These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!

These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!

Why You’ll Love This Greek Chicken Meatball Recipe

Family-friendly Mediterranean recipe

Quick and easy for weeknights – less than 30 minutes!

Light but still flavorful

High in protein, low in carbs

Makes a great main dish or a fun appetizer

Ingredients for Greek Chicken Meatballs

• Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
• Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
• Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
• Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
• Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
• Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
• Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
• Garlic: Adds savory depth and that classic Mediterranean flavor.
• Salt: Enhances all the other flavors so the meatballs don’t taste bland.
• Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
• Black Pepper: Adds gentle heat and balance to the savory flavors.
• Olive Oil: Helps the meatballs get golden brown on the outside.

How to Make Greek Chicken Meatballs

1. Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
2. Combine: Add all the rest of the ingredients and stir to combine thoroughly.
3. Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
4. Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.

What to Serve with Greek Chicken Meatballs

We love to eat these meatballs

Sometimes the simplest things end up being the biggest wins. That’s how I feel about this cheesy, crispy, Chicken Bacon Ranch Quesadilla. My boys and I threw them together a few weeks ago for the first time with some of the items we tend to on hand in the freezer. Suffice it to say that these are way tastier than they have any right to be!

Chicken Bacon Ranch Quesadilla

I fell in love with the Just Bare brand of frozen chicken bites several years ago when I first found them at Costco. We make ours in the air fryer, and they are the perfect solution for adding some quick protein to a salad or a sandwich.

I could lie and tell you that this recipe was a long series of difficult developments. But, it’s so much simpler than that. We literally just threw together our favorite air fried chicken bites with cheese and some crumbled leftover bacon. Dip your hot quesadillas in some homemade ranch and it all still counts as cooking, OK?

And for what it’s worth, I’ll happily eat this for lunch, or for dinner. And I do. On repeat, my friends. I eat this on repeat. I’ve made a LOT of quesadillas over the years. They’re one of my favorite quick snacks or meals, and they never get old because you can just swap out ingredients.

And, what I’ve learned while making probably hundreds if not thousands of quesadillas over the years is that the right pan makes a big difference for steady, even heat. This hard anodized non-stick pan is HANDS DOWN the best nonstick pan I have ever used. Don’t waste your money on the trendy and viral brand names. I’ve owned them, and they aren’t worth it. This one will not let you down.

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Busy day? No problem! You can make this Easy White Chicken Chili in just 15 minutes! Yes, I’ve timed it. The secret is to use pre-cooked (or a rotisserie) chicken. Loaded with great northern beans and green chile, this is one hearty, flavorful meal. And, that’s exactly what you need when the temperature dips.

Easy White Chicken Chili

There are times in all of our lives when, despite the best of intentions, we’ve felt the rush of trying to get a meal on the table. Whenever I am facing both a tight schedule and a house full of hungry kids, I get creative. And, I usually start with one of my favorite recipes, to see if I can come up with shortcuts that work in less time.

That was how I came up with this easy white chicken chili recipe. My solution at the time was simply to grab a rotisserie chicken on the way home. Nowadays, I use my tried and true method for perfect cooked, shredded chicken ahead of time. So, it’s as easy as setting some out to thaw whenever I need it.

Simple White Chicken Chili

If you’re feeling the pinch of a day with too many things to do, treat yourself to an easy dinner like this simple white chicken chili. It’s a very rare day that I don’t have time to chop an onion, but I know people who hack that part of the recipe by just buying diced onions in the produce section. Either way, there’s hardly any prep time to speak of.

I’ve lost track of how many times I’ve made this meal, in all of its glorious variations over the past few years. It’s extremely flexible. If I don’t have enough great northern beans, I can swap in pintos. If I have some leftover cooked vegetables, I will often chop them up and toss them into the pot. I can’t really think of a wrong way to make this soup.

That said, you know me. I have to recommend at least a couple adaptations, so that you can make it truly

Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, hearty soup filled with tender chunks of savory chicken, soft white beans, green chile, and plenty of spices. I’ve tried more than my fair share of chili recipes, even a fair number of slow cooker chilis.

And, given the choice? I’ll take a slow cooker chili every time. Low heat over long hours is the only magic in this recipe. But, dang does it do the trick. It transforms all the ingredients and flavors into an incredible, hearty dinner that we keep coming back to. I like to serve it up alongside a batch of my favorite easy drop biscuits, hot and fresh and still steaming from the oven.

Slow Cooker White Chicken Chili Recipe

And, when I think of slow cooker meals, there’s not much about this one that I could change. It’s simple enough to throw together ahead of time for a weeknight meal. But, the experience of eating it is one that you’ll want to slow down and savor.

I really only have one tip specifically for this slow cooker white chicken chili recipe. Take the chicken breasts out of the crock pot to shred them. You’ll never have to go fishing for a stubborn chunk that you missed. And, it lets you more easily work with the meat. I used to always shred my meat in the slow cooker, but now I never do.

I’ve listed all of my family’s favorite toppings as optional ingredients in the recipe card. But, I’m always curious. What will you add to this chili to make it your own? Be sure to let me know in the comments how it turned out!

If you’ve ever wondered how restaurants get their chicken so juicy and flavorful, the secret is simple — it’s all in the brine! This easy chicken brine recipe takes just a few minutes to mix up, and it transforms your whole chicken into something truly special.

The salt and honey work together to lock in moisture while the lemon, garlic, and herbs add a beautiful depth of flavor. Once you try it, you’ll never roast chicken without brining again!

Why Brining Makes the Best Chicken

Brining helps poultry stay juicy. The salt in the brine actually changes the structure of the meat’s proteins, allowing them to absorb and hold onto more water. That means less moisture loss during cooking and a tender, succulent bite every time.

The salt also tenderizes the meat slightly, breaking down muscle fibers so the chicken cooks up more tender and evenly.

Instead of just seasoning the surface, brining also lets flavor soak deep into the meat. Every bite tastes perfectly seasoned — not bland in the center and salty on the outside.

Simple Ingredients for a Flavorful Brine

• Water: The base that helps distribute the salt and flavors evenly.
• Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
• Honey: Adds a subtle sweetness and helps with browning during roasting.
• Peppercorns: Infuse mild spice and depth into the brine.
• Lemons: Brighten the flavor and help tenderize the meat.
• Bay Leaves: Add an earthy, aromatic note.
• Parsley & Thyme: Fresh herbs that lend light, savory flavor.
• Garlic: Deepens the flavor and complements the herbs beautifully.
• Whole Chicken: The star of the show — brined to tender, juicy perfection.

Step-by-Step: How to Brine a Whole Chicken

1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.

How Long to Brine Chicken

For best results, brine your chicken for 8–12 hours, or overnight.

Once you start brining your chicken, you’ll never go back! It’s such a simple step, but it makes all the difference — juicy, flavorful, and perfectly tender every time. Whether you’re roasting for Sunday dinner or meal prepping for the week, this chicken brine will take your cooking to the next level.

Now if you’re wondering how to cook this perfectly brined whole chicken, our go-to chicken recipe is our melt-in-your-mouth b