Mediterranean Chicken Rice Casserole
A savory one-pan meal combining tender chicken, fluffy rice, tomatoes, olives, and feta, infused with Mediterranean herbs for a bright, comforting dinner perfect for busy evenings.
Equipment
- 1 baking dish lightly greased
- 1 oven preheated to 375°F
- 1 foil to cover casserole while baking
Ingredients
- 1½ lb boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice uncooked
- 2½ cups chicken broth
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ½ small onion diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped sun-dried tomatoes
- Juice of ½ lemon
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, combine olive oil, minced garlic, paprika, oregano, thyme, salt, and pepper to make a seasoning mixture.
- Coat the chicken pieces thoroughly with the seasoning mixture and set aside.
- Spread the uncooked rice evenly in the prepared baking dish.
- Add diced onion, cherry tomatoes, sun-dried tomatoes, sliced olives, lemon juice, and chicken broth over the rice, then stir gently to combine.
- Place the seasoned chicken on top of the rice mixture.
- Cover the baking dish tightly with foil and bake for 35 minutes.
- Remove the foil, sprinkle crumbled feta cheese on top, and bake uncovered for an additional 10 to 15 minutes until the chicken is cooked through and the rice is tender.
- Allow the dish to rest for 5 minutes after baking.
- Garnish with fresh parsley before serving.
Notes
- Add a pinch of cumin or coriander for extra flavor.
- Stir ¼ cup Greek yogurt before serving for creaminess.
- Include zucchini, spinach, or artichokes for a veggie boost.
- Broil for 2 minutes at the end for a golden top.
- Stores well for up to 3 days refrigerated.