Greek Chicken Casserole Recipe

Introduction

Greek Chicken Casserole is a hearty, flavorful dish that combines tender chicken, vibrant vegetables, and tangy feta cheese baked with orzo pasta. This one-pan meal is perfect for a comforting weeknight dinner with Mediterranean flair.

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

1. Step 1: Preheat the oven to 375°F (190°C).
2. 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, seasoning them with salt and pepper. Brown the chicken on all sides for about 5-6 minutes, then remove from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 2-3 minutes until softened.
4. Step 4: Stir in the minced garlic, diced red bell pepper, and chopped zucchini. Cook for an additional 3-4 minutes until the veggies begin to soften.
5. Step 5: Add the fresh spinach, dried oregano, dried thyme, and optional crushed red pepper flakes to the skillet, stirring until the spinach wilts.
6. Step 6: Mix in the uncooked orzo pasta, then pour in the chicken broth and lemon juice, combining well.
7. Step 7: Return the browned chicken to the skillet, ensuring all ingredients are evenly combined.
8. Step 8: Cover the skillet with a lid or aluminum foil and place it in the preheated oven.
9. Step 9: Bake for 25-30 minutes, or until the orzo is tender and has absorbed most of the liquid.
10. Step 10: Once cooked, uncover the casserole and sprinkle crumbled feta cheese, chopped parsley, and sliced kalamata olives over the top.
11. Step 11: Place the casserole back in the oven uncovered for another 5 minutes to allow the feta to slightly melt and the top to turn golden.
12. Step 12: Serve warmly and enjoy the comforting flavors of your Greek Chicken Casserole!

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.
• Substitute orzo with rice or quinoa if preferred.
• Add sliced mushrooms or artichoke hearts for additional Mediterranean flair.
• Use fresh herbs like dill or mint in place of parsley for a different aroma.
• If you like more heat, increase the crushed red pepper flakes or add a dash of cayenne pepper.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist. This casserole is best enjoyed fresh but heats up well for quick lunches or dinners.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator. Bake it right before serving to keep the orzo tender and flavors fresh.

Can I use bone-in chicken instead of boneless?

You can, but cooking times may increase. It’s best to partially cook the chicken first to ensure it’s fully done when the casserole finishes baking.

Greek Chicken Casserole Recipe

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★★★★★

4.7 from 121 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A hearty and flavorful Greek Chicken Casserole featuring tender chicken, fresh vegetables, orzo pasta, and a tangy lemon broth, topped with crumbled feta, kalamata olives, and fresh parsley. This oven-baked dish combines Mediterranean spices and ingredients for a comforting, one-pan meal perfect for weeknights or gatherings.

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Ingredients

Scale 1x2x3x

Chicken and Seasonings

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

Vegetables

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 2 cups fresh spinach leaves

Herbs and Spices

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)

Other Ingredients

• 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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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure a hot environment for baking the casserole evenly.
2. Brown Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Season chicken pieces with salt and pepper, then add to skillet. Brown the chicken on all sides for 5-6 minutes to develop flavor, then remove and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion for 2-3 minutes until it softens and becomes translucent, infusing the dish with its sweetness.
4. Cook Vegetables: Add minced garlic, diced red bell pepper, and chopped zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.
5. Add Greens and Herbs: Stir in the fresh spinach leaves, dried oregano, dried thyme, and crushed red pepper flakes if using. Cook until the spinach wilts, blending the herbaceous and slightly spicy notes.
6. Add Orzo and Liquids: Mix the uncooked orzo pasta into the vegetables, then pour in the chicken broth and freshly squeezed lemon juice. Stir well to combine, ensuring the orzo is submerged to cook properly.
7. Return Chicken: Place the browned chicken pieces back into the skillet, mixing all ingredients together to evenly distribute flavors before baking.
8. Cover and Bake: Cover the skillet with a lid or aluminum foil to trap steam and bake in the preheated oven for 25-30 minutes, until the orzo is tender and most of the liquid has been absorbed.
9. Add Toppings and Finish Baking: Remove the cover and sprinkle crumbled feta cheese, chopped fresh parsley, and sliced kalamata olives over the top. Return the casserole to the oven uncovered for an additional 5 minutes to melt the feta slightly and develop a golden top.
10. Serve: Once done, remove from oven and serve warm, enjoying the layered Mediterranean flavors and comforting textures.

Notes

• Use an oven-safe skillet or casserole dish for easy stovetop to oven cooking.
• If you prefer, swap orzo for another small pasta or even rice, adjusting cooking time accordingly.
• The crushed red pepper flakes add heat; omit if you prefer a milder dish.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a dairy-free version, omit the feta cheese or replace with a vegan cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Keywords: Greek Chicken Casserole, Mediterranean chicken recipe, baked orzo casserole, healthy chicken dinner, feta chicken bake