If you feel the need for comfort food that is quick and easy to prepare, look no further than this full-of-flavour Mediterranean Chicken Casserole. This one-pot meal is easy enough for a weeknight or ideal for relaxed weekend entertaining. As a bonus, it can be made ahead of time. Be certain, your family and friends will love it.
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Why we love this recipe:
This delicious Chicken and Vegetable Casserole is an ideal one-pot meal. It needs little more than some crusty bread served alongside to enjoy with the delicious pan juices.
Some of the reasons that we love this dish are:
- You can make the Mediterranean Chicken Casserole ahead of time. In fact, make it the day before you plan to serve it and the flavours will develop further.
- A meal prepared in one pot means less washing up – always good!
- It is easy to increase the amounts to cater for large numbers.
- You can easily customise the ingredients in this casserole to suit your taste.
- As it cooks away in the oven, you can relax or spend time with your friends and family.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Chicken thighs – we use free-range skinless and boneless thighs - they are ideal for a casserole.
Olive oil – an essential ingredient in the much-acclaimed Mediterranean diet. We use Extra Virgin Olive Oil.
Brown/yellow onion – a base flavour ingredient.
Garlic – use fresh cloves.
Tinned tomatoes – for ease, use good-quality crushed tomatoes.
Chicken stock – either homemade or good quality commercial stock.
Dried oregano and basil leaves – true Mediterranean flavours that complement the other ingredients of the dish.
Zucchini/courgette – a member of the squash family.
Red capsicum/bell peppers – Red peppers are sweeter than green and add great colour.
Kalamata olives – for ease, buy them pitted or pit them yourself before adding to the dish.
Dried chilli flakes – add gentle spice.
Parsley – for the best flavour, use flat-leaf continental parsley.
Sea salt and freshly ground black pepper - to taste.
Feta cheese – delicious crumbled over the finished dish.
Step by step instructions:
Preheat your oven to 180 degrees C (355 F).
- Trim excess fat from the chicken thighs and cut them into roughly 3 cm (1 inch cubes). Pat the cubed meat dry with paper towels then season with salt and freshly ground black pepper. Heat the oil in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add half of the chicken to the pan.
- Brown the meat for several minutes on all sides to achieve a golden colour. Remove the meat to a plate and set it aside and repeat with the remaining chicken.
- Turn the heat down to low, add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn’t burn.
- Return the cooked chicken, including any juices, to the pan. Add the tomatoes, stock, dried oregano, basil and chilli flakes. Stir well to de-glaze the pan and release the browned pieces into the sauce.
- Bring to a simmer, add the zucchini and capsicum, stir well, cover and place in the pre-heated oven. Cook for 30-40 minutes until the chicken and vegetables are cooked.
- Remove the Mediterranean Chicken Casserole from the oven. Set aside to cool if you have made the dish in advance. Or, add the olives, chopped parsley and crumbled feta cheese and serve immediately.
Tips for success and FAQs:
Ensure the dish is seasoned to your liking – adjust the salt, pepper, herbs and chilli flakes to your taste.
This is an important step. The caramelisation which occurs by browning the chicken pieces adds a rich flavour to the casserole.
It is simply adding liquid to the pan in which you have browned the chicken to release the browned, crusty pieces on the bottom of the pan. These are huge flavour boosters.
Yes, you can. It is important to store the casserole in the fridge as soon as it cools. Only add the parsley and feta when you are ready to serve.
Store them in an airtight container in the fridge and use them within three days. Refrigerate any leftovers as soon as possible. It is not safe to leave the casserole at room temperature for more than two hours. Re-heat well before serving.
Yes, you can. Put the casserole in an airtight container and store it in the freezer for up to three months. It is best to defrost in the fridge overnight and heat thoroughly before serving.
More delicious recipes for you to try:
We love an easy dinner recipe! Here are some more of our favourite dishes:
- Cheese and Herb Filo Pie
- Mediterranean Beef Stew
- Tomato Puff Pastry Tart
- Greek Style Chicken and Salsa
- Pork Sausage Ragu
- Easy Sausage Casserole
If you’re a fan of easy, one-pot meals, you will love this Mediterranean Chicken Casserole. The ingredients in this dish evoke feelings of the Mediterranean way of life. Simple products are combined in such a way that makes them special. Enjoy this healthy, tasty casserole year-round.
Serve simply with a salad and crusty bread to soak up the juices or enjoy with a pasta of your choice. You can be content with the knowledge that you have a complete meal in one dish.
Please let me know in the comments below when you try this recipe!
Alex xx
Mediterranean Chicken Casserole
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 kg (2.2 lb) chicken thighs - skinless and boneless See Note 1
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil See Note 2
- 1 large brown/yellow onion - finely chopped
- 4 cloves garlic - finely chopped
- 800 g (28 oz) crushed tin tomatoes
- 250 ml (1 cup) chicken stock See Note 3
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried chilli/red pepper flakes - or to taste
- 2 large zucchini/courgette - cut into 1 cm slices (⅓″) wide See Note 4
- 2 large red capsicum/bell pepper - cut into 3 cm (1”) squares
- ½ cup Kalamata olives - pitted and halved
- 2 tablespoon flat-leaf parsley – roughly chopped
- sea salt and freshly ground black pepper - to taste
To Serve:
- 200 g (7 oz) feta cheese - crumbled on top
- flat-leaf parsley - roughly chopped
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Trim excess fat from the chicken thighs and cut them into roughly 3 cm (1-inch cubes).
- Pat the chicken dry with paper towels. This will help to form a brown crust when seared. Season the chicken cubes with sea salt and freshly ground black pepper.
- Heat the olive oil, over high heat, in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. The oil should not smoke. You will notice that the oil is hot and ready to use when it begins to shimmer.
- Add half the chicken to the pan. Brown for several minutes on all sides. See Note 5.
- Remove the chicken to a plate and set it aside. Repeat with the remaining chicken.
- Turn the heat down to low. Add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn’t burn.
- Return the cooked chicken, including any juices, to the pan.Add the tomatoes, stock, dried oregano, basil and chilli flakes (if using). Stir well to de-glaze the pan and release the browned pieces into the sauce.
- Bring to a simmer and add the zucchini and capsicum, stir well, cover and place in the preheated oven.
- Cook for 30-40 minutes until the chicken and vegetables are cooked.
- Remove from the oven, add the olives and chopped parsley. See Note 6.
- Check that the seasoning is to your taste, adding additional salt, pepper or chilli flakes if necessary. If you are topping with feta, it will add saltiness.Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.Add some extra chopped parsley and crumbled feta (if using) just before serving.
Video
Notes
- Chicken thighs are ideal for casseroles. They are full of flavour, remain tender and hold together well.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the recipe if necessary.
- You can use homemade or good quality commercial chicken stock. If you don’t have chicken stock, you can use vegetable stock.
- If the zucchini are very large, you could also cut the slices in half.
- It is important to not “play” with the chicken. If you try to turn it too soon it will stick to the pan. It will turn easily when it has formed a brown crust. This is an exercise that requires patience. If moved too much, the chicken will release its juices and steam rather than fry. Browning the chicken gives the meat an appetising colour and adds tremendous depth of flavour.
- To obtain maximum flavour and freshness of the parsley, add it at the end of cooking.
- Please note, the nutritional information is based on four serves. It does not include what the casserole is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Judy says
Can this freeze?
Alexandra Cook says
Hi Judy,
Yes, you can. Put the casserole in an airtight container and store it in the freezer for up to three months. It is best to defrost in the fridge overnight and heat thoroughly before serving.
Keep in mind, the vegetables will be quite soft though.
Alex xo
SC says
Can I use a cooked rotisserie chicken in place of the chicken thighs?
Alexandra Cook says
Hi there SC!
Yes, you absolutely could do that. I’d follow the rest of the recipe as written, with exception that the veggies might not need as long to cook (check at the 20-25 min mark perhaps). I’d aim to add the cooked chicken in towards the end, just enough to heat it through properly, so it doesn’t try out 🙂
Let me know if you give it a try! Alex xo
Joan Halliday says
Once again, one of my favorite recipes. I have cooked this so many times , and always my friends want the recipe. Thank you Alexandra
Alexandra Cook says
Hello Joan,
This is so lovely to hear - I am so happy this has become a favourite recipe of yours 🙂
Alex xo
Ms Teejay says
I’m eager to try this recipe but I don’t care for parsley. It doesn’t taste like anything to me. Is there another herb that I could substitute for it?
Alexandra Cook says
Hi Ms Teejay,
Some fresh basil would be a delicious substitution 🙂
Let me know how you find the recipe! Alex xo
Judy says
We loved this dish. I added baby red potatoes sliced in half, and mushrooms. The flavor was amazing, the potatoes cooked perfectly in the sauce. The only difference was, that I used less crushed tomatoes and added sliced cherry tomatoes to reduce the acid. Does not agree with me, but flavor wise I do not believe it changed the taste. So good!
Alexandra Cook says
That is great, Judy!
Thanks for sharing your additions, too! Love the idea of the potatoes in the sauce 🙂 Yum!
Alex xo
Sandy says
Question:
I have some already cooked chicken can I use this after de boning?
It’s all parts
Alexandra Cook says
Hey Sandy!
Yes, you absolutely could do that. I’d follow the rest of the recipe as written, with exception that the veggies might not need as long to cook (check at the 20-25 min mark perhaps). I’d aim to add the cooked chicken in towards the end, just enough to heat it through properly, so it doesn't try out 🙂
Let me know if you give it a try! Alex xo
Andrea B says
Delicious! I added extra red pepper flakes, green olives, mushrooms and orange bell peppers instead of red. It would be wonderful over angel hair pasta or zucchini noodles!
Alexandra Cook says
Thank you, Andrea 🙂
Oh yes, it is so good with pasta, and I agree, it would be lovely with some zucchini noodles!
Alex xo
Mike says
The cooking of this was ok
But there were no ‘amounts’ of chili and crushed tomatoes. I winged it and the put in a can of diced tomatoes.
Alexandra Cook says
Hello Mike,
All of the amounts are in the recipe card.
You can click the "jump to recipe" button at the top of the page to reach the recipe quickly. 🙂
Alex xo
brenda says
my picky eaters don’t eat chicken thighs, can i use chicken tenderloins ?
Alexandra Cook says
Hi Brenda,
You sure can! I would just recommend changing the timings slightly - I'd still brown the chicken first, but I wouldn't add it back into the sauce to be cooked for the full 30-40 minutes. Instead, I'd add it back in with about 10-15 minutes of cooking to go.
Hope that helps, and let me know if you give the recipe a try! Alex xo
Wendy says
The prep time was longer than expected. I would add flour to thicken the sauce after the tomatoes and soup. The taste was wonderful but I might add mushrooms also. It made a lot! I froze half of it.
Alexandra Cook says
Hi Wendy,
I am so happy you enjoyed the taste!
Mushrooms sound like a delicious addition 🙂 Alex xo
Brooke says
This was absolutely delicious. The only changes I made were adding chickpeas, and using my favorite blend of Greek seasoning. I dusted the chicken thigh cubes. In the seasoning, before I Browned them and then added more seasoning to the sauce.Makes 4 very generous servings!
Alexandra Cook says
Hi Brooke,
I am so happy you enjoyed it! I love the addition of the chickpeas - yum!
Thanks so much for sharing, Alex xo
Kathy Gilmore says
Love the looks of this... want to try it but know two of my guests don't like zucchini, or eggplant. Any other suggestions or ideas?
Alexandra Cook says
Hello Kathy,
Although I haven't tried this, some readers have used potatoes or mushrooms before.
Otherwise, you could try a can of drained cannellini beans, perhaps? And some baby spinach leaves? I do this in my Mediterranean Sausage Casserole, and it is delicious.
Let me know if you end up giving the recipe a try. Alex xo
Joan Halliday says
Alex
This is my absolute go to entertaining friends and family.
everyone loves this little taste of Italy !!😘
a fabulous recipe. 👏💖
Alexandra Cook says
Thank you so much, Joan!
Lovely to hear this. Alex xo
Jen says
This sounds so good -- is there a way I could make this with shredded, cooked chicken, without overcooking the already cooked chicken? Thanks.
Alexandra Cook says
Hey Jen!
Yes, you absolutely could do that. I'd follow the rest of the recipe as written, with exception that the veggies might not need as long to cook (check at the 20-25 min mark perhaps). I'd aim to add the cooked shredded chicken in towards the end, just enough to warm it through properly 🙂
Let me know if you give it a try! Alex xo
Franny Jaynes says
How would you make this ahead of time?
Alexandra Cook says
Hi Franny,
It can be made and stored in the fridge for up to three days, however, I recommend only adding the feta and parsley when serving.
Reheat on the stove when ready to serve. Keep in mind that the veggies will be softer when reheated 🙂
Thanks, Alex
Rena says
This was delicious! My husband loved it too! Served it with crusty sourdough bread and we dipped it in the delicious sauce. This is a keeper and I will be making it over and over again. Thank you for the wonderful recipe!
Alexandra Cook says
Hello Rena,
Thank you so much for a lovely comment, and I am so thrilled that both you and your husband enjoyed this recipe so much.
I really appreciate you taking the time to let me know! Alex xo
Sheila says
not a professional cook/chef so it took a bit longer than suggested, but was well worth the effort. Delicious - everyone enjoyed it! I love that it is versatile with regard to vegetables .. and is a guilt free 'comfort food'. Will make again for sure. Thanks for sharing this great recipe.
Alexandra Cook says
Hello Sheila,
Thank you so much for trying our recipe and for your comment.
I am so happy that everyone enjoyed it 🙂 Alex xo