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Greek Chicken Casserole Recipe

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★★★★★

4.5 from 72 reviews

This Greek Chicken Casserole is a flavorful and comforting one-pan meal featuring tender chicken breasts, fresh vegetables, and orzo pasta cooked in a zesty lemon and herb-infused chicken broth. Finished with crumbled feta, kalamata olives, and fresh parsley, it offers a perfect balance of Mediterranean flavors baked to perfection.

Ingredients

Scale

Chicken and Seasoning

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste

Vegetables and Herbs

  • 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)

Pasta and Broth

  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • Juice of 1 lemon

Toppings

  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup sliced kalamata olives

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-6 minutes, turning to brown all sides. Remove chicken and set aside.
  3. Sauté onions: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until the onions are softened and translucent.
  4. Cook vegetables: Stir in garlic, red bell pepper, and zucchini; cook together for 3-4 minutes until the vegetables begin to soften.
  5. Add spinach and herbs: Add fresh spinach, dried oregano, dried thyme, and optional crushed red pepper flakes. Stir to combine and cook until the spinach wilts.
  6. Combine orzo and liquids: Mix in the uncooked orzo pasta, then pour in chicken broth and lemon juice. Stir to combine evenly.
  7. Return chicken: Add the browned chicken back into the skillet, stirring gently to distribute all ingredients evenly.
  8. Bake covered: Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, until the orzo is tender and most of the liquid is absorbed.
  9. Add toppings and finish baking: Remove the cover, sprinkle crumbled feta, chopped parsley, and sliced kalamata olives on top. Return to the oven uncovered and bake for an additional 5 minutes to melt the feta slightly and let the top become golden.
  10. Serve: Remove from oven and serve warm to enjoy the rich Mediterranean flavors.

Notes

  • For best results, bring the chicken to room temperature before cooking to ensure even cooking.
  • Adding a splash of white wine during the sauté step can deepen the flavor of the casserole.
  • If you prefer a milder dish, omit the crushed red pepper flakes.
  • Use a well-seasoned oven-safe skillet or casserole dish to avoid sticking and ease serving straight from the pan.

Keywords: Greek Chicken Casserole, Mediterranean chicken casserole, baked chicken orzo, feta chicken casserole, lemon chicken casserole

Find it online: https://islawhite.com/greek-chicken-casserole-recipe/