Immerse yourself in the vibrant flavors of the Mediterranean with this comforting chicken and rice casserole. This dish perfectly balances tender chicken with aromatic herbs, juicy tomatoes, briny olives, and creamy feta, creating a one-pan meal that’s both bright and savory.
Perfect for busy weeknights, this casserole requires minimal effort yet delivers rich, layered flavors that feel homemade and nourishing. The combination of lemon juice and sun-dried tomatoes adds brightness, while the feta cheese brings a delightful salty creaminess to every bite.
- One-pan meal with minimal cleanup, ideal for busy schedules.
- Bright, fresh Mediterranean flavors with tender chicken and fluffy rice.
- Versatile for adding vegetables or customizing spices to your taste.
Ingredients
- Boneless, skinless chicken breasts or thighs: About 700g of tender protein, perfect for absorbing Mediterranean spices and brothy rice.
- Long-grain rice: 1 cup uncooked rice ensures fluffy, separate grains after baking in savory broth.
- Chicken broth: 2.5 cups adds a rich, savory base to cook the rice and infuse flavors.
- Olive oil: 3 tablespoons to coat and season the chicken, enhancing moisture and flavor.
- Garlic: 3 cloves minced to bring a fragrant, pungent depth to the dish.
- Small onion: Half a diced onion adds sweetness and texture to the rice mixture.
- Paprika: 1 teaspoon for subtle smoky warmth complementing the herbs.
- Oregano: 1 teaspoon dried oregano imparts classic Mediterranean herbaceous notes.
- Thyme: Half a teaspoon dried thyme adds earthy, aromatic complexity.
- Salt & black pepper: To taste, essential for balancing and enhancing all ingredients.
- Cherry tomatoes: 1 cup halved for juicy bursts of freshness and acidity.
- Kalamata olives: Half a cup sliced, providing briny richness and a distinctive Mediterranean bite.
- Feta cheese: Half a cup crumbled on top for creamy, tangy flavor finishing the casserole.
- Sun-dried tomatoes: Quarter cup chopped gives concentrated sweetness and texture contrast.
- Lemon juice: Juice of half a lemon to brighten and lift the overall flavor profile.
- Fresh parsley: Used as a garnish to add a fresh herbal note and color.
Instructions
- Prep the Oven and Baking Dish
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Preheat your oven to 190°C (375°F) to ensure it’s hot and ready. Lightly grease a baking dish with a little olive oil to prevent sticking and make cleanup easier.
- Season the Chicken
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In a bowl, combine olive oil, minced garlic, paprika, oregano, thyme, salt, and black pepper. Coat each piece of chicken thoroughly with this mixture to infuse it with aromatic herb and spice flavors that will permeate while baking.
- Build the Rice Base
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Spread the uncooked long-grain rice evenly over the bottom of the prepared baking dish for uniform cooking. Scatter diced onion, halved cherry tomatoes, chopped sun-dried tomatoes, and sliced Kalamata olives on top. Pour the lemon juice and chicken broth over everything. Gently stir to combine without disturbing the even rice layer too much.
- Add the Chicken on Top
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Arrange the seasoned chicken pieces over the rice and vegetable mixture in a single layer. Cover the entire dish tightly with aluminum foil. This traps steam and allows the rice to cook perfectly while keeping the chicken moist.
- Bake Covered
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Bake the casserole covered with foil for 35 minutes. This slow baking helps cook the chicken internally and lets the rice absorb the flavorful broth fully, producing a tender, fluffy texture.
- Add Feta and Finish Baking
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Remove the foil carefully, sprinkle crumbled feta cheese evenly over the chicken and rice. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes. This melts the feta slightly and allows the chicken to brown lightly, completing the dish.
- Rest and Garnish
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Let the casserole rest for 5 minutes out of the oven to allow flavors to settle and juices to redistribute. Garnish generously with chopped fresh parsley before serving to provide a fresh, herbaceous finish and vibrant color.
- Use bone-in chicken thighs for extra richness and flavor if preferred.
- This dish pairs well with pita bread or a simple green salad for a complete meal.
- Adjust broth quantity slightly if you use a different kind of rice for best texture.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve texture and flavors, adding a splash of broth if needed.
Serving Suggestions
Serve this Mediterranean chicken and rice casserole with a crisp cucumber salad or roasted seasonal vegetables to balance the warm, savory flavors. A side of warm pita bread or tzatziki sauce also complements it beautifully.
- For a creamier texture, stir in ¼ cup of Greek yogurt just before serving to add tang and silkiness.
- Adding veggies like zucchini or spinach boosts nutrition and color-richness.
- Broil for 2 minutes at the end to achieve a golden, slightly crispy top layer.
FAQs
- Can I use brown rice instead of long-grain rice?
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Yes, but increase the cooking time and broth quantity since brown rice takes longer to cook and absorbs more liquid.
- Can this dish be made ahead of time?
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Absolutely, you can prepare the casserole and refrigerate it covered. When ready, bake directly from the fridge, adding a few extra minutes to cooking time.
- What can I substitute for Kalamata olives?
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Green olives or even capers work well to maintain the briny flavor, though Kalamata offers a distinct Mediterranean taste.
- Can I make this vegetarian?
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Yes, replace chicken with hearty vegetables such as eggplant, zucchini, and mushrooms, and use vegetable broth instead of chicken broth.
- How do I know the chicken is fully cooked?
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Ensure the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear before serving.
- Can I freeze leftovers?
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This casserole freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
- What type of feta cheese works best?
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A good quality, crumbly feta from sheep’s or goat’s milk will give the best flavor and texture for this dish.
Mediterranean Chicken Rice Casserole
Equipment
- 1 baking dish lightly greased
- 1 oven preheated to 375°F
- 1 foil to cover dish during baking
- 1 mixing bowl for seasoning chicken
Ingredients
- 1½ lb boneless skinless chicken breasts or thighs
- 1 cup long-grain rice uncooked
- 2½ cups chicken broth
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ½ small onion diced
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon thyme
- Salt and black pepper to taste
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup sun-dried tomatoes chopped
- Juice of ½ lemon
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a mixing bowl, combine olive oil, minced garlic, paprika, oregano, thyme, salt, and pepper.
- Coat the chicken thoroughly with the seasoning mixture and set aside.
- Spread the uncooked rice evenly in the greased baking dish.
- Add diced onion, cherry tomatoes, sun-dried tomatoes, sliced olives, lemon juice, and chicken broth to the rice.
- Gently stir the rice mixture to combine all ingredients.
- Place the seasoned chicken evenly on top of the rice mixture.
- Cover the baking dish tightly with foil.
- Bake covered for 35 minutes, then remove the foil.
- Sprinkle crumbled feta cheese over the chicken and bake uncovered for an additional 10 to 15 minutes until the chicken is cooked through and rice is tender.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley and serve warm with your choice of side.
Notes
- Add cumin or coriander for extra flavor.
- Stir in Greek yogurt for creaminess.
- Include zucchini, spinach, or artichokes for a veggie boost.
- Broil for 2 minutes for a golden top.
- Store leftovers up to 3 days refrigerated.
