Description
Greek Chicken Casserole: Dive into Mediterranean flavors with juicy chicken, tangy feta, olives, and fresh herbs in a one-pot.
Ingredients
Scale
- 2 lbs (900g) chicken (mix of thighs and breasts), cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 1 large red onion, diced (about 1 cup)
- 2 bell peppers (preferably 1 red, 1 yellow), chopped
- 1 cup (150g) cherry tomatoes, halved
- 3 cloves garlic, minced
- ¼ cup (60ml) extra virgin olive oil
- 2 cups (480ml) chicken broth
- ½ cup (120ml) dry white wine (optional, can substitute with additional broth)
- Juice and zest of 1 large lemon
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup (150g) kalamata olives, pitted and halved
- 8 oz (225g) feta cheese, crumbled
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare all ingredients by dicing chicken and chopping vegetables.
- Heat 2 tablespoons olive oil in a large skillet. Season chicken with salt and pepper, then brown for 3-4 minutes until lightly golden but not fully cooked. Set aside.
- In the same skillet, add remaining olive oil, onion, and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds more.
- Transfer vegetables to a 9×13-inch baking dish. Add uncooked orzo and stir to combine. Arrange chicken pieces on top.
- Combine chicken broth, wine (if using), lemon juice, and zest in a bowl. Pour evenly over the casserole, ensuring all orzo is submerged.
- Sprinkle with dried herbs (if using), half the feta cheese, and cherry tomatoes. Cover tightly with foil and bake for 25 minutes.
- Remove foil, add kalamata olives and remaining feta. Return to oven uncovered for 15-20 minutes until orzo is tender and top is golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh herbs and a drizzle of olive oil.