Description
A warm and comforting Greek Chicken Casserole bursting with Mediterranean flavors, perfect for family gatherings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced kalamata olives
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or casserole dish, heat 1 tablespoon olive oil. Add chicken, season with salt and pepper, and brown for 5–6 minutes. Remove and set aside.
- Add remaining olive oil and sauté onion for 2–3 minutes until softened.
- Add garlic, red bell pepper, and zucchini. Cook for 3–4 minutes until slightly softened.
- Stir in spinach, oregano, thyme, and red pepper flakes until spinach wilts.
- Add orzo, chicken broth, and lemon juice. Mix well.
- Return chicken to the skillet and combine evenly.
- Cover and bake for 25–30 minutes until orzo is tender and liquid is absorbed.
- Top with feta, parsley, and olives.
- Bake uncovered for 5 more minutes. Serve warm.
Notes
- For best flavor, let chicken rest at room temperature before cooking.
- A splash of white wine can enhance the flavor depth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek