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Greek chicken casserole

Greek chicken casserole

Total Time
50 min
15 min
35 min
Recreate this tasty casserole that can be gracing your table in less than an hour.


Olive oil

1 tbs

Chicken thigh, skinless, raw

585 g, (buy 650g) fat-trimmed

Brown onion

1 medium, thinly sliced


1 medium, finely chopped


2 clove(s), finely chopped

Canned diced tomatoes

400 g

Fresh oregano

1 tbs, chopped, plus extra leaves to serve

Ground nutmeg

½ tsp, (fresh, grated)

Artichoke hearts, canned, rinsed, drained

240 g, (Buy 1x400g can)

Reduced fat feta cheese

60 g


  1. Heat oil in a large saucepan over medium-high heat. Season chicken with salt and pepper. Cook chicken, turning, in 2 batches, for 5–7 minutes or until well browned. Transfer to a plate.
  2. Add onion, carrot and garlic to same pan and cook, stirring, for 5 minutes or until softened. Return chicken to pan with tomatoes, chopped oregano and nutmeg and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked through.
  3. Squeeze excess liquid from artichokes and cut in half. Add artichokes to pan and cook for 1–2 minutes or until heated through.
  4. Serve chicken sprinkled with feta and extra oregano.


SERVING SUGGESTION: Steamed broccolini, plus mashed potato. Boil, steam or microwave 500g potatoes (chopped) and mash in a bowl with 1/3 cup (80ml) skim milk. TIP: Suitable to freeze (without feta) for up to 3 months.