Craving a creamy, tangy twist on a classic chicken dish? My Chicken Dijon recipe is the perfect combination of juicy, marinated chicken and a cool, herby yogurt sauce inspired by Mediterranean flavors.

It’s quick enough for a weeknight dinner, yet flavorful enough to impress at a weekend gathering.

Served with warm pita and a refreshing tzatziki sauce, this Chicken Dijon recipe brings bold flavors and satisfying texture to every bite.

Ingredients List

This Chicken Dijon recipe uses fresh, whole ingredients that are easy to find and pack a punch of flavor. Here’s everything you’ll need:

For the Chicken Marinade:

3 boneless, skinless chicken breasts (about 1.5 lbs)
4 cloves garlic, minced

Juice of 1 lemon
2 tbsp olive oil
1 tsp dried oregano

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup full-fat Greek yogurt
1 medium cucumber, grated and water squeezed out

2 cloves garlic, minced
Juice of 1 lemon
2 tbsp fresh dill, chopped

Salt and pepper to taste

For Assembly:

4 fresh pita breads
Optional: sliced tomatoes, red onion, shredded lettuce

Required Kitchen Tools

Having the right tools at hand can really streamline the cooking process and ensure your Chicken Dijon turns out perfectly. Here’s what I recommend:

Mixing Bowls – You’ll need at least two bowls: one for marinating the chicken and one for preparing the tzatziki sauce.
Grater or Box Grater – To grate the cucumber for the sauce.

Garlic Press or Knife – For finely mincing garlic.
Tongs or Spatula – For flipping the chicken on the grill or skillet.
Meat Thermometer – Optional, but useful to ensure the chicken reaches a safe internal temperature of 165°F.

Cast Iron Skillet or Grill Pan – For beautifully seared chicken breasts with a golden crust.
Kitchen Towel or Cheesecloth – To squeeze out excess moisture from the grated cucumber for a thick, creamy tzatziki.

Marinating the Chicken

Creating flavor-packed chicken starts with a good marinade—and this one is bright, herbaceous, and wonderfully garlicky. Marinating not only tenderizes the meat but also infuses it with layers of flavor that shine through in every bite.

Mixing the Marinade

In a mixing bowl, I combine the olive oil, freshly minced garlic, lemon juice, dried oregano, salt, and black pepper. Stir it well to make sure the seasonings are evenly distributed.

Then, I add the chicken breasts to the bowl, turning them to coat each piece thoroughly with the marinade. For best results, I recommend covering the bowl with plastic wrap and letting it marinate in the fridge for at least 1 hour, though overnight is ideal for deeper flavor.

Preparing the Tzatziki Sauce

While the chicken marinates, I move on to making the creamy homemade tzatziki sauce, which adds a refreshing contrast to the savory, spiced chicken.

Assembling the Ingredients

First, I grate a medium cucumber and use a clean kitchen towel to squeeze out all the excess moisture. This step is key for a thick and rich sauce.

In a separate bowl, I combine the Greek yogurt, grated cucumber, garlic, lemon juice, fresh chopped dill, and a pinch of salt and pepper. I mix everything together until smooth and well-blended, then cover and refrigerate it to let the flavors meld together while I prepare the rest of the meal.

Cooking the Chicken

Now that the chicken has marinated and the tzatziki sauce is chilling, it’s time to cook the star of the dish. Whether you prefer the grill or a skillet, I’ve got you covered.

Grilling or Pan-Searing the Chicken

I preheat my grill or cast iron skillet over medium-high heat until hot. Using tongs, I place the chicken breasts onto the grill or skillet, letting them cook undisturbed for about 6-7 minutes per side. This ensures a beautiful golden-brown sear while locking in the juices.

To check doneness, I use a meat thermometer to make sure the internal temperature reaches 165°F (75°C). Once cooked through, I remove the chicken and let it rest for a few minutes. This resting time allows the juices to redistribute, making each bite tender and juicy.

Warming the Pita Bread

While the chicken rests, I warm the pita breads by briefly placing them on the grill or skillet for about a minute each side. Warm pita is soft and pliable, perfect for folding around the chicken and sauce without cracking.

Assembling and Serving Your Chicken Dijon

Now for the fun part—bringing everything together into a delicious, satisfying meal.

Building Your Chicken Dijon Pitas

I slice the rested chicken breasts into thin strips, then layer them generously into the warmed pita breads. For extra freshness and crunch, I like to add sliced tomatoes, red onion, and shredded lettuce.

Next, I drizzle the homemade tzatziki sauce over the chicken and veggies, adding a cool, creamy balance to the savory flavors.

Fold the pita carefully and serve immediately for the best taste and texture.

Suggested Sides and Pairings

This Chicken Dijon pairs beautifully with:

A simple green salad with lemon vinaigrette

Crispy roasted potatoes or fries
A light couscous or quinoa salad

Storage Instructions

How to Keep Chicken Dijon Fresh

If you have leftovers, store the chicken strips and tzatziki sauce separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, and the tzatziki sauce can last about 4 days.

Reheating Tips

Reheat the chicken gently in a skillet over low heat or in the microwave, so it stays moist and tender. Warm the pita separately and assemble fresh before serving to keep everything tasting its best.