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Chicken Tzatziki Casserole
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Chicken Tzatziki Casserole

This easy, one-pan Chicken Tzatziki Casserole is bursting with bold Mediterranean flavors. Juicy chicken, tender rice, and roasted veggies are baked in a fragrant, spiced broth, then finished with creamy tzatziki, tangy pickled onions, and crumbled feta. It’s a vibrant, satisfying dish perfect for a fuss-free weeknight dinner or casual gathering.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 428kcal

Ingredients

For the Casserole:

  • 1.5 lbs chicken breast diced
  • 1 zucchini sliced
  • ½ yellow onion diced
  • 1 pint grape tomatoes
  • 1½ cups uncooked basmati rice
  • 1 lemon cut into wedges
  • ¼ cup crumbled feta plus extra for serving
  • 3 cups chicken stock
  • 2 tablespoons Greek seasoning

Paprika Spice Mix:

  • 2 teaspoons smoked paprika
  • 1 teaspoon seasoning salt
  • ½ teaspoon turmeric
  • ¼ –½ teaspoon cayenne pepper
  • Pickled Onions:
  • 1 red onion thinly sliced
  • ¾ cup red wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt

Toppings:

  • Extra feta
  • Tzatziki sauce
  • Pickled onions
  • Chopped parsley
  • Pita bread

Instructions

Prepare the Paprika Spice Mix:

  • In a small bowl, combine smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside.

Make the Pickled Onions:

  • In a small saucepan, heat the red wine vinegar with sugar and salt until just simmering.
  • Pour the hot vinegar mixture over the sliced red onions in a jar or bowl.
  • Let them cool, then refrigerate until ready to use (can be made in advance).

Assemble the Casserole:

  • Preheat the oven to 375°F (190°C).
  • In a 9×13-inch baking dish, layer the diced chicken, basmati rice, zucchini, grape tomatoes, and diced yellow onion.
  • In a separate bowl, mix the chicken stock with the Greek seasoning and paprika spice mix.
  • Pour the seasoned broth evenly over the casserole ingredients.
  • Add lemon wedges around the dish and sprinkle with ¼ cup crumbled feta.

Bake:

  • Cover the dish tightly with foil and bake for 40 minutes.
  • Uncover and bake for an additional 10–20 minutes, or until the rice is tender and most of the liquid is absorbed.

Serve:

  • Fluff the rice gently with a fork.
  • Top with extra feta, spoonfuls of tzatziki sauce, pickled onions, and chopped parsley.
  • Serve with warm pita bread on the side.