I didn't go to Greece this summer so instead... I brought it to me with this Greek Grilled Chicken Panzanella! It's basically late summer in a bowl. Bright, herby, crunchy, and loaded with flavor, it’s the kind of meal you’ll make on repeat.
Table of Contents
Why I Love This Recipe
I LOVE LOVE LOVE this Greek Grilled Chicken Panzanella recipe because it has everything I want in a lunch or dinner or easy entertaining spread. Juicy grilled chicken that’s been marinated in lemon, garlic, and herbs, crunchy homemade breadcrumbs that soak up all the vinaigrette, and a mix of fresh veggies that scream Greece! It’s hearty but fresh, customizable with whatever you have on hand, and perfect for serving family-style. Honestly, Greek Grilled Chicken Panzanella is the kind of dish you’ll want to eat outdoors with a chilled glass of rosé while pretending you’re on vacation in the Mediterranean.
Make it while we soak up the end of summer and then keep making it while we all pine for next summer and plan future vacations!
Ingredients & Substitutions
- Heirloom tomatoes + cherry tomatoes
- English cucumber
- Red onion
- Castelvetrano olives
- Greek feta
- Optional: pepperoncini or roasted red peppers
- Fresh oregano and dill
- Boneless skinless chicken breasts
- Olive oil
- Lemons
- Garlic
- Fresh dill
- Red wine vinegar
- Dried oregano
- Kosher salt and black pepper
- Baguette
- Butter
How to Make
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest and juice, garlic, dill, red wine vinegar, oregano, salt, and pepper. Add the chicken and marinate for at least 2 hours.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. Let rest 10 minutes, then slice against the grain.
- Make the Breadcrumbs: Heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, add torn bread and toast for 5–7 minutes, stirring often, until golden. Add garlic, oregano, lemon zest, and a pinch of salt. Cook 30 seconds more, then remove from heat and cool.
- Whisk the Vinaigrette: In a bowl, whisk together garlic, oregano, lemon juice, vinegar, olive oil, salt, and pepper until emulsified. Adjust seasoning as needed.
- Assemble: On a large platter, arrange tomatoes, cherry tomatoes, cucumber, onion, olives, grilled chicken, and optional peppers. Scatter breadcrumbs and feta over the top. Drizzle with vinaigrette and toss gently. Garnish with oregano and dill. Serve immediately.
Tips & Tricks
- Marinate the chicken for at least 2 hours, but if you have time, go up to overnight for maximum flavor.
- Make the breadcrumbs ahead of time. They keep well and you’ll want extras for topping soups or salads all week.
- Swap the chicken for shrimp or salmon if you want to mix things up in this Greek Grilled Chicken Panzanella.
- Add roasted red peppers or pepperoncini for a little kick.
- Don’t skimp on the vinaigrette, the bread cubes soak it up and it’s the best part.
FAQ's
Can I make this ahead?
Yes, you can prep the chicken, breadcrumbs, and vinaigrette ahead of time. However, assemble the Greek Grilled Chicken Panzanella right before serving so the bread doesn’t get soggy.
What bread works best for panzanella?
A rustic baguette is my go-to, but ciabatta or sourdough also work great.
Do I need to grill the chicken?
Grilling gives the best flavor, but you can also cook the chicken in a cast-iron skillet or grill pan indoors.
Can I make it vegetarian?
Absolutely. Skip the chicken and add extra veggies like grilled zucchini or roasted chickpeas.
What are some other panzanella recipes?
Similar Recipes
Grilled Chicken Panzanella
Ingredients
For the salad:
- 1 pound heirloom tomatoes sliced into wedges
- 1 pint cherry tomatoes halved
- 1 English cucumber halved, cut into ½-inch half moons
- ¼ cup thinly sliced red onion
- ½ cup pitted castelvetrano olives halved
- ½ cup feta cheese crumbled
- sliced pepperoncini or roasted red peppers optional
- Fresh oregano and dill, for garnish
For the Chicken
- 1 pound chicken breasts
- 4 tablespoons olive oil
- 2 lemons zest freshly grated and juiced
- 4 garlic cloves chopped
- 4 tablespoons fresh dill chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- Kosher salt and freshly cracked black pepper
For the Croutons:
- 9 ounce baguette torn into small rustic pieces
- 8 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic chopped
- 1 teaspoon dried oregano
- 1 lemon zested
- Kosher salt
For the Vinaigrette:
- 2 cloves garlic grated
- 2 teaspoons dried oregano
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest and juice, garlic, dill, red wine vinegar, oregano, salt, and pepper. Add the chicken and marinate for at least 2 hours.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. Let rest 10 minutes, then slice against the grain.
- Make the Breadcrumbs: Heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, add torn bread and toast for 5–7 minutes, stirring often, until golden. Add garlic, oregano, lemon zest, and a pinch of salt. Cook 30 seconds more, then remove from heat and cool.
- Whisk the Vinaigrette: In a bowl, whisk together garlic, oregano, lemon juice, vinegar, olive oil, salt, and pepper until emulsified. Adjust seasoning as needed.
- Assemble: On a large platter, arrange tomatoes, cherry tomatoes, cucumber, onion, olives, grilled chicken, and optional peppers. Scatter breadcrumbs and feta over the top. Drizzle with vinaigrette and toss gently. Garnish with oregano and dill. Serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
This is one of my favorite recipes. My mom says it may be the best chicken she's ever had. I've made it many many times and it's always perfect.
I appreciate any excuse to have homemade croutons!
Delicious, beautiful and perfect for summer!
I make a huge amount of panzanella each week for us. Mine includes a can of anchovies cut up in the vinaigrette, sugar snap peas, hearts of palm, capers and artichoke hearts beside all the regular ingredients. If we have kalamata olives, I might add some of them. I put warm butter, garlic and olive oil on my bread before baking it.. We don’t mind the bread getting soft after soaking up the wonderful juices. We just don’t get tired of this salad.
The bead and the salad are two of my favorite things about dining out. This is the perfect combination!!
I made this the other night! It was so good! The chicken was fantastic! Thanks!