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Greek Chicken Casserole

Savory Greek Chicken Casserole for Cozy Family Dinners

This Greek Chicken Casserole is a delightful blend of tender chicken, vibrant vegetables, and hearty orzo that is perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Olive Oil Use extra virgin for rich flavor; avocado oil is a substitute.
  • 1 pound Chicken Boneless, skinless thighs or breasts; chickpeas make a hearty vegan option.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 Onion Yellow or red onions add depth.
  • 2 cloves Garlic Freshly minced is best.
  • 1 Red Bell Pepper Sweet and colorful; can substitute with yellow or orange.
  • 1 Zucchini Can be replaced with eggplant.
  • 2 cups Fresh Spinach Can be substituted with kale.
  • 1 teaspoon Dried Oregano Offers wonderful herbal notes.
  • 1 teaspoon Dried Thyme Brings earthiness.
  • 1 teaspoon Crushed Red Pepper Flakes Adds heat; can omit for milder taste.
  • 1 cup Orzo Pasta Provides heartiness.
  • 3 cups Chicken Broth Vegetable broth works for vegetarian option.
  • 2 tablespoons Lemon Juice Brightens flavors.
  • 1 cup Feta Cheese Can use vegan feta for dairy-free.
  • 1/4 cup Chopped Parsley Fresh herb garnish.
  • 1/2 cup Kalamata Olives Adds a briny touch.

Equipment

  • Oven-safe skillet

Method
 

Cooking Instructions
  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 the chicken with salt and pepper, and brown it for 5-6 minutes on all sides.
  3. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
  4. Add minced garlic, diced red bell pepper, and zucchini. Cook for 3-4 minutes until vegetables are slightly tender.
  5. Stir in fresh spinach, dried oregano, dried thyme, and crushed red pepper flakes. Sauté until the spinach wilts.
  6. Mix in uncooked orzo, chicken broth, and lemon juice. Ensure everything is well combined.
  7. Return the browned chicken to the skillet, nesting it among the orzo mixture. Cover with a lid or aluminum foil.
  8. Transfer the skillet to the oven and bake for 25-30 minutes.
  9. Remove the cover, sprinkle with crumbled feta, chopped parsley, and Kalamata olives, and return to the oven for an additional 5 minutes.
  10. Let the casserole sit for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 2.5mg

Notes

Let your chicken sit at room temperature for 15-20 minutes before cooking for more even cooking. Adding a splash of white wine after sautéing onions can enhance flavor.

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