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A close-up view of a Chicken Tzatziki Casserole served with a side of rice, garnished with onions, lemon wedges, and a creamy white sauce.

Chicken Tzatziki Casserole

A delicious one-pan casserole filled with juicy chicken, fragrant rice, and fresh, vibrant flavors.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: baked chicken, Chicken casserole, Chicken Tzatziki Casserole, Greek casserole, One-pan dinner, Tzatziki casserole
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 minute
Total Time: 1 hour 11 minutes
Servings: 8
Calories: 428kcal
Cost: $12

Ingredients

  • 1.65 lbs diced chicken breast Skinless and boneless
  • 1 large zucchini Grated or thinly sliced
  • ½ yellow onion Finely diced
  • 1 pint grape tomatoes Left whole
  • 1.65 cups basmati rice Uncooked or long-grain rice
  • 1 lemon Halved and cut into wedges
  • ¼ cup crumbled feta cheese For casserole with more for topping
  • 3 cups chicken broth Low-sodium recommended
  • 2 tablespoons Greek seasoning Or homemade seasoning blend
  • 2 teaspoons smoked paprika For paprika mixture
  • 1 teaspoon seasoning salt For paprika mixture
  • ½ teaspoon turmeric For paprika mixture
  • ¼ to ½ teaspoon cayenne pepper Adjust to desired heat
  • 1 medium red onion Thinly sliced for pickling
  • ¾ cup red wine vinegar Or apple cider vinegar
  • 2 teaspoons sugar For pickling
  • 2 teaspoons kosher salt For pickling

Toppings:

  • Additional feta cheese For garnish
  • Tzatziki sauce Store-bought or homemade
  • Garlic dip Toom garlic dip optional
  • Fresh parsley Chopped for garnish
  • Pita bread For serving

Instructions

  • Combine the smoked paprika, seasoning salt, turmeric, and cayenne in a small bowl and set aside.
  • In a microwave-safe bowl, mix the sugar, salt, and vinegar. Heat for 45 seconds or until the sugar dissolves. Add the sliced red onions and stir to coat. Cover and refrigerate until ready to serve.
  • Preheat your oven to 375°F. Place the diced chicken into a 9x13 casserole dish. Sprinkle with half of the paprika seasoning mix and 1 tablespoon of the Greek seasoning. Toss to coat the chicken evenly. Spread the chicken in an even layer on the bottom of the dish.
  • Add the basmati rice on top of the chicken in a single layer. Layer the zucchini slices and grape tomatoes on top of the rice.
  • In a large bowl or measuring cup, whisk the remaining paprika mixture and 1 tablespoon of Greek seasoning into the chicken stock. Pour the mixture evenly over the casserole. Sprinkle the crumbled feta cheese and place 6-8 lemon wedges across the casserole.
  • Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-20 minutes until the rice is tender and liquid absorbed. Be sure to test the rice for doneness.
  • After baking, fluff the casserole and remove the lemon wedges if desired. Taste and adjust the seasoning with salt and pepper. Top with more feta, pickled red onions, parsley, additional lemon wedges, tzatziki sauce, and garlic dip. Serve with warmed pita bread.

Notes

This casserole is a comforting dish with the perfect combination of tender chicken, rice, and Mediterranean flavors. The pickled onions and tzatziki sauce take it to the next level!

Nutrition

Serving: 1g | Calories: 428kcal | Carbohydrates: 44g | Protein: 12g | Fat: 25g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1091mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 10mg