Description
This Baked Greek Chicken recipe combines tender bites of chicken breast with vibrant Mediterranean flavors from artichoke hearts, roasted red peppers, kalamata olives, and a tangy oregano-infused dressing. Topped with melted mozzarella cheese and fresh parsley, this hearty casserole is perfect served with a simple green salad or cauliflower rice for a wholesome meal.
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 the oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the chicken evenly.
- Prepare Casserole Dish: Spray a 9×13 casserole dish with nonstick cooking spray to prevent sticking during baking.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, salt, garlic powder, dried oregano, black pepper, and optional fresh parsley until well combined.
- Marinate Chicken: Place the chicken pieces in a gallon zip-top freezer bag. Pour in half of the prepared dressing, seal the bag, and mix thoroughly to coat the chicken evenly. Let the chicken rest for 20 minutes at room temperature or refrigerate for up to overnight to absorb the flavors.
- Assemble Casserole: Transfer the marinated chicken from the bag to the prepared casserole dish. Evenly distribute the chopped onions, roasted red peppers, artichoke hearts, kalamata olives, and zucchini over the chicken.
- Add Remaining Dressing: Drizzle the remaining half of the dressing over the vegetables and chicken in the casserole dish. Toss gently using a spoon or spatula to coat everything evenly with the dressing.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole to create a delicious golden crust.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes or until the chicken is fully cooked and the cheese is melted and lightly browned.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with fresh parsley for added color and flavor. Serve the dish hot alongside a simple green salad or cauliflower rice for a complete meal.
Notes
- You can also prepare this dish using cooked chicken or store-bought rotisserie chicken to save cooking time.
- For a fresher, more aromatic flavor, substitute dried oregano with fresh oregano leaves.
- Store any leftovers in an airtight container in the refrigerator to maintain freshness for up to 3 days.
