Mediterranean chicken casserole

Name: Mediterranean Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces); 1 tablespoon olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 can (14.5 ounce) diced tomatoes (undrained); 1 can (15 ounce) chickpeas (rinsed and drained); 0.5 cup Kalamata olives (pitted and halved); 0.25 cup fresh parsley (chopped); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup chicken broth; 0.5 cup crumbled feta cheese

Jump to Recipe Print Recipe Pin it

The scent of garlic, lemon, and oregano filled the kitchen the moment my grandma pulled a bubbling pan from the oven. This Mediterranean Chicken Casserole became our family’s cozy hug on busy weeknights—the kind of dish that tastes better after a long day, when everyone storms into the kitchen at once and somehow knows dinner is almost ready. It’s not fussy or fussy-looking, but it’s deeply comforting, with sunshine-bright tomatoes, briny olives, and creamy feta catching pockets of thyme and lemon in every bite. I always pair it with a big green salad and warm pita for dipping, and my kids actually ask for seconds, which for us is basically a miracle. If you’re craving something that feels special but is still relaxed enough to throw together after work, this Mediterranean chicken casserole might just be your new weeknight hero.

What Is Mediterranean chicken casserole?

Mediterranean Chicken Casserole is essentially a one-pan dinner that marries tender chicken with a bright, tomato-based sauce, briny olives, spinach, and a crumble of feta. Think of it as a dream team of Greek-inspired flavors meeting a comforting, oven-baked casserole. It’s not meant to be overly heavy; the tomatoes keep things lively, the olives add a salty pop, and the feta brings a tangy creaminess that feels indulgent without tipping into rich-heavy territory. The name itself nods to the sun-drenched shores—olive oil, lemon, garlic, oregano—so you get that Mediterranean vibe with very little fuss. This dish is what I reach for when I want something comforting and nutritious that still feels like a treat. It’s essentially a family-friendly take on a classic bake, with simple pantry staples turning into something surprisingly special.

Why you

What I love most about this dish is how it tastes like a celebration of the Mediterranean without requiring a crammed drawer of specialty ingredients. You can pull it together with pantry staples and a few bright accents—that’s the magic here. It’s incredibly flavorful yet surprisingly simple, and the layering creates depth that tastes like it simmered for hours. The olives, feta, and Tomato Sauce sing together, and the lemon zest brightens every bite. It’s also a lifesaver on busy nights: you prep, you bake, you wait with a glass of wine, and dinner basically does itself. The cost-per-serving is friendly, especially if you use in-season vegetables and a modest portion of feta. And because it’s a casserole, you can easily stretch it to feed hungry teenagers or a potluck crew. My kids ask for this all the time, and I love hearing them swap opinions about which bite is their favorite—olive-kissed, zesty, or creamy feta on top.

Flavor is only part of the draw. The simplicity is the real highlight: you brown a few chicken pieces, simmer in a bright tomato-based sauce, toss in greens, layer, bake, and finish with a lemony glaze. It’s a one-dish wonder that transports you to a sunlit patio with every forkful. If you’ve got guests to feed on a weeknight, this casserole becomes your trusted friend—no last-minute scrambling, just confident, cozy flavor that feels special. And if you’re worried about food waste or a mismatch of ingredients, this recipe is forgiving: swap in spinach for kale, switch olives for capers, or leave out the glaze for a lighter finish. It’s flexible, it’s tasty, and it’s a crowd-pleaser that never fails to comfort.

How to Make Mediterranean chicken casserole

Quick Overview

In about 15 minutes you’ll have a bubbling pan ready for the oven, and in roughly 40 minutes you’ll be rewarded with a golden, aromatic bake. The beauty here is in the layering: you start with a flavorful chicken mixture, fold in a vibrant filling, then swirl a bright glaze over the top before the final bake. The result is a dish that tastes layered and complex, yet is incredibly forgiving for weeknights. If you’ve never baked a casserole with olives, don’t worry—this one is a gentle introduction. It comes together quickly, bakes evenly, and—best of all—serves a table full of happy faces with minimal set-up.

Ingredients

For the

1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 cup chicken broth
1 can (14 ounces) crushed tomatoes
Salt and pepper to taste
1 teaspoon lemon zest

For the Filling:

1 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
2 cups fresh spinach, roughly chopped
3/4 cup feta cheese, crumbled
1/4 cup chopped fresh parsley or mint
Extra lemon wedges for serving

For the Glaze:

2 tablespoons lemon juice
2 tablespoons tahini or Greek yogurt (for creaminess)
1 tablespoon olive oil
1 teaspoon honey or maple syrup
Salt to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or a deep skillet with a lid. If you’re using a cast-iron pan, you’re in for a crust-loving finish—just make sure it’s oven-safe. I love a pan that’s nice and seasoned—it helps with easy release and a little extra flavor.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together oregano, thyme, paprika, and a pinch of salt. This is your flavor map for the chicken, so don’t skip this step. The dry mix is what makes the kitchen smell like a trip to the coast even before you add the sauce.

Step 3: Mix Wet Ingredients

In another bowl, combine crushed tomatoes, chicken broth, garlic, lemon zest, and a splash of olive oil. The lemon zest wakes everything up, and the broth keeps the chicken tender as it braises in the oven. If you’ve got a bottle of white wine handy, a splash in here is lovely, but not required.

Step 4: Combine

Heat the olive oil in your skillet over medium heat. Add the onions and a pinch of salt; cook until translucent and just starting to caramelize. Stir in the garlic for 30 seconds until fragrant, then add the chicken pieces. Toss with half the dry spice mix and let the chicken brown lightly on all sides. Pour in the wet mixture and bring to a gentle simmer. The sauce will thicken a touch as the flavors mingle.

Step 5: Prepare Filling

While the chicken simmers, combine olives, cherry tomatoes, spinach, and half of the feta in a bowl. The greens will wilt beautifully once tucked into the casserole, and the feta will provide that briny, creamy contrast. Fresh herbs go in last so they keep their brightness. If you want extra brightness, scatter a little extra lemon juice over the filling just before layering.

Step 6: Layer & Swirl

Spread the chicken mixture evenly in the prepared pan. Top with the filling, distributing it evenly. Drizzle or dollop the glaze in a few swirls across the top; don’t overdo it—aim for a delicate sheen that invites a bite. Finish with a light sprinkle of the remaining feta and a few parsley flakes for color. If you’re feeling fancy, you can also add a handful of sliced olives along the edges for a rustic, sun-kissed look.

Step 7: Bake

Bake, uncovered, for 30–40 minutes, or until the chicken is cooked through and the top is lightly golden. If you like a more toasty finish, give it a 5-minute broil at the end. Keep an eye on it so the feta doesn’t burn. The aroma will fill your kitchen with lemon, olive oil, and Roasted Garlic—the good kind of “let’s eat!” smell.

Step 8: Cool & Glaze

Let the casserole rest for about 10 minutes after you pull it from the oven. This helps the flavors settle and makes it easier to slice. Whisk together the glaze ingredients until smooth, then drizzle lightly over the top. The glaze adds a tart, nutty note that brightens every bite—perfect for balancing the briny olives and creamy feta.

Step 9: Slice & Serve

Slice into generous portions and serve hot. Garnish with extra chopped parsley and a wedge of lemon on the side for those who want a bit more zing. This is the moment to plate with intention: a spoonful of the chicken mixture, greens tucked around, and a little spoon of glaze shimmering on top. It looks as comforting as it tastes, and it’s almost as pretty as a Sunday dinner should be.

What to Serve It With

This casserole shines on its own, but a few smart additions turn it into a full, show-stopping meal. I keep the sides light and citrusy to mirror the brightness of the dish.

For Breakfast: A light cucumber-teta salad on the side with a dollop of yogurt keeps the morning bright. If you want a heartier pairing, serve with herby skillet potatoes and a small glass of cold-pressed olive oil drizzled over crusty bread for dipping. The robust flavors of the casserole wake up nicely with a bright morning bite.

For Brunch: Platter of stuffed grape leaves, feta-stuffed peppers, and a simple green salad with lemon vinaigrette pairs beautifully. Serve with a sparkling beverage or a citrusy white wine. The olives and feta echo through the entire spread, making it feel festive without being fussy.

As Dessert: I know this sounds odd, but a light orange-honey yogurt dessert can be a surprisingly good companion for the flavors in this dish. A little sweetness after the savory-burst of the casserole creates a memorable ending that won’t leave you feeling weighed down. I’m not saying to pair it with cake, but a little citrus-honey yogurt can be a gentle balance after dinner.

For Cozy Snacks: Warm pita wedges, hummus, and a quick cucumber-tomato salad round out the meal. If you’ve got leftovers, they’re fantastic tucked into pita for a quick lunch the next day, perhaps with a squeeze of lemon and a sprinkle of extra parsley.

Top Tips for Perfecting Your Mediterranean chicken casserole

These tiny adjustments make a big difference when you’re building this casserole night after night.

Zucchini Prep: If you’re adding zucchini or even thinly sliced eggplant, toss them with a pinch of salt and let them drain for 15 minutes. Pat dry to remove moisture; you’ll avoid a soggy casserole and keep the texture vibrant.

Mixing Advice: Don’t overmix the chicken once you add the glaze or any dairy products. Gentle folding keeps the chicken tender and prevents it from turning chewy. If you want ultra-tairy pieces, sear your chicken just until lightly browned before simmering; it adds a deeper flavor without drying out.

Swirl Customization: The glaze is optional but fun. If you want a more pronounced glaze, increase lemon juice by a teaspoon and reduce olive oil slightly to keep it pourable. For a tahini-forward taste, boost tahini to 1 tablespoon and add a pinch of paprika for color.

Ingredient Swaps: Use feta crumbles with a milder salt level if you’re sensitive to salt. You can swap olives for capers if you prefer a more concentrated, briny bite. Spinach can be replaced with kale if that’s what you’ve got, just cook a little longer to wilt it down.

Baking Tips: If your oven runs hot, drop the temperature to 350°F (175°C) and bake a bit longer. Conversely, if your oven is on the cooler side, give it an extra 5–10 minutes. You’re looking for a chicken that’s no longer pink in the center and a top that’s lightly golden.

Glaze Variations: For a creamier glaze, whisk in a tablespoon of Greek yogurt or extra tahini. For a sweeter finish, a touch more honey works, but stay balanced so it doesn’t clash with the tomato-briny notes. A little lemon zest in the glaze can be a highlight, too.

I’ve learned this trick after years of making it: if I’m serving guests, I’ll bake the casserole a day ahead, then rewarm and glaze just before serving. The flavors mingle overnight and the top stays glossy, not soggy. It’s a small tweak that yields big results when you’re juggling plates and still want a homey, delicious finish.

Storing and Reheating Tips

This casserole stores beautifully, which is why I love making a big batch on a Sunday. Here are my best tips for keeping every bite tasty.

Room Temperature: If you’ve got leftovers, let them cool briefly on the counter (no more than two hours) before tucking into an airtight container. This keeps the dish from getting mushy as it sits.

Refrigerator Storage: Store in a shallow, airtight container for up to 3–4 days. Reheat gently in the oven at 325°F (165°C) for 15–20 minutes, or until hot throughout. If you’re short on time, a microwave works in a pinch, but the oven preserves the texture and depth of flavors better.

Freezer Instructions: This one freezes well. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F (175°C) until hot and bubbling. If the top looks dry, sprinkle a little water or broth over the surface before reheating to revive moisture.

Glaze Timing Advice: If you’re freezing and plan to glaze before serving, skip the glaze until you reheat; the glaze can be added in the final 5–10 minutes of baking to prevent it from setting hard or cracking after freezing.

Overall, this dish thrives with a little plan ahead. I’ve found that sauces taste even better after a night in the fridge, and feta holds its tang nicely when re-warmed gently. It’s honestly a favorite for making sure everyone around the table gets seconds without any fuss.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely. This recipe is naturally gluten-free as written, as long as you use crushed tomatoes and stock without added gluten. If you’re sensitive to cross-contamination, just check your olives and feta for any processing that might introduce gluten. You can also swap in gluten-free thickening options if you want to adjust the sauce, but I’ve found the original version already stays nicely cohesive without extra thickeners.

Do I need to peel the zucchini?

If you include zucchini, peeling isn’t necessary. A few thin ribbons or half-moons work beautifully. If you prefer to keep skins on for extra color and nutrients, that’s fine too—just make sure you pat them dry to avoid adding extra moisture to the casserole.

Can I make this as muffins instead?

You could adapt the filling into muffin cups for a handheld version, but a straight muffin adaptation would need some recipe rewriting (to keep everything moist and evenly cooked). If you’re curious, bake in greased muffin tins at 375°F (190°C) for about 20–25 minutes or until a toothpick comes out clean, and be mindful of the spread as fillings can cause variance.

How can I adjust the sweetness level?

To reduce sweetness, cut back slightly on any honey in the glaze and let the lemon and tomato brightness carry the flavor. If you want a touch more sweetness, add a small amount of honey or maple syrup and balance with a bit more lemon juice to keep the acidity in check.

What can I use instead of the glaze?

If you’d rather skip the glaze, a light drizzle of extra-virgin olive oil with a splash of lemon juice works beautifully. You can also top with fresh herbs and a sprinkle of extra feta for a simpler finish that still looks and tastes terrific.

Final Thoughts

This Mediterranean chicken casserole has earned a permanent spot on my weekly menu because it delivers on both comfort and vivid flavor with minimal effort. It’s the dish I reach for when I want to feed a crowd without standing at the stove for hours, and it’s equally happy as a weeknight solo dinner or a meal-prep hero. The combination of tomatoes, olives, and feta creates a bright, savory chorus that feels festive but friendly. If you’re bored with the same old chicken dinners, give this a try and let the warm scents carry you to a sunlit table. I’d love to hear which twist you try—more olives, extra lemon, or a dairy-free glaze perhaps? Share your variations and photos in the comments, and don’t forget to rate it if you give it a go. Happy baking!

No ratings yet