Description
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
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
Instructions
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