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A hearty, golden-brown Greek Chicken Casserole bubbling hot from the oven, topped with fresh herbs, ready to serve.

Easy One-Pan Greek Chicken Casserole

This delicious Easy One-Pan Greek Chicken Casserole brings vibrant Mediterranean flavors to your table with minimal fuss. Featuring tender chicken, orzo, spinach, and feta, it's a wonderfully aromatic and satisfying dish that cooks in a single pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: dinner, Main Dish
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups orzo, uncooked
  • 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sundried tomatoes, packed, diced
  • 2 cups baby spinach, roughly chopped
  • 1 cup feta cheese, crumbled, plus more to serve
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 lemon, juiced and zested
  • 5 cups chicken broth, or water
  • Fresh parsley, to serve

Equipment

  • 9x13-inch baking dish
  • cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • aluminum foil

Method
 

  1. Preheat oven to 400°F.
  2. If you don’t have cooked chicken, bake the chicken breasts or chicken thighs in the oven for 25 minutes. Once cooked, place the chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
  3. In a 9 x 13-inch baking dish, add the diced onion, drizzle with olive oil, and stir until well coated. Transfer the baking dish to the oven for 5 minutes while you prepare the other ingredients.
  4. Remove the baking dish from the oven, add the orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives (optional), oregano, olive oil, and salt, and stir to combine.
  5. Add the chicken, feta cheese, lemon juice, and lemon zest to the casserole dish, and stir again to combine with the other ingredients.
  6. Pour in the broth and give it a final stir until everything is well incorporated and the orzo, veggies, and chicken are mostly submerged in the liquid.
  7. Cover the baking dish with aluminum foil, then transfer it to the oven to bake for 15 minutes.
  8. Remove the baking dish from the oven, remove the foil, give everything a good stir, and then return it to the oven, uncovered, for a final 15-20 minutes until the orzo is cooked and most of the liquid has been absorbed.
  9. Once cooked, remove the baking dish from the oven and allow it to rest for 5 minutes before serving with a sprinkle of feta and parsley. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 480kcalCarbohydrates: 48gProtein: 38gFat: 17gSaturated Fat: 7gCholesterol: 100mgSodium: 900mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For convenience, use a store-bought rotisserie chicken or leftover cooked chicken. Small pasta shapes like ditalini or small shells can substitute orzo, adjusting liquid and time as needed. Don't skip the lemon zest for enhanced flavor, and always let the casserole rest for 5 minutes after baking to allow flavors to meld and liquid to absorb. This casserole stores well in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months, making it excellent for meal prep. Serve with a simple green salad or crusty bread. You can easily boost protein with extra chicken or chickpeas, or add more vegetables like artichoke hearts or bell peppers.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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