Delicious Mediterranean Chicken Casserole - with an amazing sauce of fresh vegetables.
Sometimes you just need simple dishes. After a busy day, the last thing I want is a pile of various saucepans, dishes and pots in the sink to clear up. This just dish uses just 2 pans and doesn't compromise on flavour.
This Mediterranean Chicken Casserole is packed with lots of veg, it is delicious just as it is in a bowl or served with my some white rice or Rustic Garlic and Parmesan Mash for some cheesy goodness
I like to cook this in a Le Creuset 26cm Casserole Cast Iron Pot. Cast iron is the best cookware ever, as it is perfect for stovetop and then to be transferred to the oven. I have one like this which is perfect for casserole type dishes like this Mediterranean Chicken Casserole.
Out for the whole day? This would also be perfect slow cooked in a crockpot on low for 6 hours. This can also be cooked in an Instant Pot.
If you haven't heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
This Mediterranean Chicken Casserole is such a versatile dish that would literally go with a variety of different sides, from rice to roast potatoes, to mashed sweet potatoes and leftovers would be great taken to work in a hot food flask for a filling high satiety meal. It also freezes perfectly, so add any leftovers (if there is any) to a sealable tub and freeze for another day.
and if you love casseroles and stews, check out some of these other recipes:
- Beef and Vegetable Casserole
- Chicken and Baked Bean Casserole
- Sausage and Lentil Casserole
- Slow Cooked Chicken Casserole
- Slow Cooker Creamy Tomato and Turkey Casserole
- Creamy Pork Casserole
- Sausage Casserole
- Smoked Paprika Chicken Casserole
- Tuscan Beef Casserole
- Mediterranean Chicken Casserole
- Irish Beef Stew
- Slow Cooker Guinness Beef Brisket
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
What kitchen Items do I need to make this Mediterranean Chicken Casserole?
- Measuring Scales
- Chopping Board
- Measuring Jug
- Santoku Knife
- Measuring Spoons
- Wooden Spoon
- Slow Cooker or Instant Pot or Dutch oven pot
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Recipe Card
Mediterranean Chicken Casserole
Delicious Mediterranean Chicken Casserole – with an amazing sauce of fresh vegetables.
Ingredients
- approx 500g/17.5oz - 2 chicken breasts or 8 chicken thighs (any visible fat/skin removed - cubed
- 3 garlic cloves, crushed
- 1 red onion sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 tablespoon of Italian herbs
- 1 baby aubergine (eggplant), roughly chopped
- 4 medium tomatoes, chopped
- 1 cup/240ml of chicken stock
- splash of balsamic vinegar
- 3 tablespoons of tomato paste
- 2 teaspoon of paprika (don't use smoked varieties)
- salt and pepper to season
- Spray oil
- Fresh chopped basil
Instructions
Oven Method:
- Heat a deep casserole dish over a medium high heat with spray oil
- Add the onion and garlic and fry till softened.
- Add all the vegetables and Italian herbs and stir to coat.
- Add the stock, tomato paste, paprika and balsamic vinegar, bring to a boil.
- Reduce heat and simmer covered with a lid for 20 mins.
- Preheat the oven to 180c or 350f
- In the meantime spray a frying pan with some spray oil.
- Add the chicken, season with salt and black pepper and fry till lightly golden.
- Remove and set aside.
- When sauce has finished simmering.
- Add in the chicken and some chopped fresh basil.
- Bake in the oven for 30 mins (chicken should be cooked through)
- Season as needed with salt and black pepper
- Serve with your choice of sides
- Enjoy!!!
Instant Pot:
- Set instant pot to saute mode
- Spray with cooking oil spray
- Add the chicken and a little salt and pepper and cook till lightly golden.
- Remove and set aside
- Spray with some more cooking oil spray
- Add the onion and garlic and fry till lightly softened.
- Add the vegetables, stock, tomato paste, paprika and balsamic vinegar and stir till all combined.
- Add the lid, close valve (if not self sealing)
- Cook for manual 10 mins (high pressure), and once cooking time is complete, do a quick release of the pressure.
- Add in the chicken and some fresh basil
- Set to manual 0 mins (high pressure), once cooking is complete, let the pressure release naturally for 10 minutes.
- Season as needed with salt and black pepper
- Serve with your choice of sides
- Enjoy!!
Slow Cooker:
- Brown chicken, onion and garlic as per oven method.
- Add all ingredients to a slow cooker and cook on high for 4 hours or low for 6 hours.
- Serve with your choice of sides
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- Suitable for Freezing ❄️
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 260Total Fat 1.9gSaturated Fat 4.5gCarbohydrates 26.5gFiber 6.5gSugar 11.4gProtein 34.1g
Amanda says
Yummeeee! Must try this at home. Keep up the fab work.
julie says
Going to make this now (: minus some of the ingredients I don't have.. I wonder if I could add pasta in there?
Alex Adamson says
If you half the recipe does it effect the cooking time when your using the instant pot ?
Shevy (Slimming Eats) says
Hi Alex,
No it will cook on the same time 🙂
Jill morgan says
Hi Siobhan Thank you very much for letting me join your Group & for all your FAB Recipes , I choose too make this as it sounded lovely & easy & quick too make ( plus I do like/ use Chicken a lot)
I had too **adapt** the method as I do not have a Le Cruset Stlye Deep Dish Safe for Stove Top Use ~ How ever I just cooked the meat in a big Pan while'st the Peepers etc were cooking in another Pan Then added the Stock , Peppers etc too the meat Pop into a lidded dish & Oven
Had with Beans & Peas
Would recommand the Recipe too other Group members ( your Group)
Veronica says
Hi, I am going to buy an instant pot either 6ltr or 8 ltr. Could you please tell me which one would be best
Shevy (Slimming Eats) says
I have the 6 litre.
Veronica says
Hi, I am going to buy an instant pot either 6ltr or 8 ltr. Could you please tell me which one would be best
Shevy (Slimming Eats) says
Hi either will work the same pretty much, it will just depend on whether you will find the bigger one more beneficial. I have the 6 quart and find that is big enough for a family of 4. Hope that helps 🙂
Sandra Webster says
This was amazing. It tasted so fresh. Normally I buy tinned tomatoes, but I decided to give the fresh tomatoes a go in this and I am so glad I did. I served with the mashed potatoes recipe on here and everyone cleared their plate. Thank you for yet another delicious recipe.
Brittany says
How much is a serving? One cup? Two? Thanks! Looking forward to trying this.
Shevy (Slimming Eats) says
Hi Brittany, the recipe serves 4, so 1 serving is a 1/4 of the entire recipe. 🙂
Pauline says
Made this for dinner today. We thought a bit mad on the paprika(1tbs) as I couldn't see in the recipe how much to use. Anyway, still tasted fantastic, hubby really enjoyed it.
Beverley Davies says
In the instant pot recipe you've said, Set to manual 0 mins (high pressure), once cooking is complete, let the pressure release naturally for 10 minutes. Did you mean 0 mins or 10 mins after the chicken is added?
Shevy (Slimming Eats) says
You set to 0 mins Manual pressure. It will take a little while to ocme to pressure. Once it has finish cooking. Do not do a quick release of the pressure. You let it sit for 10 minutes for some of the pressure to release naturally and then you can release any remaining pressure. The recipe is correct as stated. Hope that helps.
Beverley Davies says
That's great thank you. Just made it and it's absolutely delicious!!
Anne Whyte says
Can I freeze this
Shevy (Slimming Eats) says
Yes you sure can.
Mary Sambou says
Made this yesterday and it is delish as are all of the recipes I've tried from your blog
BigPiglet2Twiglet says
Hi there Aubergine crazy here and looking forward to making this ❤ Please could you tell me why you don't recommend smoked paprika?
Siobhan (Slimming Eats) says
Hi there, just regular sweet paprika is best, smoked paprika can have an overpowering flavour and will really ruin the flavours in this dish. If you like smoked paprika and want to add a little bit too, then by all means do, but I would only add a very small amount. Hope that helps 🙂
Sandra says
Absolutely amazing. Thank you so much for all of your lovely recipes ❤️