Mediterranean Chicken and Rice Casserole (Easy One-Pan Bake)

This One-Pan Mediterranean Chicken and Rice Casserole is a colorful, flavor-packed dinner that brings together tender rice, juicy chicken, and roasted vegetables, all tied together with a creamy tahini sauce.

A quick look at the recipe

• ✅ Ready in: 60 minutes
• 🛒 Ingredients: 16, including salt and pepper
• 🍽️ Serves: 6
• 👩‍🍳 Difficulty: Easy → “No-Fuss Favorite”
• 🧊 Make-Ahead Friendly: Everything can be prepped ahead, but this dish is best baked just before you serve it. 

After years of developing classic Southern comfort food recipes, I’ve found that it’s the simple, hearty meals that stand the test of time. This casserole blends that cozy Southern feel with bright Mediterranean flavors. Whether you’re feeding two or six, it delivers big flavor with minimal effort. Sharon – Grits and Pinecones

Why you’ll love this recipe

• It’s the easiest Mediterranean dinner on the block – Layer, bake, drizzle, done.
• Full of feel-good flavor – Like my recipe for Mediterranean Chicken Bowls with Chicken, fresh veggies, zippy lemon, garlic, herbs, and tahini make every bite bright.
• Highly customizable – Keep it vegetarian, change up the veggies, or swap the grain. This dish plays well with others.

Ingredient notes and easy substitutions

Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

Use the freshest produce you can—and don’t worry, swaps are welcome!

• Chicken breast – Boneless, skinless and cut into 1-inch cubes. Rotisserie chicken also works great here.
• Jasmine rice – Soft and slightly sticky, but basmati or brown rice can be subbed with adjusted cook time.
• Chicken stock – Use homemade or low-sodium store-bought. Swap in vegetable broth for a meatless version. Here is a link to learn how to make your own chicken stock.
• Spinach – Fresh is best (chopped so it blends in), but frozen spinach (thawed and squeezed dry) works too.
• Zucchini – Adds moisture and texture. Yellow squash or bell peppers also shine here.
• Cherry tomatoes – Juicy bursts of flavor. Any tomato variety will do.
• Italian olives – Use what you love! Kalamata, Castelvetrano, or even green olives work.
• Sun-dried tomatoes – Jarred in oil bring extra richness.
• Artichoke hearts – Canned or frozen, quartered or halved.
• Tahini sauce – Creamy, tangy, and easy to blend (see below for the simple recipe).

Recipe variations and twists

• Vegetarian version: Use chickpeas, lentils, or cannellini beans in place of chicken.
• Try different veggies: Roasted eggplant (if you’re a fan), mushrooms, or bell peppers.
• Switch the grain: Quinoa or farro are hearty swaps, but will need liquid and time adjustments.
• For a healthy twist on this chicken and rice casserole, try swapping in brown rice and adding extra vegetables like broccoli or bell peppers.

How to make the best Mediterranean Chicken and Rice Casserole

This bake may look complicated, but it’s a weeknight-friendly dish that comes together quickly.

1. Preheat your oven to 400°F.

2. Sear the chicken: In a large skillet, heat olive oil over medium-high. Season chicken with salt and pepper. Sauté until no longer pink (4–6 minutes). Remove from heat.

3. Assemble the base: In a deep 9×13-inch baking dish, stir together jasmine rice, chicken broth, water, garlic, fennel seeds, spinach, and remaining salt.

4. Layer the toppings: Scatter half the chicken, tomatoes, zucchini, olives, sun-dried tomatoes, and artichokes. Repeat with remaining toppings for even browning. Squeeze a fresh lemon over the top.

5. Bake uncovered for 30–35 minutes, or until the rice is tender and most of the liquid is absorbed.

6. Make the tahini sauce: Blend tahini, lemon juice, garlic, salt, and 4 tablespoon of water. Add more water for a thinner drizzle.
7. Garnish and serve: Drizzle tahini sauce over the casserole. Top with crumbled feta and parsley. Serve warm.

What to serve with this Mediterranean rice casserole

If you’re planning a Mediterranean dinner night, this rice bake pairs perfectly with…

• Greek cucumber and tomato salad
• Warm pita or naan with hummus
• Lemon roasted green beans or carrots

Storing, reheating and freezing tips

• Refrigerator: Store in an airtight container up to 5 days.
• Freezer: Freeze in individual portions up to 3 months. Let thaw in the fridge overnight before reheating.
• Reheat: Microwave or reheat in the oven at 350°F, covered with foil. Add a splash of broth or water if needed.

Make it ahead (Meal prep and tricks)

• Prep-ahead tips:
  • Cook chicken in advance
  • Chop veggies and make the tahini sauce a day or two ahead
• Assemble & refrigerate: Layer everything in the dish (uncooked), cover, and refrigerate up to 24 hours. Let come to room temp before baking.
• Double the tahini sauce: It keeps for 5–6 days and is great drizzled over roasted veggies, wraps, or salmon.

Mediterranean Chicken and Rice Casserole Recipe FAQs

Pro tips for perfect results every time

• Use a deep baking dish to avoid spills and give everything room to cook evenly.
• Layer ingredients twice (half and half) for even browning and distribution.
• Don’t skip the fennel if you have it—it’s subtle but adds that special something.
• Let it rest for 5–10 minutes after baking so the rice finishes absorbing the liquid.

More Mediterranean-inspired recipes

If you make this Mediterranean Rice Casserole with Chicken, please let me know in the comments! I’d love to hear how you served it, and don’t forget to leave a rating to help others find the recipe.