Easy Mediterranean Casserole With Chicken Recipe

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This Easy Mediterranean Casserole With Chicken is a hearty casserole bursting with so much flavor.  Filled with delicious chicken, a zesty tomato sauce, fresh vegetables, aromatic herbs, and tangy feta cheese, this recipe is a whole meal in one pan.

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• Prep time: 25 minutes
• Cook time: 45 minutes
• Total time: 1 hour + 10 minutes
• Yields: 4 to 6 servings
• Prep level: Beginner +

Mediterranean Chicken Casserole is one of those easy dinners to make for a busy weeknight dinner. This easy casserole is a healthy complete meal with delicious mediterranean flavors.

Ingredient Notes

• Chicken thighs: skinless and boneless chicken breasts or thighs can be used and both are considered lean protein.
• Red peppers: red, yellow, and orange peppers add a wonderful sweet flavor. Green bell peppers are a little bit bitter but can be used.
• Yellow onion: red onion is a great substitution.
• Strained tomatoes: canned diced, crushed tomatoes, or tomato sauce can be substituted.
• Chicken broth: use chicken stock or any broth you have in the pantry.
• Chickpeas / garbanzo beans: I love the crunchiness of chickpeas in this dish. Feel free to use your favorite white bean. Black beans are also good.
• Baby spinach: substitute regular leaf spinach – stemmed.
• Kalamata olives: add as many that you want or omit altogether.
• Feta cheese: both crumbled or block (cut up) can be used.
• Fresh parsley: often I substitute fresh basil for the parsley, delicious!
• Optional vegetables that can be added: artichoke hearts, green beans, and zucchini.
• Vegan-friendly: Substitute the chicken stock with vegetable stock. Sweet potatoes or rice are flavorful options to replace the chicken.

Step-by-Step Instructions

• Roughly chop the peppers and onion.
• Mince the garlic.

• Trim excess fat from the chicken thighs and cut them into roughly 1 inch pieces. Place chicken in a large bowl and toss with salt and black pepper.
• Heat oil in Dutch oven. Add chicken and cook for several minutes until golden brown. Transfer the meat to a dish and set aside.

• Lower the heat and add the onion and peppers.
• Cook for about 2 minutes. Add the garlic and cook an additional 2 minutes, stirring a few times, making sure the garlic doesn’t burn.
• Return the cooked chicken, including any juices, to the pan.
• Add half the juice of the lemon, dried oregano, red pepper flakes, and all-spice. Stir well to remove any browned pieces that may have stuck to the bottom of the pan. 

• Add the tomatoes, chickpeas, and chicken stock. Stir well and bring to a simmer over medium heat.
• Cover and place in the pre-heated oven. Cook until the chicken is throughly cooked and vegetables are tender.

• While the casserole is baking, prep the parsley, spinach, olives, and cherry tomatoes. (if using)
• Remove the casserole from the oven.
• Stir in the rest of the ingredients – lemon juice, spinach, olives, and feta cheese.

• If you are adding cherry tomatoes – Turn up the oven temperature to broil. Top casserole with cherry tomatoes and a little bit more feta cheese.
• Return the uncovered pot to the oven and broil until the tomatoes start to blister.

• Serve this delicious one-pot meal with crusty bread and enjoy!

See recipe card below for the full recipe: complete measurement and total time.

Laura Belle’s Tips

1. Brown the chicken first – Searing the thighs first adds rich flavor.
2. Customize the veggies – Bell peppers, zucchini, or eggplant all fit the Mediterranean flavor profile and work well in this recipe.
3. Serve with a soak-up-side – Rice pilaf, orzo, couscous, or bread soak up the delicious juices.

Make Ahead

This casserole can be made a day ahead time. Cook as instructed and let the casserole cool to room temperature.

Store in the fridge until needed. Reheat on the stovetop until warm, stirring occasionally. Preheat oven to broil. Add tomatoes to the top of the casserole and place under broiler for five minutes.

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Yield: 4 to 6 servings

Easy Mediterranean Casserole With Chicken Recipe

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This Easy Mediterranean Casserole With Chicken is a hearty casserole bursting with so much flavor! 

Filled with delicious chicken, a zesty tomato sauce, fresh vegetables, aromatic herbs, and tangy feta cheese, this recipe is a whole meal in one pan.

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 pounds chicken thighs – skinless and boneless
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 medium red bell pepper – coarsely chopped
• 1 medium yellow bell pepper – coarsely chopped
• 1 large yellow onion – coarsely chopped
• 4 to 6 fresh garlic cloves- minced
• Juice of whole lemon – to be divided in half
• 1 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 24 ounces strained tomatoes
• 3/4 cup chicken stock
• 16 ounces chickpeas – 1 can (drained)
• 3 cups baby spinach – stemmed
• 1/2 cup kalamata olives – pitted and cut in half
• 8 ounces feta cheese
• 1 tablespoon fresh parsley – finely chopped (optional)
• 1/2 cup cherry tomatoes – cut in half (optional)

Instructions

1. Roughly chop the peppers and onion.
2. Mince the garlic.
3. Trim excess fat from the chicken thighs and cut them into roughly 1 inch pieces. 
4. Pat the chicken pieces dry with paper towels and place in a large bowl.
5. Season chicken with salt and freshly ground black pepper and mix with wooden spoon until evenly coated.
6. Heat a heavy-based Dutch Oven or oven proof saucepan with a tight-fitting lid over medium-high heat.
7. Add olive oil to heated pan. When the oil is hot, add the chicken to the pan.
8. Saute’ the chicken for several minutes, turning a few times to ensure all sides are a golden color.
9. Transfer the chicken to a dish and set aside.
10. Turn the heat down to medium, add the onion and the bell peppers.
11. Cook for about 2 minutes then add the garlic and cook an additional 2 minutes, stirring a few times, making sure the garlic doesn’t burn.
12. Return the cooked chicken, including any juices, to the pan.
13. Add half the juice of the lemon, dried oregano, red pepper flakes, and all-spice.
14. Stir well to remove any browned pieces that may have stuck to the bottom of the pan. 
15. Add the tomatoes, chickpeas, and chicken stock.
16. Stir well and bring to a simmer over medium heat. Cover and place in the pre-heated oven. 
17. Cook for 30-40 minutes until the chicken is throughly cooked and vegetables are tender.
18. While the casserole is baking, chop the parsley, remove spinach stems, cut olives in half and cherry tomatoes. (if using in recipe)
19. Remove the Mediterranean Chicken Casserole from the oven. 
20. Stir in the remaining ingredients – the other half of the lemon juice, spinach, olives, and feta cheese. 
21. Serve while still warm.

If you are adding cherry tomatoes –

1. Turn up the oven temperature to broil.
2. Top casserole with cherry tomatoes.
3. Return the uncovered pot to the oven and broil for 5 minutes (until the tomatoes start to blister).

Notes

Casserole Ingredients Variations and Substitutions

Chicken Thighs – Skinless and boneless chicken breasts or thighs can be used and both are considered lean protein.

Red Peppers – Red, yellow, and orange peppers add a wonderful sweet flavor. Green bell peppers are a little bit bitter but can be used.

Yellow Onion – Red onion is a great substitution.

Strained Tomatoes – Canned diced, crushed tomatoes, or tomato sauce can be substituted.

Chicken Stock –  Use any stock or broth you have in the pantry.

Chickpeas / Garbanzo Beans – I love the crunchiness of chickpeas in this dish. Feel free to use your favorite white bean. Black beans are also good.

Baby spinach – Substitute regular leaf spinach – stemmed

Kalamata olives – Add as many that you want or omit altogether.

Feta cheese – Both crumbled or block (cut up) can be used.

Fresh Parsley – Often I substitute fresh basil for the parsley, delicious!

Other vegetables that can be added – artichoke hearts, green beans, and zucchini.

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