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You may not think “healthy” when you think about casseroles, but this Greek Chicken Casserole is a casserole that’s great for you! It’s dairy-free, gluten-free, and nutritious as well as delicious!
Combine delicious Mediterranean flavors from spices like basil, cumin and oregano with lemon juice and balsamic vinegar in this one-pan casserole. It bakes in the oven for less than an hour, doesn’t take much prep work, and is great for you! This recipe is packed with protein, fiber, vegetables while still being low in calories.
If you like Greek-inspired recipes, you will love my Greek chicken bowls and Crockpot chicken shawarma!
Why You’ll Love This Recipe
- One Pan Meal: One of the best parts of this Greek chicken bake, aside from the flavor, is that it comes together in one pan! That makes clean up a breeze after dinner.
- Versatile and Easily Customized: Whether you want to add or swap out some of the veggies or protein, this recipe is so easy to customize to your personal preferences.
- Ready in Less Than an Hour: This recipe only needs 40 minutes to bake! That means you can have a healthy dinner on the table in less than an hour.
Table of Contents
Ingredients
- Chicken Breasts: Boneless, skinless chicken breasts are the best option for this recipe, so you don’t have to deal with any skin and bones.
- Roasted Red Peppers: You can roast your own red peppers or use jarred roasted red peppers to add a sweet and smoky flavor.
- Artichoke Hearts: These delicious veggies add an earthy and slightly nutty flavor to the casserole.
- Sun-Dried Tomatoes: Add sun-dried tomatoes or regular tomatoes for a little extra acidity and flavor.
- Black Olives: Olives are a signature flavor in many Greek dishes, so black olives or kalamata olives are a must in this casserole.
- Balsamic Vinegar and Lemon Juice: Balsamic vinegar and lemon juice are common ingredients in Greek food. The acidity in both also helps tenderize the meat to make it tender and juicy.
- Seasonings: Add dried herbs like oregano and basil, along with spices like onion powder, paprika, and cumin capture the Greek flavors for the chicken. You should also add freshly minced garlic or garlic powder for a bigger punch of flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Try a Different Protein: Try this dish with pork tenderloin, turkey breast, salmon, or shrimp. You could also make it with a vegetarian protein, like tofu or tempeh.
- Add More Veggies: Pack more vegetables like zucchini, mushrooms, capers, or eggplant into the casserole. You can substitute the artichoke hearts for veggies like asparagus or hearts of palm, which have a similar flavor profile. You could also add zucchini noodles and let it cook like this lemon salmon zucchini dish.
- Top with Cheese: Many people think of cheese when they think of casserole. This oven-baked Greek chicken tastes great with a bit of feta cheese sprinkled on top or a melty mozzarella topping.
How to Make Greek Chicken Casserole
This Greek chicken bake is sure to be a big hit and part of your weekly meal rotation! It’s packed for flavor, protein, and vegetables, and all comes together in one baking dish! Preheat your oven to 400°F and lightly grease a 9”x13” baking pan when you’re ready to start baking.
Step 1: Mix Up the Marinade. Combine the seasonings, balsamic vinegar, olive oil, garlic, and lemon juice in a bowl for the marinade.
Step 2: Marinade the Chicken. Place the chicken breasts in the marinade and let them marinate while you prepare the other ingredients.
Step 3: Load Up the Baking Dish. Add the roasted red peppers, artichokes, sun-dried tomatoes, and olives to the bottom of the greased baking dish in an even layer. Top the vegetables with the marinated chicken.
Step 4: Bake the Chicken. Cover the dish with foil and bake the Greek casserole for 35-40 minutes at 400°F. The casserole is finished when the chicken reaches an internal temperature of 165°F. Top the dish with fresh parsley and feta cheese before serving. Serve with a dish like this healthy Greek pasta salad.
Expert Tips
- Don’t Marinate Too Long: While letting the chicken marinate for an hour or so gives it time to absorb the flavor and tenderize, be sure not to marinate it for longer than 8 hours. After 8 hours, the acidity in the marinade will start to break the chicken down and make it mushy. Love chicken marinades? Check out these healthy chicken marinades!
- Pound Out Thicker Chicken Pieces: If your chicken breasts are too thick, then they will take longer to cook. Use a meat pounder to pound the thick cuts of chicken into slightly thinner pieces so they cook evenly.
- Set the Chicken at Room Temp: Letting the chicken sit on the counter at room temperature for about 10-15 minutes helps the meat cook evenly.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this Mediterranean chicken casserole for 60 days. Reheat your leftovers in the microwave in 60-second intervals until warmed through. You can also bake your leftovers at 350°F for 10-15 minutes until the chicken reaches 165°F.
Serving Suggestions
This baked Greek chicken is the perfect healthy casserole to enjoy after a busy weekday! It has amazing Mediterranean flavor, is packed with protein and vegetables, and is great for you! Enjoy this dish with a variety of side dishes or as a meal-prep lunch. It’s sure to be a new favorite in your house!
- Make a side of homemade cauliflower rice, orzo, brown rice, quinoa or healthier mashed potatoes to go with this stunning casserole.
- Serve a Greek feta salad as the appetizer for this dinner.
- Enjoy a slice of Greek yogurt cake for dessert after eating this casserole.
Greek Chicken Casserole Recipe FAQs
Yes, this is a great crockpot recipe! Add all of the ingredients to your slow cooker and cook it on high for 2 ½ -3 hours or on low for 5-6 hours.
Canned and jarred vegetables, like artichoke hearts and roasted red peppers, sometimes contain a lot of sodium. If you’re on a low-sodium diet, I’d recommend rinsing your jarred vegetables and patting them dry before adding them to the casserole.
Certain vegetables and thick chicken breasts can hold a lot of water, which will seep out as they cook. If your casserole is full of liquid, try uncovering it and baking it for an additional 10-15 minutes. This allows the steam and moisture to escape and cook off.
Yes, this casserole makes a great meal prep meal! You can do this before or after cooking. If cooked, divide the cooked chicken into individual portions for up to 2 months and freeze them for a quick meal in the future. For a freezer meal, prepare the recipe as directed, but instead of baking, freeze it for up to 2 months. When ready to cook, thaw it in the refrigerator overnight, and then allow it to sit at room temperature for 30 minutes before baking.
You can also marinate the chicken for up to 8 hours before baking the casserole, and prep all the vegetables in the baking dish. Then all you need to do is add the chicken and cook.
More Delicious Healthy Chicken Casserole Recipes
If you tried this Greek Chicken Casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Greek Chicken Casserole
Ingredients
- 12 oz chicken breasts, 3 chicken breasts, 4 oz. each
- 12 oz roasted red bell peppers, drained, roughly chopped
- 12 oz can artichoke hearts, drained, roughly chopped
- ¼ cup sun dried tomatoes, roughly chopped
- 2 tablespoons black olives, drained, pitted, sliced
- Optional Cauliflower rice, feta, fresh parsley for serving
Greek Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon dried basil
- ½ teaspoon paprika
Instructions
- Preheat oven to 400° F. Mix together the ingredients for the marinade in a large mixing bowl. Add the chicken and evenly coat. Marinade the chicken while you prepare the ingredients for the bake. You can refrigerate the marinade up to 8 hours. If you do refrigerate it, let the chicken and marinade sit at room temperature 30 minutes prior to baking.
- Lightly grease a 9-inch by 13-inch baking dish. Add the roasted bell peppers, artichokes, sun-dried tomatoes and olives on the bottom in an even layer. Top with the marinated chicken.
- Cover the dish with foil and bake at 400 F for 35-40 minutes. The chicken should be cooked to 165 F. The time may vary depending on the thickness of your chicken and your oven.
- Serve immediately with optional toppings such as chopped fresh parsley, feta and cauliflower rice.
- Store leftovers in the refrigerator up to 5 days in an airtight container. You can also freeze the recipe for a make ahead meal by preparing up to the point of baking then then placing in an airtight container up to 60 days. Thaw overnight in the refrigerator, place at room temperature 30 minutes prior to baking then bake according to the directions. For making ahead of time, see the blog post.
Notes
- Don’t marinate the chicken for longer than 8 hours or the acidity in the marinade will start to break the chicken down and make it mushy.
- Use a meat pounder to pound thick cuts of chicken into slightly thinner pieces to ensure even cooking.
- Set your chicken on the counter at room temperature for about 10-15 minutes to help the meat cook evenly.
- Let the casserole bake for 10-15 minutes uncovered to let the moisture escape if it looks too soupy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
my family LOVES this recipe… I quartered some small potatoes and threw them in too.
I am wondering if this might be done with a meaty fisk like mahi mahi? I’m thinking of trying it but nervous becuase its for guests…
Made this foe my daughter and her 1 yr old boy. We all loved it so much. Very easy to make. The flavors go so well together! I love that you always provide substitution ideas. Do you think Kalamata olives would be good in this?