Description
A vibrant one-dish Mediterranean meal featuring tender chicken, orzo pasta, fresh spinach, juicy tomatoes, and creamy feta cheese all baked together. Easy, healthy, and absolutely delicious! Perfect for meal prep and family dinners.
Ingredients
The Protein:
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- 1 lb boneless, skinless chicken breasts – Cut into 1-inch pieces, or use chicken tenders
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- 1 teaspoon Greek seasoning – Store-bought or homemade (I’ll tell you how!)
The Base:
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- 1 package (16 oz) orzo pasta – That rice-shaped pasta that’s SO perfect for casseroles
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- 1 can (14.5 oz) diced tomatoes – Drained, preferably with basil, garlic, and oregano already added
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- 5 oz baby spinach (about a big handful) – Fresh is best here!
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- 1/2 cup chicken broth – Adds moisture and flavor
The Flavor Makers:
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- 8 oz feta cheese, crumbled – Divided (half goes in, half goes on top!)
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- 1/4 cup olive oil – Good quality extra virgin is worth it
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- 1 tablespoon fresh oregano (or 1 teaspoon dried) – Classic Greek herb
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- 4 cloves garlic, minced – Because garlic makes everything better!
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- 1 teaspoon finely grated lemon zest – The secret bright note!
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- 2 tablespoons fresh lemon juice – Adds that tangy freshness
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- 2 tablespoons sliced green onions – For garnish
Instructions
Preheat your oven to 375°F. While it’s heating up, spray your 9×13-inch baking dish with cooking spray. This prevents everything from sticking and makes cleanup SO much easier!
Bring a large pot of salted water to a boil. Add your orzo and cook according to the package directions – usually about 8-10 minutes. You want it al dente (still has a little bite to it) because it’ll continue cooking in the oven.
Drain the orzo in a colander and give it a quick rinse with cold water to stop the cooking. Set it aside while you prep everything else.
Cut your chicken breasts into bite-sized pieces – about 1-inch cubes work perfectly. Put them in a bowl and toss with the Greek seasoning and a drizzle of olive oil until every piece is coated.
Greek Seasoning Mix (if making your own): Combine 1 teaspoon dried dill, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, and a pinch of salt. This makes enough for this recipe plus extra to keep in your spice cabinet!
In your large mixing bowl, combine the cooked orzo, drained diced tomatoes, baby spinach, minced garlic, half of the crumbled feta, olive oil, oregano, lemon juice, and lemon zest. Give it all a good mix until everything is evenly distributed.
The spinach will look like a LOT, but don’t worry – it wilts down to almost nothing as it cooks! Pour this mixture into your prepared baking dish and spread it out evenly.
Here’s a little trick I learned – don’t stir the chicken into the orzo mixture! Instead, arrange those seasoned chicken pieces right on TOP of the pasta. This way, as the chicken cooks, all those delicious juices drip down into the casserole, flavoring everything below. Genius, right?
Drizzle the chicken broth over the entire casserole – this adds moisture and prevents the pasta from drying out during baking.
Cover your baking dish tightly with aluminum foil. This is important because it traps steam and moisture, helping everything cook evenly.
Bake for 45 minutes covered. Then, remove the foil and sprinkle the remaining feta cheese over the top. Pop it back in the oven uncovered for another 4-5 minutes, just until the chicken is cooked through (it should reach 165°F internally) and that feta on top gets slightly golden and melty.
Once it’s out of the oven, sprinkle with that grated lemon zest and sliced green onions. Let it rest for about 5 minutes before serving
Notes
Don’t stir chicken into orzo – place on TOP so juices flavor the dish. Cook orzo just until al dente as it continues cooking in oven.
Baby spinach is better than regular – it’s more tender. Can assemble entire casserole night before and refrigerate.
If making ahead, add 10 minutes to baking time. Leftovers keep 4 days in fridge – add splash of broth when reheating.
Freeze portions for up to 3 months. For gluten-free, use gluten-free orzo or substitute rice.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek