Dump-and-Bake Chicken Tzatziki Casserole

This dump-and-bake chicken tzatziki casserole is perfect for busy weeknights when you don’t want to fuss in the kitchen. Just toss raw chicken into a baking dish with tzatziki sauce and your favorite veggies, then let the oven do all the work. It’s creamy but not heavy, packed with garlic, cucumber, and lemon in every bite, making it a family-friendly comfort meal that requires minimal effort and cleanup.

If you love Mediterranean-inspired chicken dinners, you might also enjoy this spinach stuffed chicken breast or this reader-favorite Greek chicken with lemon and feta.

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Why You’ll Love This Recipe

This dump-and-bake chicken tzatziki casserole comes together with barely any prep work, making it a go-to on nights when dinner needs to happen fast without much thought.

Minimal prep. Simply dump, stir, and bake with no complicated steps involved. No pre-cooking required. Raw chicken goes straight into the baking dish. One-dish meal. Everything cooks together for easy cleanup. Big flavor. Tangy tzatziki sauce with garlic and lemon creates amazing depth with very little effort. Customizable. Easy to add your favorite vegetables or swap proteins. Fast. Ready in about 35 minutes from start to finish.

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Ingredients

• 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red onion, chopped
• 1/2 cup feta cheese, crumbled from a block
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

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Equipment

• 9×13 inch baking dish
• Wooden spoon or mixing utensil

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Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Add the chicken pieces, cherry tomatoes, zucchini, and red onion to the prepared baking dish and spread into an even layer.
3. Drizzle with olive oil, then sprinkle with dried oregano, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
4. Spoon the tzatziki sauce evenly over the top of the casserole. Gently stir to coat everything in the sauce.
5. Bake uncovered for 30 to 35 minutes, or until the chicken is fully cooked through (internal temperature of 165 degrees F) and the vegetables are tender.
6. Remove from the oven, sprinkle with crumbled feta cheese, and serve hot.

Tip on feta timing: For better texture and a slightly melted finish, add the crumbled feta at the 15-minute mark rather than at the very end.

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Important Notes

Any tzatziki brand works. Store-bought tzatziki is completely fine here. Homemade is wonderful if you have time, but a good-quality store-bought version gets the job done without any compromise on flavor.

Use block feta, not pre-crumbled. Pre-crumbled feta often contains anti-caking agents that make it turn greasy when heated. Buy a block and crumble it yourself for much better results.

Marinating option. For extra-tender chicken, marinate the pieces in a few spoonfuls of the tzatziki sauce for an hour in the refrigerator before baking.

Skip potato cubes. Potatoes do not cook through in the same time window as the chicken and vegetables in this casserole. Serve this dish with rice or pita bread on the side instead.

Check doneness properly. Because chicken breast size can vary, always use an instant-read thermometer. The chicken is safe to eat at 165 degrees F.

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What to Serve With Dump-and-Bake Chicken Tzatziki Casserole

This casserole is flexible when it comes to sides. Here are a few serving ideas that work well with the Mediterranean flavors:

• Fluffy white rice or lemon rice. This Greek chicken lemon rice is a natural pairing and makes the whole meal feel cohesive.
• Toasted pita triangles with a sprinkle of za’atar for dipping into the sauce.
• A simple pile of greens dressed with olive oil and lemon for a low-carb option.
• Stuffed into a wrap with extra cucumber and a spoonful of plain yogurt.

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Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so the casserole often tastes even better the next day, though reheated chicken breast can be slightly drier on the second day.

This recipe does not freeze well. The tzatziki sauce breaks down when frozen and thawed, resulting in a watery, separated texture. If you want a make-ahead casserole option, consider something like this chicken wild rice casserole which holds up much better in the freezer.

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Variations

Add bell peppers. Diced red or yellow bell peppers add color, a subtle sweetness, and extra nutrition without changing the overall character of the dish.

Swap the feta for goat cheese. Goat cheese gives a tangier, creamier finish that works beautifully with the tzatziki base.

Add olives. A handful of pitted Kalamata olives tossed in before baking adds a briny, savory punch.

Try lamb instead of chicken. Lamb has a richer, deeper flavor that pairs even more naturally with tzatziki. Cut it into similar-sized pieces and bake for the same time. If you enjoy Greek-inspired meat dishes, this rotisserie chicken casserole is another easy weeknight option worth bookmarking.

Make it spicier. Add a pinch of crushed red pepper flakes or a drizzle of harissa before baking.

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More Chicken Casserole Recipes You’ll Love

If this dump-and-bake chicken tzatziki casserole has earned a regular spot in your weeknight rotation, these recipes are worth trying next:

• Greek Lemon Chicken Thighs – bright, tangy, and incredibly simple
• Mediterranean Ground Turkey Bowls – same flavor family, lighter protein option

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Frequently Asked Questions