30-Min Chicken Moussaka
Crispy eggplant, spiced ground chicken, and creamy béchamel baked in one skillet — a shortcut Greek classic that hits all the layers in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 whole eggplant, medium
- 1 lb ground chicken
- 2 cups whole milk
- 3 tbsp all-purpose flour
- 3 tbsp butter
- ½ cup feta cheese, crumbled
- 1.5 tsp dried oregano
- ½ medium onion, diced
Instructions
- 1
Slice eggplant into 1/4-inch rounds. Heat 2 tbsp oil in a 12-inch skillet over medium-high heat.
- 2
Fry eggplant in batches 2–3 minutes per side until golden. Transfer to a plate lined with paper towels.
- 3
In the same skillet, brown ground chicken with diced onion, breaking up meat, until no pink remains, ~6 minutes. Stir in oregano, salt, and pepper.
- 4
Melt 3 tbsp butter over medium heat. Whisk in flour, then slowly add milk, stirring constantly until sauce thickens, ~4 minutes.
- 5
Layer eggplant and chicken mixture in the skillet, then pour béchamel over top. Scatter feta across the surface.
- 6
Broil 4–5 minutes until the top is golden and bubbly. Let rest 2 minutes before serving.
Tools you’ll need
- 12-inch skillet
- paper towels
- whisk
- wooden spoon
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