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    Home » Chicken Dishes » Mediterranean Chicken Casserole

    Mediterranean Chicken Casserole

    Published: Sep 5, 2021 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    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.

    The cooked casserole, sitting on a brown cloth.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by step instructions:
    • Tips for success and FAQs:
    • More delicious recipes for you to try:
    • Mediterranean Chicken Casserole

    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:

    Ingredients in this recipe on a white background.

    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:

    Steps 1-4 of preparing this recipe in a photo collage - adding the chicken to a saucepan, browning the chicken, adding the onion and then adding the tomatoes.
    Steps 5-6 of preparing this recipe in a photo collage - adding the zucchini and capsicum to the pot and the finished dish garnished with feta and parsley.

    Preheat your oven to 180 degrees C (355 F).

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    A serve of casserole in a dish with a spoon, with the big pot of casserole in the background.

    Tips for success and FAQs:

    Ensure the dish is seasoned to your liking – adjust the salt, pepper, herbs and chilli flakes to your taste.

    Is it necessary to brown the chicken first?

    This is an important step. The caramelisation which occurs by browning the chicken pieces adds a rich flavour to the casserole.

    What does “deglaze” the pan mean?

    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.

    Can I make the Mediterranean Chicken Casserole a day ahead of time?

    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.

    How should I store the leftovers?

    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.

    Can I freeze the Mediterranean Chicken Casserole?

    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.

    Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.

    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
    • Chicken and Quinoa Salad
    • Tomato Puff Pastry Tart
    • Greek Style Chicken and Salsa
    • Pork Sausage Ragu

    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

    Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.

    Mediterranean Chicken Casserole

    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.
    4.98 from 74 votes
    Print Pin Review
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 people
    Calories: 709kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. Chicken thighs are ideal for casseroles. They are full of flavour, remain tender and hold together well.
    2. 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.
    3. You can use homemade or good quality commercial chicken stock. If you don’t have chicken stock, you can use vegetable stock.
    4. If the zucchini are very large, you could also cut the slices in half.
    5. 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.
    6. To obtain maximum flavour and freshness of the parsley, add it at the end of cooking.
    7. 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:

    Calories: 709kcal | Carbohydrates: 35g | Protein: 64g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 2000mg | Potassium: 1993mg | Fiber: 9g | Sugar: 21g | Calcium: 412mg | Iron: 7mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    Reader Interactions

    Comments

    1. Jean

      September 20, 2021 at 4:34 pm

      5 stars
      we made it as our weekend dinner and really enjoyed it.

      Reply
      • Alexandra

        September 20, 2021 at 5:45 pm

        Hi Jean, I am so happy to hear that, thank you so much. 🙂

        Reply
    2. Agnieszka

      September 11, 2021 at 1:03 pm

      5 stars
      This casserole is super easy to make and my whole family DEVOURED it! It was so good.

      Reply
      • Alexandra

        September 12, 2021 at 1:58 pm

        Hi Agnieszka, thank you so much for your terrific feedback on the Mediterranean Chicken Casserole. I am delighted to hear that you enjoyed it. 🙂

        Reply
    3. Nancy

      September 11, 2021 at 6:36 am

      5 stars
      So flavorful and delicious! I love one pot meals and this did not disappoint! I made sure to brown the chicken really well and added extra red pepper flakes and some potatoes. My husband loved this and we’re having leftovers for lunch today. Thank you Alex!!

      Reply
      • Alexandra

        September 12, 2021 at 2:03 pm

        Hi Nancy, I am so pleased that you and your husband enjoyed the Mediterranean Chicken Casserole and love the way you added ingredients to suit your taste. Thank you for your feedback. 🙂

        Reply
    4. Jeri

      September 11, 2021 at 5:07 am

      5 stars
      I love one-dish meals, and this was perfect! I used fresh tomatoes from the garden and zucchini, and it was so good! Even my kids liked it! Loved the flavor!

      Reply
      • Alexandra

        September 12, 2021 at 2:10 pm

        Hi Jeri, thank you for your lovely comments regarding the Mediterranean Chicken Casserole. It’s always good to have a meal that the children enjoy – it will have been extra special with your homegrown tomatoes and zucchini! 🙂

        Reply
    5. Kayla DiMaggio

      September 10, 2021 at 8:23 am

      5 stars
      This chicken casserole is so delicious! It is the perfect weeknight meal!

      Reply
      • Alexandra

        September 12, 2021 at 2:14 pm

        Hi Kayla, I am so pleased that you enjoy the Mediterranean Chicken Casserole. One-pot dishes are always good – less washing up! 🙂

        Reply
    6. Freya

      September 09, 2021 at 5:29 pm

      5 stars
      Such a classic yummy recipe: it came out perfectly and was delicious!

      Reply
      • Alexandra

        September 12, 2021 at 2:18 pm

        Hello Freya, I am so pleased that you enjoyed the Mediterranean Chicken Casserole. Thank you for taking the time to let me know. :-)_

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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