Chicken Tzatziki Casserole
This dump-and-bake Chicken Tzatziki Casserole is a vibrant, one-pan meal packed with Mediterranean flavors. Tender chicken, rice, zucchini, and tomatoes bake together with fragrant spices, then topped with feta, tzatziki, and pickled onions for a deliciously fresh finish. Perfect for a busy weeknight!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 6
Calories: 428kcal
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
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.