Sheet-Pan Chicken Moussaka
Layered eggplant, spiced chicken, and creamy yogurt bake — the weeknight Greek classic that tastes like you spent hours but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Cut eggplant into 1/4-inch rounds, toss with 2 tbsp olive oil and salt, spread on sheet pan.
Step 2
Cut chicken into bite-size pieces. Brown in a skillet over medium-high with 1 tbsp olive oil, stirring often, until no pink remains, ~8 minutes.
Step 3
Stir tomato paste, oregano, cinnamon, salt, and pepper into chicken. Cook 1 minute until fragrant.
Step 4
Whisk Greek yogurt, egg, half the Pecorino, salt, and pepper together until smooth.
Step 5
Layer on the sheet pan: eggplant, chicken mixture, yogurt cream, remaining Pecorino. Bake until golden, ~12 minutes.
Step 6
Let rest 2 minutes. Drizzle with olive oil and serve hot.
Tools you’ll need
- sheet pan (13x9 or larger)
- large skillet
- mixing bowl
- whisk
- grater
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