Greek Chicken Casserole Recipe (Easy One-Pan Dinner)
Make Greek chicken casserole with lemon, herbs, and tender chicken. Easy one-pan recipe packed with fresh Mediterranean flavor for dinner!
Equipment
- Mixing bowls
- Whisk
- Cutting board and knife
- Casserole dish (ceramic or cast-iron recommended)
- Oven
Ingredients
- 2 lbs chicken thighs or breasts, marinated
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 2 zucchini, sliced
- 2 bell peppers, chopped
- 2 tomatoes, sliced
- ½ cup Kalamata olives
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Marinate Chicken: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
- Prepare Vegetables: Layer zucchini, peppers, and tomatoes in a casserole dish. Drizzle with olive oil and season lightly.
- Assemble: Place marinated chicken on top of vegetables. Scatter olives and crumbled feta over the dish.
- Bake: Bake at 375°F (190°C) for 40–45 minutes, until chicken is tender and vegetables are roasted.
- Garnish & Serve: Sprinkle with fresh parsley before serving.
Notes
- Marinating chicken enhances flavor and tenderness.
- Adjust vegetables seasonally—eggplant, spinach, or artichokes work beautifully.
- Reduce feta for a lighter version or add mozzarella for extra creaminess.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth.
- Serve with pita bread or a crisp Greek salad for a complete meal.