Easy Greek chicken casserole with sweet, red capsicums

This has to be one of the tastiest and easiest ways of doing chicken I’ve come across yet. Plonk it all in a large pot, go away for an hour, et voilá it’s done. Add a salad and some rice, and there’s a very easy, delicious meal.

So Fiesta Friday friends, how about it. Do you think it lives up to my high praise?

Easy Greek chicken casserole with sweet red capsicum

Easy Greek chicken casserole with sweet red capsicum

Easy Greek chicken casserole with sweet, red capsicums

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 kilogram of chicken breast (no skin)
  • 3 red capsicums
  • a bunch of spring onions
  • 2 large tomatoes
  • 2 cloves of garlic (at least!)
  • ¼ cup of olive oil
  • salt and pepper
  • optional for a sauce: 1 orange, cornflour, lemon thyme


  1. Slice the chicken breasts into several smaller pieces (we usually ended up with 1 or 2 inches across).
  2. Slice the capsicums, tomatoes, and spring onions. Finely dice the garlic.
  3. Pop the lot into a large pot, with the chicken on the bottom and the veggies on the top. Add the salt and pepper. Drizzle the olive oil across the top. Save a few of the spring onion slices to later.
  4. Cover the pot with a tight-fitting lid, bring it to the boil, then simmer over a low heat for about an hour. Amazingly enough, a lot of water comes out of the veggies and gives you a delicious, juicy casserole.
  5. Optional extra: too much juice? Pour it off into a smaller saucepan and boil to reduce it to about ½ cup, then thicken it with about a dessert spoonful of cornflour. Stir in some lemon thyme and the juice from an orange. Stir this over a low heat until you have a nice thick consistency to give yourself a delicious orange sauce to pour over the top.
  6. Serve with rice and salad or green veggies. Use those reserved spring onion slices for a bit of last-minute sprucing up.


The first time I made this, I didn’t believe the recipe and added about ¼ cup of water to stop the chicken from burning. All that did was give me an extra  ¼ cup of liquid to cook off later!

Source: Adapted from Our Greek Table (2009) by Pam Talimanididis. Hardie Grant Books: Prahan, Australia.

Easy Greek chicken casserole with sweet red capsicum

Easy Greek chicken casserole with sweet red capsicum (minus the orange sauce – oops)





32 thoughts on “Easy Greek chicken casserole with sweet, red capsicums

  1. Pingback: Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener

  2. I agree with Kaila above, this is gorgeous, and I love that it’s so simple! I usually steer away from boiling meat because I’m afraid it makes the meat tough or bland. Did you find that not to be the case here?


    • It’s surprisingly tender and delicious. I suspect it’s because the capsicum, onion and tomato melt down in the cooking. We found the addition of that orange sauce (itself very midly flavoured) adds a bit too. And this is from a family that has a lot of herbs and spices in the cooking. Thanks for dropping by.


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