Greek Chicken Tzatziki Casserole

Greek Chicken Tzatziki Casserole brings the vibrant flavors of the Mediterranean straight to your dinner table in one glorious pan. This dump-and-bake wonder layers tender chicken, fluffy rice, roasted vegetables, and tangy feta cheese, all finished with creamy tzatziki sauce and garlicky goodness.

After the holiday season of heavy, rich foods, I craved something colorful and fresh that wouldn’t leave me feeling guilty – this casserole answered that call perfectly. Whether you’re coming off holiday overindulgence or just need a reliable weeknight dinner, this one-pan meal satisfies every time.

Why You’ll Love This Recipe

• Dump-and-bake simplicity with restaurant-quality results
• Wholesome ingredients with vibrant colors and fresh flavors
• Perfect for meal prep – makes amazing leftovers all week
• Customizable toppings let everyone build their perfect plate
• Lighter option after heavy holiday eating without sacrificing flavor

Equipment Needed

• 9×13-inch casserole dish
• Large mixing bowl
• Small bowl for seasonings
• Heat-safe bowl for pickling onions
• Aluminum foil
• Measuring cups and spoons
• Whisk
• Sharp knife and cutting board

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Ingredients You’ll Need

For the Casserole:

• 1½ pounds diced chicken breast (boneless skinless thighs work too)
• 1 large zucchini, grated or thinly sliced
• ½ yellow onion, diced
• 1 pint grape tomatoes, left whole
• 1½ cups uncooked basmati rice (long grain white rice works)
• 1 lemon, halved and sliced into wedges
• ¼ cup crumbled feta cheese, plus more for topping
• 3 cups chicken stock

Greek Seasoning (2 tablespoons total):

• 2 teaspoons dried basil
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon dried dill weed
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper
• ½ teaspoon ground thyme
• ½ teaspoon salt

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 (apple cider vinegar works)
• 2 teaspoons sugar
• 2 teaspoons kosher salt

Toppings:

• Additional feta cheese
• Toom garlic dip (store-bought)
• Tzatziki sauce (Opaa! brand or homemade)
• Fresh parsley, chopped
• Pita bread for serving

Ingredient Notes

Chicken Choice: Both chicken breasts and thighs work beautifully in this casserole. Thighs stay slightly more tender and juicy, while breasts are leaner. Dice them into similar-sized pieces (about 1-inch cubes) for even cooking.

Rice Considerations: Basmati rice gives the best texture and aroma, but long-grain white rice works perfectly too. The liquid ratio stays the same, though cooking time may vary slightly. Always check at the 40-minute mark and add more time if needed. This recipe hasn’t been tested with brown rice or instant varieties.

Zucchini Preparation: Grating the zucchini helps it blend seamlessly into the rice for picky eaters. If you prefer visible vegetable chunks, halve the zucchini lengthwise and slice it thinly. Both methods cook perfectly.

Store-Bought Shortcuts: Quality store-bought tzatziki and garlic dip save tremendous time without sacrificing flavor. Toom brand garlic dip is exceptional, and Opaa! makes excellent tzatziki. These sauces take this dish from good to absolutely incredible.

Step-by-Step Instructions

Step 1: Prep Your Seasonings

Mix together all your seasoning blends and set aside. If possible, do this a day or two ahead to make cooking day easier. Having everything measured and ready makes assembly quick and stress-free.

Step 2: Pickle the Red Onions

In a heat-safe bowl, combine vinegar, sugar, and salt. Microwave for 45 seconds until sugar dissolves completely. Add thinly sliced red onions, pushing them down to submerge in the pickling liquid. Cover and refrigerate until ready to use – they get better as they sit.

Step 3: Preheat and Prep

Preheat your oven to 375°F. While it heats, add diced chicken to your 9×13-inch casserole dish. Sprinkle half the paprika mixture and 1 heaping tablespoon of Greek seasoning over the chicken, tossing to coat all sides evenly.

Step 4: Layer the Rice and Vegetables

Spread the seasoned chicken evenly across the bottom of the pan. Pour the uncooked rice over the chicken in a single, even layer. Add the zucchini, diced onion, and whole grape tomatoes, distributing them evenly over the rice.

Step 5: Season the Stock

Pour chicken stock into a large measuring cup or bowl. Whisk in the remaining paprika mixture and 1 tablespoon of Greek seasoning, mixing thoroughly. This infuses the liquid with flavor so every grain of rice tastes amazing.

Step 6: Assemble and Add Lemon

Pour the seasoned chicken stock evenly over the entire casserole, making sure it reaches all corners. Sprinkle ¼ cup feta cheese over the top and nestle 6-8 lemon wedges throughout the dish. These will roast beautifully and add brightness.

Step 7: Bake Covered

Cover the dish tightly with aluminum foil and bake for 40 minutes. The foil traps steam, helping the rice cook evenly and the chicken stay moist. Don’t peek – let the oven do its magic.

Step 8: Finish Uncovered

Remove the foil and bake for an additional 15-20 minutes, until all liquid is absorbed and the rice is tender. Test by taking a bite of rice from the center. If it’s still crunchy, give it 5 more minutes. Baking time varies based on your pan type and oven.

Step 9: Fluff and Top

Remove from oven and gently fluff the casserole with a fork to distribute ingredients evenly. Remove the cooked lemon wedges if desired. Taste and adjust seasoning with salt and pepper. Top generously with additional feta, pickled red onions, fresh parsley, lemon wedges, tzatziki sauce, and garlic dip.

Step 10: Serve Warm

Serve immediately with warmed pita bread for scooping. This casserole tastes incredible straight from the oven with all those toppings piled high.

Pro Tips & Cooking Hacks

• Prep seasonings ahead and store in small containers to save time on cooking day
• Dice chicken a day ahead and refrigerate in a zip-top bag
• Make pickled onions 1-2 days ahead for even better flavor
• Stir rice in a few spots at the 40-minute mark to check doneness
• If rice seems dry but still crunchy, add ¼ cup hot water and continue baking
• Let casserole sit 5 minutes before serving for easier portioning
• Double the recipe for meal prep – it reheats beautifully all week

Tips & Variations

Make-Ahead Magic: This casserole is perfect for meal prep. Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave with a splash of chicken broth to rehydrate the rice. The flavors actually improve as they meld together overnight.

Freezer-Friendly: Cool completely, then portion into freezer-safe containers or vacuum seal bags. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F with a few splashes of broth over the top, covered with foil, for about 20 minutes.

Topping Variations: Beyond the classic toppings, try sliced kalamata olives, banana peppers, diced cucumbers, or fresh avocado. A drizzle of good olive oil and squeeze of fresh lemon elevates every bite. Crumbled goat cheese makes a delicious alternative to feta.

Protein Swaps: Ground lamb, ground turkey, or even chickpeas work wonderfully in place of chicken. For vegetarian, use vegetable broth and double the vegetables, adding eggplant or bell peppers.

Serving Suggestions

Traditional Greek Style: Serve this casserole family-style in the center of the table with warm pita bread, extra tzatziki, and a simple Greek salad on the side. The combination of warm casserole and cool, crisp salad is absolutely perfect.

Build Your Own Bowl: Set out all the toppings buffet-style and let everyone customize their portion. Provide warm pita, hummus, extra feta, olives, cucumber, tomatoes, and both tzatziki and garlic dip. Kids love building their own perfect bowl.

Light and Fresh: Serve alongside a cucumber tomato salad with red onion and lemon vinaigrette. Roasted vegetables like eggplant, zucchini, or bell peppers complement the Mediterranean flavors beautifully. Fresh fruit like watermelon or grapes provides sweet, refreshing contrast.

Common Mistakes

• Not checking rice doneness – always test by tasting a bite from the center
• Using instant rice which cooks too quickly and becomes mushy
• Skipping the foil cover which results in dry, unevenly cooked rice
• Not evenly distributing the chicken stock throughout the pan
• Overcooking which makes rice gummy instead of fluffy
• Adding too much liquid if using a different type of rice than specified
• Forgetting to season the stock, leaving rice bland

What to Serve With Greek Chicken Tzatziki Casserole

Bread and Dips: Warm pita bread is essential for scooping up all that delicious casserole. Serve with hummus, baba ganoush, or whipped feta dip on the side. Grilled naan or flatbread work wonderfully too. Don’t forget the garlic knots or breadsticks for soaking up the flavorful juices.

Fresh Salads: A classic Greek salad with cucumbers, tomatoes, red onion, olives, and feta in lemon vinaigrette is the perfect companion. Fattoush salad with crispy pita chips adds wonderful crunch. Simple mixed greens with a bright lemon dressing keep things light and fresh.

Mediterranean Sides: Roasted vegetables like eggplant, bell peppers, or cauliflower complement the casserole beautifully. Dolmas (stuffed grape leaves), spanakopita triangles, or crispy falafel make this a Mediterranean feast. For something lighter, serve with a selection of raw vegetables and tahini sauce.

Frequently Asked Questions

Can I use brown rice instead of white rice?

This recipe hasn’t been tested with brown rice, which requires more liquid and longer cooking time. If you want to experiment, increase liquid by ½ cup and extend covered baking time by 20-30 minutes, checking frequently.

What if I don’t have all the Greek seasonings?

A good quality store-bought Greek seasoning blend works perfectly. Look for brands like Cavender’s or Penzeys. You’ll need about 2 tablespoons total.

Can I make this without the pickled onions?

Absolutely! Use fresh red onion slices, green onions, or skip them entirely. The pickled onions add wonderful tang, but they’re not essential to the dish.

How do I know when the rice is done?

The liquid should be completely absorbed and rice should be tender when you bite into it, not crunchy or hard in the center. If liquid is gone but rice is still crunchy, add ¼ cup hot water and bake 5-10 minutes more.

Can I prep this ahead and bake later?

You can prep all ingredients and store separately, but don’t combine rice, liquid, and chicken until you’re ready to bake. The rice will absorb liquid while sitting, affecting cooking time and texture.

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