Mediterranean chicken casserole

The first time I made this Mediterranean chicken casserole, I was hosting a chaos-filled weeknight dinner and needed something that would feed a crowd without stealing my soul to prep. It felt like a sun-warmed hug in a dish: juicy chicken, briny olives, sweet-roasted peppers, tangy feta, and a lemony creaminess that somehow tastes light even as it bakes. I’ve compared it to a cozy version of shakshuka meets Chicken Pot Pie—comforting, familiar, and a little glamorous with olives and feta. The smell alone pulls everyone to the kitchen, and yes, my family swears it tastes even better the next day. If you’ve got a busy night ahead, this one’s a lifesaver on busy nights, and my kids actually ask for seconds. I always do a little extra lemon zest at the end—it wakes everything up and makes the kitchen feel bright again, even after a long day.

Visual Touch: optional image placement.

What is a Mediterranean chicken casserole?

Think of this as a sunny, savory sheet of comfort food that’s built to bake in One Pan. It’s essentially chicken simmered with a vibrant tomato-herb sauce, loaded with zucchini, peppers, chickpeas, and artichokes, then finished with feta and a bright lemon glaze. The name says it all: Mediterranean flavors—olive oil, oregano, garlic, citrus, olives, and feta—sing through every bite. It’s not overly saucy, but it’s wonderfully creamy thanks to a yogurt-lemon base that keeps things lighter than a traditional cream sauce. This dish is what you make when you want something that tastes homemade, but you don’t want to spend hours slaving over the stove. It’s approachable enough for weeknights, but special enough to serve to guests, especially when you want to bring a little sunshine to the table.

How to Make Mediterranean chicken casserole

Quick Overview

This casserole comes together in three simple acts: marinate and coat the chicken in a lemon-garlic-yogurt batter, stir together a vibrant veggie-filled filling, then layers it all in a baking dish with a feta crumble and a final lemon glaze. It bakes until the chicken is juicy and tender, vegetables are silky, and the top is lightly golden. The trick is layering—start with the saucy base, scatter the vegetables, and finish with feta so every bite has that salty brightness. It’s friendly to improvisation, which makes it perfect for busy weeks when you’re tempted to reach for takeout but crave something nourishing and comforting.

Ingredients

For the Main Batter:
– 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
– 1 cup plain Greek yogurt
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– Zest of 1 lemon
– Juice of 1 lemon
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– ¾ teaspoon kosher salt, or to taste
– Freshly ground Black Pepper

For the Filling:
– 1 medium zucchini, sliced into half-moons
– 1 red bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– ½ cup pitted Kalamata olives, halved
– 2 cups fresh spinach leaves
– ¼ cup chopped fresh parsley
– ½ teaspoon flaky salt, plus more to taste

For the Glaze:
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon honey or to taste (optional for a touch of sweetness)
– Pinch of chili flakes (optional for heat)

Optional topping:
– ½ cup crumbled feta cheese
– ¼ cup breadcrumbs or gluten-free breadcrumbs, for a crisp topping (leave out if gluten-free is essential)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray with nonstick spray. I like a light coating so nothing sticks, especially when the feta starts to melt and the edges want to cling to the pan.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together oregano, smoked paprika, salt, and pepper. This will be the flavor backbone for the chicken batter, so don’t skip this step. A little zest of lemon in there goes a long way toward brightness.

Step 3: Mix Wet Ingredients

In a larger bowl, combine Greek yogurt, olive oil, garlic, lemon zest, and lemon juice. Whisk until smooth. The yogurt base makes the chicken incredibly tender, while the lemon keeps it lively and fresh.

Step 4: Combine

Toss the chicken chunks with the dry spice mix, then fold into the yogurt mixture. Let this sit for 10–15 minutes if you have time; it’s a tiny buffer that helps the flavors cling to every piece.

Step 5: Prepare Filling

While the chicken rests, prep the vegetables: slice zucchini, peppers, and halve the tomatoes. Rinse the chickpeas and olives; pat everything dry so nothing gets soggy in the bake. I like to lightly drizzle a teaspoon of olive oil over the vegetables and a pinch of salt to coax out their sweetness.

Step 6: Layer & Swirl

Spread a shallow layer of the lemony yogurt sauce in the bottom of the baking dish. This creates a creamy foundation that keeps everything juicy. Layer in the marinated chicken first, then add the zucchini, peppers, tomatoes, artichokes, chickpeas, olives, and spinach. If you’re into marbling, drizzle a little more of the yogurt sauce in streaks and swirl carefully so you get pockets of brightness without turning the dish into a soup.

Step 7: Bake

Scatter the feta and breadcrumbs over the top if you’re using them. Bake for 25–30 minutes, then switch to a broil for 2–3 minutes to get a light golden top. The chicken should read 165°F (74°C) when checked with a meat thermometer, and the vegetables should be tender but not mushy. If your oven runs hot, start checking at 20 minutes and go from there to avoid overcooking.

Step 8: Cool & Glaze

Let the casserole rest for 5–10 minutes after it comes out of the oven. In a small bowl, whisk together olive oil, lemon juice, honey, and chili flakes if you like a little kick. Drizzle this bright glaze over the top while the dish is still warm so it sinks in just enough to lift the flavors without pooling. If you love feta, a quick scattering of extra crumbled cheese at this stage is gorgeous.

Step 9: Slice & Serve

When you’re ready to plate, scoop generous portions with a wide spatula to keep all the layers intact. A squeeze of fresh lemon over each plate makes the flavors pop. This pairs beautifully with a simple cucumber-yogurt salad or a bed of fluffy couscous, but it’s also fantastic on its own with a crusty loaf to mop up the sauce.

What to Serve It With

Here are some of my favorite pairings, organized by occasion, to keep things interesting all week long.

For Breakfast: A light yogurt and cucumber dip on the side, plus a lemon-glass of iced tea. The bright citrus notes in the casserole pair surprisingly well with a cool, creamy yogurt spread—a little savory balance to start the day right.

For Brunch: Serve with warm pita wedges and a little olive oil with balsamic flair for dipping. A crisp dill-lemon yogurt sauce alongside adds a brunch-like freshness that wakes up the table.

As Dinner: This is where it shines—paired with a simple farro or quinoa pilaf and a green salad with lemon vinaigrette. The feta crumbles and olive oil drizzle feel like a little Mediterranean vacation on your plate.

For Cozy Snacks: Leftovers reheat beautifully and make a quick, satisfying snack. Warm a portion in a skillet with a splash of broth to loosen the sauce, then top with a last-minute handful of fresh herbs. Comfort on demand.

My family makes this after a busy weekend with friends—it’s kind of a potluck-friendly star because it tastes like you put in all the effort, even though you didn’t bake from scratch for hours. The dish scales well too, so you can double it if you’ve got hungry teenagers or a crowd to feed.

Top Tips for Perfecting Your Mediterranean chicken casserole

If you’re aiming for flawless results, these little tricks really help. I’ve learned them through a lot of late-night test-batches, and they make a difference.

Zucchini Prep: Salt the zucchini slices lightly and let them rest for 15 minutes, then pat dry. It pulls out excess moisture that can water down the sauce and make the dish soggy. Grating zucchini works too, but slices feel prettier and hold up better in the bake.

Mixing Advice: Don’t overmix the yogurt batter once you’ve added the chicken. A light coat is enough. Overmixing makes the sauce feel heavy and can dull the brightness of the lemon and herbs.

Swirl Customization: If you want a prettier marbling, reserve a few spoonfuls of the yogurt sauce before you mix the chicken, then drizzle and swirl just before baking. You’ll get a gorgeous, restaurant-like finish without extra effort.

Ingredient Swaps: Kale or spinach can replace part of the greens; chickpeas can be swapped for white beans if you’re not a fan. Olives can be entirely omitted if you want a milder flavor, but I think they’re a signature touch that keeps it sharp and lively.

Baking Tips: If your oven runs hot, tent the dish with foil for the first 15–20 minutes, then uncover to finish. This protects the top from scorching while the chicken finishes cooking through. Place the dish on the middle rack for even heat distribution.

Glaze Variations: A lemon-basil glaze is dreamy in summer, while a garlic-lemon yogurt drizzle adds a tangy creaminess. You can switch up the acidity by adding a splash of white wine or a pinch of sumac for a tangy, citrusy lift.

My favorite lesson—the dish often tastes better the next day, when the flavors have had a chance to mingle. If you can wait, refrigerate leftovers and reheat gently on the stove with a splash of broth to loosen the sauce. The olives’ brininess becomes more integrated, and the feta softens into the sauce, creating a cozy, comforting bite.

Storing and Reheating Tips

This casserole stores and reheats beautifully, which is why I always make a big batch when I’m meal-prepping. Here’s how I handle it at home.

Room Temperature: If you’ve got leftovers, it’s best to keep them in a covered dish for up to 2 hours at room temperature. After that, refrigerate to keep the flavors fresh.

Refrigerator Storage: Transfer leftovers to an airtight container within 2 hours of cooking. They’ll stay good for 3–4 days. Reheat gently in the microwave at 50% power, stirring halfway, or reheat in a skillet with a splash of broth to keep the sauce luscious.

Freezer Instructions: This one freezes well, especially if you freeze before baking. Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge and reheat in a covered dish with a splash of broth. If you’re freezing after baking, expect the texture to be a touch softer once reheated and plan accordingly.

Glaze Timing Advice: If you’re freezing, skip the glaze until you reheat. Add the glaze right before serving so you get that bright pop of lemon and olive oil on top rather than a soggy finish.

In my kitchen, this dish usually becomes a little ritual—I pull out the baking dish, lay out the vegetables, taste the lemon, and tell myself I deserve something comforting without undoing a day’s work. The texture holds up, the flavors stay bright, and it’s easy to tweak for picky eaters or adventurous palates alike.

Frequently Asked Questions

Final Thoughts

This Mediterranean chicken casserole has earned its place in my rotation because it feels like a dinner you’d serve to a crowd without pretending it took hours to assemble. It’s nourishing, bright, and deeply comforting all at once. The balance of tangy lemon, salty feta, briny olives, and creamy yogurt makes each bite feel like a little celebration. If you’re cooking for family, friends, or simply your own hungry gut after a long day, this dish delivers with minimal fuss and maximum heart. I hope you’ll try it soon and tell me what you swapped or tweaked to make it yours. Happy baking, friends—and I can’t wait to hear how yours turns out!

If you give this Mediterranean chicken casserole a try, drop a comment below with your favorite tweaks, or share a photo of your bubbling oven moment. I love seeing how you make it your own. And if you know someone who loves bright, comforting dinners as much as we do, share this recipe with them. Wishing you cozy nights and delicious bites—enjoy every savor-worthy spoonful!

Mediterranean Chicken Casserole

A flavorful and easy one-dish chicken casserole with Mediterranean-inspired flavors.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 1 cup cherry tomatoes halved
• 1 cup Kalamata olives pitted and halved
• 0.5 cup feta cheese crumbled
• 1 cup Greek yogurt
• 0.25 cup fresh lemon juice
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

 

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the chicken pieces, halved cherry tomatoes, halved Kalamata olives, crumbled feta cheese, Greek yogurt, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper.
• Stir everything together until the chicken and vegetables are well coated with the yogurt mixture.
• Pour the mixture into a greased 9x13 inch baking dish.
• Bake for 25-30 minutes, or until the chicken is cooked through and the tomatoes are slightly softened.
• Let it rest for a few minutes before serving.

Notes

Serve this casserole with a side of rice, quinoa, or a fresh salad for a complete meal.