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Greek Chicken Casserole

Greek Chicken Casserole

This Greek chicken casserole is a comforting, flavorful, and easy one-dish meal. It features tender chicken, sweet bell peppers, and briny Kalamata olives in a creamy, tangy sauce made from Greek yogurt and feta. Baked until bubbly and golden, this dish is a vibrant celebration of Mediterranean flavors perfect for a hectic weeknight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds chicken breast, cubed into 1-inch pieces
  • 1 cup full-fat Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 medium red onion, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 1/4 cup fresh spinach, chopped

Equipment

  • 9x13 inch casserole dish
  • Large skillet

Method
 

Instructions
  1. First things first, preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
  2. In a large skillet, warm the olive oil over medium-high heat. Once it shimmers, add the cubed chicken. Let it cook without moving it for a few minutes to get a nice golden-brown crust, then continue cooking until it's browned on all sides. It doesn't need to be cooked through at this point.
  3. Add the sliced red onion and chopped bell peppers to the skillet with the chicken. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
  4. Stir in the minced garlic, dried oregano, and dried thyme. Cook for just another minute until you can smell the fragrant aroma of the garlic and herbs. Season generously with salt and pepper.
  5. Remove the skillet from the heat. This is an important step to prevent the yogurt from curdling. Let it cool for just a minute or two.
  6. Gently fold in the Greek yogurt, crumbled feta cheese, halved Kalamata olives, and chopped spinach. Stir until everything is well combined and the chicken and vegetables are coated in the creamy mixture.
  7. Pour the entire mixture into your prepared casserole dish and spread it into an even layer.
  8. Bake for 20 to 25 minutes. You'll know it's done when the casserole is hot, bubbly, and turning a lovely light golden-brown on top.
  9. Let the casserole rest on the counter for at least 5 minutes before serving. This allows the sauce to set up a bit, making it easier to serve.

Notes

For best results, don't overcrowd the pan when browning the chicken; work in batches if needed. Use full-fat Greek yogurt to ensure a creamy, stable sauce that won't curdle. Let the casserole rest for at least 5 minutes after baking to allow the sauce to set and thicken before serving.