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This easy Mediterranean Chicken Bake is one of my favorite “dump and bake” casseroles. I throw balsamic-glazed chicken, white beans, tomatoes, and artichokes into a casserole dish, and then when it’s done, I sprinkle it with mozzarella for a quick and easy weeknight meal that comes together in just about an hour.
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“This was delicious! So glad we tried it. Super quick and simple, but looks a little fancy and very tasty!” -Malloree
The Best One-Pan Chicken Dinner
This one-pan Mediterranean Chicken Bake is a delicious and hearty casserole I love making on a busy weeknight.
I throw balsamic-marinated chicken into a casserole dish with white beans, canned artichokes, cherry tomatoes, cashews, and a red onion and bake it until it’s bubbling and fragrant. I then sprinkle mozzarella balls onto the warm chicken so you get a touch of gooey cheese in every bite. This is one of those amazing recipes I throw together, let it bake, and all the flavors come together to create a delicious meal.
Though quick and easy enough for a weeknight meal, I’ll also whip this up for guests as it has just the right touch of elegance. I add a salad and a few veggie sides, and I’m all set for guests!
Tips for Beginners
- Dry the chicken. Pat the chicken down with towels before marinating so it absorbs the marinade better.
- Drain the canned ingredients well. This will ensure you don’t end up with too much liquid in the casserole, which will dilute the flavors.
- Switch up the veggies. I love using cherry tomatoes and onions, but you could throw in chopped zucchini, bell peppers, or toss in a few olives.
- Let the casserole rest for a few minutes. This will allow the cheese to melt and distribute the juices.
Balsamic Glazed Mediterranean Chicken Bake
Ingredients
- ½ cup balsamic vinegar plus more for brushing the chicken
- 6 boneless skinless chicken breasts or thighs
- salt and pepper to taste
- 1 tbsp olive oil good quality, I used roasted garlic olive oil
- 14 oz. can white beans rinsed and drained
- 1 pint cherry tomatoes left whole
- ¾ cup whole salted cashews salted also work
- 14 oz. marinated artichoke hearts can or jar, drained
- ½ red onion thinly sliced
- 1½ cup chicken broth
- 4 sprigs of fresh oregano
- 1 cup mozzarella pearls whole milk
Video
Instructions
- Marinate the chicken in balsamic vinegar for at least 30 minutes.½ cup balsamic vinegar, 6 boneless skinless chicken breasts or thighs
- Preheat oven to 400℉.
- Season the chicken on both sides with salt and pepper to taste. Heat olive oil in a large skillet and brown the chicken on each side for about 2 minutes. (The chicken will be browned, but not cooked through. It will finish cooking in the oven.)salt and pepper, 1 tbsp olive oil
- In a 9×13 casserole dish, add beans, tomatoes, cashews, artichoke hearts, and onion.14 oz. can white beans, 1 pint cherry tomatoes, ¾ cup whole salted cashews, 14 oz. marinated artichoke hearts, ½ red onion
- Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
- Add the chicken broth to the dish and lay in the oregano.1½ cup chicken broth, 4 sprigs of fresh oregano
- Cook for 15-20 minutes or until the chicken is completely cooked through.
- Remove from the oven and add in the mozzarella.1 cup mozzarella pearls
- Serve over rice, pasta, or just by itself!! Enjoy!
Becky’s Tips
- Dry the chicken before marinating it so it can absorb the marinade better.
- Remove liquid from the canned ingredients so they don’t dilute the flavors of the casserole.
- Change up the veggies and use whatever you have on hand.
- Let the casserole sit after it’s done so the cheese can melt and the juices can redistribute.
- Store leftovers in the fridge for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Balsamic Baked Chicken
Marinate the chicken and get the oven ready: Marinate 6 chicken breasts or thighs in ½ cup balsamic vinegar for at least 30 minutes. Preheat the oven to 400℉.
Sear the chicken: Season the chicken breasts or thighs on both sides with salt and pepper to taste. Heat 1 tbsp olive oil in a large skillet and brown the chicken on each side for about 2 minutes. The chicken will not be cooked; it will finish cooking in the oven. I’ve just browned it here.
Combine the remaining ingredients: In a 9×13 casserole dish, add 14 oz. white beans, 1 pint of cherry tomatoes, ¾ cup whole cashews, 14 oz. artichoke hearts, and ½ a red onion thinly sliced.
Add the chicken to the casserole dish: Place the browned chicken in the casserole dish on top of the other ingredients and brush with a touch more balsamic vinegar.
Add the broth and cook: Add 1½ cups chicken broth to the casserole dish and sprinkle with 4 sprigs of fresh oregano.
Cook the chicken for 15-20 minutes or until it is completely cooked through.
Add cheese: Remove from the oven and sprinkle with 1 cup of mozzarella pearls.
Serve: Serve the chicken with rice, pasta, or on its own. Enjoy!
How to Store
Leftover Mediterranean chicken can be stored in an airtight container in the fridge for up to 3 days.
Reheat
Reheat in the oven or microwave until warmed through.
Freeze
Freeze leftovers tightly wrapped in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
I like serving this chicken bake with a side of simple garlic rice or fluffy mashed potatoes. Though I find it also pairs nicely with a lemon pasta. Ready in about an hour, this baked chicken is a definite go-to for a weeknight meal, but I find it is also fancy enough to serve guests. This recipe makes enough for my family of 4 with leftovers for lunch the next day.
More Mediterranean-Inspired Recipes
- Greek Chicken features the best Mediterranean ingredients, including olive oil, kalamata olives, tangy lemon, and feta cheese.
- For this Baked Feta Pasta, I throw cherry tomatoes, creamy feta, and a few herbs into a pan and let the oven do the work.
- These Balsamic Tomatoes are sweet, savory, tangy, and bursting with flavor.
This was just okay and I was really looking forward to making it since it had artichokes in it but it needed some more umph. Maybe garlic or more spices?
Loved the ease of this and great flavour, but seems like a lot of broth. It doesn’t say if you’re supposed to drain the artichokes or not. I added the artichoke juice as I love the flavour, but that added to 1-1/2 C Chicken Broth was a lot of liquid. Do you add both?
I usually drain mine, so maybe next time if you want to add the artichoke juice, add a little less chicken broth!
This was delicious! Definitely a keeper!
Oh good! I love it too, need to make it again!
Are you supposed to drain the artichokes? Also, you say chopped oregano but then you say lay the sprigs on top. Which is it?
Do you drain the artichokes before you put them in the pan?
Maybe my oven wasn’t 400F but 20 did not cook the chicken all the way. It was delicious, but I had to bake 45 min to get it cooked. I also added 1/2 c balsamic to the casserole dish
This was delicious! So glad we tried it. Super quick and simple but looks a little fancy and very tasty! ????
This looks delicious! I love one meals. I’m def going to add it to my list of dinners to make!
Your recipes are so delicious and your photos are beautiful. Thank you!