Mediterranean Chicken and Rice Casserole

Overview

Mediterranean Chicken and Rice Casserole is a warm, simple dish. It combines seared chicken with rice, tomatoes, peppers, olives, and feta. You can make it in one baking dish. The meal tastes fresh and savory. It works for weeknights and for guests. If you want to compare health ideas about rice and chicken, read this short guide on whether rice and grilled chicken are healthy, which can help you plan balanced meals.

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INTRODUCTION

This casserole mixes classic Mediterranean flavors in an easy way. You get tender chicken, soft rice, bright tomatoes, sweet peppers, and salty feta. The dish cooks in the oven, so you do little work once it goes in. It feeds a family and makes good leftovers. The recipe keeps the steps clear and the ingredients simple. If you like a touch of sweet with your dinner, you might also try a fruity spin like a pineapple chicken and rice recipe for a different flavor profile.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is easy and full of taste. It uses few pans and one baking dish. The rice soaks up all the juices from the chicken and tomatoes. Feta adds a bright, salty finish that brings the dish alive. You can change the vegetables to what you have on hand. Busy nights become calm with this casserole because the oven does most of the work. It is also a great dish to make for a crowd because it scales up well.

HOW TO MAKE Mediterranean Chicken and Rice Casserole

This recipe is simple. First, you sear the chicken to lock in flavor. Then you stir rice, broth, tomatoes, and vegetables together. You bake everything until the rice is tender and the chicken reaches a safe temperature. The result is a full meal with little hands-on time. For tips on other chicken-and-rice methods and creamy soup ideas that use rice and chicken, see this helpful piece on slow cooker creamy chicken and wild rice soup which shows how rice absorbs flavor in slow-cooked dishes.

EQUIPMENT NEEDED

• 9×13-inch baking dish
• Large skillet for searing chicken
• Large mixing bowl
• Measuring cups and spoons
• Aluminum foil
• Sharp knife and cutting board
• Instant-read thermometer (helpful to check chicken)

Ingredients You’ll Need :

• 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

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, dried oregano, and garlic powder.
3. 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.
4. 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.
5. Pour the rice mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
6. Arrange the seared chicken breasts on top of the rice mixture. Sprinkle the crumbled feta cheese evenly over the chicken and rice.
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
8. 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.
9. Once done, remove the casserole from the oven and let it rest for about 5 minutes to allow the juices to settle.
10. Garnish with freshly chopped parsley before serving. Slice or serve the chicken breasts whole over scoops of the flavorful rice mixture.

HOW TO SERVE Mediterranean Chicken and Rice Casserole

Serve this casserole hot from the oven. You can plate a scoop of the rice and place a whole or sliced chicken breast on top. Add a small salad on the side for crunch. A lemon wedge brightens the flavors and helps if you want more acid. For a lighter meal, serve with a big green salad and a drizzle of olive oil and lemon. For a heartier plate, add warm pita or crusty bread. If you want a faster, tropical side idea, try this simple 30-minute pineapple chicken coconut rice for a sweet and creamy side.

STORAGE & FREEZING : Mediterranean Chicken and Rice Casserole

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in a covered dish in short bursts to keep the rice moist. To freeze, cool the casserole completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. When you reheat from frozen, add a splash of broth or water to help the rice rehydrate and stay tender.

SERVING SUGGESTIONS

• Serve with a crisp Greek salad of cucumber, tomato, and red onion.
• Top with extra crumbled feta and a sprinkle of fresh oregano or parsley.
• Offer warm pita, naan, or crusty bread to soak up juices.
• Add a side of roasted vegetables like zucchini or eggplant to keep the Mediterranean theme.
• For a cheesy twist, serve alongside a dish like cheesy zucchini chicken rice bake to please kids and adults alike.

VARIATIONS

• Veggie-forward: Use more vegetables and halve the chicken for a lighter dish. Add zucchini, mushrooms, or artichoke hearts.
• Spicy: Add a pinch of red pepper flakes to the rice mix or use a spicier pepper.
• Lemon-herb: Add lemon zest and extra fresh herbs like dill or basil to lift the flavors.
• Brown rice: Swap white rice for brown rice, but add more liquid and bake longer; check rice package directions for liquid ratio and timing.
• Low-sodium: Use low-sodium broth and rinse the olives to lower salt. Cut back on added salt and taste before serving.
  If you want a different mix of flavors, try swapping in fruits or other sides like a sweet and tangy pineapple version to make dinner feel different.

FAQs

Q: Can I use bone-in chicken for this casserole?
A: Yes. Bone-in chicken adds flavor but needs more time to cook. Bake covered for 40–45 minutes, then uncover and bake until the meat near the bone reaches 165°F (74°C).

Q: Can I make this dairy-free?
A: Yes. Omit the feta or use a dairy-free cheese. The dish will still hold lots of flavor from the olives and tomatoes.

Q: What if I only have short-grain rice?
A: Short-grain rice will work, but it can be stickier. Watch liquid levels and check for doneness before the full bake time. You may need slightly less liquid.

Q: Can I add fresh garlic instead of garlic powder?
A: Yes. Use 2 cloves minced garlic in the rice mix for fresh garlic flavor. Add it with the onions and peppers so it cooks well.

Q: How do I know when the rice is done?
A: The rice is done when it is tender and has absorbed most of the liquid. It should not be crunchy in the center. Check by tasting a small spoonful.

Q: Can I double the recipe?
A: Yes. Use two baking dishes or a larger deep casserole dish. Keep bake times similar, but check doneness as ovens vary.

MAKE-AHEAD TIPS FOR Mediterranean Chicken and Rice Casserole

• Prep ahead: Mix the rice, broth, tomatoes, and vegetables in a bowl and store covered in the fridge for up to 24 hours. Add the chicken and feta just before baking.
• Fully assembled: You can assemble the casserole in the baking dish, cover, and keep in the fridge for up to 8 hours before baking. Add a few extra minutes to the bake time if chilled.
• Freezer-ready: Assemble in a freezer-safe dish, wrap well, and freeze. Thaw overnight and bake as directed, adding time as needed until the chicken is fully cooked.
• Day-of timing: If you sear the chicken beforehand and keep it in the fridge, bring the dish to room temperature for 20 minutes before baking to help even cooking.

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