Description
This Greek Chicken Orzo Bake is a flavorful and comforting casserole that combines tender chicken, savory orzo pasta, fresh spinach, and tangy feta cheese, all baked together with classic Mediterranean herbs and lemon for a delicious and hearty meal perfect for weeknights or family dinners.
Ingredients
Scale
Orzo Mixture
- 16 ounces orzo pasta, cooked and drained
- 2 (14.5 ounce) cans diced tomatoes, drained
- 6 ounces crumbled feta cheese
- 4-5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- ½ cup chicken broth
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 teaspoons Greek seasoning (see notes for homemade option)
- Zest of 1 lemon
- 6 ounces crumbled feta cheese (for topping)
Instructions
- Preheat and Combine: Preheat your oven to 350°F (177°C) and lightly grease a large casserole dish. In the dish, add the cooked orzo pasta, drained diced tomatoes, half of the crumbled feta cheese (6 ounces), fresh spinach, dried oregano, and lemon juice. Pour the chicken broth evenly over the mixture.
- Season Chicken: In a separate bowl, toss the chicken breast pieces with Greek seasoning and olive oil until evenly coated to ensure flavorful and juicy chicken.
- Assemble and Bake: Arrange the seasoned chicken pieces evenly over the orzo mixture in the casserole dish. Avoid stirring to keep layers distinct. Cover the dish with foil and bake in the preheated oven for 1 hour to cook the chicken thoroughly and meld the flavors.
- Uncover and Finish: Remove the foil, then sprinkle the lemon zest and the remaining feta cheese over the top of the casserole. Bake uncovered for an additional 5 minutes, or until the chicken is completely cooked through and the feta is lightly browned and slightly melted.
- Serve: Garnish with fresh herbs such as parsley, basil, oregano, or dill for a burst of freshness. Serve the casserole hot for a satisfying Greek-inspired meal.
Notes
- Greek seasoning can be made at home using a blend of dried oregano, garlic powder, onion powder, dried basil, thyme, salt, and pepper.
- Ensure the orzo is cooked just al dente before baking to avoid mushiness after the baking process.
- For a creamier texture, you may add a splash of heavy cream or a dollop of Greek yogurt before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
