Description
Baked Greek Chicken is a flavorful and wholesome casserole featuring tender chicken breast tossed with Mediterranean ingredients such as artichoke hearts, roasted red peppers, kalamata olives, and zucchini, all coated in a tangy homemade dressing and topped with melted mozzarella cheese. This easy-to-make dish is perfect for a family dinner served alongside a green salad or cauliflower rice.
Ingredients
Units
Scale
Casserole
- 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 prepare for baking the casserole.
- Prepare Casserole Dish: Spray a 9×13 inch casserole dish with nonstick cooking spray to prevent sticking and ease cleanup.
- 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, mixing well to create a flavorful dressing.
- Marinate Chicken: Place the bite-size chicken pieces into a gallon zip-top freezer bag, add half of the prepared dressing, seal the bag, and mix to coat the chicken evenly. Allow the chicken to marinate for 20 minutes at room temperature or refrigerate up to overnight for deeper flavor.
- Assemble Casserole: Transfer the marinated chicken into the prepared casserole dish. Layer the chopped onions, roasted red peppers, artichoke hearts, and halved kalamata olives evenly over the chicken.
- Add Remaining Dressing and Toss: Pour the remaining dressing over the assembled ingredients and toss gently within the dish to coat the vegetables and chicken evenly without disturbing the layering too much.
- Add Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole for a cheesy golden finish.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven, sprinkle with fresh parsley if desired, and serve warm with a side of green salad or cauliflower rice.
Notes
- You can substitute cooked chicken or use store-bought rotisserie chicken to save prep time.
- Fresh oregano can be used instead of dried for a brighter, fresher flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
