Mediterranean Chicken Casserole
Get ready to savor the vibrant flavors of the Mediterranean with this hearty and wholesome Mediterranean Chicken Casserole. Tender, golden-browned chicken thighs are nestled in a rich medley of sautéed onions, garlic, red bell peppers, zucchini, and tangy diced tomatoes, all seasoned with aromatic oregano, basil, and paprika. Juicy kalamata olives add a briny depth, while creamy crumbled feta cheese brings a delightful finish. This one-pan wonder bakes to perfection in the oven, making it an easy, crowd-pleasing dish for weeknights or special gatherings. Serve it over fluffy rice or orzo for a comforting, complete meal, and don’t forget the fragrant sprinkle of fresh parsley for that final Mediterranean touch. Perfectly balanced, full of bold flavors, and a breeze to prepare, this casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 2 medium zucchini, sliced
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked rice or orzo (optional, for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of paprika. Sear the chicken in the skillet for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion for 2-3 minutes until softened.
Add the garlic and red bell pepper to the skillet, cooking for another 2-3 minutes until fragrant.
Stir in the zucchini, canned diced tomatoes (with their juice), and chicken broth. Add the dried oregano, dried basil, remaining salt, and remaining black pepper.
Return the seared chicken thighs to the skillet, nestling them into the vegetable mixture.
Scatter the kalamata olives over the top and cover the skillet with a lid or aluminum foil. Transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle crumbled feta cheese over the casserole.
Garnish with fresh parsley and serve hot over cooked rice or orzo, if desired.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 9681 mg | 421% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 36.4 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1692 mg | 130% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4570 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
