Mediterranean Chicken Casserole

9 janvier 2026 par Chef Hanna Zest

Introduction

This Mediterranean chicken casserole is built for busy weeknights when you want bold flavor without fuss. It uses pantry staples and one skillet first, then bakes to finish minimal hands-on time, maximum comfort. If you like similar quick dinners, try this creamy Mediterranean chicken skillet for another speedy option. Prep once and you’ve got leftovers that reheat well for lunches or simple dinners.

Why This Recipe Works

This dish balances speed and depth by combining a fast skillet sear with a short bake to meld flavors. Canned diced tomatoes and olives bring instant acidity and briny punch so you don’t need long simmering. Browning the chicken first locks in juices so the meat stays tender in the oven. Layering with cooked rice or quinoa turns this into a full meal without extra pots. For a different Mediterranean spin, you can pair it with a lighter roast like the Greek lemon chicken and potatoes when you want more citrus-forward profiles.

Flavor and Texture

Tomatoes and olives create a bright, tangy base while oregano and thyme add herbal warmth. The seared chicken gives a slightly caramelized surface that contrasts with the creamy feta topping. Bell pepper and onions soften during cooking and add a gentle crunch if you avoid overcooking. Rice or quinoa soaks up the sauce, making each bite cohesive and satisfying. Overall this casserole stays juicy, tangy, and pleasantly savory without heavy creams or long waits.

Ingredients

4 boneless, skinless chicken breasts
1 can (14 oz) diced tomatoes
1 cup olives, sliced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups cooked rice or quinoa
1 cup feta cheese, crumbled
2 tablespoons olive oil

Step by Step Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
Add chicken breasts to the skillet, browning on all sides.
Stir in diced tomatoes, olives, bell pepper, oregano, thyme, salt, and pepper.
Simmer for 10 minutes.
Transfer the mixture to a casserole dish, layering with cooked rice or quinoa.
Top with crumbled feta cheese.
Bake in the oven for 25-30 minutes, or until chicken is cooked through.
Serve warm and enjoy!

Quick Tips and Shortcuts

Use rotisserie chicken shredded into chunks to skip the browning step and cut total time. Swap pre-chopped frozen peppers and minced garlic from a jar to speed prep. If you only have raw rice, cook it in a rice cooker while you brown the chicken to keep hands free. For extra color, stir in fresh spinach just before serving so it wilts but stays bright. A quick squeeze of lemon over the baked casserole lifts the whole dish without adding much time.

Storage and Meal Prep

Cool leftovers within two hours and store in an airtight container for up to three days. Reheat individual portions in the microwave covered for one to two minutes or in a 350°F oven until warmed through. Freeze portions without rice for up to two months then add freshly cooked rice after reheating for best texture. Prep components on a low-effort meal-prep day: chop vegetables, cook grains, and portion feta so assembly is under ten minutes on the night you bake.

Short Closing Note

This casserole is a go-to when you want a Mediterranean feel with minimal fuss. It’s flexible, forgiving, and friendly to busy schedules.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.