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
Scale
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.