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Greek Chicken Casserole

Delicious Greek Chicken Casserole with Lemon & Feta Bliss

This Greek Chicken Casserole is a comforting and satisfying dinner filled with tender chicken, vibrant veggies, and creamy orzo. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Chicken Breast Substitution: Use chicken thighs for more juiciness.
  • 2 tablespoons Olive Oil Prep Note: One for browning chicken and one for sautéing vegetables.
  • 1 teaspoon Salt Always season chicken before cooking for better flavor.
  • 1 teaspoon Pepper Always season chicken before cooking for better flavor.
  • 1 medium Onion Use yellow or white onions for best results.
  • 3 cloves Garlic Use fresh garlic for optimal flavor.
  • 1 medium Red Bell Pepper Prep Note: Dice into small cubes.
  • 1 medium Zucchini Substitution: Can replace with yellow squash.
  • 2 cups Spinach Use fresh spinach for best results.
  • 1 teaspoon Dried Oregano Fresh oregano can be used in double the quantity.
  • 1 teaspoon Dried Thyme Substitution: Can use Italian seasoning if unavailable.
  • 1/2 teaspoon Crushed Red Pepper Flakes Omit if you prefer no spice.
  • 1 cup Orzo Pasta Substitution: Couscous or small macaroni can be used.
  • 2 cups Chicken Broth Prep Note: Use low-sodium broth for better control over saltiness.
  • 1/4 cup Lemon Juice Freshly squeezed lemon juice is preferred.
  • 1 cup Feta Cheese Substitution: Use goat cheese for a different flavor profile.
  • 1/4 cup Parsley Use fresh parsley for best presentation.
  • 1/2 cup Kalamata Olives Can omit for a less salty dish.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions for Greek Chicken Casserole
  1. Preheat your oven to 375°F (190°C).
  2. In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Season chicken breasts with salt and pepper, then brown them for about 5-6 minutes on each side. Remove chicken and set aside.
  3. Add remaining tablespoon of olive oil and sauté diced onion for 2-3 minutes until translucent.
  4. Stir in minced garlic, diced red bell pepper, and zucchini. Cook for 3-4 minutes until vegetables soften.
  5. Add spinach, oregano, thyme, and crushed red pepper flakes. Cook for 1-2 minutes until spinach wilts.
  6. Fold in uncooked orzo, chicken broth, and lemon juice. Stir well to combine.
  7. Return browned chicken to the skillet, laying it over the orzo mixture.
  8. Cover and bake for 25-30 minutes until orzo is tender and most liquid is absorbed.
  9. Remove cover and sprinkle with crumbled feta, parsley, and olives. Bake for an additional 5 minutes.
  10. Let it rest for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Season the chicken before browning for enhanced flavor. Use fresh ingredients for the best taste.

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