Experience vibrant Mediterranean flavors brought together in an effortless, single-dish meal.
This Greek-inspired casserole pairs tender pieces of seasoned chicken thighs with delicate orzo pasta, crisp vegetables, and briny olives, all baked to perfection and finished with a creamy, bright lemon sauce.
Designed specifically to yield three satisfying portions, it delivers all the warmth and comfort of a traditional baked casserole without overwhelming you with an excess of leftovers.
Quick Overview
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour
- Yield: 3 servings
Ingredients List
- 1/2 cup uncooked orzo pasta
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons low-sodium Greek seasoning blend
- 3/4 pound boneless, skinless chicken thighs, chopped into bite-sized 1-inch chunks
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup bell pepper (yellow, red, or green), chopped
- 1 small zucchini, diced
- 2 tablespoons black olives, sliced
- 1/3 cup crumbled feta cheese, divided use
- 1 cup low-sodium chicken broth
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Juice of 1/2 fresh lemon
- Salt and freshly cracked black pepper, to taste
- Fresh parsley sprigs and lemon wheels, for final presentation (optional)
Step-by-Step Preparation Instructions
1. Oven Preparation and Base Layer
Begin by preheating your oven to 400 degrees F (200 degrees C). Lightly coat an 8×8-inch baking dish with non-stick cooking spray or a thin film of olive oil.
Scatter the dry orzo pasta evenly across the bottom of the prepared pan, ensuring it forms a flat, uniform bed.
2. Seasoning the Chicken
In a sealable food storage bag, combine the olive oil, Dijon mustard, and low-sodium Greek seasoning blend.
Add the diced chicken thighs into the bag, seal tightly, and massage the exterior with your hands until every piece of chicken is thoroughly coated in the fragrant marinade.
3. Layering the Casserole
Arrange the seasoned chicken pieces in a single, even layer directly over the dry orzo in the baking dish.
Scatter the halved cherry tomatoes, chopped bell pepper, diced zucchini, sliced black olives, and just a portion (about one-fourth cup) of the crumbled feta cheese uniformly across the top of the chicken and pasta.
4. Pouring the Liquid Component
In a measuring cup or small mixing bowl, whisk together the low-sodium chicken broth and plain Greek yogurt until completely smooth.
Carefully pour this mixture all over the contents of the casserole dish, making sure the liquid submerges the pasta and chicken to guarantee even cooking.
5. Baking the Casserole
Place the dish onto the center rack of your preheated oven. Bake uncovered for 35 to 40 minutes.
The dish is ready when the orzo has absorbed the liquid, the vegetables are tender, and the chicken registers an internal temperature of 165 degrees F (74 degrees C) with juices running completely clear.
6. Finishing Touches and Resting
Extract the casserole from the oven. Immediately scatter the remaining feta cheese, chopped fresh parsley, and freshly squeezed lemon juice over the hot surface. Give it a gentle toss, taste a small amount, and adjust with salt and black pepper as needed.
Cover the baking dish securely with aluminum foil and let it rest undisturbed for 10 to 15 minutes to allow the flavors to meld and the orzo to finish setting.
7. Serving
Garnish with fresh flat-leaf parsley sprigs and thin lemon wheels if desired, then scoop warm portions directly onto plates.
Helpful Cooking Tips
Chicken Thighs vs. Breasts
Boneless, skinless chicken thighs are recommended because they stay exceptionally juicy and tender during the baking process. If you prefer white meat, chicken breasts can be substituted, but monitor closely to prevent them from drying out.
Broth Absorption
Ensure your chicken broth and yogurt mixture is poured evenly across the entire surface so every grain of orzo has enough moisture to soften properly in the oven.
Resting is Crucial
Do not skip the 10-minute resting period under foil. This allows the steam to redistribute, thickening the pan juices into a rich sauce and making the casserole much easier to portion.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 455 | — |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 4g | 13% |
| Total Sugars | 5g | — |
| Protein | 39g | 78% |
| Total Fat | 18g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 154mg | 51% |
| Vitamin C | 75mg | 84% |
| Sodium | 1608mg | 70% |
| Calcium | 154mg | 12% |
| Iron | 4mg | 21% |
| Potassium | 830mg | 18% |
Note: Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may vary depending on daily caloric goals and specific ingredient brands used.
