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Greek Chicken Casserole

Greek Chicken Casserole: Comforting Mediterranean Delight

A heartwarming Greek Chicken Casserole that combines tender chicken, fresh vegetables, and tangy feta cheese for a comforting meal.
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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 lb Boneless, Skinless Chicken Breast Consider chicken thighs for extra moisture.
  • 2 tbsp Olive Oil Avocado oil or melted butter works too.
  • 1 tsp Salt Adjust to personal taste.
  • 0.5 tsp Freshly Cracked Black Pepper Adjust to personal taste.
  • 1 cup Chopped Onion Yellow or sweet onions are ideal.
  • 2 cloves Minced Garlic Fresh garlic shines but garlic powder is a handy substitute.
  • 1 cup Diced Red Bell Pepper Any sweet pepper variety can do.
  • 1 cup Chopped Zucchini Yellow squash is a great swap.
  • 3 cups Fresh Spinach Kale or Swiss chard can be excellent substitutes.
  • 1 tsp Dried Oregano Italian seasoning can replace it if needed.
  • 1 tsp Dried Thyme Sage or marjoram works in its place.
  • 0.5 tsp Crushed Red Pepper Flakes Optional heat booster.
  • 1 cup Uncooked Orzo Pasta Try small pasta shapes like couscous or ditalini for a different twist.
  • 3 cups Chicken Broth Vegetable broth is perfect for a vegetarian version.
  • 2 tbsp Fresh Lemon Juice Lime juice is a suitable alternative.
  • 1 cup Crumbled Feta Cheese Goat cheese or omitting it makes it dairy-free.
  • 0.5 cup Chopped Parsley Basil or cilantro can substitute.
  • 0.5 cup Sliced Kalamata Olives Use green olives if necessary.

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 heat. Once hot, add the chicken breasts, seasoning generously with salt and pepper. Sear for 5-6 minutes until golden brown. Remove and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until translucent. Add minced garlic, red bell pepper, and zucchini. Cook for about 3-4 minutes.
  4. Add fresh spinach, oregano, thyme, and crushed red pepper flakes. Cook for 1-2 minutes until spinach wilts.
  5. Mix in the uncooked orzo, then pour in chicken broth and lemon juice, stirring to ensure the orzo is submerged.
  6. Place the browned chicken back into the skillet, distributing it throughout.
  7. Cover and bake for 25-30 minutes until orzo is tender and liquid has absorbed.
  8. Remove cover, sprinkle feta, parsley, and olives on top. Bake for an additional 5 minutes to melt the cheese.
  9. Let cool for a few minutes, then serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

This dish allows for endless variations and can be made gluten-free by swapping pasta for quinoa.

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