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Greek Chicken Casserole

Comforting Greek Chicken Casserole for Cozy Family Dinners

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A vibrant one-pot Greek Chicken Casserole loaded with Mediterranean flavors, featuring tender chicken, colorful vegetables, and zesty feta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken pieces Main protein; can substitute with chickpeas for a vegan option.
For the Vegetables
  • 1 tablespoon Olive oil Enhances flavor and helps in browning; can be substituted.
  • 1 medium Chopped onion Adds sweetness; red onion works as a great substitute.
  • 3 cloves Minced garlic Deepens flavor.
  • 1 cup Diced red bell pepper Adds sweetness and color.
  • 1 cup Chopped zucchini Provides texture; alternatives include yellow squash or eggplant.
  • 2 cups Fresh spinach Nutrient boost; wilts down.
For the Seasoning
  • 2 teaspoons Dried oregano Key herb for Mediterranean flavors.
  • 1 teaspoon Dried thyme Aromatic herb.
  • 1/2 teaspoon Crushed red pepper flakes Optional for spice.
For the Base
  • 1 cup Uncooked orzo pasta Absorbs flavors; quinoa is a gluten-free substitute.
  • 3 cups Chicken broth Adds moisture; swap for vegetable broth.
  • 2 tablespoons Lemon juice Brightens flavors.
For the Topping
  • 200 grams Feta cheese Creamy topping; crumbled goat cheese is an alternative.
  • 1/4 cup Chopped parsley Adds freshness.
  • 1/4 cup Sliced kalamata olives Adds a Mediterranean flair.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken pieces, cooking for about 5-6 minutes per side until browned. Remove and set aside.
  3. In the same skillet, sauté chopped onion for 3-4 minutes, then add minced garlic, diced red bell pepper, and chopped zucchini. Cook for 3-4 minutes.
  4. Stir in fresh spinach, dried oregano, and dried thyme, cooking until spinach wilts down.
  5. Mix in uncooked orzo, chicken broth, and lemon juice, then return chicken to the skillet.
  6. Cover and bake for 25-30 minutes until orzo is tender.
  7. Remove from oven, add feta cheese, parsley, and olives on top, and return to the oven for 5 minutes.
  8. Let sit for a few minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

For best results, let the chicken sit at room temperature before cooking. Add a splash of white wine for added flavor. Stir orzo occasionally while baking for even cooking.

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