Go Back
Here is everything you need for a tasty Greek Chicken Casserole: - 2 lbs boneless, skinless chicken thighs - 1 cup quinoa, rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups chicken broth - 1 can (14 oz) diced tomatoes, drained - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and halved - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish These ingredients blend to create a vibrant, flavorful dish. I love using chicken thighs because they stay juicy. Quinoa adds a nice texture and protein. The onion and garlic give it a great base flavor. I use diced tomatoes and bell pepper for a sweet touch. Zucchini adds color and moisture. The herbs, like oregano and thyme, bring that Mediterranean flair. Smoked paprika adds warmth and depth that you will love. Feta cheese and Kalamata olives give a salty kick. Olive oil rounds it all out with richness. Finally, fresh parsley brightens the dish when you serve it. Gather these ingredients, and you are ready to cook! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Grease a large baking dish with olive oil. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add the diced onion and sauté for about 3 minutes until it looks clear. - Stir in 3 cloves of minced garlic and cook for 1 more minute until it smells good. - Add 2 lbs of chicken thighs, season with salt, pepper, oregano, smoked paprika, and thyme. - Sear the chicken for about 5 minutes on each side until it turns golden brown. - Spread 1 cup of rinsed quinoa evenly in the greased baking dish. - Layer the seared chicken thighs on top of the quinoa. - In a bowl, mix 2 cups of chicken broth, 1 can of drained diced tomatoes, 1 chopped red bell pepper, and 1 sliced zucchini. - Pour this mixture over the chicken and quinoa in the baking dish. - Scatter 1 cup of crumbled feta cheese and 1/4 cup of halved Kalamata olives on top. - Drizzle with the last tablespoon of olive oil. - Cover the baking dish with aluminum foil and bake for 30 minutes. - After 30 minutes, take off the foil and bake for another 15 minutes. The quinoa should absorb the liquid, and the chicken should be cooked through. - Let it rest for 10 minutes. - Garnish with fresh parsley before serving. - Achieving the perfect sear on chicken: Start with a hot skillet. Use medium heat and add olive oil. Place the chicken thighs skin side down. Don’t crowd the pan. Sear for five minutes. Flip and sear the other side. A good sear gives flavor and color. - Ensuring quinoa is cooked properly: Rinse the quinoa before cooking. This removes bitterness. Use two cups of chicken broth for one cup of quinoa. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Once done, fluff with a fork. - Ideal pairings with side dishes: Greek Chicken Casserole pairs well with a simple salad. Try a Greek salad with cucumbers and olives. Roasted vegetables also make a great side. You can serve it with warm pita bread. - Recommended wine or beverage options: A light white wine, like Sauvignon Blanc, complements the dish. You can also enjoy it with lemonades or iced tea. Both drinks refresh and enhance the meal’s flavors. - Garnishing tips for a visually appealing dish: Use fresh parsley to add color. Sprinkle it on top just before serving. You can also add extra feta cheese for creaminess. Serve the casserole in a colorful dish for more visual appeal. Pro Tips Choose Quality Chicken: Use fresh, high-quality chicken thighs for the best flavor and tenderness in your casserole. Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove its natural bitter coating, ensuring a pleasant taste. Customize Veggies: Feel free to swap in your favorite vegetables, such as spinach or eggplant, to suit your taste or use what you have on hand. Let it Rest: Allow the casserole to rest for 10 minutes after baking to let the flavors meld and make serving easier. {{image_2}} For this recipe, you can swap the chicken thighs with other meats. Chicken breasts work well, but they may dry out if overcooked. You can also use turkey for a leaner option. If you want to go meatless, try chickpeas or lentils. They add protein and fiber. Tofu is another great choice. To change the flavor, add different herbs or spices. Basil and dill are tasty options. They give a fresh twist to the dish. You might also try adding cumin for a warm, earthy note. Incorporate seasonal vegetables for added flavor. In summer, use fresh tomatoes or eggplant. In fall, pumpkin or sweet potatoes work nicely too. You can make this casserole a meal prep option. Divide it into containers for easy lunches. It stores well, making it perfect for busy weeks. To make it gluten-free, replace quinoa with rice. Just make sure to adjust the cooking times. You can also use gluten-free pasta for a fun twist. After you enjoy this tasty Greek chicken casserole, store the leftovers in the fridge. Use an airtight container to keep it fresh. Make sure the dish cools down before sealing. This way, it won’t trap steam and make the food soggy. Your leftovers will stay good for about three to four days. When you’re ready to eat the leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 to 25 minutes, or until it’s warm all the way through. This keeps the texture nice and helps the flavors shine again. If you want to save some for later, freezing works great. Let the casserole cool completely before you freeze it. Use a freezer-safe container or wrap it tightly in plastic wrap. It will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it in the oven, just like before. This way, you enjoy a delicious meal whenever you want! How long does it take to cook Greek Chicken Casserole? It takes about 55 minutes to cook Greek Chicken Casserole. This includes 15 minutes to prep and 40 minutes of baking. You will love how quick and easy it is! Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Prepare the casserole, cover it, and store it in the fridge for up to 24 hours. Just bake it when you are ready to eat. What can I substitute for quinoa? If you want to substitute for quinoa, try using rice or farro. Both work well and will soak up all the flavors. Just adjust the cooking time based on what you choose. Is this recipe gluten-free? Yes, this recipe is gluten-free! It uses quinoa and fresh veggies. Just make sure your chicken broth is also gluten-free. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer for accuracy. The chicken should look white and not pink inside. This blog post showed you how to make a tasty Greek Chicken Casserole. We covered the ingredients, step-by-step instructions, and tips for great cooking. I shared ideas for variations, presentation, and storage options. Making this dish is fun and easy. You can try different ingredients or flavors. Whether for a dinner or meal prep, it will impress. Enjoy your cooking journey with this yummy recipe!

Mediterranean Bliss Chicken Casserole

A delicious and hearty chicken casserole with Mediterranean flavors, featuring quinoa, vegetables, and feta cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup quinoa, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can diced tomatoes, drained (14 oz)
  • 1 medium red bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 cup feta cheese, crumbled
  • 1 4 cup Kalamata olives, pitted and halved
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a large baking dish with olive oil.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
  • Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
  • Add the chicken thighs to the skillet, season with salt, pepper, oregano, smoked paprika, and thyme. Sear the chicken for about 5 minutes on each side until golden brown.
  • In the greased baking dish, spread the rinsed quinoa evenly at the bottom. Layer the seared chicken thighs on top.
  • In a separate bowl, mix the chicken broth, drained diced tomatoes, chopped red bell pepper, and sliced zucchini. Pour this mixture over the chicken and quinoa in the baking dish.
  • Scatter the crumbled feta cheese and Kalamata olives on top of everything. Drizzle with the remaining tablespoon of olive oil.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 15 minutes or until the quinoa has absorbed the liquid and the chicken is cooked through.
  • Once done, let it rest for 10 minutes, then garnish with fresh parsley before serving.

Notes

Let the casserole rest before serving for better flavor.
Keyword casserole, chicken, feta, Mediterranean, quinoa