Greek Lemon Chicken Orzo Casserole
Greek Lemon Chicken Orzo Casserole is fresh, flavorful, and comforting.Juicy chicken bakes with orzo in a lemony, herb-scented broth.The dish is light yet filling, perfect for any season.It’s an easy one-pan meal with authentic Mediterranean flair.
Ingredients
- 500 g (1 lb) chicken thighs or breasts, boneless
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a casserole dish.
- Season chicken with salt, pepper, and oregano.
- In the dish, combine orzo, onion, garlic, lemon zest, lemon juice, olive oil, and chicken broth.
- Place chicken pieces on top of the orzo mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for another 15–20 minutes until chicken is cooked and orzo is tender.
- Sprinkle feta and garnish with fresh herbs before serving.
Notes
- Chicken thighs provide extra juiciness.
- Fresh lemon juice gives the best flavour.
- Stir orzo gently if needed halfway through cooking.
- Adjust broth quantity for creamier texture.
- Let the dish rest 5 minutes before serving.