Mediterranean Creamy Chicken Rice Casserole
This cozy and flavorful Mediterranean Creamy Chicken Rice Casserole is a perfect all-in-one meal! Juicy chicken, creamy herbed rice, sun-dried tomatoes, and spinach are baked to perfection with Mediterranean spices and gooey cheese. It’s comforting, satisfying, and easy to prepare—great for weeknights or make-ahead meals.
Total Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts or thighs, cubed
Salt & black pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 small onion, finely chopped
3 cloves garlic, minced
1 cup long-grain rice (uncooked)
2 1/4 cups low-sodium chicken broth
1/2 cup sun-dried tomatoes, chopped (in oil, drained)
2 cups baby spinach, roughly chopped
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream or half-and-half
Zest of 1 lemon (optional, for brightness)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven
Preheat your oven to 375°F (190°C).
Sauté Chicken
Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Add cubed chicken, season with salt, pepper, oregano, garlic powder, and paprika. Sauté for 4–5 minutes until lightly browned (doesn’t need to be fully cooked). Remove and set aside.
Sauté Aromatics
In the same pan, add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for another minute until fragrant.
Build the Casserole
Stir in rice, chicken broth, sun-dried tomatoes, spinach, thyme, and crushed red pepper flakes. Return the chicken to the pan. Bring everything to a simmer.
Add Cream & Cheese
Stir in the cream, feta, and half of the mozzarella. If using, add lemon zest for a fresh note. Mix to combine.
Bake
Sprinkle remaining mozzarella on top. Cover tightly with foil and bake for 30–35 minutes, until rice is tender and liquid is absorbed.
Broil (Optional)
Remove foil and broil for 2–3 minutes until the top is bubbly and golden brown.
Rest & Serve
Let it rest for 5 minutes. Garnish with chopped parsley before serving.
Tips & Variations:
Make it ahead: Assemble up to baking and refrigerate. Add an extra 5–10 minutes to baking time if cold.
Add veggies: Chopped zucchini, bell peppers, or mushrooms go well in this.
Cheese swaps: Goat cheese or ricotta can replace feta for a milder taste.
Rice note: Use long-grain or basmati rice; avoid instant or quick-cooking types.
Tips
Sear the Chicken First: Browning the chicken before baking adds flavor and keeps it juicy.
Use an Oven-Safe Skillet or Casserole Dish: Fewer dishes, more convenience.
Cover Tightly While Baking: This traps steam to cook the rice evenly. Use foil or a tight lid.
Rest After Baking: Letting the casserole sit for 5–10 minutes helps everything set and makes scooping easier.
Don’t Overcook the Rice: Check at the 30-minute mark. If it’s tender and liquid is mostly absorbed, it’s ready.
Variations
Vegetarian Version:
Omit chicken and add canned chickpeas, white beans, or extra sautéed veggies like mushrooms and zucchini.
Cheesy Upgrade:
Add a layer of Parmesan or Gruyère cheese on top for a rich crust.
Stir in a spoonful of cream cheese into the filling for extra creaminess.
Grain Alternatives:
Swap rice for cooked farro, quinoa, or orzo (adjust liquid and baking time as needed).
Spicy Kick:
Add chopped jalapeños or a pinch of cayenne for heat.
A spoonful of harissa stirred into the cream mixture gives it a bold Mediterranean spice.
Bright & Fresh:
Stir in chopped fresh dill, mint, or basil before serving.
Add a squeeze of lemon juice or more zest after baking for freshness.
Veggie-Heavy:
Add in steamed broccoli, artichoke hearts, roasted red peppers, or cherry tomatoes for extra bulk and color.
Try it with Seafood:
Substitute chicken with cooked shrimp or flaked salmon for a coastal Mediterranean vibe. Add seafood toward the end of baking to avoid overcooking.
Q&A
Q: Can I use rotisserie or leftover chicken?
A: Yes! Simply skip the searing step and stir shredded or chopped cooked chicken into the mixture before baking.
Q: Can I make this casserole ahead of time?
A: Definitely. Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes if baking from cold.
Q: What if I don’t have sun-dried tomatoes?
A: You can substitute with roasted red peppers, cherry tomatoes (halved), or even olives for that briny Mediterranean flavor.
Q: Can I freeze it?
A: Yes. Bake first, cool completely, then wrap and freeze. Reheat in the oven at 350°F (175°C) until hot throughout (about 25–30 minutes).
Q: Is this gluten-free?
A: Yes—just ensure the chicken broth and cheeses used are certified gluten-free.
Nutrition
Calories: ~430
Protein: ~30g
Fat: ~20g
Carbohydrates: ~30g
Fiber: ~3g
Sugar: ~4g
Sodium: ~580mg
Calcium: ~180mg
(Note: Nutritional values are approximate and can vary based on ingredients used.)
Conclusion
The Mediterranean Creamy Chicken Rice Casserole is a hearty, one-pan comfort meal brimming with savory chicken, Mediterranean herbs, creamy cheese, and nourishing greens. It’s weeknight-friendly, kid-approved, and easy to adapt to whatever’s in your fridge. Whether you’re meal prepping or serving a cozy dinner to guests, this dish delivers warmth and flavor in every bite.