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Greek Chicken Casserole

Greek Chicken Casserole: A Cozy Mediterranean Comfort Dish

Discover the delightful flavors of Greek Chicken Casserole, a cozy Mediterranean dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Chicken, boneless and skinless Substitute turkey or chickpeas for lighter option.
  • 1 tbsp Olive Oil Can use avocado oil for a different flavor.
  • 1 medium Onion, chopped Shallots or leeks may be used.
  • 3 cloves Garlic, minced
  • 1 cup Red Bell Pepper, diced Any color bell pepper or zucchini can work.
  • 1 medium Zucchini, diced Eggplant could be used for a heartier option.
  • 2 cups Spinach, fresh Kale can be used but adjust cooking time.
  • 1 cup Orzo Pasta, uncooked Substitute quinoa or small shell pasta for gluten-free options.
  • 2 cups Chicken Broth Vegetable broth for vegetarian option.
  • 2 tbsp Lemon Juice Lime may work.
  • 1 tsp Dried Oregano No direct substitutions preferred.
  • 1 tsp Dried Thyme No direct substitutions preferred.
  • 1 tsp Crushed Red Pepper Flakes Omit for no spice.
  • 1 cup Feta Cheese, crumbled Substitute goat cheese or mozzarella for different flavor profile.
  • 2 tbsp Parsley, chopped Optional for garnish.
  • 1/2 cup Kalamata Olives, sliced Any black olives for a different flavor.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step 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 heat. Add the chicken pieces, browning them on all sides for about 5-6 minutes until golden and cooked through. Set the chicken aside.
  3. In the same skillet, add the remaining olive oil and heat. Toss in the chopped onion, sautéing for 2-3 minutes until fragrant and translucent.
  4. Add the minced garlic, diced red bell pepper, and zucchini to the skillet. Cook for an additional 3-4 minutes, stirring frequently.
  5. Stir in the fresh spinach, allowing it to wilt. After a minute, sprinkle in the dried oregano, thyme, and crushed red pepper flakes.
  6. Mix in uncooked orzo, chicken broth, and lemon juice. Stir everything together.
  7. Return the browned chicken to the skillet, placing it on top of the orzo mixture. Cover the skillet, then transfer it to the oven. Bake for approximately 25-30 minutes.
  8. Remove the skillet from the oven and uncover it. Top the casserole with crumbled feta cheese, parsley, and Kalamata olives. Return it to the oven for an additional 5 minutes.
  9. Allow the casserole to rest for a couple of minutes, then serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Use fresh herbs and crispy vegetables for maximum flavor. Let the casserole sit for a few minutes after baking to enhance the flavor.

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