Introduction
Looking for an easy weeknight dinner that brings the bright, fresh flavors of the Mediterranean to your table with minimal effort? This Dump-and-Bake Chicken Tzatziki Casserole is your answer. Combining tender chicken, wholesome grains, crisp vegetables, and the signature tang of Greek tzatziki, this one-dish wonder requires almost no prep work and delivers maximum comfort and nutrition.
The beauty of this dump and bake chicken recipe lies in its simplicity. You literally dump all the ingredients into a baking dish, pop it in the oven, and let the heat work its magic. No browning, no sautéing, no complicated steps. Just fresh, whole-food ingredients coming together to create a satisfying meal that tastes like you spent hours in the kitchen.
This Greek chicken bake is perfect for busy families, meal preppers, or anyone who wants to eat well without spending their entire evening cooking. The creamy tzatziki flavor permeates every bite, while the chicken stays moist and the vegetables retain just the right amount of texture. Plus, it's packed with protein, fiber, and nutrients that will keep you satisfied and energized.
Why You'll Love This Recipe
This chicken tzatziki casserole checks all the boxes for a winning dinner recipe. First, it's incredibly time-efficient. With just 10 minutes of hands-on prep, you can have a complete meal in the oven. There's no need to dirty multiple pans or stand over the stove.
Second, it's naturally healthy. Made with lean chicken breast, Greek yogurt, fresh vegetables, and whole grains, this easy casserole provides balanced nutrition without relying on processed ingredients or heavy cream sauces. The Greek yogurt base delivers probiotics and protein while keeping the dish light and refreshing.
Third, the flavors are restaurant-worthy. The combination of cucumber, dill, garlic, and lemon creates that authentic tzatziki taste that transports you straight to a sunny Greek taverna. Yet it's approachable enough for even picky eaters to enjoy.
Finally, this recipe is highly adaptable. You can swap ingredients based on what's in your fridge, adjust the seasonings to your taste, and even make it ahead for stress-free meal planning.
Ingredients You'll Need
For the Casserole Base:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 cups uncooked orzo pasta (or brown rice for a whole grain option)
- 2 cups low-sodium chicken broth
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Tzatziki Layer:
- 1 1/2 cups plain Greek yogurt (full-fat or 2% for best creaminess)
- 1 medium cucumber, grated and excess moisture squeezed out
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
- 2 cloves garlic, minced
- 1/4 teaspoon sea salt
For Topping:
- 1/2 cup crumbled feta cheese
- Fresh parsley or additional dill for garnish
- Lemon wedges for serving
Ingredient Notes and Substitutions
Chicken: Boneless, skinless chicken breasts are lean and healthy, but you can also use chicken thighs for a richer flavor. Just be sure to trim any excess fat. The chicken cooks perfectly in the casserole without pre-cooking.
Orzo: This rice-shaped pasta is traditional in Greek cooking and absorbs the flavors beautifully. For a gluten-free option, use white or brown rice, though you may need to adjust the liquid slightly and increase baking time.
Greek Yogurt: The star of the tzatziki flavor! Use full-fat or 2% Greek yogurt for the creamiest texture. Avoid non-fat versions as they can become watery when baked. Greek yogurt provides protein, calcium, and beneficial probiotics.
Cucumber: English cucumbers work best as they have fewer seeds. Be sure to squeeze out excess moisture after grating to prevent a watery casserole.
Fresh Herbs: Fresh dill is traditional in tzatziki and highly recommended, but dried dill works in a pinch. Mint is another authentic Greek herb you can add for variation.
Vegetables: Feel free to add spinach, bell peppers, artichoke hearts, or olives to boost the vegetable content and Mediterranean flavor.
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Combine the Base Ingredients
In your prepared baking dish, combine the chicken pieces, uncooked orzo, chicken broth, zucchini, cherry tomatoes, red onion, minced garlic, olive oil, oregano, salt, and pepper. Stir everything together until well mixed and the orzo is submerged in the liquid.
Step 3: Cover and Bake
Cover the dish tightly with aluminum foil. This traps steam and ensures the chicken stays moist while the orzo cooks through. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is tender.
Step 4: Prepare the Tzatziki
While the casserole bakes, make your tzatziki mixture. In a medium bowl, combine the Greek yogurt, grated cucumber (moisture squeezed out), lemon juice, dill, minced garlic, and salt. Mix well and refrigerate until needed.
Step 5: Add the Tzatziki Layer
Remove the casserole from the oven and take off the foil. Give everything a gentle stir. Dollop the tzatziki mixture over the top and spread it evenly across the surface. Sprinkle with crumbled feta cheese.
Step 6: Final Bake
Return the uncovered casserole to the oven for an additional 10-15 minutes, just until the tzatziki is warmed through and the feta is slightly melted. You don't want to overbake at this stage, as the yogurt can separate if cooked too long at high heat.
Step 7: Garnish and Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley or dill and serve with lemon wedges on the side.
Serving Suggestions
This Greek chicken bake is a complete meal on its own, but there are plenty of ways to round out your dinner and enhance the Mediterranean experience.
Serve alongside a crisp Greek salad with romaine lettuce, cucumbers, tomatoes, red onion, olives, and a simple lemon-olive oil dressing. The fresh, crunchy vegetables provide a perfect contrast to the creamy casserole.
Warm whole wheat pita bread or homemade flatbread is excellent for scooping up every last bit of the tzatziki-coated chicken and orzo. You can also toast slices of crusty whole grain bread brushed with olive oil and rubbed with garlic.
For a lighter accompaniment, try roasted vegetables like asparagus, green beans, or Brussels sprouts seasoned with lemon and herbs. The slight char and crispy edges complement the casserole's creamy texture.
A side of hummus with raw vegetables makes a nutritious appetizer while the casserole finishes baking. The chickpea-based dip adds extra protein and fiber to your meal.
For beverages, serve sparkling water with fresh lemon and mint, iced herbal tea, or a refreshing cucumber-infused water to keep the meal light and hydrating.
Nutrition Highlights
This chicken tzatziki casserole is a nutritional powerhouse that supports your health goals while satisfying your taste buds. Each serving provides approximately 35-40 grams of protein from the chicken, Greek yogurt, and feta cheese, making it excellent for muscle maintenance and satiety.
The Greek yogurt base delivers probiotics that support digestive health and boost immunity. Unlike heavy cream-based casseroles, this version keeps the calories reasonable while providing calcium for bone health.
The vegetables add fiber, vitamins, and antioxidants. Tomatoes provide lycopene, zucchini offers vitamin C and potassium, and the fresh herbs contain anti-inflammatory compounds. Cucumbers are hydrating and low in calories while adding satisfying crunch.
Using whole grain orzo or brown rice instead of refined pasta increases the fiber content, which helps with blood sugar regulation and keeps you fuller longer. The olive oil provides heart-healthy monounsaturated fats.
This easy casserole is naturally lower in sodium than many convenience meals, especially if you use low-sodium broth and control the added salt. It's also free from processed ingredients and artificial additives.
Storage and Meal Prep Tips
This dump and bake chicken recipe is excellent for meal prep and stores beautifully for easy weeknight dinners throughout the week.
Refrigerator Storage: Allow the casserole to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors actually deepen and meld together after a day, making leftovers even more delicious.
Freezing: This casserole can be frozen, though the texture of the tzatziki may change slightly upon thawing. For best results, freeze portions without the tzatziki topping, then make fresh tzatziki when you're ready to reheat. Freeze in individual portions or family-sized containers for up to 3 months.
Reheating: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger portions, reheat in a 350°F oven for 15-20 minutes, covered with foil to prevent drying out. Add a splash of broth or water if needed to restore moisture.
Make-Ahead Option: You can prep the casserole base up to 24 hours in advance. Combine all the base ingredients in your baking dish, cover, and refrigerate. When ready to cook, let it sit at room temperature for 20 minutes, then bake as directed. Prepare the tzatziki fresh just before adding.
Recipe Variations
Mediterranean Quinoa Version: Replace the orzo with quinoa for a protein-packed, gluten-free option. Use 1 1/2 cups quinoa and increase the broth to 2 1/2 cups.
Spinach and Artichoke Addition: Stir in 2 cups of fresh spinach and 1 cup of chopped artichoke hearts with the base ingredients for extra vegetables and a flavor boost.
Spicy Greek Twist: Add 1/2 teaspoon of red pepper flakes to the base and include some sliced pepperoncini peppers for a spicy kick.
Lemon Herb Version: Increase the lemon juice and add lemon zest to both the base and tzatziki for an extra bright, citrusy flavor.
Dairy-Free Adaptation: Use coconut yogurt in place of Greek yogurt for a dairy-free tzatziki alternative. Skip the feta or use a dairy-free cheese substitute.
Tips for Perfect Results
For the most flavorful chicken tzatziki casserole, don't skip squeezing the moisture from the grated cucumber. This simple step prevents a watery tzatziki that can make the casserole soggy.
Make sure your chicken pieces are roughly the same size so they cook evenly. Aim for 1-inch cubes for the best texture and cooking time.
If your orzo isn't fully submerged in liquid before baking, add a bit more broth. The pasta needs adequate liquid to cook properly and absorb all those delicious flavors.
Don't overbake the tzatziki layer. Greek yogurt can separate and become grainy if exposed to high heat for too long. The final bake is just to warm it through and melt the feta slightly.
Let the casserole rest for 5 minutes after baking. This allows the liquids to redistribute and makes serving much easier.
Taste and adjust seasonings before serving. A squeeze of fresh lemon juice or a sprinkle of extra salt can brighten all the flavors.
Frequently Asked Questions
Can I use frozen chicken? Yes, but thaw it completely first and pat it very dry before adding to the casserole. Excess moisture from frozen chicken can make the dish watery.
What if I don't have orzo? Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Rice is another excellent substitute.
Can I make this ahead and bake later? Absolutely. Assemble the base ingredients, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the refrigerator.
Is this recipe kid-friendly? Yes! The mild, creamy flavors appeal to most children. You can reduce the garlic or serve the tzatziki on the side if your kids are particularly picky.
This Dump-and-Bake Chicken Tzatziki Casserole proves that healthy, delicious weeknight dinners don't have to be complicated. With minimal prep, wholesome ingredients, and maximum flavor, it's a recipe you'll return to again and again. Enjoy the taste of Greece without the fuss!
Dump-and-Bake Chicken Tzatziki Casserole Recipe
An easy Greek-inspired casserole with tender chicken and creamy tzatziki flavor - minimal prep, big comfort.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups uncooked orzo pasta
- 3 cups chicken broth
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 cucumber, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 2 tablespoons olive oil
- Fresh dill for garnish
Instructions
- Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish with cooking spray.
- In a large bowl, combine the chicken broth, Greek yogurt, sour cream, lemon juice, minced garlic, dried dill, dried oregano, salt, and pepper. Whisk until smooth.
- Add the uncooked orzo pasta and chicken pieces to the prepared baking dish. Pour the yogurt mixture over the top and stir to combine everything evenly.
- Drizzle olive oil over the top and cover the dish tightly with aluminum foil.
- Bake covered for 35 minutes, then remove foil and stir the casserole.
- Sprinkle feta cheese over the top and return to oven uncovered for 10 more minutes, or until chicken is cooked through and pasta is tender.
- Remove from oven and top with diced cucumber and fresh dill before serving.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Aluminum foil
- Measuring cups and spoons
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- If the casserole looks dry after the first 35 minutes, add an additional 1/2 cup of chicken broth before continuing to bake.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra freshness, add chopped tomatoes along with the cucumber before serving.