This dump-and-bake Chicken Tzatziki Casserole is a vibrant, Mediterranean-inspired dish that brings together tender chicken, fragrant rice, zucchini, and grape tomatoes in a single pan. The flavors deepen as they bake, with a touch of Greek seasoning and smoky paprika adding a deliciously warm, spiced aroma. Finished with tangy tzatziki, pickled red onions, and creamy feta cheese, this dish is as fresh as it is comforting.
Why You’ll Love This Recipe
- Easy one-pan meal – Minimal cleanup and maximum flavor
- Healthy and balanced – Lean protein, whole grains, and vegetables in every bite
- Meal-prep friendly – Tastes even better the next day
- Bursting with Mediterranean flavors – A satisfying mix of fresh, creamy, and savory elements
- Great for busy weeknights – Just assemble, bake, and enjoy
Essential Tools & Equipment
Before you start, make sure you have:
- 9×13-inch baking dish – Ensures even cooking
- Mixing bowls – For seasoning and pickling the onions
- Measuring cups & spoons – Accurate seasoning and liquid ratios are key
- Knife & cutting board – For prepping chicken, veggies, and lemon
- Aluminum foil – Helps lock in moisture while baking
Ingredients
For the Casserole:
- 1.5 lbs chicken breast, diced
- 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, sliced into wedges
- ¼ cup crumbled feta cheese (plus more for topping)
- 3 cups chicken stock
- 2 tablespoons Greek seasoning
Paprika Seasoning Mix:
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- ½ teaspoon turmeric
- ¼ – ½ teaspoon cayenne pepper (adjust 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 or homemade)
- Toom garlic dip (optional)
- Fresh parsley (for garnish)
- Warm pita bread (for serving)
Step-by-Step Directions
Step 1: Prepare the Paprika Seasoning Mix
- In a small bowl, combine smoked paprika, seasoning salt, turmeric, and cayenne pepper
- Stir well and set aside
Step 2: Pickle the Red Onions
- In a heat-safe bowl, mix 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
Step 3: Assemble the Casserole
- Preheat the oven to 375°F (190°C)
- In a 9×13-inch casserole dish, add diced chicken
- Sprinkle with half of the paprika mix and 1 tablespoon Greek seasoning. Toss to coat
- Evenly distribute the uncooked rice over the chicken
- Add the zucchini and grape tomatoes on top
- In a separate bowl, whisk together:
- Chicken stock
- Remaining paprika seasoning mix
- 1 tablespoon Greek seasoning
- Pour the seasoned broth over the casserole
- Sprinkle with ¼ cup feta cheese and arrange lemon wedges over the top
Step 4: Bake the Casserole
- Cover tightly with foil and bake for 40 minutes
- Remove foil and bake for an additional 10 to 20 minutes, or until:
- Rice is tender
- Liquid is fully absorbed (stir gently to check)
Step 5: Add Toppings & Serve
- Fluff the casserole to mix everything evenly
- Remove the cooked lemon wedges (or leave them for extra zest)
- Taste and adjust seasoning if needed
- Sprinkle with extra feta cheese, pickled red onions, parsley, tzatziki sauce, and garlic dip
- Serve warm with pita bread
Perfect Pairings – What to Serve with Chicken Tzatziki Casserole
This Mediterranean-inspired casserole pairs well with fresh, vibrant side dishes. Here are eight great options to complete the meal:
- Greek Salad – A mix of crisp cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, dressed with olive oil and lemon juice.
- Hummus & Pita – A creamy, protein-rich dip that adds extra Mediterranean flavor. Serve with warm pita or fresh veggies.
- Roasted Vegetables – Bell peppers, eggplant, and carrots roasted with olive oil, garlic, and herbs complement the dish perfectly.
- Lemon Garlic Green Beans – Lightly sautéed or steamed green beans with garlic and a squeeze of lemon add a refreshing touch.
- Orzo Pasta Salad – A chilled pasta salad with orzo, cherry tomatoes, cucumbers, parsley, and feta in a lemon-olive oil dressing.
- Stuffed Grape Leaves (Dolmas) – A classic Mediterranean appetizer made with rice, herbs, and sometimes ground meat, wrapped in grape leaves.
- Toum Garlic Dip – A creamy Lebanese garlic sauce that pairs well with chicken and pita bread.
- Crispy Falafel – A crunchy, protein-packed addition that brings more texture and flavor to the meal.
Common Mistakes to Avoid
Making a casserole may seem foolproof, but a few key mistakes can affect the final result. Avoid these common pitfalls:
- Not covering the dish while baking – Covering the casserole ensures that the rice absorbs the broth properly and cooks evenly.
- Using short-grain rice – Short-grain rice can turn mushy. Stick to long-grain rice like basmati for the best texture.
- Skipping the pickled onions – The tangy acidity balances the richness of the dish, so do not leave them out.
- Adding tzatziki before baking – Tzatziki should be served fresh on top, as baking can cause it to separate and lose its creamy texture.
- Not checking for doneness – Ovens vary, so test the rice and ensure all liquid is absorbed before serving. If needed, bake for an extra five to ten minutes.
- Forgetting to fluff the rice – Gently fluffing the casserole before serving helps evenly distribute the flavors and textures.
Making small adjustments can take this dish from good to great. Now that you have your sides and pro tips, you are ready to serve a perfectly balanced Mediterranean meal.
Storage & Reheating Instructions
This casserole stores well and makes for great leftovers. Follow these guidelines to keep it fresh and flavorful.
Storage
- Refrigerate – Store in an airtight container for up to four days. Let it cool completely before refrigerating.
- Freeze – Portion into airtight containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
Reheating
- Microwave – Heat individual portions for one to two minutes, stirring halfway through. Add a splash of broth if needed.
- Oven – Cover with foil and bake at 350°F (175°C) for ten to fifteen minutes, or until heated through.
- Stovetop – Warm over medium-low heat, stirring occasionally. Add a little broth to prevent drying out.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and requires more liquid. Increase the chicken stock by one cup and bake for an additional fifteen to twenty minutes.
Can I make this vegetarian?
Yes. Replace the chicken with chickpeas or firm tofu and use vegetable broth instead of chicken stock.
What if I do not have Greek seasoning?
You can make your own by combining dried oregano, garlic powder, onion powder, thyme, basil, and a pinch of cinnamon.
Can I make this dairy-free?
Yes. Simply omit the feta cheese and use a dairy-free tzatziki alternative.
Can I prepare this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to twenty-four hours before baking. Let it sit at room temperature for fifteen minutes before placing it in the oven.
How do I make homemade tzatziki sauce?
Mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and salt. Let it sit for at least fifteen minutes for the flavors to blend.
Can I add other vegetables?
Absolutely. Bell peppers, spinach, mushrooms, or artichokes all work well in this casserole.
How do I prevent the rice from being undercooked?
Ensure the casserole is tightly covered while baking so the rice can steam properly. Also, make sure the liquid is evenly distributed before placing it in the oven.
What can I use instead of basmati rice?
Long-grain white rice or jasmine rice are the best alternatives. Avoid using short-grain or sticky rice.
Can I use pre-cooked chicken?
Yes, but reduce the baking time by ten to fifteen minutes since the chicken is already cooked. Add the chicken after the rice is mostly cooked to prevent it from drying out.
Conclusion
This Chicken Tzatziki Casserole is a delicious, easy, and satisfying meal packed with Mediterranean flavors. Whether you are looking for a healthy weeknight dinner, a meal-prep option, or a dish to impress guests, this one-pan recipe delivers bold flavor with minimal effort. Serve it with fresh pita, a crisp salad, and your favorite Greek sides for a complete meal.
Try it today and enjoy a simple yet flavorful take on Mediterranean cooking.
Chicken Tzatziki Casserole
Ingredients
For the Casserole:
- 1.5 lbs diced chicken breast
- 1 large zucchini grated or halved and thinly sliced
- ½ yellow onion diced
- 1 pint grape tomatoes left 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, such as Opaa!
- Toom garlic dip
- Fresh parsley
- Warm pita bread
Instructions
Step 1: Make the Seasoning Mix
- In a small bowl, mix together the smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside.
Step 2: 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 thinly sliced red onions, ensuring they are fully submerged. Cover and refrigerate until ready to use.
Step 3: Assemble the Casserole
- Preheat oven to 375°F (190°C).
- In a 9×13-inch casserole dish, add the diced chicken. Sprinkle with half of the paprika mixture and 1 heaping tablespoon of Greek seasoning. Toss to coat and spread the chicken evenly across the dish.
- Evenly sprinkle the rice over the chicken. Add the zucchini and grape tomatoes.
- In a large measuring cup or bowl, whisk together the chicken stock, remaining paprika mixture, and 1 tablespoon of Greek seasoning.
- Pour the seasoned chicken stock over the casserole. Sprinkle ¼ cup of feta cheese on top and arrange 6-8 lemon wedges over the dish.
Step 4: Bake the Casserole
- Cover the casserole tightly with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10-20 minutes, or until the rice is tender and the liquid is fully absorbed. (Check by stirring in a few spots.)
Step 5: Add Toppings & Serve
- Fluff the casserole to evenly distribute the ingredients. Remove the cooked lemons if desired.
- Taste and adjust with additional salt and pepper if needed.
- Sprinkle with extra feta cheese, pickled red onions, parsley, tzatziki sauce, and garlic dip.
- Serve warm with pita bread.
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