Chicken Tzatziki Casserole

This dump-and-bake chicken tzatziki casserole transforms the refreshing Greek appetizer into a wholesome, comforting dinner. The creamy yogurt sauce bakes around tender chicken chunks creating a dinner that feels both indulgent and wholesome with minimal effort.

I first created this casserole when craving Greek flavors during a busy week. The combination of tangy yogurt, fresh herbs, and succulent chicken quickly became my familys most requested Mediterranean meal.

Ingredients

• Boneless skinless chicken breasts: Cut into 1inch chunks offers lean protein and cooks perfectly in the sauce
• Greek yogurt: Full fat recommended creates the creamy base with protein and tanginess
• Cucumber: Seeded and finely diced adds signature tzatziki freshness and texture
• Fresh garlic and lemon juice: Provide the authentic bright flavor profile
• Fresh dill: Brings that distinctive herbaceous note essential to tzatziki
• Crumbled feta cheese: Adds salty depth and creamy pockets throughout
• Cherry tomatoes: Provide bursts of sweetness and acidity to balance the richness
• Red onion: Adds a gentle bite and beautiful color contrast
• Chicken broth combined with cornstarch: Creates the perfect consistency
• Panko breadcrumbs (optional): Add a golden crispy topping for textural contrast

Step-by-Step Instructions

Prepare the Yogurt Base:

Whisk together Greek yogurt garlic lemon juice dill olive oil salt and pepper until completely smooth and well integrated. This creates your tzatziki flavor foundation so make sure to thoroughly incorporate all ingredients for consistent flavor throughout.

Create the Thickener:

Mix chicken broth and cornstarch in a separate small bowl until no lumps remain then stir into the yogurt mixture. This step ensures your casserole will have a silky sauce rather than separating during baking for the perfect consistency.

Combine Fresh Elements:

Gently fold in cucumber red onion cherry tomatoes and most of the feta cheese. Handle carefully to maintain the integrity of these fresh ingredients they will release their flavors during baking without becoming mushy.

Coat the Protein:

Add chicken pieces to the mixture and toss thoroughly until each piece is completely coated with the yogurt mixture. This ensures even cooking and flavor distribution throughout the casserole.

Assemble and Bake:

Transfer everything to your prepared baking dish spreading evenly then top with panko if using. Cover with foil for the first portion of baking to trap moisture then uncover to allow some browning and add remaining feta for the final stage.

Rest Before Serving:

Allow the casserole to rest for 5 to 10 minutes after removing from oven. This crucial step lets the sauce thicken to the perfect consistency and allows flavors to settle.

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The fresh dill completely transforms this dish from ordinary to exceptional. I grow dill in my kitchen windowsill year round specifically for this recipe after realizing how much more vibrant the flavors are with fresh herbs rather than dried.

Make Ahead Options

This casserole excels as a prep ahead meal. Assemble everything up to 24 hours before baking and store covered in the refrigerator. When ready to cook simply add about 5 extra minutes to the covered baking time to account for the chilled ingredients. The flavors actually develop beautifully during the rest time making this an even better dish when prepared in advance.

Serving Suggestions

Serve this casserole over a bed of fluffy couscous or orzo pasta to absorb the luxurious sauce. A simple side of roasted lemon garlic vegetables or a classic Greek salad with kalamata olives completes the meal beautifully. For a lower carb option try serving over cauliflower rice or alongside a generous portion of roasted vegetables. A slice of warm pita bread for scooping up extra sauce is always appreciated at my table.

Easy Variations

This recipe welcomes creative adaptations based on what you have available. Replace chicken with turkey or even firm white fish like cod for a different protein option. Vegetarians can substitute chickpeas and extra vegetables for a satisfying meatless version. Add chopped spinach marinated artichoke hearts or roasted red peppers for additional Mediterranean flavors. The base tzatziki sauce remains delicious with any of these variations.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this casserole and often result in juicier meat. The cooking time remains similar, but always ensure chicken reaches 165°F internal temperature before serving.

→ How can I make this casserole ahead of time?

You can prepare the yogurt mixture and cut the chicken up to 24 hours ahead, storing them separately in the refrigerator. Combine and bake when ready to serve. Alternatively, assemble the entire casserole without baking, cover tightly, and refrigerate for up to 8 hours before baking (may require 5-10 minutes additional cooking time).

→ Is there a way to make this dairy-free?

For a dairy-free version, substitute the Greek yogurt with dairy-free coconut yogurt (not sweetened) and replace the feta with a dairy-free alternative or simply omit it. The flavor profile will change slightly but will still be delicious.

→ What can I serve with Chicken Tzatziki Casserole?

This casserole pairs wonderfully with warm pita bread, rice pilaf, roasted potatoes, or a simple Greek salad. For a lower-carb option, serve with cauliflower rice or additional roasted vegetables.

→ How long will leftovers last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or covered in the oven at 325°F until heated through. Note that the sauce may separate slightly when reheated but will still taste delicious.

→ Can this casserole be frozen?

While possible to freeze, yogurt-based sauces tend to separate when thawed. For best results, freeze in individual portions for up to 2 months and thaw overnight in the refrigerator before reheating. Stir well to recombine the sauce.