Craving a delectable and flavorful dish that captures the essence of the Mediterranean? Look no further than Mediterranean Chicken and Pepper Casserole, a culinary masterpiece that tantalizes your taste buds with its vibrant flavors and aromatic blend of spices. This exceptional dish combines tender chicken, succulent peppers, and a symphony of Mediterranean herbs, creating an enchanting symphony of flavors that will transport you to the sun-drenched shores of the Mediterranean. Prepare to embark on a culinary journey as we delve into the secrets of preparing this irresistible casserole, ensuring you create a dish that will leave your family and friends clamoring for more.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Chicken Breasts with Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
MEDITERRANEAN CHICKEN CASSEROLE
Make and share this Mediterranean Chicken Casserole recipe from Food.com.
Provided by Terese
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion.
- Cut tomatoes into small pieces.
- Halve capsicum, remove seeds and cut each into eight pieces.
- Wash and halve mushrooms.
- Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
- Transfer chicken to a plate.
- Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
- Add capsicum and stir fry for about 2 minutes.
- Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
- Season with a little salt and pepper and bring to a simmer.
- Cover and cook for about 20 minutes.
- Just before serving stir in basil.
- Serve with steamed rice or vegetables.
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Chicken Breasts with Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
MEDITERRANEAN CHICKEN CASSEROLE
Find out how to make this delicious Mediterranean Chicken Casserole. This Mediterranean Chicken Casserole includes mushrooms, olives, artichokes and more.
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375°F.
- Combine flour and seasonings in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat both sides of each thigh with flour mixture.
- Heat oil in large skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until golden brown on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray, reserving drippings in pan. Repeat with remaining chicken.
- Add mushrooms, onions, yellow peppers and garlic to drippings in pan; cook 5 min or until mushrooms are tender and their liquid is cooked off, stirring frequently. Add tomatoes, pasta sauce, artichokes and olives; mix well. Pour over chicken; cover.
- Bake 20 min. Sprinkle with cheese; bake 10 min. or until chicken is done (165ºF) and cheese is melted. Meanwhile, cook orzo as directed on package, omitting salt.
- Serve chicken mixture over orzo; sprinkle with parsley.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 44 g, Fiber 4 g, Sugar 4 g, Protein 23 g
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Chicken Breasts with Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
MAKEOVER MEDITERRANEAN CHICKEN & BEANS
This comforting casserole of chicken thighs, cannellini beans, tomato and cheese that's easy to prepare and healthy. Not only does this cooking method make really juicy chicken, it saves you time scrubbing an extra pan! -Marie Rizzio Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 378 calories, Fat 20g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 690mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 33g protein.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Season Generously: Don't be afraid to season your chicken and vegetables. Mediterranean cuisine is known for its bold flavors, so don't be shy with the herbs, spices, and salt.
- Use a Good Quality Olive Oil: Olive oil is a key ingredient in Mediterranean cooking. Make sure you use a good quality extra virgin olive oil for the best flavor.
- Cook the Chicken Thoroughly: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Roast the Vegetables Until Tender: The vegetables should be roasted until they are tender but still have a slight bite to them. This will give them a nice roasted flavor.
- Make Ahead: This casserole can be made ahead of time and reheated when you're ready to serve. This is a great option for busy weeknights.
Conclusion:
This Mediterranean chicken and pepper casserole is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The chicken is juicy and tender, the vegetables are roasted to perfection, and the sauce is rich and flavorful. Serve this casserole with your favorite sides, such as rice, pasta, or roasted potatoes.
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