Mediterranean Chicken Rice Casserole
This vibrant chicken and rice casserole blends tender chicken with tomatoes, olives, and feta for a savory, one-pan Mediterranean meal ideal for busy weeknights.
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.