So, About This Chicken Tzatziki Casserole (Easy Bake)...
Let me tell you, the first time I threw together this Chicken Tzatziki Casserole, I was running late (no surprise there), and the fridge situation was... let's just say, not pretty. You know when you're standing there with chicken thighs in one hand, a half-eaten cucumber in the other, and you think, "What if I just combined all my favorite Greek-ish things in a baking dish?" Well, that's how this recipe was born. My cousin called it "tzatziki surprise" the first time I made it, which is honestly about right. Plus, cleaning the casserole dish is way less of a headache than scrubbing a grill pan. Anyway, if you've ever needed comfort food with a bit of zing, I promise this one delivers. And it's a real crowd-pleaser at Sunday suppers, even for my picky nephew who usually negotiates over eating anything green.
Why I Think You'll Love It (Or At Least Not Hate It)
I make this when I want something kinda healthy, but still cozy enough that nobody's reaching for a snack an hour later. My family goes a little wild for the creamy yogurt sauce (I may or may not have caught my partner eating it straight with a spoon—no judgment!). It’s also my go-to when I’m out of energy for fiddly recipes. The only bit that used to trip me up was the garlic—pro tip: don't double it unless you’ve got a dentist appointment coming up. But, overall, it’s forgiving—if you mess up a step, just call it “rustic.”
What You’ll Need (Substitutions? Absolutely)
- About 1 ½ lbs boneless, skinless chicken thighs or breasts (I swap in thighs when I remember—juicier, but you do you)
- 1 cup plain Greek yogurt (My grandmother swears by FAGE, but honestly, any thick yogurt will do—sometimes I use Skyr if it’s on sale)
- ½ large cucumber, grated (Don’t bother peeling if you’re in a hurry, but do scoop out the seeds unless you like things watery)
- 2–3 cloves garlic, minced (I’m lazy, so sometimes I use the jarred stuff—don’t tell anyone)
- Juice of 1 lemon (or a good splash from the bottle if, like me, you forget to buy lemons)
- 2 tablespoon fresh dill, chopped (Dried works in a pinch, just use less—maybe 1 tsp)
- 1 heaping cup cherry tomatoes, halved (Or, I’ll use regular tomatoes, diced—honestly, whatever’s not mushy)
- ½ cup crumbled feta (If you're not a feta fan, goat cheese isn’t bad here, but I like feta's saltiness)
- 1–2 tablespoon olive oil (I don’t measure, just drizzle till it looks right)
- Salt and pepper, to taste
- A handful of pitted Kalamata olives, sliced (Optional, but I love the savory punch)
How I Actually Make It (No Judgment Zone)
- Preheat your oven to 400°F (200°C). Or a bit higher if you’re impatient—it’s not that fussy.
- Grab a casserole dish, like 9x13 inches, but honestly I’ve used a cake tin in a pinch (just don’t use your nice glass one straight from the fridge—ask me why sometime).
- Pat the chicken dry (I sometimes skip this and just regret it later). Sprinkle both sides with a bit of salt and pepper, then lay the pieces in the dish.
- In a bowl, mix together yogurt, grated cucumber (squeeze out some liquid if you remember), minced garlic, lemon juice, dill, and another pinch of salt and pepper. This is where I usually sneak a taste—sometimes I add a smidge more garlic or lemon at the last minute.
- Dollop the tzatziki-ish mixture over the chicken and kind of smear it around. Don't worry if it looks a bit weird at this stage—it always does. Scatter the tomatoes, feta, and olives over everything. Drizzle with olive oil for good measure.
- Bake, uncovered, for about 30–35 minutes. Check if the chicken’s cooked by poking the thickest piece (or use a thermometer if you’re fancy—165°F is the magic number). If it’s not bubbling and a tad golden on top, give it another 5 minutes.
- Let it cool for a few minutes (I know, it smells amazing, but trust me—it’ll burn your tongue otherwise). Spoon over rice, roasted potatoes, or just eat it straight from the dish if nobody’s watching.
Notes (AKA: The Truth Behind My Trials)
- The first time I skipped squeezing the cucumber, I basically made soup. Actually, I find it works better if you wrap it in a clean tea towel and just twist—more water comes out than you’d think.
- If you use breasts, check them a few minutes early so they don’t dry out. Thighs, though, are pretty forgiving (and cheaper, usually—bonus!).
- If you’re out of fresh dill, parsley or even a bit of mint isn’t bad. Don’t use dried mint though, unless you like toothpaste vibes.
Variations I've Tried (Some Winners, Some... Not)
- I once threw in a handful of spinach. Not bad, but it kinda disappeared into the sauce. Maybe kale would’ve stood up better?
- Swapped the chicken for chickpeas once for my veggie niece—turns out, with extra feta, it’s actually pretty tasty.
- Tried topping it with crushed pita chips for crunch. Honestly, skip it. They just got soggy and a bit sad looking.
Helpful Gear (Or, How I Make Do)
- A decent casserole dish is handy, but I’ve totally used a foil roasting pan when my good one was "in the wash." If you don’t have a box grater for the cucumber, just finely dice it—no one’s grading you.
- Mixing bowls are great, but I’ve mixed everything in the yogurt tub more than once. Less washing up, right?
Storing Leftovers (If You Somehow Have Any)
You can keep leftovers in the fridge, covered, for a couple days. Actually, I think this tastes better the next day—something magical happens. But, honestly, in my house it never lasts more than a day! If you do end up with leftovers, it’s great cold, kind of like a chicken salad. Freezing? I’ve tried it, but the yogurt separates weirdly, so I wouldn’t recommend it unless you’re desperate.
How I Like to Serve It (But You Do You)
We usually pile it over basmati rice, with a side of roasted veggies or a quick Greek salad. Sometimes (if I’m feeling extra), I’ll warm some pita and call it a feast. My little brother dunks everything in extra tzatziki, because apparently there’s no such thing as too much sauce. Oh, and for something different, check out Serious Eats’ tzatziki recipe—I borrowed a trick or two from there.
Pro Tips (Learned the Hard Way...)
- Once, I tried rushing the baking by cranking the oven way up. Chicken looked done on the outside, but it was basically sushi in the middle. Don’t do that.
- If you forget to squeeze the cucumber, be ready to mop up some excess liquid at the end. Actually, just mop the kitchen while you’re at it—it’s always messier than I expect.
- And if you’re out of fresh lemons, bottled is fine—but add a little less, it’s stronger than you’d think. Or maybe that's just my bottle.
FAQ (AKA: Real Questions From My Actual Friends)
- Can I use store-bought tzatziki?
Absolutely, especially if you’re short on time (or patience). Just thin it slightly with a splash of lemon juice so it spreads easier. Also, I’ve used Sabra’s version in a pinch—no shame in the shortcut game. - Is this gluten-free?
As long as you don’t add any pita or wheat-based sides, yep, it’s naturally gluten-free. (But always check your yogurt and feta labels, just to be safe!) - Can I prep this ahead?
Sure thing! Assemble everything up to a day ahead, cover, and stash in the fridge. I actually think the flavors get a bit better after sitting. Just add five extra minutes to the bake if it’s cold form the fridge. - What if I don’t like olives?
Just leave them out! I’ve done that plenty of times when I was out, or when my mate Dave is over (he says olives are the devil’s grape, haha). - Can I use turkey or pork instead of chicken?
Probably! I haven’t tried pork yet (maybe someday), but turkey cutlets work. Just watch the bake time, as they dry out a bit faster. Would love to hear if you try it though—let me know!
And if you’re keen for more easy dinners, Budget Bytes’ Greek Chicken Skillet is a weeknight winner—less mess, more flavor. Anyway, hope you love this casserole as much as we do. Let me know how yours turns out, or just send a picture if it comes out a bit wonky (mine often do!).
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup tzatziki sauce
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup baby spinach leaves
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish with olive oil.
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2In a large bowl, combine the shredded chicken, tzatziki sauce, cherry tomatoes, red onion, baby spinach, oregano, salt, and pepper. Mix until well combined.
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3Transfer the chicken mixture into the prepared casserole dish and spread it evenly.
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4Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
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5Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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6Remove from the oven and let it cool for a few minutes before serving. Enjoy your Chicken Tzatziki Casserole warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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