It is 6pm on a Tuesday. You are tired. Dinner needs to happen fast without a sink full of dishes.
This Chicken Tzatziki Casserole is the answer to your busy evening. It brings fresh, bright Mediterranean flavors to your table with almost no effort.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. You literally dump the ingredients in and let the oven do the work. It is perfect for a healthy reset when you want something filling but light.
The chicken stays incredibly tender. The rice absorbs all the savory broth and lemon juice. Your whole family will love the creamy, tangy finish from the tzatziki sauce.
Simple Cooking Method
Making this dish is incredibly straightforward. You do not even need to precook the rice or the chicken. Everything cooks together in one single 9×13 baking dish.
Even if you are a beginner, you can do this with total confidence. Just follow the timing, and you will have a restaurant-quality meal. It is the ultimate shortcut for a high-protein dinner.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh lemon and feta make the flavors pop.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 cup tzatziki sauce
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup red onion, diced
- 1 cup feta cheese, crumbled
- 1 lemon, juiced
- Salt and black pepper to taste
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit.
- In a 9×13 inch baking dish, combine the uncooked rice, chicken broth, dried oregano, and garlic powder.
- Evenly distribute the raw chicken cubes, red onion, and kalamata olives into the rice mixture.
- Season with salt and black pepper.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir in the tzatziki sauce and lemon juice.
- Top with crumbled feta cheese and bake uncovered for an additional 10 minutes or until chicken is cooked through and rice is tender.
- Allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this warm right out of the oven. It is a complete meal on its own. You can also pack into containers for easy weekday lunches.
Try pairing it with a simple cucumber and tomato salad. A side of warm pita bread is also a great addition. Light a candle and enjoy a stress-free dinner tonight.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay delicious for up to four days. This makes it a fantastic meal prep option for busy weeks.
To reheat, simply microwave for a minute or two. You can add a splash of water to keep the rice moist. The flavors actually deepen and improve the next day.
Tips for Best Results
- Do not skip the aluminum foil to ensure the rice cooks perfectly.
- Use long-grain white rice for the best fluffy texture.
- Cut your chicken into even 1-inch pieces for uniform cooking.
- Stir the tzatziki in gently to keep the rice from getting mushy.
- Add extra fresh herbs like dill or parsley for a bright spring finish.
- Check the rice at 35 minutes to ensure it is absorbing the liquid.
- Let the dish rest so the sauce thickens slightly before serving.
Easy Flavor Ideas
- Swap chicken for chickpeas for a vegetarian version.
- Add fresh spinach during the last 10 minutes of baking.
- Use dairy-free tzatziki and feta to make it lactose-free.
- Add diced bell peppers for extra crunch and vitamins.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. I recommend sticking to long-grain white rice for this specific timing. If you use brown, you will need more liquid and time.
Is the chicken safe to cook with the rice?
Yes, the chicken cooks perfectly in the hot broth and steam. Just ensure the pieces are cut small. Use a meat thermometer to check for 165 degrees Fahrenheit.
I hope this simple casserole brings a little peace to your busy weeknight. It is fresh, filling, and so easy to clean up. Enjoy every bite!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long -grain white rice, uncooked
- 3 cups chicken broth
- 1 cup tzatziki sauce
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup red onion, diced
- 1 cup feta cheese, crumbled
- 1 lemon , juiced
- Salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a 9x13 inch baking dish, combine the uncooked rice, chicken broth, dried oregano, and garlic powder.
- Evenly distribute the raw chicken cubes, red onion, and kalamata olives into the rice mixture.
- Season with salt and black pepper.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir in the tzatziki sauce and lemon juice.
- Top with crumbled feta cheese and bake uncovered for an additional 10 minutes or until chicken is cooked through and rice is tender.
- Allow to rest for 5 minutes before serving.
