Name: Greek Chicken Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tablespoons olive oil, divided; Salt and pepper to taste; 1 large onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, chopped; 2 cups fresh spinach leaves; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); 1 cup uncooked orzo pasta; 2 cups chicken broth; Juice of 1 lemon; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/4 cup sliced kalamata olives

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Introduction

This Greek Chicken Casserole combines tender chicken, fresh vegetables, and aromatic herbs with creamy feta and tangy olives. It’s a comforting and flavorful one-dish meal perfect for cozy dinners any night of the week.

In a white bowl, there is a dish made of grilled chicken pieces with dark char marks, acting as the base layer. On top, there are cooked rice grains mixed with bright red sliced bell peppers that add a pop of color. Scattered evenly across the dish are dark purple olives, soft white crumbles of cheese, and finely chopped green herbs, giving a fresh look. The textures show crispy chicken edges, soft rice, and creamy cheese, all sitting on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
Salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, chopped
2 cups fresh spinach leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
1 cup uncooked orzo pasta
2 cups chicken broth
Juice of 1 lemon
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup sliced kalamata olives

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and brown them on all sides for about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 2-3 minutes until softened.
Step 4: Stir in the minced garlic, diced red bell pepper, and chopped zucchini. Cook for another 3-4 minutes until the vegetables begin to soften.
Step 5: Add the fresh spinach, dried oregano, dried thyme, and crushed red pepper flakes if using. Stir until the spinach wilts.
Step 6: Mix in the uncooked orzo pasta, then pour in the chicken broth and lemon juice. Combine everything well.
Step 7: Return the browned chicken to the skillet, ensuring all ingredients are evenly combined.
Step 8: Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the orzo is tender and has absorbed most of the liquid.
Step 9: Remove the cover and sprinkle crumbled feta cheese, chopped parsley, and sliced kalamata olives over the top.
Step 10: Return the casserole to the oven uncovered for another 5 minutes to allow the feta to slightly melt and the top to turn golden.
Step 11: Serve warm and enjoy the comforting flavors of your Greek Chicken Casserole!

Tips & Variations

For best flavor, let the chicken sit at room temperature before cooking.
Add a splash of white wine when sautéing the vegetables for extra depth.
Swap orzo for rice or quinoa if preferred, adjusting liquid as needed.
Include other vegetables like mushrooms or artichoke hearts to customize your casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish does not freeze well due to the vegetables and feta texture.

How to Serve

A white bowl holds a layered dish with a base of grilled chicken pieces speckled with black pepper and herbs, giving a charred golden brown look. On top of the chicken sits a mix of cooked long-grain rice mixed with green herbs and small bits of onions, adding a light golden-brown texture. Bright red bell pepper strips are scattered throughout, adding pops of color. Dark purple olives are placed on top, along with crumbled white cheese that looks soft and fresh. The dish is garnished with finely chopped green herbs evenly spread over all layers, creating a fresh look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will add more juiciness and flavor but may require slightly longer cooking time.

Is it necessary to use fresh spinach?

Fresh spinach is preferred for the best texture and flavor, but you can substitute frozen spinach if needed. Be sure to thaw and drain excess liquid before adding.