Easy Dump-and-Bake Chicken Tzatziki Casserole

Now imagine achieving this Mediterranean dream with minimal effort – literally dumping ingredients into a dish and letting the oven do the magic. That’s the beauty of this Dump-and-Bake Chicken Tzatziki Casserole! It’s designed for busy weeknights when you crave something incredibly flavorful but lack the time for complex steps.

The ease is unparalleled: simple layering, straightforward baking, and astonishingly delicious results that taste like you slaved away for hours. The rich, savory chicken combined with the refreshing tzatziki creates a crowd-pleasing harmony that’s both comforting and exciting. Ready to ditch the dinner stress and impress your taste buds (and maybe some guests)? Try this incredible dump-and-bake chicken tzatziki casserole tonight—you won’t believe how simple and delicious it is! It’s a guaranteed winner.

Ingredients :

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes (Learn more about the Health Benefits of Chicken)
• 1 cup Uncooked Orzo Pasta (or medium-grain white rice)
• 2.5 cups Low-Sodium Chicken Broth
• 1 cup Prepared Tzatziki Sauce (Good quality, thick style recommended. Check typical Tzatziki Sauce Nutrition Information if needed)
• 1 Medium Red Onion, thinly sliced
• 1 Red Bell Pepper, seeded and chopped
• 2 cloves Garlic, minced
• 1 tbsp Dried Oregano
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1/2 cup Crumbled Feta Cheese (Optional, for topping)
• Fresh Dill or Parsley, chopped (for garnish)
• Lemon Wedges, for serving (optional)

User Tip: For extra richness, you could stir 2 oz of softened cream cheese into the broth mixture before pouring.

Pro Tip: Always use fresh garlic if possible; the flavor is far superior to pre-minced or powdered garlic.

Pro Tip: Salt your ingredients appropriately at different stages; don’t rely solely on salt at the end. Season the chicken cubes lightly before adding them to the dish.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. This crucial first step ensures even cooking and prevents your delicious dump-and-bake chicken tzatziki casserole from sticking, making cleanup much easier.
2. Layer the Base: Spread the uncooked orzo (or rice) evenly across the bottom of the prepared baking dish. Scatter the minced garlic, sliced red onion, and chopped red bell pepper over the orzo. This creates the foundation of your casserole.
3. Add the Chicken: Arrange the cubed chicken pieces in a single layer over the orzo and vegetables. Season the chicken lightly with a pinch more salt, pepper, and half of the dried oregano (about 1/2 tbsp). Distributing the chicken evenly ensures it cooks through properly.
4. Combine Liquids: In a medium bowl or large measuring cup, whisk together the chicken broth, olive oil, the remaining dried oregano (1/2 tbsp), 1 tsp salt, and 1/2 tsp black pepper. Whisking well ensures the seasonings and oil are evenly distributed throughout the liquid, preventing clumps and guaranteeing consistent flavor in every bite of your dump-and-bake chicken tzatziki casserole.
5. Pour & Combine Gently: Pour the broth mixture evenly over the chicken and orzo in the baking dish. Gently stir everything together just enough to ensure the orzo is mostly submerged in the liquid. This is vital for the orzo to cook correctly and absorb all the flavorful broth. Don’t overmix.
6. First Bake (Covered): Cover the baking dish tightly with aluminum foil. This traps the steam, allowing the orzo to cook perfectly and keeping the chicken incredibly moist and tender. Place the dish in the preheated oven and bake for 30-35 minutes.
7. Second Bake (Uncovered): Carefully remove the foil. Check if the orzo is absorbing the liquid and becoming tender. Continue baking uncovered for another 10-15 minutes, or until the orzo is fully cooked (al dente or tender, based on preference), the liquid is mostly absorbed, and the chicken is cooked through (internal temperature reaches 165°F or 74°C). Baking uncovered allows any excess liquid to evaporate and the top to get slightly golden.
8. Rest is Best: Once cooked, remove the casserole from the oven and let it rest, still uncovered, for 5-10 minutes. This step is essential! Resting allows the juices in the chicken to redistribute, resulting in more tender, flavorful meat. It also allows the residual heat to finish cooking the orzo gently and helps the casserole set slightly.
9. Add the Tzatziki: Do not bake the tzatziki as high heat can cause it to separate or curdle. After the casserole has rested, dollop the prepared tzatziki sauce generously over the top. You can either leave it in dollops for distinct pockets of cool flavor or gently swirl it through the top layer of the casserole for a creamier, more integrated sauce. Be gentle if swirling.
10. Garnish and Serve: Sprinkle the optional crumbled feta cheese and fresh chopped dill or parsley over the tzatziki-topped casserole. This adds a final layer of salty, tangy flavor and a pop of fresh color, making your dump-and-bake chicken tzatziki casserole look as amazing as it tastes. Serve immediately, perhaps with lemon wedges on the side for squeezing.

Servings Ideas

Serving your magnificent dump-and-bake chicken tzatziki casserole is all about complementing its fresh, Mediterranean flavors. This dish shines as a complete meal, but a few thoughtful additions can elevate the experience. Offer warm, soft pita bread alongside – perfect for scooping up every last bit of the creamy chicken and orzo mixture. A simple Greek salad, featuring crisp cucumbers, ripe tomatoes, Kalamata olives, thinly sliced red onion, and a light lemon-herb vinaigrette, provides a refreshing counterpoint to the casserole’s richness.

For plating, you can embrace the rustic charm by serving directly from the baking dish at the table. Ensure generous garnishes of fresh dill or parsley and crumbled feta cheese are visible. Alternatively, portion individual servings onto plates, taking care to get a good ratio of chicken, orzo, and the dolloped tzatziki topping. A final drizzle of high-quality extra virgin olive oil over each serving adds a touch of elegance and enhances the flavors. For a heartier meal, consider adding a side of roasted asparagus or steamed green beans tossed with lemon juice. The goal is to keep sides light and fresh, allowing the dump-and-bake chicken tzatziki casserole to be the star.

FAQs

1. Can I use chicken thighs instead of breasts for this dump-and-bake chicken tzatziki casserole?

Absolutely! Chicken thighs work beautifully in this recipe. They tend to be more forgiving and stay juicier than breasts. Since they can sometimes take slightly longer to cook, just ensure they reach the safe internal temperature of 165°F (74°C) before resting the casserole. Use boneless, skinless thighs cut into similar 1-inch pieces.

2. Can I prepare this chicken tzatziki casserole ahead of time?

This dump-and-bake chicken tzatziki casserole is definitely best enjoyed fresh from the oven, especially after adding the tzatziki. However, you can do some prep ahead: chop the vegetables, cut the chicken, and mix the dry seasonings. Store these components separately in the refrigerator. When ready to eat, assemble and bake as directed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven (covered with foil at 350°F until warm), and add a little fresh tzatziki if desired, as the reheated sauce might change texture slightly.

3. What kind of rice or pasta is best?

Orzo is highly recommended because its small shape cooks relatively quickly and evenly along with the chicken. If substituting rice, a medium-grain white rice like Arborio (though not making risotto) or Calrose works well. Avoid long-grain rice like Basmati or Jasmine, as their cooking times and liquid requirements might differ significantly. Brown rice would require a much longer cooking time and more liquid, potentially overcooking the chicken. Instant rice is not suitable.

4. How can I make this dump-and-bake chicken tzatziki casserole gluten-free?

Easily! Simply substitute the orzo with an equal amount of medium-grain white rice (as mentioned above) or use your favorite gluten-free short pasta (adjusting liquid slightly might be needed based on the pasta type). Ensure your chicken broth and prepared tzatziki sauce are certified gluten-free, as some brands may contain hidden gluten.

5. Can I add other vegetables to the casserole?

Yes, feel free to customize! Chopped zucchini, Kalamata olives, artichoke hearts (canned, drained), or even a handful of baby spinach (stirred in during the last 5 minutes of uncovered baking) would be delicious additions that complement the Mediterranean flavors of the dump-and-bake chicken tzatziki casserole. Add heartier vegetables like zucchini along with the onion and peppers.

6. Why don’t you bake the tzatziki sauce with the casserole?

Tzatziki sauce is yogurt-based. High heat can cause the yogurt to curdle or separate, resulting in an unpleasant texture and potentially altering the fresh flavor. Adding the cool tzatziki after baking preserves its creamy consistency and refreshing taste, creating a wonderful temperature and flavor contrast with the warm casserole.

Conclusion

This dump-and-bake chicken tzatziki casserole truly embodies the magic of simple, flavorful cooking. In just a few easy steps, you achieve a dish brimming with tender chicken, perfectly cooked orzo, and the unmistakable tangy creaminess of tzatziki – a genuine Mediterranean delight with minimal fuss. It’s proof that you don’t need hours in the kitchen to create something spectacular. Whether it’s a busy weeknight or a casual gathering, this recipe is destined to become a favorite in your rotation. If you enjoy effortless meals like this one, you might also love exploring our super popular Baked Ranch Chicken.

Pro Tip: For an extra burst of authentic Greek flavor, add 1/2 teaspoon of lemon zest to the broth mixture before pouring it into the dish.

Pro Tip: Ensure your tzatziki is nice and thick. If it seems watery, strain it slightly through cheesecloth or a fine-mesh sieve before dolloping it onto the finished dump-and-bake chicken tzatziki casserole.

Pro Tip: Don’t skip the resting step after baking! It makes a significant difference in the tenderness and juiciness of the chicken.

For delicious variations, try adding a can of drained and rinsed chickpeas along with the orzo for extra protein and texture. Another idea is to stir in some chopped sun-dried tomatoes (oil-packed, drained) for a deeper, savory note. And for another fantastic easy dinner idea, check out these amazing Chicken Alfredo Stuffed Garlic Bread Subs! Enjoy your effortless, delicious meal!

Easy Dump-and-Bake Chicken Tzatziki Casserole

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This Dump-and-Bake Chicken Tzatziki Casserole is your weeknight savior – minimal prep, maximum Mediterranean flavor. Juicy chicken, tender orzo, and refreshing tzatziki come together in one easy, oven-baked dish.

• Author: Kiera
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4-6 servings 1x
• Category: Main Course
• Method: Bake
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs, cubed
• 1 cup Uncooked Orzo Pasta (or medium-grain white rice)
• 2.5 cups Low-Sodium Chicken Broth
• 1 cup Prepared Tzatziki Sauce
• 1 Medium Red Onion, thinly sliced
• 1 Red Bell Pepper, chopped
• 2 cloves Garlic, minced
• 1 tbsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1/2 cup Crumbled Feta Cheese (Optional)
• Fresh Dill or Parsley, chopped (for garnish)
• Lemon Wedges, for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
2. Spread uncooked orzo across the bottom. Add garlic, red onion, and red bell pepper.
3. Layer cubed chicken over vegetables. Season with salt, pepper, and half the oregano.
4. Whisk together broth, olive oil, remaining oregano, salt, and pepper. Pour evenly over casserole. Stir gently to submerge orzo.
5. Cover tightly with foil and bake 30–35 minutes.
6. Remove foil. Bake uncovered 10–15 more minutes until chicken is cooked through and orzo is tender.
7. Let rest uncovered 5–10 minutes.
8. Dollop tzatziki sauce on top (do not bake the sauce). Swirl gently if desired.
9. Top with feta, fresh dill or parsley. Serve warm with lemon wedges.

Notes

For extra flavor, add lemon zest to the broth or mix softened cream cheese into the liquid before baking. Strain tzatziki if too thin. Resting before serving improves flavor and texture.

Nutrition

• Serving Size: 1 generous portion
• Calories: 475
• Sugar: 4g
• Sodium: 710mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 90mg

Keywords: dump and bake casserole, tzatziki chicken casserole, easy weeknight dinner, Mediterranean chicken bake, orzo chicken bake