Weeknight Greek Chicken Casserole with Feta and Olives

This casserole turns a few Mediterranean staples into a one-dish dinner that feels like a small win on a busy night. Tender chicken thighs, herby rice, briny olives, and salty feta all bake together until the top is golden and the edges are a little crispy.

No browning, no separate pot for the rice, just layer everything into the pan and let the oven handle the work. The fire-roasted tomatoes and a generous hit of lemon juice keep it bright even though it’s a hearty bake.

What Makes This Casserole So Good

The rice cooks right in the pan, soaking up all the tomato juices and chicken drippings. It comes out creamy but not mushy, with those irresistible crusty bits where the rice meets the oven heat.

I lean on boneless, skinless chicken thighs because they stay juicy after a long bake, and the feta melts into warm, salty little pockets throughout the dish. It’s a genuinely comforting meal with almost no cleanup.

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs (about 4): trim any large pieces of fat so they cook evenly
• 2 tbsp olive oil: for coating the chicken
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice: do not use instant or parboiled rice here
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained: the smoky juices season the whole dish
• 1 1/2 cups low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1/2 cup pitted kalamata olives, halved
• 4 oz feta cheese, crumbled
• Chopped fresh parsley, for serving

Variations and Substitutions

• Add greens: stir a few handfuls of fresh baby spinach into the rice mixture just before baking for extra color and a tender bite
• Use chicken breasts: swap in boneless, skinless breasts and start checking for doneness at the 30-minute mark, pulling them when the internal temp hits 165°F (74°C)
• Orzo instead of rice: orzo works beautifully, but since it absorbs less liquid, reduce the broth to 1 cup and keep an eye on the bake time (it may need a few minutes less)
• More vegetables: drained canned artichoke hearts or thin strips of red bell pepper add a nice tang and a little sweetness
• Make it spicy: add a generous pinch of red pepper flakes to the oil and garlic mixture

For a similar Mediterranean vibe done on the stovetop, check out my Skillet Greek Chicken and Rice.

How to Make Weeknight Greek Chicken Casserole

Step 1: Season and Layer the Casserole

Preheat your oven to 400°F (200°C). In a medium bowl, toss the chicken thighs with the 2 tbsp olive oil, minced garlic, dried oregano, salt, and pepper until well coated.

In a 9 by 13 inch baking dish, spread the 1 cup of rice in an even layer. Pour the can of fire-roasted tomatoes with all their juices, the 1 1/2 cups chicken broth, and the lemon juice over the rice, then stir everything together gently with a fork. Scatter the halved olives across the surface, then nestle the chicken pieces on top, spacing them evenly. The mixture will look very liquid, but that’s exactly what the rice needs to cook through without drying out.

Step 2: Bake and Add the Feta

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, scatter the crumbled feta over the top, and return to the oven uncovered for another 15 to 20 minutes. The casserole is done when the chicken reaches 165°F (74°C) at the thickest point, the rice is tender, and the edges look a little crispy.

You’ll know you’re on the right track when the feta starts to take on a little color and the rice around the edges begins to catch and turn golden. If you taste a grain of rice and it still has a firm bite, let it go a few more minutes.

Step 3: Garnish and Serve

Let the casserole rest for 5 minutes right in the dish. Sprinkle the chopped parsley over the top, then serve it hot, spooning right down to the bottom so everyone gets plenty of rice and a piece of chicken.

Tips for the Best Greek Chicken Casserole

• Don’t skip the foil step; it traps steam so the rice cooks through without the chicken drying out. Cracking it open a little early is the most common reason the rice stays too chewy.
• Use fire-roasted tomatoes if you can find them. They bring a subtle, smoky depth that plain diced tomatoes just don’t deliver.
• If your chicken thighs are on the thick side, pound them lightly to an even thickness so they finish cooking at the same time as the rice.
• Give the whole dish a good squeeze of fresh lemon just before serving. It lifts all the rich, salty notes and makes the feta pop.

Storing Leftovers

• Refrigerate: store leftovers in an airtight container for up to 4 days. The rice will absorb more liquid as it sits, but it still tastes great.
• Reheating: warm individual portions in the microwave, or bring the casserole back to life in a covered skillet over medium heat with a splash of chicken broth to loosen the rice.

Frequently Asked Questions

Can I use brown rice here?

I don’t recommend it without adjustments. Brown rice needs more liquid and a longer bake time, which would overcook the chicken. If you want to try it, parboil the brown rice for 20 minutes before assembling, then use the same recipe.

How do I keep the rice from turning out mushy?

Measure the liquids carefully and resist the urge to stir once everything is in the dish. Stirring releases extra starch and can make the rice gummy.

Can I assemble this ahead of time?

You can layer everything except the feta in the baking dish, cover, and refrigerate for a few hours. When you’re ready to bake, you may need to add 5 to 10 extra minutes with the foil on since it starts cold.

Can I use bone-in chicken thighs?

Yes, but they will take longer to cook. Plan on about 15 to 20 extra minutes in the oven, and always check the internal temperature near the bone to make sure it hits 165°F (74°C).

Weeknight Greek Chicken Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless, skinless chicken thighs (about 4)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 1/2 cups low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1/2 cup pitted kalamata olives, halved
• 4 oz feta cheese, crumbled
• Chopped fresh parsley, for serving

Method

 

1. Preheat oven to 400°F (200°C). Toss chicken with olive oil, garlic, oregano, salt, and pepper.
2. In a 9×13 baking dish, spread the rice, then add tomatoes with their juices, broth, and lemon juice, stirring to combine. Scatter olives over the top, then nestle the chicken pieces on top.
3. Cover tightly with foil and bake 30 minutes. Uncover, sprinkle feta over the top, and bake another 15 to 20 minutes until chicken reaches 165°F (74°C) and rice is tender.
4. Let rest 5 minutes, garnish with parsley, and serve hot.

Notes

Resting the casserole for a few minutes after baking helps the rice set so it scoops out cleanly. If your feta is on the saltier side, you may want to reduce the added salt by a pinch.