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This dump-and-bake Chicken Tzatziki Casserole is an easy one-pan recipe full of vibrant flavors and tender chicken. It’s fun and delicious, and it’s easy enough for a busy weeknight. With plenty of feta, tangy pickled red onions, blistered tomatoes, and garlic dip, you’ll quickly add this to your rotation.
If you’ve tried my Chicken Shawarma In A Loaf Pan or any of my other One-Pan Meals, you know that you can trust me when I promise insane flavor with easy, simple recipe steps. This dump-and-bake tzatziki casserole is no exception!
Why You’ll Love Chicken Tzatziki Casserole
This Greek-inspired one-pan casserole is seriously SO GOOD and wholesome. My favorite part is that the toppings can be customized to your liking. Serve it with toasted, warm pita bread for a cozy, hearty meal everyone will adore.
Coming off a holiday season full of carbs and heavy, creamy, and cheesy foods, I was craving something vibrant and colorful that paired veggies with rice and chicken. A meal I wouldn’t feel guilty eating coming into the new year. Plus, I was craving a recipe that was easy to make and low maintenance because life is back in full swing. This is the perfect meal to satisfy all those cravings.
Key Ingredients
Here are the ingredients needed to bring this one-pan chicken tzatziki casserole to your dinner table. Be sure to review the recipe card for measurements and a full list of ingredients.
Chicken – we use diced chicken breasts, but boneless skinless thighs work great, too.
Zucchini – a whole zucchini is sliced thin or grated if you’d like it to blend into the rice.
Tomatoes – grape tomatoes or cherry tomatoes work great.
Rice – I used basmati for this recipe.
Chicken Stock – more flavorful than broth; this is the liquid the rice will cook in.
Pickled Red Onions – A quick pickling process using a whole red onion thinly sliced in a simple pickling liquid of vinegar, sugar, and salt.
Lemon – slices of lemons are baked into the casserole.
Feta Cheese – crumbled feta cheese adds a briny bite.
Seasonings – I use a homemade Greek seasoning (listed in the recipe notes) and a combination of turmeric, seasoning salt, smoked paprika, and cayenne pepper.
Sauces – premade sauces really help ease the load. I bought a quality tzatziki sauce and Toom garlic dip.
How to Make Chicken Tzatziki Casserole
Like many of my one-pan meals, this recipe is super easy with the same dump-and-bake method I use in my Marry Me Chicken Orzo or my One-Pan Orzo Tuscan Chicken.
Prep the Seasonings
I like to make my seasonings ahead of time – a day or two ahead, if possible, to make it easier when it’s time to cook.
Pickle Onions
Add sugar and salt to the vinegar in a heat-safe bowl. Microwave for 45 seconds or until the sugar dissolves. Add thinly sliced red onions into the bowl of pickling liquid, submerging them into the mixture the best you can. Cover and refrigerate until ready to use.
Assemble Casserole
Add the chicken to a 9×13 casserole dish. Sprinkle over half the paprika mixture and 1 heaping tablespoon of the Greek seasoning over the chicken. Toss to coat it on all sides. Spread the chicken out evenly on the bottom of the pan.
Pour over the rice in a single even layer. Add zucchini and tomatoes. Pour chicken stock into a large measuring cup or bowl. Whisk remaining paprika mixture and 1 tablespoon of Greek seasoning into the chicken stock. Whisk well.
Pour the chicken stock over the casserole. Sprinkle on 1/4 cup of feta cheese and place 6-8 lemon wedges evenly over the casserole.
Bake the Casserole
Cover the dish tightly with foil and bake in a preheated oven at 375 degrees for 40 minutes. Remove the foil and bake an additional 15-20 minutes or until the liquid is absorbed and rice is tender (take a bite to test). Baking time will vary depending on a few factors, so ensure liquid is absorbed before removing from oven.
Finish with Toppings
Fluff the casserole to evenly distribute the ingredients (remove the cooked lemons if preferred). Taste and adjust with salt and pepper if needed. Sprinkle over additional feta cheese, pickled red onions, parsley, lemon wedges, tzatziki sauce, and garlic dip.
Serve with warmed pita bread.
Modifications and Tips
Here are my favorite variations and tips for making this incredible chicken tzatziki casserole.
Using a different rice – I have only tested this recipe with basmati rice and long-grain white rice. The liquid ratio is the same, but the cook times vary. Be sure to check on the casserole at the 40-minute mark to determine if more time is needed to absorb the liquid. I have not tested this with brown rice or other varieties.
Toppings – you can use any toppings that fit this Mediterranean/Greek vibe. Adding sliced kalamata olives, banana peppers, avocados, or diced cucumbers are some additional ideas.
Make ahead suggestions
- I love to get my seasonings mixed together and set aside ahead of time. It’s one less thing to worry about and less junk to pull out of the pantry.
- Dice and prep the chicken ahead and place in a zip-top bag in the fridge until ready to use.
- Take my suggestion of using pre-made sauces rather than making them from scratch. There are some great store-bought tzatziki sauces and Toom has a killer garlic dip that takes this recipe over the top.
- Pickle the red onions a day ahead, too, if desired. Of course, they are even better the next day.
How to Store Chicken Tzatziki Casserole
This meal is perfect for meal prepping for the week ahead. It makes perfect work lunches or a delicious dinner. To store it, I cover it tightly with plastic wrap and place in the fridge.
How to Freeze and Reheat
For freezing, place the leftovers in a freezer-safe container or vacuum seal bags and freeze for up to 3 months.
When ready to heat, transfer to the fridge a day before serving so it can thaw overnight. Once it’s thawed, place your desired portions into the microwave with a few splashes of chicken broth or lemon juice to rehydrate the rice.
To reheat in the oven, add a few splashes of liquid over the top of the casserole in multiple places. Cover tightly with foil and bake in a preheated oven at 350 degrees. It should take about 20 minutes to warm through, testing the temp at the center of the casserole.
Looking for More One Pan Meals?
Chicken Shawarma In A Loaf Pan
Garlic Parmesan Chicken and Rice
I hope you enjoyed this recipe for this Chicken Tzatziki Casserole! Be sure to comment below with any questions or feedback!
If you make this or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Tzatziki Casserole
Ingredients
- 1.5 lbs diced chicken breast
- 1 large zucchini *grated or halved then thinly sliced
- 1/2 yellow onion diced
- 1 pint grape tomatoes left whole
- 1.5 cups basmati rice or long grain uncooked
- 1 lemon halved and sliced into wedges
- 1/4 cup crumbled feta cheese plus more for topping
- 3 cups chicken stock
- 2 tablespoons Greek seasoning see recipe notes
Paprika seasoning mixture
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4 – 1/2 teaspoon cayenne pepper to your liking
Pickled red onions
- 1 medium red onion thinly sliced
- 3/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
Toppings
- feta cheese
- Toom garlic dip
- tzatziki sauce store-bought, Opaa! is my favorite brand
- parsley
- pita bread for serving
Instructions
- Mix together the seasonings and set aside (I like to do this ahead if possible).
Pickle Onions
- Add sugar, salt and vinegar in a heat-safe bowl. Microwave for 45 seconds or until the sugar dissolves. Add thinly sliced red onions into the bowl of pickling liquid, submerging them into the mixture the best you can. Cover and refrigerate until ready to use.
Assemble Casserole
- Preheat oven to 375 degrees. Add diced chicken to a 9×13 casserole dish. Sprinkle over half the paprika mixture and 1 heaping tablespoon of the Greek seasoning over the chicken. Toss to coat on all sides. Spread the chicken out evenly on the bottom of the pan.
- Pour over the rice in a single even layer. Add zucchini and tomatoes. Pour chicken stock into a large measuring cup or bowl. Whisk remaining paprika mixture and 1 tablespoon of Greek seasoning into the chicken stock. Whisk well.
- Pour the chicken stock over the casserole. Sprinkle on 1/4 cup of feta cheese and place 6-8 lemon wedges (saving the rest for later) evenly over the casserole.
Bake the Casserole
- Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake an additional 10-20 minutes or until the liquid is absorbed and rice is tender (take a bite to test). Baking time will vary depending on a few factors*, so ensure liquid is absorbed before removing from oven.
Finish with Toppings
- Fluff the casserole to evenly distribute the ingredients (remove the cooked lemons if preferred). Taste and adjust with salt and pepper if needed. Sprinkle over additional feta cheese, pickled red onions, parsley, lemon wedges, tzatziki sauce, and garlic dip.
- Serve with warmed pita bread.
Notes
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 tsp salt Grated zucchini will blend seamlessly into the rice and be almost undetectable. Thinly slice if you prefer chunks of zucchini instead. Baking time depends on the type of pan you use, so be sure to stir the rice in a few spots to ensure the liquid has absorbed and the rice is fluffy and no longer crunchy. This recipe has not been tested on brown rice, instant rice, or other rice varieties not listed in this recipe. Be careful not to overcook the rice as it can become gummy and dense. Recipe is inspired by the seasoned mom!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have to give this one a try! One of our new family favorites