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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large oven-safe skillet or casserole dish over medium-high heat.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion for 2-3 minutes until softened.

Step 5

Add the garlic and red bell pepper to the skillet, cooking for another 2-3 minutes until fragrant.

Step 6

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.

Step 7

Return the seared chicken thighs to the skillet, nestling them into the vegetable mixture.

Step 8

Scatter the kalamata olives over the top and cover the skillet with a lid or aluminum foil. Transfer the skillet to the preheated oven.

Step 9

Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 10

Remove the skillet from the oven and sprinkle crumbled feta cheese over the casserole.

Step 11

Garnish with fresh parsley and serve hot over cooked rice or orzo, if desired.

Nutrition Facts

Serving size	(2857.3g)

Amount per serving	% Daily Value*
Calories	3726.7

Total Fat 230.8g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 957.9mg	0%
Sodium 9681.0mg	0%
Total Carbohydrate 192.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 36.4g
Protein 219.2g	0%

Vitamin D 42IU	0%
Calcium 1692.3mg	0%
Iron 19.7mg	0%
Potassium 4570.2mg	0%

*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.

Source of Calories

Fat: 55.8%

Protein: 23.6%

Carbs: 20.6%