Dump and Bake Chicken Tzatziki Casserole
This Dump and Bake Chicken Tzatziki Casserole is a one-pan, Mediterranean-inspired dinner made for busy nights. Uncooked rice, tender chicken, lemon, garlic, and herbs bake together into a flavorful, protein-packed meal, finished with a cool, creamy tzatziki topping for the perfect Greek-style contrast.
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Mixing bowl
- Fork or spoon
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 cups long-grain white rice (jasmine or basmati)
- 2 3/4 cups chicken broth
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large lemon, half juiced and half sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup cucumber, grated and squeezed dry
- 1 Tbsp fresh dill, chopped
- 1 clove garlic, minced (for tzatziki)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
- Add the uncooked rice, chicken broth, olive oil, lemon juice, garlic, oregano, dill, salt, and pepper directly to the baking dish. Stir well to evenly distribute the seasonings.
- Add the raw chicken pieces to the dish, pressing them gently into the rice mixture. Arrange the lemon slices on top.
- Cover the dish tightly with aluminum foil and bake for 35–45 minutes, until the rice has absorbed the liquid and the chicken is fully cooked.
- While the casserole bakes, stir together the Greek yogurt, grated cucumber, fresh dill, and garlic in a small bowl. Refrigerate until ready to serve.
- Remove the foil and fluff the rice with a fork. Serve warm with a generous dollop of tzatziki on top.
Notes
Be sure to seal the baking dish tightly with foil so the rice steams properly. This casserole is best served fresh but reheats well for meal prep.