Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Baked Greek chicken and orzo casserole topped with golden panko, fresh basil, and roasted cherry tomatoes in a white dish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Chicken and Orzo Casserole with Crispy Lemon-Herb Panko

Recipe by Chloe Davis

The famous baked-feta method meets a hearty weeknight dinner in this creamy, one-pan chicken and orzo bake. Swapping out the usual chicken breasts for juicy chicken thighs ensures the meat stays tender during the long bake, while a quick toasted lemon-panko topping adds the perfect crispy contrast to the rich feta sauce.

  • Total Time59 minutes
  • Yield1 casserole (serves 6) 1x

Ingredients

Scale

The Casserole

  • 1 ½ lbs (680g) boneless, skinless chicken thighs, cut into 1 ½-inch pieces
  • 1 ½ cups (255g) uncooked orzo pasta
  • 1 pint (10 oz / 283g) cherry or grape tomatoes
  • 2 cups (60g) packed fresh baby spinach
  • ½ cup (65g) pitted Kalamata olives, roughly chopped
  • 1 large shallot, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 ¾ cups (650ml) low-sodium chicken broth, warmed
  • 1 (8-oz / 225g) block feta cheese (preferably packed in brine, drained)

Crispy Lemon-Herb Topping

  • 1 tablespoon olive oil
  • ⅓ cup (17g) panko breadcrumbs
  • 1 large lemon, zested and juiced (divided)
  • ¼ cup (5g) chopped fresh basil (or dill)

Instructions

  1. Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
  2. Toast the topping: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3 to 4 minutes. Remove from heat and stir in the lemon zest. Set aside.
  3. Build the base: In your prepared 9×13-inch baking dish, combine the chopped chicken thighs, orzo, cherry tomatoes, spinach, olives, shallot, garlic, 1 tablespoon of olive oil, dried oregano, kosher salt, and black pepper. Toss everything together until the ingredients are evenly mixed and coated.
  4. Add broth and feta: Pour the warm chicken broth evenly over the mixture. Use a spoon to clear a small space right in the center of the dish, and nestle the block of feta cheese directly into that opening.
  5. Bake covered: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. This traps the steam, ensuring the orzo cooks evenly without drying out on top.
  6. Bake uncovered: Remove the foil carefully (watch for hot steam). Return the dish to the oven uncovered and bake for another 15 to 20 minutes, or until the liquid is mostly absorbed, the orzo is tender, and the chicken reaches an internal temperature of 165°F (74°C).
  7. Stir into a sauce: Remove the casserole from the oven. Using a sturdy spoon, immediately crush the hot feta block and stir it thoroughly into the surrounding pasta and chicken mixture until it melts into a thick, creamy sauce. Stir in the reserved lemon juice.
  8. Garnish and serve: Just before serving, sprinkle the crispy lemon panko and fresh chopped basil evenly over the top of the casserole to add a bright, crunchy finish.

Notes

  • Why it works: Using warm chicken broth rather than room-temperature broth jumpstarts the cooking process in the oven, ensuring the bottom layer of orzo cooks at the same rate as the top layer. Swapping out chicken breasts for chicken thighs prevents the meat from drying out during the two-stage baking time.
  • Texture fix: Feta-pasta bakes can sometimes feel uniformly soft once stirred. The toasted panko topping solves this by adding a much-needed textural crunch that breaks up the richness of the creamy sauce.

Nutrition (per serving — estimates)

Calories: 540 | Total Carbs: 45g (Fiber: 5g, Sugar: 6g) | Fat: 24g (Saturated: 9g) | Protein: 36g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 44 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mediterranean-Inspired American

Nutrition

  • Serving Size: About 1 ½ cups
  • Calories: 540
  • Sugar: 6g
  • Fat: 24g
  • Saturated Fat: 9g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 36g

Find it online: https://delicious.alfityan.org/2026/08/03/greek-chicken-and-orzo-casserole-with-crispy-panko/