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Greek Chicken Orzo Casserole

One-pan Greek chicken orzo
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Prep Time 15 minutes
Course dinner
Cuisine Greek-inspired

Ingredients
  

  • 1 pint cherry tomatoes
  • 1/3 cup julienned sun-dried tomatoes in oil
  • 2 cups chopped fresh spinach
  • 1/2 medium red onion minced
  • 1/3 cup kalamata olive halves
  • 1 1/2 cups orzo pasta
  • 1 teaspoon sea salt divided
  • 1 teaspoon dried oregano divided
  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 2 1/2 cups chicken broth
  • 8 oz feta block
  • Fresh basil for garnish

Instructions
 

  • Preheat oven to 375°F and grease a 9×13-inch baking dish.
  • Add cherry tomatoes, sun-dried tomatoes, spinach, red onion, olives, orzo, 1/2 teaspoon salt, and 1/2 teaspoon oregano to the dish. Stir to combine.
  • In a separate bowl, season chicken with remaining salt and oregano.
  • Add seasoned chicken and chicken broth to the casserole dish and stir gently.
  • Make a small well in the center and place the feta block in the middle.
  • Cover tightly and bake for 30 minutes.
  • Remove from oven, stir, and bake uncovered for another 20–30 minutes.
  • Check orzo for doneness. If needed, add 2 tablespoons broth, cover, and bake 10–15 more minutes.
  • Stir until feta becomes creamy and coats the pasta. Garnish with fresh basil and serve.

Notes

This casserole thickens as it rests. For a looser texture, stir in a splash of warm broth before serving. Leftovers taste even better the next day.