Greek Chicken Casserole
Make dinner in one pan in less than an hour with this Greek chicken casserole recipe! It’s full of Greek flavors, protein, and is dairy-free.
Servings: 4 servings
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
Serving: 1serving | Calories: 313kcal | Carbohydrates: 16g | Protein: 21g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1670mg | Potassium: 746mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1543IU | Vitamin C: 64mg | Calcium: 105mg | Iron: 3mg