Baked Greek Chicken Casserole Recipe

I absolutely love sharing this Baked Greek Chicken Casserole Recipe because it’s one of those dishes that feels like a warm hug after a busy day. The combination of juicy chicken, tangy artichokes, roasted red peppers, and briny kalamata olives, all baked with layers of flavor, makes it uniquely comforting yet fresh. You’ll find this casserole brightens up any weeknight dinner, but it’s also great for casual gatherings where everyone wants something that’s hearty yet easy.

When I first tried this recipe, I was amazed at how simple ingredients come together to create such a delicious, satisfying meal. What makes this Baked Greek Chicken Casserole Recipe stand out is its balance – the zesty red wine vinegar dressing perfectly complements the creamy mozzarella topping, and you don’t even miss heavy sauces or extra carbs. I can’t wait for you to try it and see how easy it is to impress your family or guests with minimal fuss!

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Ingredients You’ll Need

The beauty of this Baked Greek Chicken Casserole Recipe lies in using simple, wholesome ingredients that play so well together. Most of these key ingredients are pantry staples or easy to find in your local grocery store.

• Boneless skinless chicken breast: Using bite-size pieces helps the chicken cook evenly and absorb the delicious dressing.
• Artichoke hearts: Canned or jarred, just be sure to drain them well so your casserole doesn’t get watery.
• Roasted red peppers: These add a sweet, smoky flavor — I love the jarred ones for convenience.
• Kalamata olives: Their briny punch elevates the dish and gives it an authentic Greek touch. Slice them in half for easier eating.
• Chopped onions: Just a bit brings subtle depth without overpowering the other flavors.
• Zucchini: Adds freshness and a little crunch; cutting into about one-inch pieces helps them roast nicely.
• Olive oil: A quality extra virgin olive oil shines in the dressing—don’t skip this one.
• Red wine vinegar: Gives the dressing that zing – balance it carefully for your taste.
• Garlic powder and dried oregano: Essentials for that unmistakable Greek flavor profile.
• Salt and black pepper: Classic seasoning to bring everything together.
• Fresh parsley (optional): Chopped and sprinkled on top right before serving for a pop of color and freshness.
• Mozzarella cheese: The melty topping that binds it all and adds comforting richness.

Variations

One of the things I love about the Baked Greek Chicken Casserole Recipe is how easy it is to tweak according to what you have on hand or your dietary needs. Feel free to get creative — I often switch up the veggies or cheese to keep it fresh and exciting.

• Vegetable Variations: I’ve swapped zucchini for eggplant or added spinach with great results depending on the season and what’s in my fridge.
• Cheese Options: While mozzarella is classic, my family enjoys a blend with feta for a tangier twist that’s still true to Greek flavors.
• Make it Dairy-Free: Simply omit the mozzarella or use a plant-based cheese alternative — the casserole still shines through thanks to the bold dressing and veggies.
• Add More Herbs: Sometimes I toss in fresh thyme or rosemary for an herbaceous boost, especially in colder months.

How to Make Baked Greek Chicken Casserole Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing together the dressing ingredients—olive oil, red wine vinegar, garlic powder, oregano, salt, and pepper—in a small bowl or jar. Then, place your bite-size chicken pieces in a large gallon-sized zip-top bag and pour in half of the dressing. Seal the bag and wiggle it around to coat all the chicken evenly. Letting the chicken marinate for at least 20 minutes at room temperature allows the flavors to penetrate, but if you have more time, refrigerate it overnight for even more tender and flavorful bites.

Step 2: Layer Your Ingredients in the Casserole Dish

Preheat your oven to 350°F and get a 9×13 casserole dish ready by spraying it with nonstick cooking spray. Transfer the marinated chicken along with its juices into the dish. Next, evenly scatter the chopped onions, drained artichoke hearts, roasted red peppers, sliced zucchini, and halved kalamata olives over the chicken. Pour the remaining dressing over the entire mix, then use a fork or spoon to gently toss everything together so every bite is bursting with flavor.

Step 3: Bake and Top It Off

Sprinkle a generous layer of shredded mozzarella cheese over the casserole — this melts into a creamy, golden crust that I find absolutely irresistible. Bake uncovered in your preheated oven for 45 minutes. You want the chicken cooked through, tender, and the cheese bubbling and slightly browned. For an extra touch, finish with a sprinkle of freshly chopped parsley right before serving to brighten it all up.

How to Serve Baked Greek Chicken Casserole Recipe

Garnishes

I swear by fresh parsley as my go-to garnish—it adds a lovely color contrast and a subtle freshness that balances the richness of the cheese. Sometimes, I also sprinkle a little crumbled feta on top if I want an extra Greek touch. A drizzle of good-quality olive oil right before serving can elevate the dish further, making it feel luxurious and just pulled from a Mediterranean kitchen.

Side Dishes

To keep things light, I pair this casserole with a crisp green salad dressed simply with lemon and olive oil. Cauliflower rice is another favorite because it soaks up those wonderful juices without adding heaviness. If you’re feeling indulgent, warm pita bread or garlic roasted potatoes also work beautifully to round out the meal.

Creative Ways to Present

For special occasions, I like to bake individual portions in small ramekins for a pretty, personalized touch. You can even prepare the casserole in a decorative baking dish and top with extra fresh herbs and lemon wedges for a vibrant centerpiece that invites everyone to dig in. Serving with a side of tzatziki sauce adds a cool creaminess that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually mellow and become more pronounced overnight, making leftovers a hidden treat. Before reheating, I like to let the casserole come to room temperature for about 20 minutes so it heats evenly.

Freezing

This casserole freezes surprisingly well! I recommend assembling everything except the cheese topping, then freezing the casserole before baking. When it’s time to eat, thaw overnight in the fridge, add the mozzarella on top, and bake as usual. This trick keeps your cheese fresh and melty without getting rubbery.

Reheating

To reheat, pop individual servings in the oven at 350°F for about 15-20 minutes until warmed through and the cheese is bubbly again. Alternatively, the microwave works fine for a quick fix, just watch the time so you don’t overcook and dry out the chicken. Adding a splash of water before reheating helps keep moisture in.

FAQs

Final Thoughts

This Baked Greek Chicken Casserole Recipe has become a staple in my kitchen because it’s the perfect balance of healthy, flavorful, and easy to make. I love how it brings vibrant Mediterranean flair to my dinner table with minimal effort, and every time I serve it, people ask for seconds. You’ll enjoy how versatile it is, whether you’re cooking a cozy family meal or looking for a crowd-pleaser for your next potluck. Trust me, once you make this, it’ll become one of your go-to casseroles too!

Baked Greek Chicken Casserole Recipe

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• Author: Bertha
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek

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Description

This Baked Greek Chicken recipe is a flavorful and hearty dish featuring tender boneless skinless chicken breast, artichoke hearts, roasted red peppers, kalamata olives, and fresh zucchini, all marinated in a tangy Greek dressing and topped with melted mozzarella cheese. Perfectly baked to juicy perfection, it’s an easy one-dish meal that delivers authentic Mediterranean flavors ideal for family dinners or entertaining guests.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Vegetables

• 3 cups boneless skinless chicken breast, cut into bite-size pieces
• 1 can artichoke hearts, drained
• 1 cup roasted red peppers, drained
• 1 cup kalamata olives, halved
• 1/4 cup onions, chopped
• 1 zucchini, ends removed, halved, and sliced into 1-inch pieces

Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon black pepper
• 1 teaspoon fresh parsley (optional), chopped

Topping

• 1 cup shredded mozzarella cheese

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the casserole later.
2. Prepare Casserole Dish: Spray a 9×13 inch casserole dish with nonstick cooking spray to prevent sticking and make clean-up easier.
3. Make Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, salt, garlic powder, dried oregano, black pepper, and optional fresh parsley. Mix well to create the Greek dressing.
4. Marinate Chicken: Place the chicken pieces into a gallon zip-top freezer bag. Add half of the dressing to the bag and mix thoroughly to coat the chicken. Allow to marinate either on the counter for 20 minutes or in the refrigerator for up to overnight to deepen flavors.
5. Assemble Casserole: Transfer the marinated chicken into the prepared casserole dish. Evenly sprinkle the chopped onions, roasted red peppers, artichoke hearts, and halved olives over the chicken.
6. Add Remaining Dressing and Toss: Pour the remaining half of the dressing evenly over the layered chicken and vegetables. Use a spoon or spatula to carefully toss the ingredients so everything is coated evenly.
7. Add Zucchini: Arrange the sliced zucchini pieces evenly over the top of the casserole (this was missed in the initial instructions but is listed in ingredients and typically included in the bake).
8. Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the assembled casserole.
9. Bake: Place the casserole dish in the preheated oven and bake for 45 minutes or until the chicken is cooked through and the cheese is melted and lightly golden.
10. Garnish and Serve: Remove from oven, optionally sprinkle with fresh parsley. Serve warm alongside a simple green salad or cauliflower rice for a complete meal.

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Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Using fresh parsley as garnish adds a bright, fresh finish to the dish.
• This dish pairs well with low-carb sides like cauliflower rice or a green salad to keep it light and healthy.
• You can substitute mozzarella with feta cheese for a more traditional Greek flavor, though the texture and melt will differ.
• Ensure the chicken is cooked to an internal temperature of 165°F for safety.