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Greek Chicken Orzo Casserole

Greek Chicken Orzo Casserole

This Greek Chicken Orzo Casserole combines tender chicken, pearl-like orzo pasta, tangy feta cheese, and vibrant vegetables all baked together in a creamy, herb-infused sauce. It's a one-dish wonder that delivers comfort food with a Mediterranean twist.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Greek
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup crumbled feta cheese
  • ½ cup chopped sun-dried tomatoes
  • 2 cups packed fresh spinach
  • 4 cloves minced garlic
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Season the chicken pieces generously with salt, black pepper, and half the oregano. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
  3. Transfer the seared chicken to your prepared baking dish.
  4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan.
  5. Add the heavy cream, lemon juice, remaining oregano, and red pepper flakes to the skillet. Stir and bring to a gentle simmer. Season with additional salt and pepper to taste.
  6. Remove from heat and stir in the uncooked orzo pasta, chopped sun-dried tomatoes, and fresh spinach.
  7. Pour the orzo mixture over the chicken in your baking dish. Ensure the liquid covers the pasta completely. Sprinkle half the crumbled feta cheese over the top.
  8. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  9. Remove the foil and sprinkle the remaining feta cheese over your casserole. Return to the oven uncovered for an additional 10-15 minutes.
  10. Let the casserole rest for 5 minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Adjust cooking time if starting from a cold dish.