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Greek Chicken Casserole

Hearty Greek Chicken Casserole for a Cozy Family Dinner

This Greek Chicken Casserole is a hearty and filling dish that combines chicken with vibrant veggies and creamy orzo for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Provides protein and absorbs flavors; chicken thighs add more moisture.
For the Vegetables
  • 2 tablespoons Olive Oil Enhances flavor and promotes browning, crucial for sautéing.
  • 1 medium Onion Opt for yellow or white onion.
  • 2 cloves Garlic Freshly minced for the best flavor.
  • 1 medium Red Bell Pepper Substitute with yellow or orange for variety.
  • 1 medium Zucchini Slice into bite-sized pieces.
  • 4 cups Fresh Spinach Can be substituted with Swiss chard or kale.
For the Seasoning
  • 1 tablespoon Dried Oregano Earthy herb flavor that balances the dish.
  • 1 teaspoon Dried Thyme Adds complexity; replace with fresh thyme if desired.
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional for heat; adjust according to taste.
For the Pasta and Liquid
  • 1 cup Orzo Pasta Small pasta shapes like ditalini work too.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian option.
  • 2 tablespoons Lemon Juice Brightens flavors and balances the richness.
For the Finish
  • 1 cup Feta Cheese Adds creamy tang and crumbles easily.
  • 1/4 cup Fresh Parsley For garnish, providing a pop of color.
  • 1/2 cup Kalamata Olives Bring a briny depth and chewy texture.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions for Greek Chicken Casserole
  1. Preheat your oven to 375°F (190°C) and gather a large oven-safe skillet over medium-high heat.
  2. Pour 1 tablespoon of olive oil into the skillet. Once hot, add the chicken and brown for 5–6 minutes on both sides.
  3. Remove the chicken and set aside. In the same skillet, add another tablespoon of olive oil and sauté chopped onion for 2–3 minutes.
  4. Add minced garlic, red bell pepper, and zucchini to the skillet. Cook for about 3–4 minutes.
  5. Mix in the fresh spinach, oregano, thyme, and red pepper flakes. Sauté for another 1–2 minutes until spinach wilts.
  6. Stir in the uncooked orzo pasta, then pour in the chicken broth and lemon juice, combining evenly.
  7. Return the chicken to the skillet, nestling it within the orzo and vegetable mixture.
  8. Cover the skillet and bake for 25–30 minutes until orzo is tender and most liquid is absorbed.
  9. Uncover and sprinkle feta cheese, parsley, and olives on top. Bake for an additional 5 minutes.
  10. Remove from the oven, allow to cool slightly, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 48gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3–4 days. Freeze in a sealed container for up to 3 months.

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