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Chicken Gyros

Chicken Gyros with Naan and Creamy Garlic Sauce

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Recipe Details


We have a soft spot for gyros and their many layers of texture and flavor—fluffy pita, tender meat, crunchy-tangy veggies, and rich, creamy sauce. Here, we pan-roast the chicken, then slice and toss in a pan sauce of sautéed aromatics and Mediterranean spices. It's piled onto warm naan breads with a simple romaine salad, then dolloped with garlic-laced sour cream.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 870
  • Protein 46g
  • Total Carb 60g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • naan breads
    naan breads
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • romaine heart
    romaine heart
  • tomato
  • lemons
  • red onion
    red onion
  • garlic
    2 cloves
  • Mediterranean spice mix
    1/2 tablespoon
    Mediterranean spice mix
  • sour cream
    2 ounces
    sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Toast naan

    Toast naan

    Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan. Toast, working in batches as needed, until lightly charred and warmed through, about 2 minutes per side. Wrap in foil to keep warm, reserving pan for the next step.

  2. Cook chicken

    Cook chicken

    While naan toasts, pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Return pan from naan to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest, 5 minutes. Reserve pan, off heat.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, halve romaine heart lengthwise and rinse thoroughly, then pat dry with paper towel and thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Cut tomato into ¼-inch dice. Halve lemons. Peel onion, quarter, and thinly slice. Mince garlic.

  4. Season chicken

    Season chicken

    Cut rested chicken into ¼-inch slices. Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add Mediterranean spice mix, half of onion, and half of garlic. Sauté, stirring, until aromatics are softened, 2-3 minutes. Add sliced chicken and ½ cup water and cook, scraping up brown bits from bottom of pan, until water has reduced by two-thirds, about 2 minutes more. Remove pan from heat.

  5. Make salad and creamy garlic sauce

    Make salad and creamy garlic sauce

    While aromatics cook, in a medium bowl, whisk together juice of 1 lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add romaine, tomato, and remaining onion and toss to combine. In a small bowl, whisk together sour cream, remaining garlic, and 1 squeeze lemon juice (use remaining lemon to brighten a glass of water). Taste sauce and add salt and pepper as desired.

  6. Plate chicken gyros

    Plate chicken gyros

    Transfer naan to serving plates. Top with salad, dividing evenly, then chicken, spooning over any remaining pan sauce. Dollop over creamy garlic sauce. Enjoy!

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