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Greek Chicken Casserole

Greek Chicken Casserole

This Greek chicken casserole is a comforting and simple one-dish meal with sun-drenched Mediterranean flavors. It features tender chicken, sweet peppers, and briny olives in a creamy sauce made from Greek yogurt and feta cheese, making it a perfect weeknight dinner that’s still impressive enough for guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 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
  • Freshly ground black pepper to taste
  • 1/4 cup fresh spinach, roughly chopped

Equipment

  • 9x13 inch casserole dish
  • Large skillet

Method
 

Instructions
  1. First things first, preheat your oven to 375°F (190°C). This ensures it's ready to go when you are. Lightly grease a 9x13-inch casserole dish and set it aside.
  2. Place a large skillet over medium heat and add the olive oil. Once it shimmers slightly, add the cubed chicken. Let the chicken cook without moving it for a few minutes on each side to get a nice golden-brown crust. This searing step is key for flavor!
  3. Once the chicken is browned, add the sliced red onion and chopped bell peppers to the skillet. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the dried oregano, dried thyme, salt, and pepper over the chicken and vegetable mixture. Stir everything together to make sure it's all evenly coated in those beautiful herbs.
  5. Now, turn off the heat. This is an important step to prevent the yogurt from curdling. Fold in the Greek yogurt, crumbled feta, halved Kalamata olives, and chopped spinach. Stir gently until everything is just combined into a creamy, vibrant mixture. This is the heart of your greek casserole.
  6. Carefully transfer the entire mixture from the skillet into your prepared casserole dish. Spread it out into an even layer.
  7. Bake in the preheated oven for 20 to 25 minutes. You're looking for the casserole to be bubbly around the edges and have lovely, lightly golden-brown spots on top.
  8. Once it's out of the oven, let the feta olive bake rest for at least 5 minutes. This allows the sauce to settle and thicken slightly, making it easier to serve.

Notes

To prevent a watery sauce, pat the chicken cubes dry with a paper towel before searing and work in batches if needed. To keep the sauce creamy, remove the skillet from the heat before stirring in the full-fat Greek yogurt and feta. Let the casserole rest for at least 5 minutes after baking to allow the sauce to thicken.