This Greek Chicken & Orzo Casserole is the easy one-pan dinner every busy mom needs. It’s hearty, healthy, and perfectly balanced—exactly what you want on a chilly night. Mediterranean flavors, simple ingredients, and a full family meal in one dish.

Save this for weeknights or your next family event… it always impresses guests.

Share with your mom friend who would love this!

Ingredients:
1.5 cups orzo, uncooked
1 can (15oz) diced tomatoes with dried basil, garlic and oregano
1 cup feta, crumbled
1 big handful of fresh spinach
1 can quartered artichokes
1 cups low sodium chicken broth
2 large chicken breasts, cubed
1 lemon, sliced
Salt and pepper
Greek seasoning (I used Cavendars)
Parsley for garnish (optional)

Directions: Preheat oven to 375F. Partially cook the orzo in boiling water for about 8 minutes, drain and rinse with cold water. In a large casserole dish add orzo, tomatoes, feta, spinach and artichokes. Pour chicken stock over top and mix until all combined. Cube your chicken and season per preference with salt, pepper, and Greek seasoning. Place on top on the casserole. Place sliced lemons over top. Over with foil and bake for about 40 minutes. Remove foil and bake for another 10-15 minutes or until chicken is cooked through with internal temperature at 165F. Enjoy!