Cookstr.com

Greek Chicken Casserole

Updated April 27, 2016

Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This casserole requires little work to prepare, yet is attractive and full-flavored when it comes out of the oven. Serve with rice, salad, and crusty bread.

Makes:4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, healthy, low carb, low-fat, peanut free, soy free, tree nut free

Mealdinner

Taste and Textureherby, savory

Type of Dishcasserole

Ingredients

  • 1½ teaspoons olive oil
  • 1 medium yellow onion, halved and sliced
  • 2 cloves garlic, chopped
  • 1 pound skinless, boneless chicken breast, cut into 6 pieces
  • 1 zucchini, chopped
  • One 14½-ounce can whole tomatoes, with juice
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 ounces feta cheese, crumbled (about a 2-inch square piece)

Instructions

1) Preheat the oven to 400°F.

2) Heat the oil in a Dutch oven or large skillet. Sauté the onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 2 minutes.

3) Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.

4) Top with the feta and place, uncovered, in the oven for 15 minutes. (If using a skillet, transfer to an ovenproof casserole.)

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I've made similar Greek chicken recipes but this one is by far my favorite. I made mine in a cast iron skillet so the onions got nice and browned and so did the chicken before I added the zucchini and tomatoes. I made it a little easier on myself and got diced tomatoes. I'll be making this one again.

I absolutely loved this dish... Really easy and healthy... Also saved very well as leftovers that were eaten for lunch the next day!

Fantastic recipe. Healthy, delicious, inexpensive and easy to prepare. I love that there were instructions to serve with rice, salad and crusty bread. I did exactly that and it was a hit with my non-chicken loving husband, myself and my picky three year old. I was also excited to think that it could be easily turned into a vegetarian meal with some added veggies. Thanks for the recipe!

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