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–+ servings
Greek Chicken Casserole

Delicious Greek Chicken Casserole for Comforting Family Dinners

This Greek Chicken Casserole is a comforting delight, merging tender chicken, creamy orzo, and vibrant vegetables for a nourishing family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs or breasts for maximum tenderness
For the Vegetables
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1 cup onion, chopped yellow or red onions work beautifully
  • 2 cloves garlic, minced fresh garlic for aromatic intensity
  • 1 medium red bell pepper, diced can substitute with other bell peppers or zucchini
  • 1 medium zucchini, chopped yellow squash is a delicious replacement
  • 4 cups fresh spinach or frozen spinach if thawed and drained
For the Seasoning
  • 1 teaspoon dried oregano Italian seasoning is a good substitute
  • 1 teaspoon dried thyme fresh thyme is preferable
  • 1/2 teaspoon crushed red pepper flakes optional for heat
For the Base
  • 1 cup orzo pasta acts as a hearty starch base
  • 2 cups chicken broth or vegetable broth for a vegetarian option
  • 2 tablespoons lemon juice provides brightness
For the Topping
  • 1 cup feta cheese, crumbled or goat cheese as an alternative
  • 1/4 cup parsley, chopped dill can be used as an alternative
  • 1/3 cup kalamata olives, sliced optional for flavor

Equipment

  • large skillet
  • Oven

Method
 

Step-by-Step Instructions for Greek Chicken Casserole
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season chicken with salt and pepper and sear for 5 to 6 minutes. Remove and set aside.
  3. In the same skillet, add the other tablespoon of olive oil and sauté the chopped onions for 2 to 3 minutes until translucent.
  4. Add minced garlic, diced red bell pepper, and chopped zucchini. Cook for 3 to 4 minutes until vegetables soften.
  5. Incorporate fresh spinach, dried oregano, dried thyme, and crushed red pepper flakes. Cook until spinach wilts.
  6. Stir in orzo pasta, chicken broth, and lemon juice. Mix well.
  7. Return the chicken to the skillet, nestling it into the mixture. Cover and bake for 25 to 30 minutes.
  8. Sprinkle crumbled feta cheese, chopped parsley, and sliced olives on top and bake uncovered for an additional 5 minutes.
  9. Let cool for 5 minutes before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Allow chicken to rest at room temperature for 20 minutes before cooking for juiciness. Adding a splash of white wine can enhance flavor. Stir occasionally during baking to prevent sticking.

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