Dump-and-Bake Chicken Tzatziki Casserole

There’s something magical about a casserole that requires almost no effort but delivers restaurant-quality flavor. I still remember the first time I made this Dump-and-Bake Chicken Tzatziki Casserole on a busy Wednesday evening when I had exactly twenty minutes before my family descended on the kitchen like hungry wolves. I had some chicken breasts in the fridge, a tub of Greek yogurt, and a desperate need for something that didn’t involve standing over the stove. What came out of my oven that night has since become our family’s most-requested comfort food.

The genius of this chicken tzatziki casserole lies in its simplicity. You literally dump everything into a baking dish, slide it into the oven, and let the heat work its magic. The chicken becomes incredibly tender, the creamy tzatziki-inspired sauce bubbles up around the edges with those gorgeous golden-brown spots, and the fresh herbs scattered on top add a pop of color and freshness that makes this dish look like you spent hours on it. The crumbled feta cheese adds salty little pockets of flavor throughout, and that crispy, golden crust on top? Pure heaven.

What Makes This Chicken Tzatziki Casserole Special

This isn’t your grandmother’s chicken casserole, though she’d probably love it just as much. The Mediterranean flavors transport you straight to a Greek taverna, but the preparation method is pure American convenience cooking. I’ve served this dump-and-bake chicken tzatziki casserole to guests who’ve asked for the recipe every single time, and they’re always shocked when I tell them how easy it is.

The base is a luscious, creamy sauce made with Greek yogurt, garlic, cucumber, and dill – all the flavors of classic tzatziki but in casserole form. The chicken breasts nestle right into this mixture, soaking up all those tangy, herby flavors as they bake. The top gets wonderfully crispy and golden, creating a textural contrast that keeps every bite interesting.

What I love most about this chicken tzatziki casserole recipe is how forgiving it is. Forgot to take the chicken out to come to room temperature? No problem. Running late and need to add ten more minutes to the baking time? The casserole will wait patiently. It’s the kind of recipe that works with your schedule, not against it.

Ingredients for Your Dump-and-Bake Chicken Tzatziki Casserole

casserole base:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 cups Greek yogurt (full-fat works best)
• 1 large cucumber, grated and squeezed dry
• 4 cloves garlic, minced
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1½ teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon dried oregano

topping:

• 1 cup panko breadcrumbs
• ½ cup crumbled feta cheese
• 3 tablespoons melted butter
• ¼ cup fresh parsley, chopped
• Additional feta and herbs for garnish

  

How to Make the Perfect Chicken Tzatziki Casserole

Preparing Your Ingredients

Preparing the Cucumber Properly

The key to a successful dump-and-bake chicken tzatziki casserole starts with properly preparing your cucumber. I learned this the hard way after my first attempt resulted in a watery mess. Grate your cucumber using the large holes of a box grater, then place it in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly until no more liquid comes out. You’ll be amazed at how much water a cucumber holds — sometimes up to a quarter cup!

Mixing the Tzatziki Sauce

Combining the Ingredients

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, pepper, and oregano. Whisk everything together until smooth and creamy. The sauce should be thick but still pourable, easily coating the back of a spoon.

Building Your Casserole

Layering the Sauce and Chicken

Pour about half of the tzatziki mixture into a 9×13-inch baking dish and spread it evenly across the bottom. Arrange the chicken breasts on top of the sauce, allowing slight overlap if needed. Pour the remaining tzatziki mixture over the chicken, making sure each piece is well coated.

Creating That Golden Crust

Preparing the Crispy Topping

In a small bowl, mix together the panko breadcrumbs, half of the feta cheese, and melted butter. Sprinkle this mixture evenly over the casserole to create a crispy, golden topping as it bakes.

Baking to Perfection

Oven Time and Finishing Touches

Bake for 35–40 minutes, until the chicken reaches an internal temperature of 165°F and the top is golden brown with crispy edges. The sauce should be bubbling gently around the sides.

Remove the casserole from the oven and immediately sprinkle with the remaining feta cheese and fresh parsley. Let it rest for 5 minutes before serving to allow the sauce to thicken and the flavors to settle.

Serving Your Chicken Tzatziki Casserole

I love serving this dump-and-bake chicken tzatziki casserole family-style, bringing the whole dish to the table where everyone can dig in. The presentation is naturally beautiful with that golden crust, white feta crumbles, and vibrant green herbs creating an appetizing color palette.

For sides, keep things simple. A crisp Greek salad with tomatoes, cucumbers, red onions, and olives complements the casserole perfectly. Warm pita bread or crusty dinner rolls are essential for sopping up that creamy sauce – trust me, you won’t want to waste a drop. I also like serving it with lemon-roasted potatoes or a simple rice pilaf.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 385
• Protein: 42g
• Carbohydrates: 18g
• Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 780mg
• Fiber: 1g
• Sugar: 5g

Perfect Pairings for Chicken Tzatziki Casserole

This Mediterranean-inspired chicken tzatziki casserole pairs beautifully with a crisp white wine. I particularly enjoy it with a Greek Assyrtiko or a French Sauvignon Blanc – both have the acidity to cut through the richness of the sauce while complementing the bright, herby flavors. If you prefer red wine, a light Pinot Noir works surprisingly well.

For a non-alcoholic option, try sparkling water with fresh lemon and mint, or a chilled cucumber agua fresca. The refreshing quality of these drinks balances the rich, creamy casserole perfectly.

Variations and Substitutions

Protein Swaps While I usually make this with chicken breasts, boneless chicken thighs work wonderfully and stay even more tender. I’ve also successfully used turkey cutlets when I had them on hand. For a seafood version, firm white fish like cod or halibut can be substituted, though reduce the baking time to about 25 minutes.

Dairy Alternatives If you can’t find Greek yogurt, regular plain yogurt works, though you should strain it through cheesecloth for about an hour first to remove excess liquid. For a richer version, you can replace half the yogurt with sour cream. The feta can be swapped for crumbled goat cheese if you prefer a milder flavor.

Herb Variations Fresh dill is traditional, but this chicken tzatziki casserole recipe is flexible. I’ve made versions with fresh mint, which adds a lovely cooling quality. A combination of parsley and cilantro creates a different but equally delicious profile. In winter, when fresh herbs are pricey, I’ve used 1 tablespoon of dried dill weed with good results.

Making It Lower-Carb Skip the breadcrumb topping and instead use crushed pork rinds mixed with parmesan cheese, or simply top with extra feta and herbs. The casserole is still delicious, just less crispy on top.

Storage and Make-Ahead Tips

This dump-and-bake chicken tzatziki casserole is a meal-prep champion. I often assemble it in the morning, cover it tightly with plastic wrap, and refrigerate it until dinner time. Just add about 5-10 extra minutes to the baking time if you’re starting with a cold casserole.

Leftovers keep beautifully in the refrigerator for up to four days. I reheat individual portions in the microwave, though reheating in a 350°F oven maintains the crispy top better. The casserole also freezes well before baking – assemble it in a freezer-safe dish, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.

My Personal Cooking Tips

After making this chicken tzatziki casserole dozens of times, I’ve learned a few tricks. First, pound your chicken breasts to an even thickness – this ensures they cook uniformly. Second, don’t skimp on squeezing the cucumber dry; this single step makes the difference between a creamy casserole and a watery one. Third, let the chicken sit in the sauce for a few minutes before baking if you have time. It’s not essential, but it allows the flavors to start penetrating the meat.

The golden crust is crucial to the appeal of this dish. If your casserole isn’t browning enough near the end of cooking, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Frequently Asked Questions

Can I use frozen chicken breasts? Yes, but thaw them completely first and pat them very dry. Frozen chicken releases too much water as it cooks, which will make your casserole watery.

What if I don’t have fresh dill? Use 1 tablespoon of dried dill weed instead. Add it to the yogurt mixture and let it sit for 10 minutes before assembling to allow the dried herb to rehydrate slightly.

Can I make this in a different size dish? Absolutely. An 8×8-inch dish works for a smaller batch (use 2-3 chicken breasts and reduce other ingredients by about one-third). A larger casserole dish is fine too; just arrange the chicken in a single layer.

Is this casserole spicy? Not at all. It’s flavorful but mild, making it perfect for kids and those who prefer gentler seasonings.

Can I add vegetables to this chicken tzatziki casserole? Cherry tomatoes scattered on top during the last 15 minutes of baking add nice pops of sweetness and color. Thinly sliced zucchini can be layered with the chicken for extra vegetables.

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