Summer evenings should be spent relaxing, not scrubbing piles of greasy pots and pans. You need a meal that feels fresh and bright but requires almost zero effort. This Chicken Tzatziki Casserole is the answer to your busy weeknight prayers.
It delivers a massive protein boost while keeping things light and refreshing. Everything cooks in one dish, making cleanup a total breeze for you. You are going to love how the creamy yogurt finish transforms simple rice into a Mediterranean dream.
Why This Recipe Is a Winner
This dish is perfect for those nights when your brain is totally fried. You just dump the ingredients and let the oven do the hard work. It is a budget-friendly staple that uses simple pantry items like rice and broth.
The combination of warm rice and cool, zesty tzatziki is incredibly satisfying. Your family will appreciate the restaurant-quality flavors without the high price tag. It also stores beautifully, making it a champion for your weekly meal prep routine.
Simple Method
You don’t need fancy culinary skills to master this easy one-pan meal. The rice cooks right in the chicken broth, soaking up every bit of flavor. Even if you are a beginner cook, this method is practically foolproof.
The secret is the two-step process that keeps the yogurt fresh. You bake the base first, then fold in the creamy elements at the end. This ensures your Chicken Tzatziki Casserole stays velvety and never curdles in the heat.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen right now. Use fresh lemon and garlic for the brightest flavor profile possible.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups long-grain white rice, uncooked
- 2.5 cups low-sodium chicken broth
- 1 cup plain Greek yogurt
- 1 cup English cucumber, grated and squeezed dry
- 3 cloves garlic, minced
- 1 tablespoon dried dill
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup red onion, finely diced
- 0.5 cup feta cheese, crumbled
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Spread the uncooked rice evenly across the bottom of the baking dish.
- In a separate bowl, whisk together the chicken broth, lemon juice, minced garlic, salt, and pepper.
- Place the cubed chicken and diced red onion over the rice layer.
- Pour the broth mixture over the chicken and rice, ensuring all rice is submerged.
- Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes.
- Remove from the oven and let rest covered for 5 minutes.
- In a small bowl, combine the Greek yogurt, squeezed cucumber, and dried dill.
- Gently fold the yogurt mixture and crumbled feta cheese into the warm casserole until creamy.
Best Ways to Enjoy It
Serve this dish warm while the feta is just starting to soften. It looks stunning and vibrant when topped with extra fresh dill or parsley. You can pair it with a simple side salad for a complete meal.
Warm pita bread is perfect for scooping up any extra creamy sauce. If you are serving this for a casual summer gathering, add some olives. Set the dish in the middle of the table and let everyone dig in!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. The rice actually absorbs more flavor as it sits overnight in the sauce. It makes a fantastic cold lunch if you are on the go.
To reheat, add a splash of water or broth to keep it moist. Microwave on medium power or warm it gently on the stovetop. Avoid high heat reheating so the Greek yogurt stays smooth and creamy.
Tips for Best Results
- Don’t skip squeezing the liquid out of your grated cucumber.
- Seal the foil tightly to ensure the rice steams perfectly.
- Use long-grain white rice for the best fluffy texture every time.
- Chop your chicken into uniform pieces so they cook evenly together.
- Add a squeeze of fresh lemon right before serving for extra brightness.
- Substitute dried dill with two tablespoons of fresh dill if available.
- Let the rice rest for five minutes before adding the yogurt.
Ways to Switch It Up
- Swap chicken for chickpeas for a delicious vegetarian-friendly alternative.
- Add a handful of fresh spinach during the final folding step.
- Use brown rice, but remember to increase the liquid and bake time.
- Stir in some halved cherry tomatoes for a pop of summer color.
Common Questions
Can I use Greek yogurt that isn’t full fat?
Yes, you can use non-fat or low-fat Greek yogurt in this recipe. Just be aware that full-fat yogurt will yield a much creamier result. It also helps prevent the sauce from becoming too thin.
Is the rice supposed to be uncooked?
Absolutely, that is the magic of a dump-and-bake meal! The rice cooks in the broth alongside the chicken in the oven. It saves you the extra step of boiling water separately.
I hope this simple, high-protein meal brings a little peace to your busy kitchen. It is the perfect way to enjoy fresh Mediterranean flavors without any stress. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups long -grain white rice, uncooked
- 2.5 cups low -sodium chicken broth
- 1 cup plain Greek yogurt
- 1 cup English cucumber, grated and squeezed dry
- 3 cloves garlic , minced
- 1 tablespoon dried dill
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup red onion, finely diced
- 0.5 cup feta cheese, crumbled
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Spread the uncooked rice evenly across the bottom of the baking dish.
- In a separate bowl, whisk together the chicken broth, lemon juice, minced garlic, salt, and pepper.
- Place the cubed chicken and diced red onion over the rice layer.
- Pour the broth mixture over the chicken and rice, ensuring all rice is submerged.
- Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let rest covered for 5 minutes.
- In a small bowl, combine the Greek yogurt, squeezed cucumber, and dried dill.
- Gently fold the yogurt mixture and crumbled feta cheese into the warm casserole until creamy and well-combined.
