Name: Quick Mediterranean Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 1/2 lb boneless skinless chicken thighs; 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 small red onion chopped; 1 medium bell pepper chopped; 1 cup cherry tomatoes halved; 3 cloves garlic minced; 1 cup orzo pasta uncooked; 2 cups low sodium chicken broth; 1/4 cup dry white wine or extra broth; 1/3 cup Kalamata olives sliced; 1/3 cup feta cheese crumbled; 1/2 cup shredded mozzarella cheese; 1 lemon zest and juice divided; 2 tbsp fresh parsley chopped

If you’ve ever wished your kitchen could smell like a tiny Mediterranean bistro on a busy weeknight, this quick chicken casserole is my favorite shortcut. Juicy chicken thighs, tender orzo, sweet peppers, briny olives, and a bubbly blanket of cheese all bake together in one pan, soaking up lemony, herby goodness.

I love this dish for nights when I want something cozy but not heavy. The flavors are bright and fresh, it feels a little special, and yet it comes together with simple pantry ingredients and a single casserole dish. A sprinkle of parsley at the end makes it look just as good as it tastes.

What Makes This Quick Mediterranean Chicken Casserole So Easy?

For me, the magic of this casserole is in the balance: it tastes like you fussed over it all afternoon, but most of the work is just layering and baking.

The chicken sears quickly on the stovetop for a golden crust, then finishes in the oven so it stays juicy.
Orzo cooks right in the same pan with broth and seasonings, soaking up every drop of flavor.
Mediterranean pantry staples—olives, tomatoes, lemon, and feta—do most of the heavy lifting when it comes to taste.

It’s the kind of weeknight dinner that feels like a complete meal as soon as it comes out of the oven.

Ingredients for Quick Mediterranean Chicken Casserole

Before you start cooking, it helps to know what each ingredient is bringing to the party. This casserole is all about layers of flavor and texture, and every component earns its place.

Boneless skinless chicken thighs – Stay juicy and tender, even after baking, and bring hearty protein to the dish.
Olive oil – Adds richness, helps the chicken brown, and carries all the Mediterranean flavors.
Kosher salt and black pepper – Simple seasoning that wakes up every ingredient.
Dried oregano – Gives that classic herby Mediterranean aroma.
Smoked paprika – Adds warm color and a subtle smokiness to the chicken.
Garlic powder and fresh garlic – Layered garlic flavor in both the chicken and the orzo base.
Red onion – Softens into the sauce, bringing sweetness and color.
Bell pepper – Adds crunch and natural sweetness; I like using a mix of colors for a pretty casserole.
Cherry tomatoes – Burst as they bake, releasing a light, tangy juice into the orzo.
Orzo pasta – Acts as the “casserole base,” soaking up the broth and juices into a creamy, risotto-like texture.
Low-sodium chicken broth – Provides the main cooking liquid and deep savory flavor.
Dry white wine (or extra broth) – Brightens the sauce and adds a restaurant-style note without extra work.
Kalamata olives – Bring briny, salty pops in every bite.
Feta cheese – Crumbles into the orzo and melts slightly for tangy creaminess.
Shredded mozzarella – Melts into those stretchy, golden-brown cheese puddles on top.
Lemon zest and juice – Lift the whole casserole with fresh citrusy brightness.
Fresh parsley – Sprinkled on at the end for a fresh, herbaceous finish.

How To Make the Quick Mediterranean Chicken Casserole

Even though this dish looks impressive, the steps are very friendly and forgiving. You’ll sear, sauté, stir, and then let the oven do the rest.

Step 1 – Season and Sear the Chicken

Pat the chicken thighs dry with paper towels so they brown nicely. Season both sides with salt, pepper, dried oregano, smoked paprika, and garlic powder.

In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Add the chicken thighs in a single layer and sear for 3–4 minutes per side, just until they develop a deep golden crust. They don’t need to be cooked through yet. Transfer the seared chicken to a plate and set aside.

Step 2 – Build the Flavor Base with Vegetables

In the same pan (don’t wipe it out—you want all those browned bits), add the chopped red onion and bell pepper. Sauté for 3–4 minutes until the vegetables start to soften.

Stir in the minced fresh garlic and cook for another 30 seconds, just until fragrant. Add the halved cherry tomatoes and cook for 1–2 minutes so they begin to soften and release their juices.

Step 3 – Add Orzo, Broth, and Mediterranean Goodies

Pour the dry orzo into the pan and stir so it gets coated in the olive oil and vegetable mixture. This quick toasting step helps the orzo stay pleasantly toothsome.

Add the chicken broth and dry white wine (or extra broth) and stir well, scraping up any browned bits from the bottom of the pan.

Fold in the sliced Kalamata olives, a squeeze of lemon juice, and half of the crumbled feta. Taste the liquid and adjust the seasoning with a bit more salt and pepper, if needed.

Step 4 – Nestle the Chicken and Bake

Nestle the seared chicken thighs back into the pan on top of the orzo mixture, leaving some of the pasta exposed around them so it can absorb the liquid.

Sprinkle the remaining feta and the shredded mozzarella over the chicken and orzo.

Transfer the skillet or casserole dish to a preheated 375°F (190°C) oven. Bake for 20–25 minutes, or until the orzo is tender, most of the liquid has been absorbed, and the chicken is cooked through (165°F internal temperature).

If you’d like extra color on top, you can broil the casserole for 1–2 minutes at the end—just watch it closely.

Step 5 – Finish with Lemon and Herbs

Once the casserole is out of the oven, zest the lemon over the top and add another small squeeze of juice if you like extra brightness.

Scatter chopped fresh parsley over everything. Let the casserole rest for about 5 minutes before serving so the orzo can soak up the last bit of sauce.

Serving and Storing This Mediterranean Chicken Casserole

I love serving this straight from the skillet at the table—everyone can scoop a golden chicken thigh with a generous helping of lemony, cheesy orzo underneath. A final drizzle of good olive oil and a few extra olives on top make it feel restaurant-worthy.

Leftovers store really well, which makes this a great meal prep option. Once completely cooled, transfer portions to airtight containers and refrigerate for up to 3 days. The flavors deepen as it sits, so it’s just as good (if not better) the next day.

To reheat, add a splash of broth or water and warm gently on the stovetop over low heat, or in the microwave in short bursts, stirring in between. The extra liquid helps bring the orzo back to its creamy, just-cooked texture.

If you’d like to freeze it, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve With Quick Mediterranean Chicken Casserole

Warm Crusty Bread

A loaf of warm crusty bread or simple garlic toast is perfect for catching every drop of the lemony, cheesy sauce at the bottom of your plate.

Simple Green Salad

A crisp green salad with mixed lettuces, cucumbers, and a light vinaigrette adds freshness and crunch that pairs beautifully with the richer casserole.

Roasted Rosemary Sweet Potatoes

For a heartier spread, pair this casserole with a tray of roasted rosemary sweet potatoes—the sweet, caramelized edges play so nicely with the tangy feta and briny olives.

Marinated Cucumber, Onion, and Tomato Salad

A chilled marinated salad of cucumbers, onions, and tomatoes echoes the Mediterranean flavors and adds a cool, vinegary contrast to the warm, comforting casserole.

Grilled or Roasted Vegetables

If you want even more vegetables on the table, serve this alongside grilled zucchini, eggplant, or asparagus tossed with olive oil and lemon.

Want More Chicken Dinner Ideas?

If this quick Mediterranean chicken casserole is your kind of cozy weeknight dinner, I have a few more recipes you’ll want to try next:

Make a pan of garlic butter chicken with rigatoni and parmesan for another comforting, cheesy chicken pasta bake that the whole family will devour. Garlic Butter Chicken with Rigatoni and Parmesan
Try a creamy, kid-friendly skillet like white cheddar chicken pasta when you’re craving extra-cheesy comfort in a bowl. White Cheddar Chicken Pasta
Keep the casserole theme going with a gooey, crowd-pleasing chicken taco casserole that’s perfect for taco night with a twist. Chicken Taco Casserole
When you want something fun and a little tropical, fire up chicken bacon pineapple kebabs for that sweet-savory combo everyone loves. Chicken Bacon Pineapple Kebabs

Bookmark a couple of these for later—they all use simple ingredients, pack in big flavor, and make weeknight dinners feel a lot more exciting.

Save This Pin For Later

Save this Mediterranean-inspired casserole to your favorite Pinterest board so it’s right there the next time you need a fast, cozy dinner idea.

If you tweak it with your own twist—maybe extra veggies, a different cheese, or a splash of cream—I’d love to hear how it turned out. Share your version or any questions in the comments so we can swap ideas.

Need more inspiration? Explore my daily kitchen creations on Savor Queen on Pinterest. Your next favorite dinner might be waiting there.