Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe. They’re juicier and a little more forgiving if you accidentally bake them a few minutes too long. Just trim off any excess fat before cooking.

What type of feta cheese works best?

I recommend using block feta in brine rather than the pre-crumbled kind. It melts more evenly, has a creamier texture, and delivers that authentic Greek tang. If you only have crumbled feta, it’ll still taste great—just reduce the salt a little since it tends to be saltier.

Can I make this casserole ahead of time?

Yes. You can assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while your oven preheats, then bake as directed. For a full meal prep plan, pair it with make-ahead recipes like Loaded Chicken Fajita Stuffed Peppers or Maple-Glazed Salmon and Green Beans .

Greek Chicken Feta Casserole Delicious Mediterranean Comfort

Name: Greek Chicken Feta Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: Main Ingredients:; 900 g chicken breasts, cut into chunks; 2 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 3 cloves garlic, minced; 475 g cherry tomatoes, halved; 160 g Kalamata olives, pitted; 75 g feta cheese, crumbled; 1 lemon, juiced; 1 teaspoon dried oregano; ½ teaspoon paprika; Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped, for garnish; Optional Add-ins:; Baby spinach or sliced zucchini; Crumbled goat cheese; Sun-dried tomatoes; Boneless skinless chicken thighs

Description

Juicy chicken, briny olives, sweet cherry tomatoes, and tangy feta come together in a lemony, herb-infused casserole that’s as cozy as it is fresh — a perfect Mediterranean-inspired weeknight dinner.

Ingredients

Scale

- Main Ingredients:
- 900 g chicken breasts, cut into chunks
- 2 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 475 g cherry tomatoes, halved
- 160 g Kalamata olives, pitted
- 75 g feta cheese, crumbled
- 1 lemon, juiced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish

Optional Add-ins:
Baby spinach or sliced zucchini
Crumbled goat cheese
Sun-dried tomatoes
Boneless skinless chicken thighs

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Instructions

Preheat oven to 190°C. Lightly grease a casserole dish with olive oil.
In a bowl, toss chicken with salt, pepper, paprika, and half the oregano. Let sit while prepping vegetables.
Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes until golden. Do not cook through. Remove from heat.
Spread seared chicken in the casserole dish. Top with sliced red onion, cherry tomatoes, and olives. Drizzle with lemon juice and sprinkle remaining oregano.
Cover with foil and bake for 25 minutes. Remove foil, scatter feta over top, and bake uncovered for 10–15 more minutes until chicken is cooked and feta is soft.
Let rest 5 minutes. Garnish with chopped parsley. Serve hot.

Notes

Use high-quality olive oil and fresh lemon juice for the best flavor. Letting the dish rest after baking helps retain moisture and blend the flavors. Optional: add lemon zest before serving for brightness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: Greek

Nutrition

Serving Size: 1 portion
Calories: 360
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 38g
Cholesterol: 100mg