A creamy, cheesy chicken and broccoli casserole inspired by Greek flavors, with garlic, lemon, oregano, feta, and tender chicken baked together until golden and bubbling. It’s comforting, protein-rich, and easy enough for a weeknight dinner.
Ingredients
For the chicken and vegetables:
1½ lbs (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
4 cups broccoli florets
1 tablespoon olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
For the creamy sauce:
1 cup plain Greek yogurt
4 oz (115 g) cream cheese, softened
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
For topping:
¾ cup shredded mozzarella cheese
¼ cup crumbled feta cheese
1 tablespoon grated Parmesan
1 tablespoon chopped fresh parsley
Optional: ¼ cup sliced Kalamata olives
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of water to a boil. Add the broccoli and blanch for 2 minutes. Drain well and set aside. This keeps the broccoli tender-crisp rather than watery.
Pat the chicken pieces dry with paper towels.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken, red onion, oregano, thyme, paprika, salt, and black pepper.
Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through.
Add the minced garlic and cook for another 30 seconds.
Turn off the heat. Stir in the lemon zest and 1 tablespoon lemon juice.
In a large bowl, whisk together the Greek yogurt, softened cream cheese, chicken broth, Parmesan, feta, lemon juice, oregano, garlic powder, and black pepper until smooth and creamy.
Add the cooked chicken mixture and blanched broccoli to the bowl with the sauce.
Gently toss everything together until the chicken and broccoli are evenly coated.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the mozzarella, feta, and Parmesan over the top.
Add sliced Kalamata olives if using.
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
For a deeper golden top, broil for 1–2 minutes, watching closely.
Remove from the oven and let it rest for 5–10 minutes.
Garnish with fresh parsley and an optional squeeze of lemon before serving.
Q/S (Quantity & Serving)
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes
Servings: 6
Serving size: Approximately 1½ cups
Course: Dinner
Cuisine: Greek-inspired
Cooking method: Oven-baked
Nutrition Information
Approximate per serving:
Calories: 445 kcal
Protein: 47 g
Carbohydrates: 11 g
Fiber: 3 g
Net carbohydrates: 8 g
Fat: 24 g
Saturated fat: 10 g
Sugar: 5 g
Sodium: 780 mg
Nutrition varies depending on the chicken, cheeses, Greek yogurt, and broth used.
Nut & Allergen Information
Contains dairy from Greek yogurt, cream cheese, Parmesan, feta, and mozzarella.
May contain wheat/gluten depending on the brands of broth and other packaged ingredients.
No peanuts are required.
No tree nuts are required.
Egg-free.
Naturally low in carbohydrates.
For gluten-free preparation, use certified gluten-free chicken broth and verify all packaged ingredients.
For a nut-free version, no substitutions are normally necessary, but check labels for cross-contact warnings.
For a dairy-free version, use dairy-free Greek yogurt, cream cheese, and dairy-free cheese alternatives.
Helpful Tips
Do not overcook the chicken before baking because it will continue cooking in the oven.
Greek yogurt gives the sauce a creamy texture with a slightly tangy flavor.
Bring the cream cheese and Greek yogurt close to room temperature before mixing for a smoother sauce.
Make sure the broccoli is well drained before adding it to the casserole so the sauce doesn’t become watery.
Add chopped spinach, zucchini, or mushrooms for extra vegetables.
For more Greek flavor, add Kalamata olives, fresh dill, or a little extra oregano.
Serve with a simple cucumber-tomato salad for a fresh contrast.
For a lower-carb meal, serve on its own or alongside cauliflower rice.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless, skinless chicken thighs work very well and will give the casserole a richer flavor.
Q: Can I use frozen broccoli?
A: Yes. Thaw it completely and drain it very well before adding it to prevent excess water.
Q: Can I make this casserole ahead of time?
A: Yes. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if necessary.
Q: Can I freeze it?
A: Yes, although the yogurt-based sauce may change slightly in texture after freezing. Cool completely, cover tightly, and freeze for up to 2 months.
Q: Can I make it without cream cheese?
A: Yes. Add an additional ½ cup Greek yogurt or use softened mascarpone for a different creamy texture.
Q: Is this recipe keto-friendly?
A: It is relatively low in carbohydrates, with approximately 8 g net carbs per serving based on the ingredients listed. Check your specific ingredient labels if following a strict ketogenic plan.
Q: What can I serve with it?
A: It pairs well with cauliflower rice, roasted potatoes, quinoa, a Greek salad, or warm pita bread.
Q: How long do leftovers last?
A: Store refrigerated in an airtight container for up to 3–4 days and reheat until thoroughly hot.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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