Dump-and-Bake Chicken Tzatziki Casserole

A fresh, tangy one-dish casserole made with raw chicken breast, roasted vegetables, and creamy Greek tzatziki sauce baked together with no pre-cooking required.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Greek-American, Mediterranean

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breasts Cut into 1-inch pieces
1 cup tzatziki sauce Thick full-fat Greek-style variety
1 cup cherry tomatoes Halved
1 cup zucchini Diced into 1/2-inch pieces, patted very dry
0.5 cup red onion Chopped into slightly larger pieces
0.5 cup feta cheese Crumbled from a block
2 tbsp olive oil
1 tsp dried oregano Greek oregano preferred
0.5 tsp salt
0.25 tsp black pepper

Equipment

9x13-inch baking dish
Cooking spray or olive oil for greasing
Large spoon or tongs for tossing
Instant-read thermometer

Method

Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Add chicken, cherry tomatoes, patted-dry zucchini, and red onion to the baking dish. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss until evenly coated.
Spoon tzatziki sauce over the mixture and gently fold through, leaving pockets of sauce rather than mixing completely uniform.
Bake uncovered for 30 to 35 minutes until chicken reaches 165°F internally, appears fully opaque, and vegetables have slightly caramelized edges. Tent with foil if top browns too quickly.
Remove from oven and immediately scatter crumbled feta over the hot casserole. Rest for 3 to 4 minutes before serving.

Notes

Pat zucchini completely dry before adding to prevent a watery casserole. Always use thick full-fat tzatziki. Can assemble up to 4 hours ahead without feta, refrigerate, then add 5 to 10 extra minutes to bake time.