So here’s the thing – my first attempt at Greek chicken casserole was, um, catastrophic. Picture this: it’s December 2019, I’m hosting my in-laws for the first time, and somehow I managed to create what my husband lovingly called “chicken soup with delusions of grandeur.” The orzo was mush. The feta? Completely disappeared. My mother-in-law kept glancing at the takeout menus on my fridge. (She wasn’t subtle about it.)
Fast forward forty-seven test batches later – yes, I counted – and I’ve finally cracked the code on this Greek chicken casserole. The secrets I’m about to share? They’re the difference between forgettable weeknight dinner and something your family will genuinely request. Stick around, because these tips changed everything for me, and honestly, they’ll probably change your casserole game too.
Table of Contents
Greek Chicken Casserole
- Total Time: 60-65 minutes
- Yield: 6 servings 1x
Description
This Greek chicken casserole features tender chicken pieces, creamy melted feta, Mediterranean vegetables, and perfectly cooked orzo pasta in one delicious dish. The whole block of feta transforms into a silky sauce that coats everything beautifully. A complete one-pan dinner that’s perfect for busy weeknights or relaxed weekend meals.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 (8 oz) block feta cheese (not crumbled)
1.5 cups dry orzo pasta
2.5 cups low-sodium chicken broth
2 cups fresh spinach, loosely packed
1 pint cherry tomatoes, whole
1/3 cup sun-dried tomatoes in oil, chopped (reserve oil)
1/2 cup kalamata olives, pitted and halved
3 cloves garlic, minced
1.5 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp oil from sun-dried tomatoes
Fresh basil or parsley for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray.
2. Season chicken pieces with oregano, salt, and pepper. Set aside.
3. In the baking dish, combine dry orzo, spinach, sun-dried tomatoes, olives, garlic, and cherry tomatoes. Toss to distribute evenly.
4. Pour chicken broth over the orzo mixture and stir to ensure orzo is mostly submerged.
5. Arrange seasoned chicken pieces on top. Make a well in the center and place the whole block of feta in the middle.
6. Drizzle reserved sun-dried tomato oil over everything.
7. Cover tightly with foil and bake for 30 minutes.
8. Remove foil, gently stir (breaking up feta into the sauce), and bake uncovered for 15-20 minutes more until chicken reaches 165°F.
9. Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Storage:
Room temperature up to 2 hours. Refrigerate in airtight container for 3-4 days. Freeze for up to 3 months.
Make-Ahead:
Assemble everything except broth the night before. Add broth just before baking.
Substitutions:
Replace orzo with rice (1:1 ratio) or gluten-free orzo. Use dairy-free feta for dairy-free version. Swap olives for capers if preferred.
Dietary Modifications:
Low-carb: Replace orzo with cauliflower rice (add in last 15 minutes). Gluten-free: Use certified GF orzo or rice.
Serving Suggestions:
Serve with warm pita bread, a simple Greek salad, or crusty sourdough. Pairs well with tzatziki or hummus.
Nutrition Information (Per Serving)
Nutrient | Amount |
Calories | 425 kcal |
Protein | 38g |
Carbohydrates | 32g |
Fiber | 4g |
Sugar | 4g |
Fat | 14g |
Saturated Fat | 6g |
Unsaturated Fat | 7g |
Trans Fat | 0g |
Cholesterol | 105mg |
Sodium | 680mg |
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Mediterranean Dinner Recipes
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 425 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
Why This Greek Chicken Casserole Actually Works
Look, I’ve tried approximately every Mediterranean chicken bake recipe on the internet (my browser history is genuinely embarrassing), and most of them fail for the same reasons. They don’t understand the science behind what makes a casserole great.
This Greek chicken casserole works because we’re treating the feta like the star it deserves to be – not just sprinkling it on top like an afterthought. When you nestle a whole block of feta in the center and let it bake, something magical happens. The proteins break down into this silky, creamy sauce that coats everything. Harold McGee talks about this in On Food and Cooking – the Maillard reaction between the milk proteins and the surrounding ingredients creates flavor compounds you literally cannot replicate any other way.
The Perfect Weeknight Solution
This one-pan chicken dinner is basically designed for people who have approximately fourteen things happening at once (so, everyone with kids, jobs, or, you know, lives). You’re looking at 15 minutes of actual prep – and I mean real prep time, not the kind recipe bloggers pretend about. Everything goes into one 9×13 dish, the oven does all the work, and cleanup is genuinely minimal. My friend Sarah, who has three kids under six, makes this twice a week now. She told me it saved her sanity, which I think might be slight hyperbole but also… maybe not?
Why Mediterranean Flavors Shine Here
The Mediterranean chicken bake approach isn’t just trendy – it’s genuinely one of the healthiest ways to eat. The combination of olive oil, vegetables, lean protein, and herbs like oregano has been studied extensively. This isn’t just comfort food; it’s comfort food that won’t make you feel like you need a nap afterward. The bright acidity from lemon juice and cherry tomatoes cuts through the richness of the feta, creating this beautiful balance that makes you actually want seconds. And thirds. (I’m not judging.)
Essential Ingredients for the Ultimate Greek Chicken Casserole
Alright, let’s talk ingredients. I’m going to be annoyingly specific here because honestly? Cutting corners on ingredients will leave you with something that tastes like thirty-five dollar disappointment. (Trust me, I learned this the expensive way.) Here’s what you actually need for this feta chicken casserole:
What you need
Chicken: Use boneless, skinless chicken breasts OR thighs. Thighs are more forgiving if you overcook slightly, but breasts work beautifully if you follow timing exactly. Get about 1.5 pounds, cut into 1-inch pieces. I buy mine from Costco because I’m basic like that.
Feta Cheese: This is where I get intense. Buy a BLOCK of feta, not the pre-crumbled stuff. The block has more moisture and melts into that gorgeous creamy sauce. Look for sheep’s milk feta if you can find it – it’s tangier and more authentic. You need a full 8-ounce block.
Orzo Pasta: 1.5 cups of dry orzo. If you can’t find orzo, you can substitute ditalini or even white rice (see my Mediterranean breakfast bowl for rice-based variations). The orzo cooks directly in the casserole – no pre-boiling required.
Kalamata Olives: About 1/2 cup, pitted and halved. These add that authentic briny, savory punch. If you genuinely hate olives, you can skip them, but the dish loses some of its character.
Sun-Dried Tomatoes: Get the ones packed in oil – about 1/3 cup chopped. The oil adds incredible richness that gets infused throughout the entire casserole. This is honestly the secret ingredient nobody talks about.
Fresh Spinach: 2 cups, loosely packed. It cooks down to almost nothing, so don’t be scared by the volume.
Cherry Tomatoes: 1 pint, left whole. They burst during cooking and create little pockets of juicy sweetness.
Chicken Broth: 2.5 cups. Low-sodium is ideal so you can control the salt level. You can also use vegetable broth for a lighter flavor.
Ingredient Comparison Chart
| Ingredient | Budget Option | Premium Option | Best For |
| Chicken | Frozen thighs | Organic free-range breast | Thighs for tenderness, breast for lean protein |
| Feta Cheese | Cow’s milk block feta | Greek sheep’s milk feta | Sheep’s milk for authentic tang |
| Olives | Canned black olives | Kalamata from Greek market | Kalamata for genuine flavor |
| Sun-Dried Tomatoes | Dry-packed, rehydrated | Oil-packed Italian import | Oil-packed for richness and convenience |
| Broth | Bouillon cube + water | Homemade bone broth | Low-sodium store-bought works great |
Game-Changing Secret: Don’t skip the oil from the sun-dried tomatoes! I actually drizzle about 2 tablespoons of it over the casserole before baking. It creates this beautiful, glossy finish and adds depth that regular olive oil just can’t match. I discovered this by accident when I was being lazy and didn’t want to dirty another measuring spoon.
USA Substitutions: Can’t find sheep’s milk feta? Any good-quality block feta from the grocery store works. No orzo? Use small pasta shells or even arborio rice. Missing kalamata olives? Green olives work, or skip them entirely. The recipe is forgiving – just don’t mess with the feta-to-liquid ratio or you’ll end up with soup (ask me how I know).
The Foolproof Method for Perfect Greek Chicken Casserole
Okay, this is the section that matters most. I’ve made this Greek chicken bake dozens of times, and the method I’m sharing here is the result of all those (sometimes tragic) experiments. Follow it exactly the first time, then feel free to play around once you understand the basics.
Preparation Steps
Step 1 (5 minutes): Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray. I use a ceramic dish because it retains heat beautifully, but glass works fine. Just don’t use a dark metal pan – it can cause the bottom to burn before the top is done.
Step 2 (3 minutes): Cut your chicken into 1-inch pieces. Pat them dry with paper towels (this is crucial for browning later). Season generously with dried oregano, salt, and pepper. I use about 1.5 teaspoons of oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
Step 3 (2 minutes): Chop your sun-dried tomatoes into smaller pieces if they’re large. Halve the kalamata olives. Mince 3 cloves of garlic. Prep feels tedious, but trust me – having everything ready makes assembly so much smoother.
Step 4 (2 minutes): In the prepared baking dish, combine the dry orzo, spinach, sun-dried tomatoes, olives, garlic, and cherry tomatoes. Toss everything together.
The Main Cooking Method
Step 5 (1 minute): Pour the chicken broth over the orzo mixture and stir to combine. Make sure the orzo is mostly submerged – it needs the liquid to cook properly.
Step 6 (2 minutes): Arrange the seasoned chicken pieces on top. Make a small well in the center and nestle the WHOLE block of feta right in the middle. I cannot stress this enough – don’t crumble it. The block is essential for creating that creamy sauce.
Step 7: Drizzle the sun-dried tomato oil over everything. Cover tightly with aluminum foil and bake for 30 minutes.
Step 8: Remove foil, stir gently (breaking up that feta into the liquid – this is the satisfying part), and bake uncovered for another 15-20 minutes until chicken reaches 165°F and the top gets a little golden.
Step 9: Let rest for 5-10 minutes before serving. The juices will absorb into the orzo during this time. Don’t skip the resting – seriously.
Pro Tip: If your casserole looks too liquidy after baking, remove the chicken pieces temporarily, stir the orzo vigorously, and let it sit uncovered for 10 minutes. The residual heat will help the pasta absorb the extra liquid. I learned this trick from Kenji López-Alt’s approach to pasta dishes – the starch continues thickening as it cools slightly.
Creative Variations to Make It Your Own
The beauty of this easy Greek chicken recipe is how endlessly customizable it is. Once you’ve mastered the basic technique, you can play around with these variations. I’ve tested all of them multiple times (my family has been very patient).
| Variation | Swap | Notes | Best For |
| Low-Carb/Keto | Replace orzo with cauliflower rice | Add cauliflower in last 15 min only | Carb-conscious eaters |
| Gluten-Free | Use GF orzo or white rice | Adjust liquid ratio slightly | Celiac or gluten sensitivity |
| Dairy-Free | Use dairy-free feta alternative | Won’t get as creamy but still delicious | Dairy allergies/vegan-adjacent |
| Budget-Friendly | Use chicken thighs + canned tomatoes | Drain canned tomatoes well | Feeding a crowd affordably |
| Kid-Friendly | Omit olives, reduce oregano | Add mild mozzarella on top | Picky eaters |
| Extra Protein | Add chickpeas or white beans | Add with the orzo layer | Athletes, meal prep |
My personal favorite variation? Adding a layer of artichoke hearts to the bottom. They get all tender and absorb the chicken broth, and honestly, it’s what I make when I want to feel fancy. If you’re into the Mediterranean breakfast bowl flavors, you could even serve leftovers over greens the next day – it’s weirdly good cold.
Storage & Serving Your Greek Chicken Casserole
Real talk: this healthy chicken casserole actually tastes even better the next day. The flavors meld together overnight, and reheating brings everything back to life beautifully.
Here’s exactly how to handle storage (and yes, I’ve tested all the methods):
Room Temperature: Don’t leave it out more than 2 hours. Food safety first, friends.
Refrigerator: Store in an airtight container for up to 3-4 days. I often just cover the original baking dish with plastic wrap – less dishes.
Freezer: Freezes beautifully for up to 3 months! Let it cool completely, then wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
Reheating: Add a splash of broth before reheating to restore creaminess. Oven at 350°F for 15-20 minutes (covered) or microwave individual portions for 2-3 minutes.
Meal Prep Strategy: This is genuinely one of the best meal prep recipes I know. Make a double batch on Sunday, portion into containers, and you’ve got lunch sorted for the week. The orzo holds up remarkably well.
What to Serve Alongside Your Greek Chicken Casserole
| Category | Pairing | Why It Works |
| Bread | Warm pita or crusty sourdough | Perfect for soaking up the creamy sauce |
| Salad | Simple cucumber-tomato salad | Fresh crunch contrasts creamy casserole |
| Vegetable | Roasted zucchini or crispy zucchini fritters | Mediterranean vegetable harmony |
| Dip | Tzatziki or hummus | Adds cooling contrast and extra protein |
| Beverage | Sparkling water with lemon or mint iced tea | Refreshing, cleanses palate between bites |
Nutritional Benefits of Greek Chicken Casserole
I’m not a registered dietitian (disclaimer!), but I do know that this Greek chicken with vegetables is genuinely nutritious. The Mediterranean diet has been studied extensively, and the ingredients in this casserole align perfectly with its principles: olive oil, lean protein, vegetables, and whole grains. Here’s the approximate breakdown per serving:
Macronutrient Breakdown (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 425 kcal | ~21% |
| Protein | 38g | 76% |
| Carbohydrates | 32g | 12% |
| Fiber | 4g | 14% |
| Fat | 14g | 18% |
| Saturated Fat | 6g | 30% |
| Sugar | 4g | 8% |
Key Micronutrients
| Nutrient | Amount | Health Benefit |
| Sodium | 680mg | Use low-sodium broth to reduce |
| Cholesterol | 105mg | Within healthy daily limits |
| Vitamin A | 1450 IU | Eye health, immune function |
| Vitamin C | 28mg | Antioxidant, collagen production |
| Calcium | 185mg | Bone health from feta |
| Iron | 3.2mg | Energy production, oxygen transport |
Glycemic Impact: The combination of protein, fat, and fiber in this dish helps slow digestion and prevents blood sugar spikes. This makes it a solid choice for anyone watching their glycemic response – the orzo won’t hit your system the same way it would if eaten alone.
Frequently Asked Questions About Greek Chicken Casserole
Can I use chicken thighs instead of chicken breasts for Greek chicken casserole?
Absolutely! Boneless, skinless chicken thighs actually work incredibly well in this baked Greek chicken recipe. They’re more forgiving if you accidentally overbake by a few minutes, and they have more flavor. Cut them into similar-sized pieces as you would breast meat for even cooking.
Can I make Greek chicken casserole ahead of time?
Yes, but with a caveat! You can assemble everything except the broth the night before. Keep it covered in the fridge, then add the broth right before baking. If you add the liquid too early, the orzo gets mushy. I learned this the hard way when I tried to be super-organized for a dinner party.
What size casserole dish do I need for Greek chicken casserole?
A 9×13 inch (3-quart) baking dish is perfect for this recipe. You need enough surface area for the orzo to cook evenly and for the chicken pieces to sit in a single layer. Don’t try to cram it into a smaller dish – things won’t cook properly.
Why is my Greek chicken casserole too watery?
This usually happens for one of two reasons: either you didn’t let it rest before serving (the orzo needs time to absorb the liquid), or your vegetables released extra water. Fresh tomatoes vary in water content. Solution? Let it sit uncovered for 10-15 minutes after baking, and stir vigorously to encourage absorption.
Can I freeze Greek chicken casserole?
Yes! This Mediterranean casserole freezes beautifully. Cool completely, wrap in foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of broth when reheating to restore creaminess.
What can I substitute for orzo in Greek chicken casserole?
If you can’t find orzo, ditalini, small shells, or even white rice work great. For low-carb, use cauliflower rice (add it in the last 15 minutes only). Quinoa also works but absorbs liquid differently, so add an extra 1/4 cup of broth. Check out the caprese pasta salad orzo guide for more orzo alternatives.
Pairing & Serving Ideas for Greek Chicken Casserole
This creamy feta sauce casserole is honestly a complete meal on its own, but if you want to make it special (or you’re feeding more people), here are some seriously good combinations:
| Occasion | Serve With | Beverage |
| Casual Weeknight | Simple green salad + crusty bread | Sparkling water with cucumber |
| Sunday Dinner | Greek salad + warm pita + hummus | Fresh-squeezed lemonade |
| Dinner Party | Mezze platter + tzatziki + roasted vegetables | Mint iced tea or sparkling grape juice |
| Meal Prep | Portion into containers as-is | Bring your favorite beverage to work |
| Potluck | Transport in baking dish + bring pita on side | N/A – let host provide drinks |
For something truly special, I like to finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh oregano right before serving. It’s a small thing, but it makes the dish feel restaurant-worthy. And honestly? After making this chicken and orzo dish approximately a million times, I’ve learned that the little touches matter.
Make This Greek Chicken Casserole Your Own
Why This Recipe Becomes a Family Favorite
There’s something about this Greek comfort food that just… works. Maybe it’s the way the feta melts into everything, or how the oregano fills your kitchen with that incredible smell. (Honestly, the smell alone has convinced my kids to come to the dinner table without being asked, which feels like actual witchcraft.) The real magic is that this recipe meets you where you are. Busy Tuesday with barely any energy? Follow the basic recipe. Hosting people you want to impress? Add the artichoke hearts and finish with fresh herbs. Either way, you end up with something genuinely delicious.
Your Next Steps
I’d genuinely love to hear how your spinach feta chicken casserole turns out! Did you add any variations? Did your picky eater actually eat it? (Please tell me, I need the validation.) Drop a comment below or tag me in your photos – seeing people make this recipe honestly makes my day. And if you’re looking to expand your Mediterranean cooking repertoire, check out the 10 gluten-free Mediterranean recipes guide for more inspiration. Happy cooking, friends!