Name: Mediterranean Chicken and Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth; 2 cloves garlic, minced; 1 small red or yellow onion, chopped; 1/2 cup Kalamata olives, sliced; 1/3 cup sun-dried tomatoes, chopped; 1/2 cup cherry tomatoes, halved; 2 tbsp lemon juice; 1 tsp lemon zest; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; 1/2 cup crumbled feta cheese; Salt, to taste; Black pepper, to taste; Chopped fresh parsley or basil (optional, for garnish)

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Why You’ll Love This Recipe

This casserole is a flavorful fusion of earthy herbs, briny olives, and juicy chicken—all baked into a comforting rice dish. It’s a complete meal that requires minimal prep and cleanup while delivering bold, fresh flavors. Whether you’re feeding a family or meal prepping for the week, this recipe is as practical as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Long-grain white rice
Chicken broth
Garlic
Red onion or yellow onion
Kalamata olives
Sun-dried tomatoes
Cherry tomatoes
Lemon juice and zest
Olive oil
Dried oregano
Dried basil
Feta cheese
Fresh parsley or fresh basil (optional, for garnish)
Salt and pepper

Directions

Preheat your oven to 375°F (190°C).
In a large bowl, mix together chicken broth, lemon juice, lemon zest, minced garlic, dried herbs, and olive oil.
In a greased 9×13-inch baking dish, combine the uncooked rice, chopped onions, sun-dried tomatoes, cherry tomatoes, and olives.
Pour the seasoned broth mixture over the rice and vegetables.
Season the chicken with salt and pepper, then place it on top of the rice mixture.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle crumbled feta over the dish, and bake for another 15-20 minutes until the chicken is cooked through and the rice is tender.
Let rest for 5 minutes before serving. Garnish with chopped parsley or fresh basil if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

Use brown rice: Replace white rice with brown rice, adding more broth and increasing the baking time by about 15-20 minutes.
Add greens: Stir in spinach or kale during the last 15 minutes of baking for added nutrients and color.
Swap feta: Try goat cheese or shredded mozzarella for a different cheesy finish.
Make it vegetarian: Skip the chicken and add chickpeas or white beans for a plant-based version.
Use marinated chicken: Marinate the chicken in olive oil, garlic, and lemon for extra depth of flavor before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
This casserole can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken can be stirred in with the rice mixture. Just reduce the cooking time by 15-20 minutes.

Is this recipe gluten-free?

Yes, this casserole is naturally gluten-free as long as all the ingredients used, such as broth and seasonings, are certified gluten-free.

What type of rice works best?

Long-grain white rice is ideal for this recipe. Avoid instant rice, as it may become mushy.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it. Bake as directed, adding about 10 extra minutes if starting from cold.

What if I don’t like olives?

You can simply omit the olives or replace them with chopped artichoke hearts or capers for a different Mediterranean touch.

Can I use fresh tomatoes instead of sun-dried?

Yes, though sun-dried tomatoes offer a deeper flavor. You can replace them with diced Roma or cherry tomatoes for a lighter taste.

How do I keep the rice from getting soggy?

Use the correct ratio of rice to broth and cover the dish tightly with foil during the first part of baking to ensure even cooking.

Can I use frozen chicken?

It’s best to use thawed chicken to ensure even cooking. If using frozen, fully thaw it in the fridge before assembling the casserole.

What herbs can I substitute?

You can use Italian seasoning in place of oregano and basil, or add rosemary and thyme for a slightly different flavor.

How do I make it spicier?

Add a pinch of red pepper flakes or chopped chili to the broth mixture for a gentle kick of heat.

Conclusion

Mediterranean Chicken and Rice Casserole is a flavorful, satisfying meal that brings a taste of the Mediterranean to your dinner table. With simple ingredients, bright flavors, and wholesome components, it’s a dish you’ll return to again and again. Whether you’re cooking for family or prepping for the week, this casserole checks all the boxes: delicious, nutritious, and easy to make.

Mediterranean Chicken and Rice Casserole

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Mediterranean Chicken and Rice Casserole is a vibrant and wholesome one-dish meal packed with juicy chicken, fragrant rice, and bold Mediterranean flavors like olives, sun-dried tomatoes, lemon, garlic, and herbs. It’s perfect for easy weeknight dinners or meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baking
Cuisine: Mediterranean
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together chicken broth, lemon juice, lemon zest, minced garlic, dried oregano, dried basil, olive oil, salt, and pepper.
In the baking dish, combine uncooked rice, chopped onion, sun-dried tomatoes, cherry tomatoes, and olives. Stir to distribute evenly.
Pour the seasoned broth mixture over the rice and vegetables.
Season chicken with salt and pepper and place on top of the rice mixture.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle feta cheese over the top, and bake uncovered for an additional 15–20 minutes, or until chicken is cooked through and rice is tender.
Let rest for 5 minutes before serving. Garnish with chopped parsley or basil if desired.

Notes

Use brown rice but increase liquid slightly and extend baking time by 15–20 minutes.
Marinate the chicken in lemon juice, garlic, and olive oil for extra flavor.
Add chopped spinach or kale during the last 15 minutes of baking for more greens.
Omit olives or substitute with artichoke hearts or capers for a different twist.
Top with extra feta after baking for added creaminess and saltiness.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 490
Sugar: 3g
Sodium: 670mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg