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.
Ingredients
Units
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the casserole later.
- Prepare Casserole Dish: Spray a 9×13 inch casserole dish with nonstick cooking spray to prevent sticking and make clean-up easier.
- 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.
- 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.
- 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.
- 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.
- 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).
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the assembled casserole.
- 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.
- 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.
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.
