Go Back

Greek Lemon Chicken Casserole with Orzo Bake

A one-pan Greek chicken and orzo casserole with feta, spinach, artichokes, and lemon — a hearty, Mediterranean-inspired weeknight dinner the whole family will love.
Print Recipe
Ingredients Method

Ingredients
  

  • 1.5 cups orzo uncooked
  • 1 can (15oz) diced tomatoes with dried basil, garlic and oregano
  • 1 cup feta crumbled
  • 1 big handful 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)

Method
 

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