Greek Style Chicken Casserole
Dive into the vibrant flavors of the Mediterranean with this Greek Style Chicken Casserole—a hearty, one-pan dish that's perfect for weeknight dinners or casual entertaining. Juicy, seared chicken breasts are nestled in a fragrant tomato-based sauce infused with garlic, oregano, and thyme, then baked to perfection alongside tender orzo pasta. The casserole is elevated with briny kalamata olives, wilted spinach, and a generous topping of creamy, crumbled feta cheese. Ready in just over an hour and brimming with wholesome ingredients, this easy Greek-inspired recipe delivers a delightful balance of tangy, savory, and earthy flavors. Serve it straight from the skillet, garnished with fresh parsley, for a comforting meal that tastes like a Mediterranean getaway.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 14 oz diced tomatoes (canned)
- 1 cup chicken broth
- 0.5 cup kalamata olives
- 0.75 cup crumbled feta cheese
- 3 cups fresh spinach
- 1 teaspoon dried oregano
- 0.5 teaspoons dried thyme
- 1 cup uncooked orzo pasta
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes (with their juices), chicken broth, oregano, and thyme. Bring the mixture to a simmer.
Add the uncooked orzo pasta to the skillet, stirring to combine.
Return the seared chicken breasts to the skillet, nestling them into the sauce.
Sprinkle the olives evenly over the casserole, and place the fresh spinach on top.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the orzo is tender.
Remove the skillet from the oven and uncover it. Sprinkle the crumbled feta cheese over the top, then return to the oven uncovered for an additional 5 minutes to allow the cheese to soften.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 27.8 g | ||
| Protein | 267.2 g | 534% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 794 mg | 61% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
