Classic Greek Chicken and Orzo Casserole Recipe

This Greek chicken orzo casserole is a simple, flavorful take on Mediterranean-style chicken baked into a one-pan casserole. It combines tender chicken, orzo pasta, burst cherry tomatoes, sun-dried tomatoes, kalamata olives and a whole block of feta that transforms into a creamy sauce when stirred into the hot casserole. Because everything bakes together in one dish, it’s ideal for busy weeknights and makes a satisfying family-style meal. Save this recipe — it’s an easy, reliable weeknight winner.

Recipe Highlights

One-dish convenience: Everything cooks together in a single casserole, so there’s minimal prep and minimal cleanup. The feta melts into the dish while baking, producing a rich, creamy finish without extra steps.

Bold Mediterranean flavor: Sun-dried tomatoes in oil, kalamata olives, oregano and fresh basil combine with juicy cherry tomatoes and savory chicken for authentic Mediterranean taste. The olive oil from the sun-dried tomatoes adds extra depth.

Feeds a crowd: This casserole serves six and is perfect for sharing family-style. Serve with warm pita, naan, or a green salad for a complete meal.

The Ingredients

• Chicken: 1 lb boneless, skinless chicken breast, cut into 1-inch chunks. You can use thighs if you prefer — just keep them boneless and cut to similar size.
• Feta: An 8 oz block of feta. Baking the block in the center yields a creamy, tangy sauce when you stir the casserole at the end.
• Spinach: 2 cups chopped fresh spinach. It wilts down significantly and blends into the casserole without overpowering the other flavors.
• Tomatoes: 1 pint cherry tomatoes plus 1/3 cup julienned sun-dried tomatoes in oil. The cherry tomatoes burst while baking, adding bright sweetness; the sun-dried tomatoes and their oil add concentrated savory flavor.
• Onion & Olives: 1/2 medium red onion, minced, and 1/3 cup kalamata olive halves for briny depth.
• Orzo: 1.5 cups orzo pasta. This recipe is designed for orzo; other pastas may require different liquid ratios.
• Seasoning & Liquid: 1 teaspoon sea salt (divided) and 1 teaspoon dried oregano (divided), plus 2.5 cups chicken broth to cook the orzo and chicken.
• Garnish: Fresh basil for serving.

Equipment

Use a 9×13-inch baking dish or similar casserole dish that can be covered for part of the bake. A dish with a lid is ideal; if you don’t have one, cover the dish tightly with aluminum foil while the casserole bakes covered.

How to Make Greek Chicken Orzo Bake

This casserole requires only minimal hands-on time. Most of the work is letting it bake until the chicken is cooked and the orzo absorbs the broth. Follow these steps:

1. Preheat the oven to 375ºF and lightly oil a 9×13 baking dish.
2. Add the cherry tomatoes, sun-dried tomatoes, chopped spinach, minced red onion, kalamata olives, orzo, ½ teaspoon salt and ½ teaspoon dried oregano to the dish. Toss gently to combine.
3. In a separate bowl, season the chicken with the remaining ½ teaspoon salt and ½ teaspoon dried oregano; toss to coat the pieces evenly.
4. Add the seasoned chicken and 2.5 cups chicken broth to the casserole. Stir to distribute ingredients and liquid evenly.
5. Make a small well in the center of the mixture and place the 8 oz block of feta in the middle. Cover the dish and bake at 375ºF for 30 minutes.
6. Remove the cover, stir the casserole, and continue baking uncovered for another 20–30 minutes. Check that the orzo is tender and the chicken is fully cooked.
7. If the orzo needs more time, add 1–2 tablespoons of chicken broth, cover, and bake an additional 10–15 minutes until fully cooked.
8. Stir the hot casserole until the feta breaks down and forms a creamy sauce that coats the orzo and chicken. Garnish with fresh basil and serve warm.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–15 minutes or until warmed through. You can also reheat single portions gently in the microwave, stirring halfway to redistribute the creamy feta sauce.

Tips & Notes

• Do not substitute the orzo for a differently shaped pasta without adjusting the liquid amount; orzo absorbs liquid differently than other pastas.
• We have not tested this exact liquid ratio with gluten-free orzo; cooking times and liquid needs may differ for gluten-free varieties.
• If you prefer a milder onion flavor, sauté the red onion briefly before adding it to the casserole, or omit raw onion entirely.
• The sun-dried tomatoes packed in oil contribute both concentrated tomato flavor and an infused oil that benefits the whole dish — keeping them in oil is recommended when possible.

Nutrition (per serving)

Approximate values: Calories 380 kcal, Carbohydrates 36 g, Protein 27 g, Fat 14 g, Fiber 3 g, Sugar 4 g. Nutrition information is an estimate and should be used as a guideline.