Description
This Chicken Tzatziki Casserole is a flavorful and comforting one-dish meal combining tender chicken, fluffy rice, and a tangy tzatziki-inspired yogurt topping. Baked to perfection, the casserole features Mediterranean flavors from dill, oregano, cucumber, and feta cheese, making it a wholesome and easy weeknight dinner option.
Ingredients
Scale
Chicken and Rice Base
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Tzatziki Topping and Garnish
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber (seeded and drained)
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare rice mixture: In the greased baking dish, combine the long-grain rice, chicken broth, olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well to evenly distribute the ingredients.
- Add chicken: Arrange the boneless, skinless chicken breasts or thighs evenly over the rice mixture in the dish to ensure even cooking.
- Prepare yogurt topping: In a small bowl, mix together the plain Greek yogurt, grated cucumber, and lemon juice until well combined. Spread this tzatziki-inspired topping evenly over the chicken and rice.
- Bake covered: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the chicken is cooked through.
- Add feta and finish baking: Remove the foil, sprinkle the crumbled feta cheese over the casserole, and bake uncovered for an additional 5 minutes to allow the cheese to warm and slightly melt.
- Rest and garnish: Remove the casserole from the oven and let it rest briefly. Garnish with chopped fresh parsley or cilantro before serving warm for a fresh, vibrant finish.
Notes
- Use skinless chicken thighs for juicier meat or breasts for leaner protein.
- Drain and squeeze out excess liquid from the grated cucumber to prevent the topping from becoming watery.
- For extra flavor, marinate the chicken briefly with some of the herbs and lemon juice before assembling the casserole.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- To make this dish gluten free, ensure your chicken broth contains no gluten additives.
