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Greek Chicken Casserole

Greek Chicken Casserole with tender long-grain rice, juicy chicken, and spinach baked into a creamy Mediterranean-style one-dish meal. Lemon zest, garlic, oregano, and feta create a bright, savory flavor as everything bakes until the rice is tender.
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Prep Time 25 minutes
Cook Time 53 minutes
resting 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 lb boneless, skinless chicken breasts Cut into 1-inch cubes.
  • 2 tbsp olive oil
  • 1 yellow onion Small, diced.
  • 3 cloves garlic Minced.
  • 1 cup uncooked long-grain white rice
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 cup baby spinach Roughly chopped.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 0.5 cup Kalamata olives Sliced.
  • 1.5 cup crumbled feta cheese Divided (1 cup mixed in; 1/2 cup for topping).
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon zest Zest of 1 lemon.
  • 2 tbsp fresh lemon juice
Garnish
  • 1 fresh parsley Chopped.
  • 1 fresh dill Chopped.
  • 1 lemon wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the oven and baking dish
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the chicken and build the base
  1. Heat olive oil in a large skillet over medium-high heat, then add and season the chicken cubes with garlic powder, onion powder, kosher salt, and black pepper.
  2. Cook the chicken for 5–6 minutes, stirring as needed, until lightly browned (it does not need to be fully cooked).
  3. Add diced yellow onion to the skillet and cook for 3 minutes until softened.
  4. Stir in minced garlic and cook for 30 seconds.
  5. Add uncooked long-grain white rice, dried oregano, dried basil, thyme, chicken broth, heavy cream, lemon zest, and fresh lemon juice, then stir well to combine.
Assemble and bake
  1. Transfer the mixture to the prepared baking dish, then fold in baby spinach, chopped sun-dried tomatoes, sliced Kalamata olives, and 1 cup of the crumbled feta cheese.
  2. Arrange the chicken evenly throughout the casserole so it distributes across the rice.
  3. Cover tightly with foil and bake for 40–45 minutes at 375°F (190°C) until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the foil, sprinkle the remaining 1/2 cup crumbled feta cheese on top, and bake uncovered for 8–10 minutes until lightly golden.
Rest, garnish, and serve
  1. Let the casserole rest for 10 minutes so the rice sets and the sauce thickens slightly.
  2. Garnish with chopped fresh parsley and fresh dill, and serve with lemon wedges.

Notes

Pro tip: lightly brown the chicken but keep it underdone, since it finishes baking with the rice. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 350°F (175°C) until hot. Freezing is not recommended because the cream and rice texture may change. For a lighter option, use half-and-half instead of heavy cream.