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