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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure a hot environment for baking the casserole evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Return Chicken: Place the browned chicken pieces back into the skillet, mixing all ingredients together to evenly distribute flavors before baking.
- 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.
- 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.
- 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
