Description
Greek Chicken Tzatziki Casserole brings vibrant Mediterranean flavors 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. The casserole looks and tastes like you spent hours in the kitchen, yet comes together with minimal cleanup.
Ingredients
Casserole:
1½ pounds diced chicken breast
1 large zucchini, grated or thinly sliced
½ yellow onion, diced
1 pint grape tomatoes, whole
1½ cups uncooked basmati rice
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
Pickled Red Onions:
1 medium red onion, thinly sliced
¾ cup red wine vinegar
2 teaspoons sugar
2 teaspoons kosher salt
Toppings:
Additional feta cheese
Toom garlic dip (store-bought)
Tzatziki sauce (store-bought or homemade)
Fresh parsley, chopped
Pita bread for serving
Instructions
1. Mix together Greek seasoning and paprika mixture. Set aside.
2. Combine vinegar, sugar, and salt in a heat-safe bowl. Microwave 45 seconds until sugar dissolves. Add sliced onions, cover, and refrigerate.
3. Preheat oven to 375°F. Add diced chicken to 9×13-inch casserole dish. Sprinkle with half the paprika mixture and 1 heaping tablespoon Greek seasoning. Toss to coat and spread evenly.
4. Pour rice over chicken in even layer. Add zucchini, diced onion, and tomatoes.
5. Whisk remaining paprika mixture and 1 tablespoon Greek seasoning into chicken stock.
6. Pour seasoned stock evenly over casserole. Sprinkle with ¼ cup feta and nestle 6-8 lemon wedges throughout.
7. Cover tightly with foil and bake 40 minutes.
8. Remove foil and bake 15-20 minutes more until liquid is absorbed and rice is tender.
9. Gently fluff with fork. Remove lemon wedges if desired. Top with additional feta, pickled onions, parsley, tzatziki, and garlic dip.
10. Serve warm with pita bread.
Notes
- Test rice doneness by tasting from the center of the dish.
- Grated zucchini blends into rice while sliced zucchini stays visible.
- Make pickled onions 1-2 days ahead for better flavor.
- Store-bought tzatziki and garlic dip save time without sacrificing taste.
- If rice is crunchy but liquid is gone, add ¼ cup hot water and bake 5 more minutes.
- Can use store-bought Greek seasoning blend (2 tablespoons total).
- Stores well in refrigerator for up to 5 days – perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of casserole (about 1½ cups)
- Calories: 428
- Sugar: 4g
- Sodium: 1091mg
- Fat: 25g
- Saturated Fat: 2g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg