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Dump-and-bake chicken tzatziki casserole in a white baking dish topped with crumbled feta and roasted vegetables

Dump-and-Bake Chicken Tzatziki Casserole

A creamy, Greek-inspired one-dish dinner made with tender chicken, thick tzatziki sauce, cherry tomatoes, zucchini, and crumbled feta. Ready in 45 minutes with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, 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 variety recommended
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini diced into 1/2-inch pieces, patted dry before adding
  • 0.5 cup red onion chopped
  • 0.5 cup feta cheese crumbled from a block, added after baking
  • 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
  • Instant read meat thermometer
  • Aluminum foil

Method
 

  1. Preheat your oven to 400 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil.
  2. Add the chicken pieces, cherry tomatoes, zucchini, and red onion to the prepared baking dish. Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Toss until everything is evenly coated.
  3. Spoon the tzatziki sauce over the mixture and gently fold it through, leaving visible pockets of sauce rather than mixing it completely uniform.
  4. Bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165 degrees F and is fully opaque with no pink. The vegetables should have slightly caramelized edges. Tent loosely with foil if the top browns too quickly before the chicken is cooked through.
  5. Remove from the oven and immediately scatter the crumbled feta over the hot casserole. Let it rest for 3 to 4 minutes before serving so the juices redistribute and the feta softens slightly into the dish.

Notes

Always pat zucchini dry before adding to prevent excess moisture from making the casserole watery. Use thick full-fat tzatziki for the creamiest results. If your tzatziki looks thin, strain it through a fine mesh sieve for 10 to 15 minutes before using. Leftovers keep well in the refrigerator for up to 4 days.