Description
Delicious Greek Chicken Casserole with tender chicken, tomatoes, olives, and feta cheese baked to perfection. A Greek-inspired comfort dish!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 2-inch chunks
- 3 tablespoons (45ml) extra virgin olive oil
- 1 large red onion, sliced (about 1½ cups)
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 red bell pepper, diced (about 1 cup)
- 1 yellow bell pepper, diced (about 1 cup)
- 1 large zucchini, cut into half-moons (about 2 cups)
- 1 can (14.5oz/411g) diced tomatoes, undrained
- ½ cup (120ml) chicken broth
- ⅓ cup (60g) kalamata olives, pitted and halved
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon (the secret ingredient!)
- 1 cup (150g) crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the ChickenPreheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken for 3-4 minutes per side until golden brown (not fully cooked). Transfer to a plate and set aside.
- Step 2: Sauté the AromaticsIn the same pan, add the remaining tablespoon of olive oil. Add the sliced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma will be your indicator – when your kitchen smells like a Greek taverna, you’re on the right track!
- Step 3: Build the Vegetable BaseAdd the diced red and yellow bell peppers to the pan and cook for 3-4 minutes until they begin to soften. Stir in the zucchini half-moons and cook for another 2 minutes. Season the vegetables with a pinch of salt and pepper to draw out their flavors.
- Step 4: Create the SaucePour in the undrained diced tomatoes and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the dried oregano, dried thyme, and cinnamon. Stir well to combine, then bring the mixture to a simmer. Add the kalamata olives and lemon juice, giving everything a good stir.
- Step 5: Combine and BakeReturn the seared chicken pieces to the pan, nestling them into the sauce. Cover the pan with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes, then remove the cover, sprinkle the crumbled feta cheese over the top, and continue baking uncovered for another 15 minutes until the chicken is completely cooked through and the feta has softened.
- Step 6: Finish and ServeRemove your Greek Chicken Casserole from the oven and let it rest for 5-10 minutes. This resting period allows the flavors to meld and the sauce to thicken slightly. Garnish with freshly chopped parsley and serve directly from the pan for a rustic presentation, or transfer to a serving dish for a more elegant approach.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece of chicken with veggies
- Calories: 375 calories per serving
- Sugar: 6 grams
- Sodium: 690 mg
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 135 mg