Mediterranean Chicken Casserole With Tomatoes, Olives & Feta – Flavor-Packed Dinner

This Mediterranean chicken casserole brings warm, bright flavors to your dinner table with zero fuss. Juicy chicken, sweet roasted tomatoes, briny olives, and creamy feta all bake together in one pan for a hearty, satisfying meal. It’s weeknight-friendly but tastes like something you’d order at a cozy bistro.

Serve it with crusty bread, or spoon it over couscous or rice to soak up all those savory juices. If you’re after big flavor without complicated steps, this is the dish.

Why This Recipe Works

This casserole leans on classic Mediterranean ingredients that naturally complement each other. The tomatoes release their juices as they roast, creating a rich sauce that keeps the chicken moist.

Olives add a salty pop, while feta melts slightly, giving the dish creamy, tangy pockets in every bite. A few pantry staples—garlic, lemon, and dried herbs—pull the flavors together with minimal effort. Everything cooks in one pan, which means less cleanup and a stress-free dinner.

What You’ll Need

• Chicken thighs, bone-in, skin-on (6–8 pieces) – For juicy, flavorful meat.
• Cherry or grape tomatoes (3 cups) – They roast beautifully and add natural sweetness.
• Kalamata olives, pitted (1 cup) – Their briny bite balances the tomatoes.
• Feta cheese (6–8 oz), cut into chunks or crumbled – Creamy, salty finish.
• Red onion (1 medium), sliced – Adds sweetness and texture.
• Garlic (4–5 cloves), thinly sliced – Essential savory depth.
• Extra-virgin olive oil (3–4 tbsp) – For roasting and flavor.
• Lemon (1), zested and juiced – Brightens the whole dish.
• Dried oregano (2 tsp) – Classic Mediterranean herb.
• Smoked paprika (1 tsp) – Adds warmth and color.
• Red pepper flakes (optional, 1/2 tsp) – For a gentle kick.
• Fresh parsley or dill (a handful), chopped – Fresh finish.
• Salt and black pepper – To taste.

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C). A hot oven helps crisp the chicken skin and caramelize the tomatoes.
2. Season the chicken. Pat chicken thighs dry with paper towels. Season generously with salt, pepper, smoked paprika, and 1 teaspoon dried oregano.

   Drizzle with 1 tablespoon olive oil and rub it in.

3. Prep the vegetables. In a large baking dish or oven-safe skillet, add tomatoes, sliced red onion, olives, and garlic. Toss with 2 tablespoons olive oil, remaining oregano, lemon zest, half the lemon juice, a pinch of salt, and black pepper. If using, add red pepper flakes.
4. Nestle in the chicken. Place the chicken thighs skin-side up on top of the tomato mixture.

   This keeps the skin crisp while the juices flavor the vegetables underneath.

5. Roast until golden. Bake for 25–30 minutes, or until the chicken skin is nicely browned and the tomatoes start to burst.
6. Add the feta. Scatter feta over the top. Return to the oven for 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the feta softens and browns slightly on the edges.
7. Finish with freshness. Remove from the oven. Spoon the remaining lemon juice over everything.

   Sprinkle generously with chopped parsley or dill.

8. Rest and serve. Let the casserole rest for 5 minutes so the juices settle. Serve with crusty bread, couscous, rice, or orzo to catch the sauce.

Keeping It Fresh

Leftovers keep well and taste even better the next day. Store in an airtight container in the fridge for up to 3 days.

Reheat gently in a 325°F (165°C) oven until warm, or in a skillet over medium heat with a splash of water or broth. Avoid microwaving too long, which can turn the chicken rubbery. If you plan ahead, roast the chicken and tomatoes first and add fresh herbs and feta just before serving to keep flavors bright.

Why This Is Good for You

This dish leans into the Mediterranean approach to eating, which is known for heart-healthy benefits. Olive oil and olives provide healthy fats that support good cholesterol. Tomatoes bring antioxidants like lycopene, while onions and garlic add anti-inflammatory compounds.

Feta offers protein and calcium with a bold flavor, so you can use less and still get a satisfying result. With protein-rich chicken and plenty of vegetables, it’s a balanced, feel-good meal.

Common Mistakes to Avoid

• Crowding the pan. If everything is packed too tightly, the chicken steams instead of browning. Use a large dish or two smaller ones.
• Skipping the pat-dry step. Moisture on the chicken skin prevents crispiness.

  Dry thoroughly before seasoning.

• Adding feta too early. It can overbrown and dry out. Add during the last 10–15 minutes.
• Underseasoning. Tomatoes and chicken need salt to bring out their full flavor. Taste and adjust at the end, too.
• Using low heat. A hot oven is key to caramelized tomatoes and golden skin.

Variations You Can Try

• Add vegetables: Toss in sliced zucchini, bell peppers, or artichoke hearts with the tomatoes.
• Swap the protein: Use boneless chicken thighs (reduce cooking time), chicken breasts (watch for doneness to avoid drying), or even turkey cutlets.
• Make it saucier: Add 1/2 cup dry white wine or low-sodium chicken broth before roasting.
• Herb twist: Replace oregano with thyme or rosemary.

  Finish with fresh basil if you have it.

• Spice route: Add a pinch of cumin and coriander for a warmer, earthy flavor.
• Olive swap: Try green Castelvetrano olives for a mild, buttery bite.
• Lower-dairy option: Use less feta or replace with a few spoonfuls of dairy-free ricotta.
• One-pan pasta: Stir in cooked orzo during the last 10 minutes to soak up the juices.

FAQ

Can I use boneless, skinless chicken?

Yes. Boneless, skinless thighs work best for tenderness. Reduce the initial roasting time to about 15–20 minutes before adding feta, then continue until the chicken hits 165°F (74°C).

You’ll miss the crispy skin, but the flavors still shine.

What type of feta is best?

Block feta packed in brine has the best texture and flavor. It holds up in the oven without melting completely and offers a creamy, tangy bite. Crumbled feta works if that’s what you have.

Can I make this ahead?

Yes.

Season the chicken and prep the vegetables up to a day ahead, then assemble and bake when ready. You can also bake it fully, cool, and reheat, but wait to add fresh herbs until serving for the best flavor.

Is there a substitute for olives?

If you’re not an olive fan, try capers for a similar briny note. You can also skip them and bump up the seasoning with extra lemon zest and a pinch more salt.

How do I keep the chicken from drying out?

Use thighs instead of breasts, and don’t overcook.

Roast at high heat and check for doneness with a thermometer. Rest the casserole for a few minutes before serving so the juices redistribute.

What should I serve with it?

Crusty bread, couscous, rice, lemony potatoes, or a simple green salad all work well. Anything that catches the sauce will be a hit.

Can I make it spicy?

Absolutely.

Add red pepper flakes to taste or a pinch of Aleppo pepper for a mild, fruity heat. You can also drizzle with chili oil at the table.

Final Thoughts

This Mediterranean chicken casserole is simple, vibrant, and reliable. It’s the kind of meal you can throw together on a busy evening and still feel proud serving.

With juicy chicken, sweet roasted tomatoes, briny olives, and creamy feta, every bite tastes complete. Keep this one in your rotation, and don’t be surprised if it becomes your go-to “what’s for dinner” answer.