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Greek Chicken Casserole with orzo, feta, and kalamata olives baked in a cast iron skillet

Greek Chicken Casserole

A hearty one-pan Greek Chicken Casserole made with tender baked chicken breast, orzo pasta, fresh vegetables, lemon broth, and creamy feta cheese. Ready in under an hour and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • salt and pepper to taste
  • 1 large onion chopped
  • 3 cloves garlic minced fresh
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 2 cups fresh spinach leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes optional
  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • 1 lemon juiced fresh
  • 0.5 cup crumbled feta cheese block feta crumbled by hand preferred
  • 0.25 cup fresh parsley chopped
  • 0.25 cup kalamata olives sliced

Equipment

  • Large oven-safe skillet or casserole dish
  • Cutting board and sharp knife
  • Aluminum foil or lid
  • Meat thermometer

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 6 minutes until golden brown on all sides. Chicken does not need to be fully cooked through. Remove and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the chopped onion for 2 to 3 minutes until soft and translucent, scraping up any browned bits from the bottom.
  4. Stir in garlic, red bell pepper, and zucchini. Cook for 3 to 4 minutes until vegetables begin to soften. Add spinach, oregano, thyme, and red pepper flakes if using. Stir until spinach wilts, about 1 minute.
  5. Add uncooked orzo to the skillet and stir into the vegetables. Pour in chicken broth and fresh lemon juice. Stir to combine. Return the browned chicken to the skillet and distribute evenly throughout the mixture.
  6. Cover tightly with a lid or aluminum foil. Bake for 25 to 30 minutes until orzo is tender and most of the liquid is absorbed. If the orzo looks dry before fully cooked, add 2 to 3 tablespoons of warm broth and continue baking.
  7. Uncover and top evenly with crumbled feta, fresh parsley, and sliced kalamata olives. Return to the oven uncovered for 5 more minutes until feta softens and edges turn lightly golden. Total bake time is 30 to 35 minutes. Serve warm directly from the skillet.

Notes

Add a splash of chicken broth when reheating to restore the orzo texture. A fresh squeeze of lemon juice after reheating brings back the brightness. Store components separately if meal prepping for the week.