Description
Dump-and-Bake Chicken Tzatziki Casserole makes weeknights simple! Enjoy tender chicken, tangy tzatziki & rice in one comforting, flavorful dish.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups uncooked basmati rice, rinsed
- 2.5 cups low sodium chicken broth
- Flavor Builders:
- 1.5 cups store-bought tzatziki
- 1/2 English cucumber, grated and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- Finishing Touches:
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Prep Your Chicken & Rice:: First things first, pat your chicken thighs dry and cut them into bite-sized pieces. Season them with a pinch of salt and pepper. Now, for the rice: give that basmati a good rinse under cold water until it runs clear. Honestly, it makes a difference in the final texture, I learned that the hard way when I ended up with gummy rice once.
- Whisk Up the Tangy Base:: Grab a large bowl and pour in your store-bought tzatziki. Add the grated, squeezed-dry cucumber (seriously, don’t skip the squeeze!), fresh lemon juice, lemon zest, minced garlic, and chopped fresh dill. Give it a good whisk until everything is happily combined. This is where the magic starts to happen, the smell is already incredible!
- Combine Everything in the Dish:: In a 9×13 inch baking dish, spread the rinsed rice evenly on the bottom. Scatter the seasoned chicken pieces over the rice. Now, pour the chicken broth over everything. Finally, spoon the tzatziki mixture over the chicken and rice, spreading it out as best you can. It’s okay if it’s not perfectly even, this is a “dump-and-bake” after all!
- Bake Until Bubbly & Golden:: Cover the baking dish tightly with foil. Pop it into your preheated oven at 375°F (190°C) for about 30-35 minutes. You’ll smell that delicious aroma starting to fill your kitchen. After that time, carefully remove the foil, give it a gentle stir, and sprinkle the crumbled feta cheese all over the top. Bake uncovered for another 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the feta is golden and bubbly.
- Let It Rest (Crucial Step!):: I know, I know, it’s hard to wait when it smells so good! But trust me, once you pull that Dump-and-Bake Chicken Tzatziki Casserole out of the oven, cover it again loosely with foil and let it rest for 10-15 minutes. This allows the rice to absorb any remaining liquid and the flavors to really meld together. It’s a game-changer for texture.
- Garnish & Serve:: Before serving, give the casserole a gentle fluff with a fork. I like to add a final sprinkle of fresh dill or a bit more lemon zest right before it hits the table. Sometimes, I even drizzle a tiny bit more olive oil. It just makes it look extra inviting, like something straight out of a Mediterranean kitchen!