Description
Bright, cozy, and ready in under an hour, this Quick Mediterranean Chicken Casserole is my go-to easy dinner when I want big flavor without a lot of dishes. Juicy chicken thighs are nestled into lemony, herby orzo with sweet peppers, cherry tomatoes, briny olives, and a bubbly mix of mozzarella and feta. It’s a one-pan crowd-pleaser that works for busy weeknights, date-night at home, or make-ahead meal prep—and it fits right in with your favorite quick dinner ideas, easy recipes, and comforting food ideas for those “what’s for dinner?” nights.
Ingredients
1 1/2 lb boneless skinless chicken thighs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp garlic powder
1 small red onion chopped
1 medium bell pepper chopped
1 cup cherry tomatoes halved
3 cloves garlic minced
1 cup orzo pasta uncooked
2 cups low sodium chicken broth
1/4 cup dry white wine or extra broth
1/3 cup Kalamata olives sliced
1/3 cup feta cheese crumbled
1/2 cup shredded mozzarella cheese
1 lemon zest and juice divided
2 tbsp fresh parsley chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. Pat chicken thighs dry with paper towels and season both sides with kosher salt, black pepper, dried oregano, smoked paprika, and garlic powder.
3. Heat olive oil in a large oven safe skillet or casserole dish over medium high heat.
4. Add the seasoned chicken thighs in a single layer and sear for 3 to 4 minutes per side until deeply golden but not cooked through.
5. Transfer chicken to a plate and set aside.
6. In the same pan, add the chopped red onion and bell pepper.
7. Sauté vegetables for 3 to 4 minutes until they begin to soften.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Add the halved cherry tomatoes and cook for 1 to 2 minutes until they start to release their juices.
10. Pour the dry orzo into the pan and stir to coat it in the oil and vegetables.
11. Add the chicken broth and dry white wine or extra broth and scrape up any browned bits from the bottom of the pan.
12. Stir in the sliced Kalamata olives, half of the crumbled feta, and 1 tablespoon of lemon juice.
13. Taste the cooking liquid and adjust seasoning with a pinch more salt and pepper if needed.
14. Nestle the seared chicken thighs back into the pan on top of the orzo mixture.
15. Sprinkle the remaining feta and the shredded mozzarella evenly over the chicken and orzo.
16. Transfer the pan to the preheated oven.
17. Bake for 20 to 25 minutes, until the orzo is tender, most of the liquid is absorbed, and the chicken reaches 165°F internally.
18. For extra color, broil for 1 to 2 minutes, watching closely so the cheese does not burn.
19. Remove from the oven and zest the lemon over the top of the casserole.
20. Add another small squeeze of lemon juice if you like a brighter flavor.
21. Sprinkle with chopped fresh parsley.
22. Let the casserole rest for about 5 minutes so the orzo can finish absorbing the sauce.
23. Serve warm, making sure each portion has a piece of chicken and plenty of cheesy orzo and vegetables.
Notes
For the best texture, resist the urge to add extra liquid before baking—too much broth will make the orzo soupy instead of creamy, so stick to the measured amounts and let it rest after baking to thicken.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 900
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 45
- Cholesterol: 145
Keywords: quick dinner,easy dinner,one pan meal,chicken casserole,mediterranean chicken,weeknight dinner,orzo casserole,easy recipe,food ideas,dinner ideas