Greek Chicken Tzatziki Casserole

Greek chicken tzatziki casserole is my favorite kind of dinner. The kind where everything bakes together in one beautiful dish, filling your kitchen with mouthwatering aromas while you relax. This vibrant, Mediterranean-inspired recipe combines tender chicken, fluffy basmati rice, fresh vegetables, and all those wonderful Greek flavors we love – warm spices, bright lemon, tangy feta, and creamy tzatziki sauce drizzled over the top.

Why You’ll Love This Recipe

• True one-pan wonder: Everything cooks together in one dish, which means minimal cleanup and maximum flavor.
• Meal prep friendly: Makes excellent leftovers that actually taste better the next day as the flavors meld together.
• Packed with vegetables: Zucchini, tomatoes, and onions add nutrition and gorgeous color without any extra effort.
• Customizable toppings: Let everyone build their own bowl with tzatziki, feta, pickled onions, and fresh herbs.
• Company-worthy: Looks impressive enough for guests but easy enough for a regular Tuesday night.

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Ingredients You’ll Need

For the Chicken & Rice:

• 1½ pounds boneless, skinless chicken breasts, diced into bite-sized pieces
• 1½ cups uncooked basmati rice (or long-grain white rice)
• 3 cups chicken stock (more flavorful than broth)
• 1 large zucchini, grated or thinly sliced
• ½ yellow onion, diced
• 1 pint grape tomatoes (left whole for bursting)
• 1 lemon, cut into wedges
• ¼ cup crumbled feta cheese, plus more for topping

Greek Seasoning Mix (or use 2 tablespoons store-bought):

• 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 Mix:

• 2 teaspoons smoked paprika
• 1 teaspoon seasoning salt
• ½ teaspoon turmeric (for that golden color)
• ¼-½ teaspoon cayenne pepper (adjust to your heat preference)

Quick Pickled Red Onions:

• 1 medium red onion, thinly sliced
• ¾ cup red wine vinegar or apple cider vinegar
• 2 teaspoons sugar
• 2 teaspoons kosher salt

For Serving:

• Prepared tzatziki sauce (store-bought is perfectly fine!)
• Garlic dip (Toom brand is fantastic if you can find it)
• Fresh parsley, chopped
• Warm pita bread
• Additional feta cheese

Why These Ingredients Work

Basmati rice is my go-to for this casserole because it stays light and fluffy, with grains that don’t turn mushy or sticky even after baking. The long, slender grains absorb all those wonderful seasonings and chicken stock, becoming incredibly flavorful. Using chicken stock instead of water makes such a difference – it adds richness and depth that plain water simply can’t provide.

The combination of Greek seasoning and the paprika mix creates layers of flavor that taste complex without being overwhelming. That smoked paprika adds a subtle warmth and depth, while the turmeric gives everything a beautiful golden hue. Fresh vegetables like zucchini and tomatoes add pops of color and nutrition, plus they release moisture as they cook, helping to create a perfectly tender casserole.

Those pickled red onions might seem like just a garnish, but they’re actually crucial to the dish’s bright, vibrant flavor profile. The quick-pickling process mellows the onions’ sharpness while adding a tangy punch that cuts through the richness of the rice and chicken. And don’t skip the lemon wedges baked right into the casserole – they add incredible brightness throughout.

Essential Tools and Equipment

• 9×13-inch casserole dish (the classic size works perfectly here)
• Aluminum foil (for covering during baking)
• Large mixing bowl or measuring cup (for the chicken stock mixture)
• Small bowls (for mixing seasonings)
• Heat-safe bowl (for pickling the onions in the microwave)
• Whisk (for combining seasonings into the stock)
• Fork (for fluffing the finished casserole)

Step-by-Step Instructions

Step 1: Mix Your Seasonings

In two small bowls, prepare your seasoning mixes. Combine all the Greek seasoning ingredients in one bowl and all the paprika mixture ingredients in another.

Step 2: Pickle the Red Onions

In a heat-safe bowl, combine the vinegar, sugar, and salt. Microwave for 45 seconds to 1 minute, just until the sugar dissolves completely. Add your thinly sliced red onions, pushing them down into the liquid as much as possible. Cover and refrigerate while you prepare the casserole

Step 3: Season and Arrange the Chicken

Preheat your oven to 375°F. Add the diced chicken to your 9×13 casserole dish. Sprinkle half of the paprika mixture and 1 heaping tablespoon of Greek seasoning over the chicken.

Step 4: Add the Rice and Vegetables

Pour the uncooked rice over the chicken in a nice even layer. Top with your zucchini (grated will blend in, sliced will give you distinct pieces), diced onion, and whole grape tomatoes.

Step 5: Prepare the Seasoned Stock

In a large measuring cup or bowl, pour your chicken stock. Add the remaining paprika mixture and another tablespoon of Greek seasoning. Whisk everything together until the seasonings are dissolved and the stock looks slightly golden from the turmeric.

Step 6: Pour and Top

Pour the seasoned stock evenly over the entire casserole, making sure it reaches all the corners. Sprinkle ¼ cup of feta cheese over the top, then nestle 6-8 lemon wedges throughout the casserole, pressing them down slightly into the liquid.

Step 7: Cover and Bake

Cover the dish tightly with aluminum foil, making sure it’s sealed around the edges. Bake for 40 minutes, then carefully remove the foil and bake for another 10-20 minutes, until the liquid is absorbed and the rice is tender.

Step 8: Fluff and Top

Remove the casserole from the oven and use a fork to fluff everything together, distributing the chicken and vegetables evenly throughout the rice. You can remove the cooked lemon wedges if you prefer, or leave them for a rustic presentation. Taste and adjust seasoning with salt and pepper if needed.

Step 9: Add the Finishing Touches

Top the casserole with extra crumbled feta cheese, those beautiful pickled red onions, fresh chopped parsley, and fresh lemon wedges. Serve with tzatziki sauce and garlic dip on the side, along with warm pita bread for scooping.

You Must Know

The key to perfect rice in this casserole is getting the liquid ratio just right and ensuring it’s fully absorbed before removing from the oven. Different types of rice absorb liquid at slightly different rates, which is why you need to check the rice by actually tasting it. If there’s still liquid in the pan and the rice isn’t tender, give it another five minutes uncovered.

Don’t skip the foil covering for the first 40 minutes – this creates steam that cooks the rice evenly and keeps the chicken moist. When you remove the foil for the final baking time, the top gets slightly crispy and the tomatoes start to blister, which adds wonderful texture and flavor to the dish.

Personal Secret: I always make my pickled onions at least an hour ahead, or even the night before. The longer they sit in that tangy brine, the more mellow and delicious they become.

Pro Tips & Cooking Hacks

• Prep your seasonings in advance and store them in small jars – it makes this already-easy recipe even faster to throw together.
• Grate your zucchini if you want it to “disappear” into the rice (great for picky eaters), or slice it thinly if you want distinct pieces of vegetable throughout.
• Use rotisserie chicken for an even faster version – just shred it and reduce the baking time by 10 minutes since the chicken is already cooked.
• Double the recipe easily by using a large roasting pan instead of a 9×13 casserole dish – perfect for feeding a crowd or meal prepping for the week.
• Check the rice at the edges of the pan when testing for doneness, as these areas can cook faster than the middle.

Flavor Variations & Suggestions

This casserole is wonderfully flexible and welcomes your creative touches. For more vegetables, add diced bell peppers, sliced artichoke hearts, or halved kalamata olives during the assembly. Chickpeas make it heartier and add protein if you want to stretch the recipe further.

Swap the chicken for boneless, skinless chicken thighs if you prefer dark meat – they’re more forgiving if slightly overcooked and add extra richness. For a different protein, cubed lamb would be incredible with these Greek flavors, or even large shrimp added in the last 15 minutes of baking.

The toppings are where you can really make this your own. Try adding sliced cucumbers, diced avocados, or banana peppers alongside the traditional toppings. A drizzle of hot honey over the finished casserole adds a sweet-spicy element that’s absolutely addictive. Fresh herbs like mint or dill stirred in right before serving brighten everything up beautifully.

Make-Ahead Options

The beauty of casseroles is how well they work for advance preparation. You can dice your chicken and store it in a zip-top bag in the refrigerator up to two days ahead. Mix your seasonings and pickle your onions ahead of time too – these tasks take up most of the prep work.

For complete make-ahead ease, assemble the entire casserole (except for the stock) up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove from the fridge, add your seasoned stock, cover with foil, and bake as directed. You might need to add five extra minutes to the covered baking time since it’s starting cold.

Leftovers are phenomenal and actually improve as the flavors meld. Store in an airtight container in the refrigerator for up to five days. Reheat portions in the microwave with a splash of chicken broth or lemon juice to refresh the rice.

What to Serve With Greek Chicken Tzatziki Casserole

This casserole is quite complete on its own, but a few simple sides make it feel like a feast. A crisp Greek salad with cucumbers, tomatoes, red onions, olives, and feta cheese provides a refreshing contrast to the warm, comforting casserole. Hummus and pita chips make great appetizers while the casserole bakes.

Warm pita bread is essential for scooping up every last bit, or try naan if you can’t find pita. Grilled or roasted vegetables like asparagus, bell peppers, or eggplant fit right into the Mediterranean theme. For a lighter option, serve over a bed of fresh greens and let the warm rice and chicken slightly wilt the lettuce for a deconstructed bowl.

Allergy Information

This recipe is naturally nut-free and can easily be adapted for various dietary needs. For gluten-free diets, the casserole itself is gluten-free as long as you verify your seasonings don’t contain any hidden wheat. Just serve with gluten-free pita or skip the bread entirely.

To make it dairy-free, simply omit the feta cheese or use a dairy-free feta alternative. The dish is still delicious and flavorful without the cheese, though you’ll miss that salty, tangy element. Make sure your store-bought tzatziki is dairy-free too, or make your own with coconut yogurt. For egg-free needs, this recipe already fits the bill perfectly.

Storage & Reheating

Store leftover Greek chicken tzatziki casserole in an airtight container in the refrigerator for up to five days. The rice may absorb more liquid as it sits, becoming more dense. To reheat, add a few splashes of chicken broth or water over the top in multiple spots, cover with a lid or damp paper towel, and microwave until heated through.

For oven reheating, place the casserole (or a portion) in an oven-safe dish, add a few tablespoons of liquid, cover tightly with foil, and warm at 350°F for about 20 minutes, or until heated through. The casserole freezes reasonably well for up to three months. Freeze in portions in freezer-safe containers, thaw overnight in the refrigerator, then reheat as directed. The texture of the vegetables won’t be quite as crisp, but the flavor remains excellent.

Questions I Get Asked A Lot

Can I use brown rice instead of white rice?

Brown rice requires more liquid and longer cooking time. If you want to use brown rice, increase the chicken stock to 4 cups and the covered baking time to 60-75 minutes. Check for doneness and add more liquid if needed.

What if I don’t have all those individual spices for the Greek seasoning?

Just use 2-3 tablespoons of store-bought Greek seasoning blend! It won’t be exactly the same, but it’ll still be delicious. Many grocery stores carry pre-mixed Greek seasonings in the spice aisle.

My casserole still has liquid after the full baking time – what should I do?

Remove the foil and continue baking in 5-minute increments until the liquid is absorbed. Stir the rice occasionally to help it absorb evenly. Every oven is different, and sometimes you just need a bit more time.

Can I make this with chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work wonderfully and add even more flavor and moisture. They’re more forgiving if you slightly overcook the casserole.

Is the tzatziki sauce necessary, or can I skip it?

The casserole is delicious on its own, but tzatziki really takes it to the next level with cool, creamy, garlicky goodness that balances the warm spices. If you’re not a fan, try plain Greek yogurt or even sour cream with some lemon juice and dill mixed in.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your favorite toppings and whether this one-pan wonder made it into your regular rotation.