
09 - 1½ cups shredded mozzarella cheese
10 - ½ cup crumbled feta cheese
11 - ½ cup Kalamata olives, pitted and sliced
12 - ½ small red onion, thinly sliced
13 - ½ cup cherry tomatoes, halved
14 - 1 tablespoon fresh dill or parsley, chopped

→ Tzatziki Drizzle

15 - ½ cup Greek yogurt
16 - ¼ cup cucumber, finely grated and squeezed dry
17 - 1 small clove garlic, minced
18 - 1 tablespoon fresh lemon juice
19 - 1 tablespoon fresh dill, chopped
20 - Salt and pepper to taste

# How To Make:

01 - In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Add diced chicken pieces and toss thoroughly to coat evenly. Allow to marinate for at least 15 minutes at room temperature.
02 - Preheat oven to 425°F.
03 - Heat a skillet over medium-high heat. Sear marinated chicken pieces for 4 to 5 minutes until cooked through. Remove from heat and set aside.
04 - Lay naan breads on a baking sheet. Top each naan with shredded mozzarella cheese, seared chicken, crumbled feta cheese, sliced Kalamata olives, red onion, and cherry tomatoes.
05 - Bake for 10 to 12 minutes until cheese is melted and naan edges are crisp.
06 - While pizzas bake, combine Greek yogurt, grated cucumber, minced garlic, fresh lemon juice, and chopped dill in a small bowl. Adjust seasoning with salt and pepper as needed.
07 - Remove pizzas from oven. Drizzle generously with tzatziki sauce and garnish with fresh dill or parsley if desired. Slice and serve immediately.

# Top Tips:

01 -
  • It comes together in under 40 minutes without sacrificing that homemade, layered flavor that usually takes ages.
  • Naan bread is your secret weapon for crispy-bottomed pizza that doesn't require rolling dough or special skills.
  • The tzatziki drizzle transforms everything into something that feels restaurant-quality but tastes like you made it with care.
  • It's endlessly adaptable depending on what's in your fridge and what you're craving that particular evening.
02 -
  • Don't skip the marinating step—even 15 minutes makes a tangible difference in how tender and flavorful the chicken becomes; I learned this the hard way by trying to rush it once.
  • Squeeze the grated cucumber completely dry or your tzatziki will become a watery mess by the time you drizzle it; a clean kitchen towel works perfectly for this.
  • Use full-fat Greek yogurt, not the low-fat version, because the creaminess is what makes the tzatziki feel luxurious rather than thin and disappointing.
03 -
  • If your naan seems thick or chewy, warm it gently in a dry skillet before assembling—this softens it just enough to accept toppings without becoming soggy.
  • Don't overload the naan; it's tempting to pile everything on, but restraint ensures the bread actually crisps instead of steaming underneath the weight.
  • The tzatziki tastes better if you let it sit for 10 minutes after mixing, allowing the flavors to meld and the texture to firm up slightly.
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