Easy Greek Chicken Casserole Recipes

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EASY GREEK CHICKEN



Easy Greek Chicken image

These Greek Chicken Bites are a wholesome and delicious way to prepare a chicken dinner super quick. They are loaded with flavor and taste great on their own, or in pitas, wraps, gyros or your favorite greek dish.

Provided by Kimber

Categories     Dinner

Time 30m

Number Of Ingredients 4

2 lbs boneless (skinless chicken breast)
2 tbsp greek seasoning
1 tbsp fresh lemon juice
2 tbsp olive oil

Steps:

  • Cut the chicken breast into 1-2" chunks. Place them in an airtight container and add the greek seasoning, lemon juice, and 1 tbsp of olive oil. Mix to evenly coat chicken and let rest in the refrigerator for 15 minutes.
  • Heat the remaining oil in a large skillet over high heat. Add the chicken spreading in a single layer. Let it cook without stirring for 3-5 minutes or until it gets a nice brown sear on the side touching the pan. Flip the chicken over and cook an additional 2-4 minutes or until the chicken is cooked through (165˚F internal temp.)
  • Serve hot and enjoy!

Nutrition Facts : ServingSize 8 oz, Calories 280 kcal, Protein 44 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 110 mg, Sodium 406 mg, UnsaturatedFat 6 g

GREEK CHICKEN AND POTATOES RECIPE



Greek Chicken and Potatoes Recipe image

This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.

Provided by Suzy

Categories     Dinner

Time 1h15m

Number Of Ingredients 17

3 lb chicken pieces, bone in and skin on (I used 2 breasts and 3 legs)
Salt
4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted quality kalamata olives, optional
Fresh parsley, for garnish
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
1/4 cup lemon juice
12 fresh garlic cloves, minced
1 1/2 tbsp dried rosemary (or dried oregano)
1/2 tsp ground nutmeg
Greek Salad
Tzatziki Sauce
Pita Bread

Steps:

  • Preheat oven to 350 degrees F.
  • Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
  • Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
  • Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
  • Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
  • Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
  • Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
  • Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg

AMAZING GREEK CHICKEN CASSEROLE



Amazing Greek Chicken Casserole image

This was a happy mistake one night for dinner. With not much left in my cupboards, I tried this very simple and easy combination with amazing results. It may not look like much on the plate, but , oh my, the flavor of the dish and its combination of ingredients is super yummy. Hope you like it!

Provided by Peg

Categories     World Cuisine Recipes     European     Greek

Time 1h

Yield 3

Number Of Ingredients 5

1 skinless, boneless chicken breast
1 (10.75 ounce) can cream of mushroom soup
2 teaspoons Greek seasoning, or to taste
1 cup brown rice
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
  • Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken; generously sprinkle with Greek seasoning. Cover dish with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  • Cut chicken into bite-sized pieces; stir rice into chicken mixture. Set aside to cool for 5 minutes before serving.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 55.8 g, Cholesterol 19.5 mg, Fat 8.5 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 995 mg, Sugar 1.9 g

GREEK CHICKEN CASSEROLE



Greek Chicken Casserole image

This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.

Provided by Maggie

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

1.5 cups orzo, uncooked
1 can (15oz) diced tomatoes with dried basil, garlic and oregano
6 oz feta, crumbled (about a cup)
1 big handful of fresh spinach
2 cups low sodium chicken broth
2 large chicken breasts, cubed
1 lemon, sliced
Garnish with parsley, cracked black pepper and more crumbled feta

Steps:

  • Preheat oven to 375F.
  • Cook orzo in a pot of boiling water for ~8 minutes. Once finished, drain in a mesh colander and rinse with cold water. Place it in a large bowl
  • In the same bowl as the orzo, add in feta, spinach and can of tomatoes. Mix to combine and pour into a casserole dish.
  • Pour 2 cups of chicken broth over orzo mixture in the casserole dish. Place pieces of chicken on top then add lemon slices on top of that.
  • Cover with aluminum foil or a lid and bake at 375F for 40 minutes.
  • Let the casserole sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The first time you serve it, use a slotted spoon. The juices will absorb in the fridge over time.

Nutrition Facts : ServingSize 1 scoop, Calories 376 calories, Sugar 4.3 g, Sodium 313.8 mg, Fat 9.1 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.1 g, Fiber 2.3 g, Protein 25.7 g, Cholesterol 66.6 mg

CRISPY GREEK CHICKEN CASSEROLE WITH CREAMY LEMON SAUCE



Crispy Greek Chicken Casserole with Creamy Lemon Sauce image

Nothing better than some juicy, tender, fall off the bone chicken! Serve Greek chicken casserole with some crusty sourdough bread to mop up all that delicious sauce!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h10m

Number Of Ingredients 10

1 chicken, cut into portions
1 red onion, finely chopped
a glass of hot water
juice of 1 1/2 lemon
1 tbsp mustard
1 clove of garlic, chopped
6-7 peppercorns
5-6 tbsps olive oil
1 tsp dried oregano
salt and pepper to taste

Steps:

  • To prepare this Greek chicken casserole recipe, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured.
  • Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
  • Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
  • Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavour.
  • Serve with some basmati rice or potatoes. If you choose to serve with rice, lift up the flavor by adding 2-3 tbsps of the chicken juices into the boiling rice.

Nutrition Facts : ServingSize 1 portion, Calories 459kcal, Sugar 1.2g, Sodium 483mg, Fat 39.1g, SaturatedFat 9.3g, UnsaturatedFat 0g, TransFat 26.8g, Carbohydrate 3.3g, Fiber 0.6g, Protein 23.9g, Cholesterol 94.2mg

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