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A golden-brown, bubbly Greek Chicken Casserole with feta, olives, and fresh herbs, ready to be served.

Easy Greek Chicken Casserole

Say hello to your new favorite weeknight meal: a vibrant Easy Greek Chicken Casserole! This one-pot wonder brings sunny Mediterranean flavors with savory chicken, fresh vegetables, and aromatic herbs for an effortless, satisfying dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Greek, Mediterranean
Calories: 306
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups boneless, skinless chicken breast, cut into bite-size pieces
  • 1 can (14 oz) artichoke hearts, drained
  • 1 cup roasted red peppers, jarred, drained
  • 1 cup Kalamata olives, halved
  • ¼ cup yellow onion, chopped
  • 1 zucchini, ends removed, halved, and sliced in 1-inch pieces
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano leaves
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon fresh parsley, chopped (optional, for garnish)

Equipment

  • large mixing bowl
  • Sharp knife
  • cutting board
  • 9x13-inch casserole dish
  • Whisk or small jar with a lid for dressing

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or a drizzle of olive oil.
  2. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, salt, garlic powder, dried oregano, and black pepper. Whisk these ingredients together until well combined, or shake vigorously if using a jar.
  3. Place your bite-sized chicken pieces into a gallon zip-top freezer bag. Pour half of the prepared dressing over the chicken. Seal the bag and toss the chicken gently to ensure every piece is evenly coated. Let the chicken marinate on the counter for at least 20 minutes, or for an even deeper flavor, refrigerate it for up to overnight.
  4. Transfer the marinated chicken from the bag directly into your prepared casserole dish, spreading it in an even layer across the bottom.
  5. Evenly sprinkle the chopped yellow onion, drained roasted red peppers, drained artichoke hearts, and halved Kalamata olives over the chicken. Arrange the sliced zucchini pieces on top of the other vegetables.
  6. Pour the remaining half of the dressing over the chicken and vegetables in the dish. Gently toss all the ingredients together right in the casserole dish. This ensures everything is well coated and infused with the delicious Greek flavors.
  7. Evenly sprinkle the shredded mozzarella cheese over the entire surface of the chicken and vegetable mixture. This will create a golden, bubbly crust.
  8. Place the casserole dish in your preheated oven. Bake for approximately 45 minutes, or until the chicken is thoroughly cooked through (internal temperature reaches 165°F / 74°C) and the cheese topping is golden brown and bubbly.
  9. Once baked, remove the delightful Greek Chicken Casserole from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and extra freshness. Serve hot with your favorite side dishes.

Nutrition

Calories: 306kcalCarbohydrates: 8gProtein: 20gFat: 22gSaturated Fat: 4gCholesterol: 52mgSodium: 445mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

This casserole can be assembled up to 24 hours in advance. For even cooking, cut chicken and vegetables uniformly. Marinate chicken for at least 30 minutes for maximum flavor. Leftovers last 3-4 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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