Description
This Greek chicken tzatziki casserole combines seasoned chicken, fluffy basmati rice, fresh vegetables, and Greek flavors in one beautiful dish. Top with feta, pickled onions, and creamy tzatziki!
Ingredients
- 1½ pounds boneless, skinless chicken breasts, diced
- 1½ cups uncooked basmati rice
- 3 cups chicken stock
- 1 large zucchini, grated or thinly sliced
- ½ yellow onion, diced
- 1 pint grape tomatoes, left whole
- 1 lemon, cut into wedges
- ¼ cup crumbled feta cheese, plus more for topping
- 2 tablespoons Greek seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- ½ teaspoon turmeric
- ¼-½ teaspoon cayenne pepper
- 1 medium red onion, thinly sliced
- ¾ cup red wine vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- Prepared tzatziki sauce for serving
- Garlic dip for serving
- Fresh parsley for garnish
- Warm pita bread for serving
Instructions
1. In two small bowls, prepare your seasoning mixes. Combine Greek seasoning ingredients in one bowl and paprika mixture (smoked paprika, seasoning salt, turmeric, cayenne) in another.
2. For pickled onions: combine vinegar, sugar, and salt in a heat-safe bowl. Microwave for 45 seconds until sugar dissolves. Add thinly sliced red onions, submerging them into the liquid. Cover and refrigerate.
3. Preheat oven to 375°F. Add diced chicken to a 9×13 casserole dish. Sprinkle half the paprika mixture and 1 heaping tablespoon of Greek seasoning over the chicken. Toss to coat on all sides and spread evenly.
4. Pour the rice over the chicken in a single even layer. Add zucchini and tomatoes on top.
5. In a large measuring cup, pour chicken stock and whisk in remaining paprika mixture and 1 tablespoon of Greek seasoning until dissolved.
6. Pour the seasoned stock evenly over the entire casserole. Sprinkle ¼ cup of feta cheese over the top, then nestle 6-8 lemon wedges throughout the casserole.
7. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake an additional 10-20 minutes until liquid is absorbed and rice is tender.
8. Fluff the casserole with a fork to evenly distribute ingredients. Remove cooked lemons if preferred. Taste and adjust with salt and pepper.
9. Top with extra feta cheese, pickled red onions, fresh parsley, lemon wedges, tzatziki sauce, and garlic dip. Serve with warmed pita bread.
Notes
The key to perfect rice is getting the liquid ratio right and ensuring it’s fully absorbed before removing from the oven.
Don’t skip the foil covering for the first 40 minutes – this creates steam that cooks the rice evenly and keeps the chicken moist.
Make pickled onions at least an hour ahead for the best flavor and color.
Prep your seasonings in advance and store them in small jars for even faster assembly.
Check the rice at the edges of the pan when testing for doneness, as these areas can cook faster than the middle.
- Prep Time: 20 minutes
- Cook Time: 50
- Category: Main Dish, Casserole, Dinner
- Method: Baking
- Cuisine: Greek, Mediterranean