Dump-and-Bake Chicken Tzatziki Casserole

Introduction

Fast, fuss-free dinners win the weeknight war. This Dump-and-Bake Chicken Tzatziki Casserole brings juicy chicken, bright veggies, and creamy tzatziki together with almost no hands-on time. It’s a single baking dish and a short bake window, so you can prep and walk away. If you like quick casseroles, try our French Onion Chicken Orzo Casserole for another weeknight winner.

Why This Recipe Works

This recipe is built around speed and simplicity without sacrificing flavor. Bite-sized chicken cooks evenly and fast, and the mix-and-bake approach keeps cleanup minimal. Tzatziki adds moisture and tang so the chicken stays tender even with a short bake. Cherry tomatoes and zucchini release juices that create a light pan sauce as they roast. Minimal seasoning and a sprinkle of feta at the end keep it bright and Mediterranean-inspired. You get a balanced dinner with very little active time.

Flavor and Texture

The creamy herbed tzatziki soaks into the chicken and vegetables as they cook, giving a cool tang that contrasts with roasted sweetness. Tomatoes burst and add pops of acidity while zucchini softens without turning mushy. Crumbled feta brings salty, crumbly richness on top for a nice contrast to the smooth sauce. Olive oil and oregano keep the profile classic and streamlined. Overall, the casserole is juicy, slightly tangy, and satisfying without heaviness.

Ingredients

* 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 cup Tzatziki sauce
* 1 cup cherry tomatoes, halved
* 1 cup zucchini, diced
* 1/2 cup red onion, chopped
* 1/2 cup feta cheese, crumbled
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* Salt and black pepper to taste

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly grease a 9×13-inch baking dish with olive oil.
3. Add the chicken pieces, cherry tomatoes, zucchini, and red onion to the prepared baking dish.
4. Drizzle the mixture with olive oil.
5. Sprinkle with dried oregano, salt, and black pepper.
6. Toss everything in the dish to combine well and distribute seasoning.
7. Spoon the Tzatziki sauce evenly over the casserole mixture.
8. Gently mix just enough to coat the chicken and vegetables with tzatziki.
9. Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through and vegetables are tender.
10. Remove from the oven.
11. Sprinkle with crumbled feta cheese.
12. Serve hot.

Quick Tips and Shortcuts

Trim and cut the chicken into uniform pieces to keep baking time predictable. Use store-bought tzatziki to save time, or swap in Greek yogurt mixed with cucumber and garlic if needed. Halve cherry tomatoes quickly by stacking and slicing with your knife in one motion. If you want an even faster meal, use pre-chopped vegetables and pre-cut chicken; for a stovetop alternative, see the 20-minute Mongolian Chicken for inspiration. Finish with feta right before serving so it stays crumbly.

Storage and Meal Prep

Cool leftovers to room temperature before refrigerating in an airtight container. Stored properly, the casserole keeps well for 2 to 3 days and reheats nicely in a 350°F oven for 10 to 15 minutes. For meal prep, portion into single-serve containers and add fresh feta after reheating to preserve texture. You can freeze for up to 2 months, but expect a slight change in veggie texture once thawed.

Short Closing Note

This dump-and-bake dish is a fast, reliable weeknight solution that feels lifted by tzatziki and feta. It’s an easy, low-stress way to get a colorful, balanced meal on the table.

Conclusion

If you want to compare variations or find more notes on technique, check the original Chicken Tzatziki Casserole for inspiration and extra tips.

FAQ

Quick Dump-and-Bake Chicken Tzatziki Casserole

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Pin Recipe

Pin Recipe

A fast and fuss-free chicken casserole mixed with tzatziki, vegetables, and feta for a balanced dinner with minimal prep.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red onion, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly grease a 9×13-inch baking dish with olive oil.
3. Add the chicken pieces, cherry tomatoes, zucchini, and red onion to the prepared baking dish.
4. Drizzle the mixture with olive oil.
5. Sprinkle with dried oregano, salt, and black pepper.
6. Toss everything in the dish to combine well and distribute seasoning.
7. Spoon the Tzatziki sauce evenly over the casserole mixture.
8. Gently mix just enough to coat the chicken and vegetables with tzatziki.
9. Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through and vegetables are tender.
10. Remove from the oven.
11. Sprinkle with crumbled feta cheese.
12. Serve hot.

Notes

Trim chicken into uniform pieces for predictable baking. Use store-bought tzatziki or Greek yogurt for convenience. Feta should be added just before serving to maintain texture.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 75mg