This Crispy Greek Chicken Casserole brings Mediterranean magic to your dinner table in just over an hour.
Tender chicken, wrapped in a velvety lemon sauce, creates a comforting yet sophisticated meal that’s perfect for both weeknight dinners and special occasions.
At 459 calories per serving, this protein-rich dish delivers authentic Greek flavors while keeping your meal balanced and satisfying.
The best part? It only needs 10 minutes of prep time, letting your oven do the heavy lifting while you relax.
Ingredients for Crispy Greek Chicken Casserole
- Chicken: 1 whole chicken, cut into 8 portions with skin on for extra crispiness
- Aromatics: 1 finely chopped red onion, 1 chopped garlic clove
- Liquids: 1 glass hot water, juice from 1½ lemons
- Seasonings: 1 tbsp mustard, 5-6 tbsp olive oil, 1 tsp dried oregano
- Spices: 6-7 peppercorns, salt and pepper to taste
Step-by-Step Instructions
- Prepare the Chicken: Cut chicken into 8 pieces, keeping skin on. Rinse and pat dry thoroughly with paper towels
- Initial Sear: Heat olive oil in a large pan over medium-high heat. Sauté chicken 2-3 minutes per side until lightly golden
- Create Sauce: Mix hot water, mustard, and lemon juice in a small bowl until well combined
- Combine and Cook: Add sauce mixture and remaining ingredients to the pan. Cover, bring to boil, then reduce heat and simmer 50-60 minutes until chicken is cooked through
- Optional Crisping: For extra crispy skin, transfer cooked chicken to a hot pan and briefly sear each side
- Serving: Present with basmati rice or potatoes. Pro tip: Add 2-3 tbsp of chicken juices to rice while cooking for enhanced flavor
Cooking Techniques
This Greek chicken dish offers two wonderful ways to achieve your perfect result! The traditional method gives you tender, succulent chicken in a light sauce.
For extra crispy skin (my favorite!), just pop the cooked chicken into a hot pan for a quick sear at the end.
The sauce-making technique is super simple – just mix hot water with mustard and lemon juice. This creates a light yet creamy sauce that’s both tangy and smooth.
Make It Your Own
Love garlic? Add an extra clove or two! You can also switch up the herbs – dried thyme works beautifully instead of oregano.
If you prefer skinless chicken, that’s totally fine too. For a lighter version, use chicken breasts or thighs without the skin.
Want more sauce? Just double the liquid ingredients and cook a bit longer to reduce.
Serving Ideas
This chicken shines when served over fluffy basmati rice – don’t forget to drizzle those amazing pan juices over the top!
Roasted or mashed potatoes make wonderful sides too. Add a Greek salad or some simple steamed green beans to round out your meal.
For extra zip, serve with extra lemon wedges on the side. The sauce is so good, you might want some crusty bread to soak up every last drop!
Storage Tips
Got leftovers? Lucky you! This chicken tastes even better the next day. Keep it in an airtight container in your fridge for up to 3 days.
When reheating, add a splash of water to keep the sauce smooth. The skin won’t stay crispy in storage, but you can always give it a quick pan-sear while reheating to bring back that crunch!
Crispy Greek Chicken Casserole with Creamy Lemon Sauce
Equipment
- Large pan
- Small bowl
Ingredients
Main Ingredients
- 1 whole chicken cut into portions
- 1 whole red onion finely chopped
- 1 glass hot water
- 1 1/2 whole lemon juiced
- 1 tbsp mustard
- 1 clove garlic chopped
- 6-7 whole peppercorns
- 5-6 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- 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.