Description
This Greek Chicken Orzo Bake is a hearty and flavorful casserole combining tender chicken pieces, tender orzo pasta, fresh spinach, juicy diced tomatoes, and tangy feta cheese. Seasoned with classic Greek herbs and lemon zest, this baked dish is perfect for a comforting dinner that’s easy to prepare yet impressive in taste.
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 & Seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 teaspoons Greek seasoning (see notes for homemade option)
- 6 ounces crumbled feta cheese
- Zest of 1 lemon
Instructions
- Preheat and Combine: Preheat your oven to 350°F (177°C) and lightly grease a large casserole dish. In this dish, combine the cooked and drained orzo pasta, drained diced tomatoes, 6 ounces of crumbled feta cheese, fresh spinach, dried oregano, and lemon juice. Pour the chicken broth evenly over this mixture to add moisture.
- Season Chicken: In a separate bowl, toss the chicken breast pieces with the Greek seasoning and olive oil to ensure each piece is evenly coated with flavor.
- Assemble and Bake: Layer the seasoned chicken pieces on top of the orzo mixture in the casserole dish. Avoid stirring so that the layers remain distinct. Cover the dish with foil and bake in the preheated oven for 1 hour.
- Uncover and Finish: After 1 hour, remove the foil, sprinkle the lemon zest and the remaining 6 ounces of crumbled feta cheese over the top. Return to the oven and bake uncovered for an additional 5 minutes until the chicken is fully cooked and the feta slightly browns.
- Serve: Garnish with fresh herbs such as parsley, basil, oregano, or dill, then serve hot for a delicious Greek-inspired meal.
Notes
- For homemade Greek seasoning, combine dried oregano, garlic powder, onion powder, dried basil, dried thyme, salt, and pepper to taste.
- You can substitute fresh spinach with kale or Swiss chard if desired.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- If preferred, use low-sodium chicken broth to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
