Greek Chicken Casserole – One Dish Mediterranean Dinner

Greek Chicken Casserole combines tender chicken with vibrant Mediterranean flavors including tangy feta, briny Kalamata olives, sweet cherry tomatoes, and aromatic herbs in easy one-dish dinner perfect for busy weeknights. This hearty casserole bakes everything together in single pan, creating minimal cleanup while delivering maximum flavor that transports your taste buds straight to Greek islands.

Each bite bursts with authentic Mediterranean tastes – bright lemon, pungent garlic, salty feta, and herbaceous oregano coating juicy chicken that stays incredibly moist. Perfect for families needing quick dinners without sacrificing flavor, meal preppers wanting leftovers that taste even better next day, and anyone craving restaurant-quality Greek food without leaving home.

Why You’ll Love This Recipe

• One-dish dinner minimizes cleanup hassle
• Authentic Greek flavors transport your taste buds
• Ready in under an hour start to finish
• Naturally gluten-free for dietary flexibility
• Leftovers taste even better the next day

Equipment Needed

• 9×13 inch baking dish
• Mixing bowl
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Print

Ingredients You’ll Need

• 2 lbs boneless skinless chicken breasts, cut into chunks
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1 red onion, sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: fresh parsley for garnish
• Optional: cooked rice or orzo for serving

Ingredient Notes

Boneless skinless chicken breasts work perfectly here, but chicken thighs deliver even more flavor and stay incredibly juicy through baking.

Cut chicken into similar-sized chunks for even cooking – nobody wants some pieces dry while others are still raw. The uniform size ensures everything finishes at same time.

Kalamata olives provide authentic Greek flavor with their deep purple color and rich, fruity taste that’s distinctly different from regular black olives.

Feta cheese adds signature salty, tangy punch that makes Greek food so craveable – don’t skip it!

Fresh lemon juice brightens all the Mediterranean flavors beautifully, cutting through richness and adding that essential zing.

Cherry tomatoes burst during baking, releasing sweet juices that mingle with olive oil and chicken broth to create delicious sauce coating everything.

Step-by-Step Instructions

Preheat and Prep

Preheat oven to 375°F and lightly grease 9×13 inch baking dish with cooking spray or drizzle of olive oil. This prevents sticking and makes cleanup much easier after dinner.

Arrange Chicken

Place chicken chunks in prepared baking dish in relatively single layer. Try not to overlap too much so each piece gets nicely browned and evenly cooked throughout.

Add Vegetables Make Dressing

Whisk together extra virgin olive oil, lemon juice, chicken broth, dried oregano, dried basil, and garlic powder in bowl until well combined. This flavorful mixture will coat everything and create delicious sauce as casserole bakes.

Pour and Season

Pour olive oil mixture evenly over chicken and vegetables in baking dish. Season generously with salt and pepper, then toss everything gently to coat well, making sure dressing reaches all pieces.

Add Feta

Sprinkle crumbled feta cheese over top of casserole before baking. The feta will soften and get slightly golden during baking, adding creamy, salty pockets throughout dish.

Bake

Bake uncovered for 35-40 minutes until chicken reaches internal temperature of 165°F and is no longer pink in center. Cherry tomatoes should be burst and bubbling, creating wonderful sauce.

Rest and Serve

Let casserole rest for 5 minutes before serving to allow juices to redistribute throughout chicken. Garnish with fresh chopped parsley for pop of color and fresh flavor, then serve over rice, orzo, or with crusty bread.

Pro Tips & Cooking Hacks

• Don’t overcook the orzo: Remember, it’s going to continue cooking in the oven! Aim for al dente (still has a slight bite). If you cook it too much on the stovetop, it’ll turn mushy in the casserole.
• Add more veggies: This recipe is super flexible! Throw in some cherry tomatoes, sun-dried tomatoes, or sliced olives. Artichoke hearts are amazing too!
• Make it ahead: Assemble the entire casserole up to a day ahead. Cover and refrigerate, then bake when ready. You might need to add 10 extra minutes to the cooking time since it’s starting cold.
• Crispy top hack: Want a crispy, golden top? After removing the foil, switch your oven to broil for the last 2-3 minutes. Watch it carefully so it doesn’t burn!
• Leftover chicken trick: Have rotisserie chicken? Use that instead! Just add it for the last 15 minutes of baking to warm through.

Serving Suggestions

• Tzatziki Sauce: A cool, creamy cucumber yogurt sauce on the side is divine
• Simple Green Salad: Just mixed greens with lemon vinaigrette to keep it light
• Roasted Vegetables: Zucchini, eggplant, or bell peppers roasted with olive oil and herbs
• Hummus and Veggies: A side of hummus with cucumber slices and carrots for dipping
• Wine Pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the lemon and feta beautifully!

Store Your Greek Chicken Casserole

Reheating: For best results, reheat in the oven at 350°F covered with foil until warmed through (about 20-25 minutes). You can also microwave individual portions – just add a splash of chicken broth or water to keep it moist.

Freezer: This casserole freezes beautifully! Cool completely, then store in freezer-safe containers for up to 3 months. Label with the date so you remember when you made it.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. I actually think it tastes even better on day 2 and 3!

Questions I Get Asked A Lot

Can I use frozen spinach instead of fresh?

Yes, you can! Use one 10-oz package of frozen spinach, but make sure to COMPLETELY thaw it and squeeze out ALL the excess water. I mean really squeeze it

The chicken on top looks done, but is the chicken on the bottom cooked?

This is why I recommend placing ALL the chicken pieces on TOP of the orzo mixture, not mixing some in. If you’ve done that, and the chicken on top is cooked through (165°F internal temperature)

Do I have to use orzo, or can I substitute another pasta?

While orzo is traditional and works beautifully, you can use other small pasta shapes like ditalini, small shells, or even broken-up angel hair.

💬 Made this Recipe? I’d LOVE to hear about it! Leave a comment and rating below.