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Comforting Greek Chicken Casserole Recipe with Easy Creamy Herb Sauce

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A cozy Greek chicken casserole featuring tender chicken breasts and roasted vegetables smothered in a smooth, creamy herb sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 medium red onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or kale, roughly chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat recommended)
  • ½ cup crumbled feta cheese
  • 2 garlic cloves, minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional toppings: chopped kalamata olives, toasted pine nuts, fresh oregano leaves

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken breasts dry and season both sides with salt and pepper. Slice the onion and bell peppers, halve the cherry tomatoes, and roughly chop the greens if using.
  3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown but not cooked through.
  4. Layer the onions, peppers, and tomatoes evenly in a large oven-safe baking dish. Sprinkle with a pinch of salt and pepper.
  5. Place the seared chicken breasts on top of the veggies. Scatter spinach or kale around and under the chicken if using.
  6. In a mixing bowl, combine Greek yogurt, crumbled feta, minced garlic, chopped dill and parsley, lemon juice and zest, and olive oil. Season with salt and pepper and whisk until smooth and well combined.
  7. Pour the creamy herb sauce evenly over the chicken and vegetables, spreading gently to coat everything.
  8. Cover the dish loosely with aluminum foil and bake for 25 minutes. Optionally, remove foil for the last 10 minutes to brown the top slightly.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender. If needed, bake uncovered for an additional 5-10 minutes.
  10. Let the casserole rest for 5 minutes before serving.
  11. Garnish with optional toppings such as kalamata olives, toasted pine nuts, or fresh oregano leaves if desired.

Notes

Searing the chicken before baking locks in juices and adds flavor. Use fresh herbs for best flavor brightness. Cover casserole with foil to keep chicken moist, remove foil near end to brown top. Leftovers store well in fridge for up to 3 days and freeze for up to 2 months. Variations include vegetarian, low-carb, and spicy versions.

Nutrition

Keywords: Greek chicken casserole, creamy herb sauce, easy dinner, Mediterranean, comfort food, baked chicken, healthy casserole

Find it online: https://bouncybowl.com/comforting-greek-chicken-casserole-recipe-with-easy-creamy-herb-sauce/