Best 4 Greek Lemon Chicken And Orzo Casserole Recipes

Indulge in the vibrant flavors of the Mediterranean with our delectable Greek Lemon Chicken and Orzo Casserole. This one-pot dish is a harmonious blend of tender chicken, plump orzo pasta, and a zesty lemon sauce that will tantalize your taste buds. Originating from the sun-kissed lands of Greece, this casserole embodies the essence of Greek cuisine, where fresh ingredients and bold flavors take center stage. Each bite offers a symphony of textures, from the succulent chicken to the al dente orzo, all enveloped in a luscious sauce bursting with lemon zest and tang. This recipe is not only a culinary delight but also a testament to the beauty of simple, rustic cooking. Let's embark on a culinary journey to Greece and recreate this delightful casserole in your own kitchen.

Let's cook with our recipes!

GREEK CHICKEN ORZO CASSEROLE

Greek Chicken Orzo Casserole image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

GREEK LEMON CHICKEN-ORZO SOUP

Greek Lemon Chicken-Orzo Soup image

Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 cups low-sodium chicken broth
1/2 cup orzo
1 large egg plus 2 egg yolks
Kosher salt and freshly ground pepper
5 tablespoons fresh lemon juice (from about 1 1/2 lemons)
1 3/4 cups shredded rotisserie chicken (skin removed)
1 1/4 cups frozen peas and carrots

Steps:

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

CHICKEN, LEMON, AND DILL WITH ORZO

Chicken, Lemon, and Dill with Orzo image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Steps:

Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g

LEMON CHICKEN WITH ORZO

Lemon Chicken with Orzo image

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1 teaspoon garlic powder
1 pound boneless skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups uncooked whole wheat orzo pasta
2 cups chopped fresh spinach
1 cup grape tomatoes, halved
3 tablespoons lemon juice
2 tablespoons minced fresh basil
Lemon wedges, optional

Steps:

In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

For a deeper, more intense lemon flavor, use Meyer lemons. Zest and juice them before slicing to get the most out of their citrusy goodness.
If you don't have orzo pasta, you can substitute rice or quinoa.
Fresh herbs like dill, parsley, or oregano add a burst of flavor to this dish. Sprinkle them on top before serving.
To save time, you can use pre-cooked or rotisserie chicken.
For a vegetarian version, replace the chicken with chickpeas or tofu.

Conclusion:

Greek Lemon Chicken and Orzo Casserole is a delightful blend of Mediterranean flavors. The succulent chicken, tangy lemon sauce, and tender orzo pasta come together in a harmonious symphony of taste. This casserole is perfect for a weeknight dinner or a lazy weekend lunch. Serve it with a side of roasted vegetables or a crisp green salad for a complete and satisfying meal. Enjoy!