If you’re craving a dish that combines vibrant Mediterranean flavors with comforting, hearty goodness, let me introduce you to the Easy Chicken Tzatziki Rice Casserole. This recipe is my go-to when I want something that feels like a celebration on a busy weeknight. Tender chicken, aromatic spices, creamy tzatziki, and fluffy rice all come together in one beautiful, flavorful casserole that’s as simple to make as it is delicious. Trust me, once you try this dish, it will become a favorite in your meal rotation too!
Ingredients You’ll Need
All the ingredients in this Easy Chicken Tzatziki Rice Casserole are perfectly chosen for simplicity and maximum flavor. Each one plays a role— from the tender chicken breast to the bright lemon wedges—bringing layers of taste, texture, and color that will make your casserole irresistibly inviting.
- 1.5 lbs diced chicken breast: The star protein, juicy and perfect for soaking up the seasonings.
- 1 large zucchini (grated or thinly sliced): Adds subtle sweetness and moisture, blending seamlessly into the rice for a fresh touch.
- 1/2 yellow onion (diced): Provides a foundational savory depth to the dish.
- 1 pint grape tomatoes (left whole): Burst of juicy tartness and color that brighten every bite.
- 1.5 cups basmati or long grain rice (uncooked): The fluffy grain base that absorbs all the wonderful flavors.
- 1 lemon (halved and sliced into wedges): Garnishes and infuses a lively citrus aroma throughout the casserole.
- 1/4 cup crumbled feta cheese (plus extra for topping): Salty, creamy tang that beautifully complements the tzatziki below.
- 3 cups chicken stock: The cooking liquid that keeps everything tender and flavorful.
- 2 tablespoons Greek seasoning: A fragrant blend of herbs that gives the casserole its authentic Mediterranean personality.
- Paprika seasoning mixture: Including smoked paprika, seasoning salt, turmeric, and cayenne pepper to add warmth and a touch of spice.
- Pickled red onions: Homemade tangy crunch that elevates the texture and flavor layers.
- Toppings like feta cheese, Toom garlic dip, tzatziki sauce, parsley, and pita bread: To finish the dish with bursts of creaminess and fresh herbs, plus soft bread to soak up all the goodness.
How to Make Easy Chicken Tzatziki Rice Casserole
Step 1: Prepare the Seasonings and Pickled Onions
Start by mixing the paprika seasoning blend—smoked paprika, turmeric, cayenne, and seasoning salt—and setting it aside for an easy flavor boost. Then, make the pickled red onions. Dissolve sugar and salt in red wine vinegar (or apple cider vinegar) by microwaving for about 45 seconds. Add thinly sliced red onion to the hot pickling liquid, submerge as much as possible, cover, and chill while you prepare the rest. These onions will add a delightful zingy crunch later.
Step 2: Assemble the Casserole
Preheat your oven to 375 degrees Fahrenheit. Place diced chicken in a 9×13 casserole dish and toss with half of the paprika mix and a tablespoon of Greek seasoning to coat evenly. Layer the rice evenly on top, then scatter grated or sliced zucchini and whole grape tomatoes across the dish. Whisk the remaining paprika blend and another tablespoon of Greek seasoning into your chicken stock, then pour this fragrant liquid over everything, ensuring the rice is fully covered. Sprinkle crumbled feta on top, and arrange lemon wedges artistically over the casserole.
Step 3: Bake to Perfection
Seal the casserole dish with foil and bake for 40 minutes to let the flavors meld and the rice cook through. Afterward, remove the foil and bake uncovered for 10 to 20 more minutes, checking that the rice has absorbed all the liquid and is tender. This step is key to making sure the texture comes out just right, and you get a lightly golden, irresistible top.
Step 4: Finish with Toppings
Once out of the oven, gently fluff the casserole to mix in the ingredients evenly. Adjust seasoning with salt and pepper as needed. Now the fun part: add extra crumbled feta, spoon on some pickled red onions, scatter fresh parsley, add a few more lemon wedges for brightness, and dollop generous spoonfuls of tzatziki sauce and Toom garlic dip. These final touches bring the dish to life with creamy coolness and herbal freshness.
How to Serve Easy Chicken Tzatziki Rice Casserole
Garnishes
Fresh parsley sprigs, extra lemon wedges, and a sprinkle of crumbled feta cheese make perfect garnishes. They add color, freshness, and a lovely contrast to the warm, savory casserole. Don’t forget a dollop of creamy tzatziki or garlic dip on the side— it elevates every mouthful with cool zestiness.
Side Dishes
This casserole shines on its own, but pairing it with warm, soft pita bread makes it a full Mediterranean feast. A simple green salad with cucumber, olives, and a lemon vinaigrette would complement it beautifully for a refreshing balance. Roasted vegetables or a light tabbouleh salad also work well alongside for a vibrant, wholesome meal.
Creative Ways to Present
If you’re serving for a crowd, consider plating individual portions with generous spoonfuls of the casserole topped artistically with pickled onions and herbs. Or serve family-style straight from the casserole dish, accompanied by bowls of tzatziki and garlic dip so everyone can customize their serving. For a casual gathering, filling warm pita pockets with a scoop of the casserole and toppings makes for a fun, handheld treat.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Easy Chicken Tzatziki Rice Casserole keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it even tastier the next day! Just be sure to keep the tzatziki and fresh garnishes separate until ready to serve again.
Freezing
You can freeze portions of the casserole before baking for up to 3 months. Assemble everything, cover tightly with foil and plastic wrap, and freeze. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a bit of extra time if the casserole is still chilled or slightly frozen in the center.
Reheating
Reheat leftovers gently in the oven at 350 degrees with a covering of foil to avoid drying out. The microwave works well too—just add a splash of water before heating to keep the rice moist. Always add fresh tzatziki and garnishes after reheating for that signature bright finish.
FAQs
Can I use a different type of rice?
Absolutely! While basmati or long grain rice are best for fluffy texture, you can use jasmine or even brown rice (though brown rice will need a bit longer cooking time and more liquid).
Is this casserole spicy?
The level of spice comes from the cayenne in the paprika mixture and is adjustable. You can omit or reduce it if you prefer a milder flavor, or add more to kick it up a notch.
Can I make this casserole gluten-free?
Yes! Since all ingredients are naturally gluten-free, just be sure to check your chicken stock and any pre-made dips (like tzatziki) to avoid hidden gluten.
Can I substitute the chicken for another protein?
Certainly! Diced turkey, lamb, or even firm tofu can be used. Adjust cooking times accordingly, ensuring your protein is cooked through before serving.
Do I have to make the pickled onions?
While homemade pickled onions add a lovely tang and crunch, you can skip them or use store-bought pickled onions if short on time. They’re not mandatory but highly recommended for that extra burst of flavor.
Final Thoughts
This Easy Chicken Tzatziki Rice Casserole truly brings the best of Mediterranean flavors right to your table with minimal effort. It’s a one-pan wonder that’s perfect for busy nights, family dinners, or anytime you want a dish full of bright tastes and cozy textures. Give it a try—you’ll quickly find it becomes a beloved, go-to recipe that everyone asks for again and again.
Print
Easy Chicken Tzatziki Rice Casserole
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
This Chicken Tzatziki Casserole is a vibrant, dump-and-bake one-pan meal featuring tender diced chicken, grated zucchini, grape tomatoes, and basmati rice infused with Greek seasoning and a smoky paprika blend. Topped with crumbled feta, pickled red onions, parsley, and creamy tzatziki sauce, it’s an easy and flavorful dish perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs diced chicken breast
- 1 large zucchini (grated or halved then thinly sliced)
- 1/2 yellow onion, diced
- 1 pint grape tomatoes, left whole
- 1.5 cups basmati rice or long grain uncooked
- 1 lemon, halved and sliced into wedges
- 1/4 cup crumbled feta cheese plus more for topping
- 3 cups chicken stock
- 2 tablespoons Greek seasoning (see notes)
Paprika Seasoning Mixture
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4–1/2 teaspoon cayenne pepper to your liking
Pickled Red Onions
- 1 medium red onion, thinly sliced
- 3/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
Toppings
- Additional feta cheese
- Toom garlic dip
- Tzatziki sauce (store-bought, Opaa! recommended)
- Fresh parsley
- Pita bread, warmed, for serving
Instructions
- Prepare Seasonings: Mix together the smoked paprika, seasoning salt, turmeric, and cayenne pepper in a small bowl and set aside. This paprika mixture can be prepared ahead of time to save steps later.
- Pickle Red Onions: In a heat-safe bowl, combine sugar, kosher salt, and vinegar. Microwave for 45 seconds or until sugar dissolves. Add the thinly sliced red onions, submerging them as much as possible in the pickling liquid. Cover and refrigerate until ready to use.
- Assemble Casserole: Preheat oven to 375°F (190°C). Add diced chicken breast into a 9×13 inch casserole dish. Sprinkle over half the paprika seasoning mixture and 1 heaping tablespoon of Greek seasoning. Toss chicken to coat evenly. Spread chicken in an even layer on the bottom.
- Evenly layer the uncooked rice over the chicken. Add grated or sliced zucchini on top, followed by the whole grape tomatoes.
- In a large measuring cup or bowl, whisk together the chicken stock with the remaining paprika mixture and 1 tablespoon Greek seasoning until combined. Pour this flavorful broth evenly over the casserole ingredients.
- Sprinkle 1/4 cup crumbled feta cheese over the top. Place 6-8 lemon wedges evenly across the casserole surface.
- Bake the Casserole: Cover the dish tightly with foil and bake for 40 minutes. Then remove the foil and bake for an additional 10 to 20 minutes until the rice is tender and liquid is absorbed; test by tasting the rice.
- Finish with Toppings: Fluff the casserole gently to mix ingredients evenly, removing cooked lemons if desired. Adjust salt and pepper to taste. Garnish with extra crumbled feta, pickled red onions, fresh parsley, lemon wedges, tzatziki sauce, and Toom garlic dip.
- Serve: Serve the casserole warm alongside warmed pita bread for a complete, satisfying meal.
Notes
- Greek Seasoning Blend: Combine 2 tsp dried basil, 2 tsp garlic powder, 2 tsp oregano, 1 tsp dried dill weed, 1 tsp dried marjoram, 1 tsp dried parsley, 1 tsp dried rosemary, 1 tsp ground black pepper, 1/2 tsp ground thyme, and 1/2 tsp salt.
- Using grated zucchini will blend seamlessly into the rice, making it almost undetectable; thinly sliced zucchini adds more texture and visible chunks.
- Baking times may vary depending on your oven and casserole dish; ensure rice is fully cooked and liquid absorbed before serving.
- Pickled red onions add a tangy crunch and can be prepared a day ahead for convenience.
- For a spicier dish, adjust the cayenne pepper in the paprika seasoning mixture to your preference.
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