This easy dump-and-bake Chicken Tzatziki Casserole is a Mediterranean-inspired dish bursting with vibrant flavors. Juicy chicken, tender zucchini, and sweet grape tomatoes bake together with fragrant spices and rice, then topped with creamy tzatziki, tangy pickled onions, and salty feta for an irresistible meal. If you’re looking for a hassle-free, nutritious, and delicious weeknight dinner, this casserole is your perfect choice.

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Why You’ll Love This Recipe

• One-Pan Wonder – Minimal prep and only one dish to clean.
• Packed with Flavor – Smoky paprika, tangy pickled onions, and creamy tzatziki create the perfect balance.
• Healthy & Nutritious – Lean protein, whole grains, and fresh vegetables make this a wholesome meal.
• Meal-Prep Friendly – Stores well for easy leftovers throughout the week.

Part 1: Preparing the Chicken Tzatziki Casserole

Essential Tools & Equipment

• 9×13-inch casserole dish – Ensures even baking.
• Sharp knife & cutting board – For dicing chicken and slicing vegetables.
• Mixing bowls – To prepare the spice blend and pickled onions.
• Measuring cups & spoons – For accurate seasoning.
• Aluminum foil – Helps retain moisture while baking.

Ingredients You’ll Need

For the Casserole:

• 1.5 lbs diced chicken breast
• 1 large zucchini, grated or thinly sliced
• ½ yellow onion, diced
• 1 pint grape tomatoes, whole
• 1½ cups basmati or long-grain rice (uncooked)
• 1 lemon, halved and sliced into wedges
• ¼ cup crumbled feta cheese (plus more for topping)
• 3 cups chicken stock
• 2 tablespoons Greek seasoning

Paprika Seasoning Mixture:

• 2 teaspoons smoked paprika
• 1 teaspoon seasoning salt
• ½ teaspoon turmeric
• ¼ – ½ teaspoon cayenne pepper (to taste)

Pickled Red Onions:

• 1 medium red onion, thinly sliced
• ¾ cup red wine vinegar (or apple cider vinegar)
• 2 teaspoons sugar
• 2 teaspoons kosher salt

Toppings & Serving:

• Extra feta cheese
• Pickled red onions
• Tzatziki sauce (store-bought)
• Toom garlic dip
• Fresh parsley
• Warm pita bread

Step-by-Step Directions

Step 1: Make the Seasoning Mix

1. In a small bowl, mix smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside.

Step 2: Pickle the Red Onions

1. In a heat-safe bowl, combine vinegar, sugar, and salt.
2. Microwave for 45 seconds or until the sugar dissolves.
3. Add the sliced red onions, ensuring they are fully submerged. Cover and refrigerate.

Step 3: Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch casserole dish, add diced chicken.
3. Sprinkle with half the paprika mixture and 1 tablespoon of Greek seasoning. Toss to coat.
4. Evenly sprinkle uncooked rice over the chicken.
5. Add zucchini and whole grape tomatoes on top.
6. In a bowl, whisk together chicken stock, remaining paprika mixture, and 1 tablespoon of Greek seasoning.
7. Pour the seasoned broth over the casserole.
8. Sprinkle ¼ cup feta on top and arrange lemon wedges over the dish.

Step 4: Bake the Casserole

1. Cover tightly with foil and bake for 40 minutes.
2. Remove foil and bake for another 10-20 minutes, until rice is tender and liquid is absorbed.
3. Stir gently in a few spots to check doneness.

Step 5: Add Toppings & Serve

1. Fluff the casserole and remove the cooked lemon wedges if desired.
2. Adjust seasoning with salt and pepper to taste.
3. Garnish with extra feta, pickled red onions, parsley, tzatziki, and garlic dip.
4. Serve warm with pita bread.

Serving Suggestions

This casserole is a complete meal on its own, but pairing it with the right sides can enhance the flavors and create a well-rounded Mediterranean feast. Here are some great serving ideas:

1. Warm Pita Bread – Ideal for scooping up the creamy tzatziki and casserole.
2. Classic Greek Salad – A crisp and refreshing mix of cucumbers, tomatoes, red onions, Kalamata olives, and feta with a lemon-oregano dressing.
3. Roasted Vegetables – Bell peppers, eggplant, or asparagus roasted with olive oil, salt, and oregano complement the dish.
4. Hummus and Baba Ganoush – These creamy dips provide additional flavor and texture.
5. Lemon Garlic Green Beans – Lightly sautéed green beans with lemon juice and garlic add a bright contrast.
6. Cucumber Yogurt Salad – A cooling side made with diced cucumbers, yogurt, garlic, and dill.
7. Mediterranean Lentil Soup – A hearty and protein-rich soup pairs well with the casserole.
8. Stuffed Grape Leaves (Dolmas) – Tangy, herb-filled grape leaves bring an authentic Mediterranean touch.

Common Mistakes & How to Avoid Them

1. Using Too Much Liquid

Adding too much chicken stock can make the rice mushy instead of fluffy. Stick to the recommended amount for the best texture. If using a different type of rice, adjust accordingly.

2. Skipping the Foil During Baking

Covering the casserole for the first portion of baking helps lock in moisture and ensures even cooking. Removing the foil at the end allows the top to brown slightly and develop more flavor.

3. Overcooking the Chicken

Since the chicken is cut into small pieces, it can dry out if overcooked. The cooking time is designed to keep the chicken tender while ensuring the rice absorbs the broth.

4. Forgetting the Toppings

The pickled onions, tzatziki, and extra feta add a necessary burst of acidity, creaminess, and saltiness. These toppings balance the casserole’s flavors and should not be skipped.

5. Not Letting the Casserole Rest

Letting the casserole sit for five minutes after baking allows the flavors to meld and the rice to fully absorb any remaining moisture. This small step makes a big difference in texture.

Storage & Reheating Instructions

Refrigeration

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more over time, making it a great meal for leftovers.

Freezing

This casserole can be frozen for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. For best results, freeze without the toppings and add them fresh when serving.

Reheating

• Oven: Reheat at 350°F (175°C) for 15–20 minutes until warmed through. Cover with foil to prevent drying out.
• Microwave: Heat individual portions on medium power for 2 minutes, stirring halfway through.
• Stovetop: Warm in a skillet over low heat with a splash of broth to keep it from drying out.

Recipe Tips & Variations

• Use chicken thighs instead of breasts for a juicier texture.
• Try quinoa instead of rice for added protein and a slightly nutty flavor. Adjust the liquid ratio accordingly.
• Make it dairy-free by omitting the feta and using a dairy-free tzatziki alternative.
• Swap the chicken for shrimp or tofu for a different protein option. Reduce cooking time if using shrimp.
• Add chickpeas or white beans for extra fiber and heartiness.
• Enhance the broth flavor by swapping part of the chicken stock for white wine or a splash of lemon juice.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake it straight from the fridge, adding an extra 5–10 minutes to the cooking time.

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. Increase the baking time by 15–20 minutes and add ½ cup extra broth to ensure the rice becomes tender.

What if my rice is still undercooked after baking?

If the rice is not fully cooked, add ¼ cup of warm broth, cover with foil, and bake for an additional 10 minutes.

What can I substitute for Greek seasoning?

You can make your own blend with oregano, garlic powder, onion powder, thyme, rosemary, and a pinch of cinnamon.

Can I make this in a slow cooker?

Yes, but adjustments are needed. Layer the ingredients in a slow cooker, set it to low for 3–4 hours, and check for doneness. The rice may need additional liquid and time.

What other cheeses work in this casserole?

Feta adds a tangy, salty flavor, but you can also use goat cheese, parmesan, or mozzarella for a different taste.

Final Thoughts

This Chicken Tzatziki Casserole is a simple, flavorful, and healthy dish perfect for busy weeknights or meal prep. With its Mediterranean-inspired ingredients and easy preparation, it is sure to become a household favorite. Serve it with warm pita, a fresh salad, or roasted vegetables for a complete meal. Try it today and enjoy the bold flavors of Greece in one comforting casserole.

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Chicken Tzatziki Casserole

This easy dump-and-bake Chicken Tzatziki Casserole is a Mediterranean-inspired dish packed with vibrant flavors. Juicy chicken, rice, zucchini, and tomatoes bake together with fragrant spices, then topped with feta, tzatziki, and pickled onions for a fresh, tangy finish. Perfect for a hassle-free weeknight meal!

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: Mediterranean

Servings: 6

Calories: 428kcal

Ingredients

For the Casserole:

• 1.5 lbs diced chicken breast
• 1 large zucchini grated or thinly sliced
• ½ yellow onion diced
• 1 pint grape tomatoes whole
• 1½ cups basmati or long-grain rice uncooked
• 1 lemon halved and sliced into wedges
• ¼ cup crumbled feta cheese plus more for topping
• 3 cups chicken stock
• 2 tablespoons Greek seasoning see notes

Paprika Seasoning Mixture:

• 2 teaspoons smoked paprika
• 1 teaspoon seasoning salt
• ½ teaspoon turmeric
• ¼ – ½ teaspoon cayenne pepper to taste

Pickled Red Onions:

• 1 medium red onion thinly sliced
• ¾ cup red wine vinegar or apple cider vinegar
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• Toppings & Serving:

Additional feta cheese

• Pickled red onions
• Tzatziki sauce store-bought
• Toom garlic dip
• Fresh parsley
• Warm pita bread

Instructions

Make the Seasoning Mix:

• In a small bowl, mix the smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside.

Pickle the Red Onions:

• In a heat-safe bowl, combine vinegar, sugar, and salt. Microwave for 45 seconds or until the sugar dissolves.
• Add the sliced red onions, ensuring they are fully submerged. Cover and refrigerate until ready to use.

Assemble the Casserole:

• Preheat oven to 375°F (190°C).
• In a 9×13-inch casserole dish, add diced chicken. Sprinkle with half the paprika mixture and 1 tablespoon of Greek seasoning. Toss to coat and spread evenly.
• Sprinkle rice evenly over the chicken, then add zucchini and grape tomatoes.
• In a measuring cup or bowl, whisk together chicken stock, remaining paprika mixture, and 1 tablespoon of Greek seasoning.
• Pour the seasoned broth over the casserole. Sprinkle ¼ cup feta on top and arrange lemon wedges over the dish.

Bake the Casserole:

• Cover tightly with foil and bake for 40 minutes.
• Remove the foil and bake for another 10-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in a few spots to check doneness.

Add Toppings & Serve:

• Fluff the casserole and remove the cooked lemon wedges if desired.
• Taste and adjust seasoning with salt and pepper.
• Garnish with extra feta, pickled red onions, parsley, tzatziki, and garlic dip.
• Serve warm with pita bread.

Notes

Enhance the Flavor: Swap some of the chicken stock for white wine for extra depth.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Serving Tip: Pairs well with a side salad or roasted vegetables.