This Mediterranean chicken and rice casserole is a vibrant, one-pan bake loaded with tender chicken, fluffy rice, and classic Mediterranean flavors. Juicy tomatoes, sweet peppers, briny olives, and creamy feta come together in a savory, herb-kissed dish that’s simple enough for weeknights yet special enough to serve guests.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup chopped bell peppers (red and yellow)
- 1/2 cup red onion, chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, dried oregano, and garlic powder.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear for 3–4 minutes per side, until golden brown (they do not need to be cooked through). Remove from heat and set aside.
- In a large mixing bowl, combine the uncooked long-grain rice, chicken broth, drained diced tomatoes, chopped bell peppers, chopped red onion, and sliced black olives. Stir well to combine and season lightly with a pinch of salt and pepper if desired.
- Pour the rice mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- Arrange the seared chicken breasts on top of the rice mixture. Sprinkle the crumbled feta cheese evenly over the chicken and rice.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender and has absorbed most of the liquid.
- Once done, remove the casserole from the oven and let it rest for about 5 minutes to allow the juices to settle.
- Garnish with freshly chopped parsley before serving. Slice or serve the chicken breasts whole over scoops of the flavorful rice mixture.
Variation
- Swap the chicken breasts for boneless, skinless chicken thighs for an even juicier, more flavorful casserole with the same Mediterranean flair.
- Stir in a handful of fresh spinach or chopped kale to the rice mixture before baking for extra greens and color.
- Add a squeeze of fresh lemon juice and a teaspoon of lemon zest to the rice mixture for a bright, citrusy twist that complements the herbs and feta.
Cooking Notes
- Make sure the baking dish is tightly covered with foil during the first part of baking so the rice steams properly and cooks through.
- If the rice isn’t quite tender after the full baking time, cover again and bake for an additional 5–10 minutes, checking for doneness.
- For a lightly browned top, you can broil the casserole for 2–3 minutes after baking, watching closely to prevent burning.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon and olive oil to echo the Mediterranean flavors and add freshness.
- Pair with warm pita bread, flatbread, or a simple garlic bread to soak up any flavorful juices from the casserole.
- Round out the meal with a side of roasted vegetables like zucchini, eggplant, or asparagus for added color and nutrition.
Tips
- Cut the bell peppers and onions into small, even pieces so they cook at the same rate as the rice and become tender.
- If your chicken breasts are very thick, consider cutting them in half horizontally so they cook through at the same time as the rice.
- For extra flavor, use a richly flavored chicken broth and taste it before adding salt broth, olives, and feta already contribute a lot of seasoning.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 32 g
- Sodium: 870 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and may need additional broth. Plan to increase the baking time and check the rice for tenderness, adding more liquid if needed. - Can I make this casserole ahead of time?
You can assemble the rice mixture and sear the chicken ahead, then store separately in the fridge. Combine in the baking dish just before baking to ensure the rice cooks evenly. - What can I use instead of black olives?
Kalamata olives are a great Mediterranean option with more robust flavor, or you can omit the olives if you’re not a fan. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, covered, or in the microwave with a splash of broth to keep the rice from drying out.
Conclusion
This Mediterranean chicken and rice casserole brings together juicy, herb-seasoned chicken, tender rice, and briny olives with creamy feta in a single comforting bake. With bright vegetables, bold flavors, and easy one-pan cleanup, it’s a weeknight-friendly dinner that feels fresh and wholesome while still delivering that cozy, straight-from-the-oven satisfaction.
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Mediterranean Chicken and Rice Casserole
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (confirm broth and feta are gluten-free)
Description
This Mediterranean chicken and rice casserole is a vibrant, one-pan bake loaded with tender chicken, fluffy rice, and classic Mediterranean flavors. Juicy tomatoes, sweet peppers, briny olives, and creamy feta come together in a savory, herb-kissed dish that’s simple enough for weeknights yet special enough to serve guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup chopped bell peppers (red and yellow)
- 1/2 cup red onion, chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, dried oregano, and garlic powder.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear for 3–4 minutes per side, until golden brown (they do not need to be cooked through). Remove from heat and set aside.
- In a large mixing bowl, combine the uncooked long-grain rice, chicken broth, drained diced tomatoes, chopped bell peppers, chopped red onion, and sliced black olives. Stir well to combine and season lightly with a pinch of salt and pepper if desired.
- Pour the rice mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- Arrange the seared chicken breasts on top of the rice mixture. Sprinkle the crumbled feta cheese evenly over the chicken and rice.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender and has absorbed most of the liquid.
- Once done, remove the casserole from the oven and let it rest for about 5 minutes to allow the juices to settle.
- Garnish with freshly chopped parsley before serving. Slice or serve the chicken breasts whole over scoops of the flavorful rice mixture.
Notes
- Use long-grain white rice for best results; shorter grains or brown rice will change the cook time and liquid absorption.
- The diced tomatoes are drained to keep the casserole from becoming too watery. If you prefer saucier rice, leave a bit of juice in.
- Because the olives and feta are naturally salty, season the rice mixture lightly until you can taste and adjust at the end.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1 chicken breast with a portion of rice)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 870 mg (varies with broth, olives, and feta)
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
Keywords: Mediterranean chicken and rice casserole, chicken and rice bake, one-pan Mediterranean dinner, feta and olive casserole