Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe

I absolutely love sharing this Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe because it’s one of those dishes that feels both homey and a little fancy at the same time. The combination of tangy artichokes, sweet roasted red peppers, briny kalamata olives, and gooey mozzarella cheese makes every bite a delightful medley of flavors. Plus, it’s all baked together in one dish, which means minimal cleanup and maximum comfort—what more could you want?

When I first tried this recipe, I was amazed at how easily the ingredients came together to create such a fresh, vibrant meal that’s perfect for busy weeknights or casual gatherings. You’ll find that the marinade really tenderizes the chicken and infuses it with those classic Greek flavors, making this recipe a go-to when I want something that feels special without being complicated. Trust me, once you make this Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe, it’ll become one of your favorites too.

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Ingredients You’ll Need

The ingredients in this Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe all complement each other beautifully. When picking out your veggies and chicken, fresher always tastes better, but the real magic is in the marinade that ties everything together.

• Boneless skinless chicken breast: Bite-sized pieces work best to soak up the dressing and cook evenly.
• Artichoke hearts: Use canned or jarred, but drain well to avoid watering down the casserole.
• Roasted red peppers: Jarred roasted peppers are convenient and add a sweet, smoky layer of flavor.
• Kalamata olives: Halved olives bring a briny pop that’s classic in Greek dishes.
• Onions: Chopped onions add a subtle sweetness and great texture.
• Zucchini: Cut into chunky chunks; it holds up well and adds freshness.
• Olive oil: The backbone of the dressing, it delivers richness and helps blend all the flavors.
• Red wine vinegar: Gives a little tang that brightens the entire dish.
• Salt, garlic powder, dried oregano, black pepper: Simple seasonings that build that unmistakable Greek flavor profile.
• Fresh parsley (optional): Adds a fresh herbal finish and a pop of color at the end.
• Mozzarella cheese: Shredded and ready to melt on top for that irresistible gooey topping.

Variations

I like to switch things up depending on what I have on hand or the season. Feel free to customize the Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe to suit your family’s tastes or dietary needs—it’s super flexible and forgiving.

• Using cooked chicken: When I’m short on time, I swap raw chicken for cooked or rotisserie meat; it cuts down baking time and still tastes incredible.
• Fresh herbs twist: Sometimes I swap dried oregano for fresh oregano or add fresh thyme for a green herbaceous kick when it’s available.
• Vegetable swaps: Try adding artichoke hearts or roasted red peppers with cherry tomatoes or eggplant for a summer vibe.
• Dairy-free version: Skip the mozzarella or replace it with a plant-based cheese if you need a dairy-free meal.

How to Make Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing together the dressing ingredients—olive oil, red wine vinegar, salt, garlic powder, oregano, black pepper, and parsley if using. I love tossing the chicken pieces in half the dressing inside a zip-top bag because it’s easy to mix and ensures every bite gets coated. Letting it rest on the counter for about 20 minutes really helps the chicken soak up those Greek flavors. If you want to prep ahead, refrigerate overnight; this extra marinating time makes the chicken even more tender and flavorful.

Step 2: Assemble the Casserole

Next, transfer the marinated chicken into a prepared 9×13 casserole dish that’s been lightly sprayed with nonstick cooking spray. Layer on the chopped onions, artichoke hearts, roasted red peppers, kalamata olives, and zucchini. Pour the remaining dressing evenly over the top and gently toss everything together to coat the veggies and chicken evenly. This step is key: don’t skip tossing because it helps all those flavors mingle before baking.

Step 3: Add the Mozzarella and Bake

Top the whole casserole with a generous layer of shredded mozzarella cheese. This adds that irresistibly gooey, golden finish that my family goes crazy for. Bake in your preheated 350°F oven for about 45 minutes or until the chicken is cooked through and the cheese is bubbly and slightly browned. Keep an eye toward the end—you want the cheese melty but not burnt!

Step 4: Garnish and Serve

Once out of the oven, sprinkle fresh chopped parsley on top to add a vibrant color and fresh herbal note. Serve this dish warm with a simple green salad or cauliflower rice for a light, balanced meal that’s full of flavor without being heavy.

How to Serve Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it adds a bright, fresh touch and makes the colors pop. Sometimes I throw on a little crumbled feta for an extra Greek twist because, well, you can never have too much good cheese in my book!

Side Dishes

My favorite sides to pair with this are a crisp green salad tossed in lemon vinaigrette or fluffy cauliflower rice to keep things light and balanced. Roasted potatoes or warm pita bread also work beautifully if you want something more indulgent.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins for a fancy look, or spooned it over a bed of couscous with extra fresh herbs and lemon wedges on the side. It always gets compliments and looks so inviting on the table.

Make Ahead and Storage

Storing Leftovers

After the dish has cooled, I store leftovers in an airtight container in the fridge—they keep well for up to 3 days. I’ve noticed the flavors actually deepen after a day, so sometimes I purposely make extra to enjoy the next day.

Freezing

I’ve frozen this recipe before and it freezes beautifully. Just make sure to let it cool completely before portioning into freezer-safe containers. It’s great for meal prep and reheating when you need a no-fuss dinner later.

Reheating

When reheating, I prefer warming leftovers in the oven at 350°F for 15-20 minutes to keep the chicken tender and cheese melty. Microwaving works in a pinch, but you might lose some of that lovely texture and crispness on top.

FAQs

Final Thoughts

This Baked Greek Chicken with Artichokes, Peppers, and Mozzarella Recipe has truly become one of those comforting meals I turn to when I want to impress without stress. It’s packed with fresh, vibrant flavors but easy enough for a weeknight, and the mozzarella on top is just irresistible. I hope you try it soon and enjoy it as much as my family and I do—I promise it’ll be a delicious addition to your cooking routine!

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