Chicken Tzatziki Casserole (Print Version)
Tender chicken baked in a creamy Greek yogurt sauce with cucumber, dill, and feta for an easy Mediterranean-inspired dinner.
# Ingredients:
01 -
2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
02 -
2 cups plain Greek yogurt, full-fat recommended
03 -
1 large cucumber, seeded and finely diced (about 2 cups)
04 -
4 cloves garlic, minced
05 -
3 tablespoons fresh lemon juice
06 -
¼ cup fresh dill, chopped (or 1 tablespoon dried)
07 -
1 tablespoon olive oil
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 cup crumbled feta cheese, divided
11 -
1 cup cherry tomatoes, halved
12 -
½ cup red onion, finely diced
13 -
1 cup chicken broth
14 -
2 tablespoons cornstarch
15 -
1 cup panko breadcrumbs (optional, for topping)
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
02 -
In a large bowl, whisk together Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper until smooth.
03 -
In a small bowl, mix chicken broth and cornstarch until no lumps remain, then add to the yogurt mixture.
04 -
Fold in cucumber, red onion, cherry tomatoes, and ¾ cup of feta cheese.
05 -
Add chicken pieces and toss until thoroughly coated with the yogurt mixture.
06 -
Transfer everything to the prepared baking dish and spread evenly. If using panko, toss with a drizzle of olive oil and sprinkle on top.
07 -
Cover with foil and bake for 25 minutes.
08 -
Remove foil, add remaining feta, and bake uncovered for 15-20 more minutes until chicken reaches 165°F.
09 -
Let rest for 5-10 minutes before serving to allow sauce to thicken slightly.