This dump and bake chicken tzatziki casserole is the ultimate easy weeknight dinner, combining tender chicken with creamy Greek yogurt and fresh cucumbers. Ready in under an hour with minimal…

Ingredients

• 1.5 lbs (680g) boneless skinless chicken breasts (about 3 medium)
• 1 cup (240g) plain Greek yogurt (full-fat or 2%)
• 1 large cucumber, seeded and diced (about 1.5 cups)
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (about 1 lemon)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (120g) shredded mozzarella cheese
• Optional: extra fresh dill and cucumber slices for garnish

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, prepare your ingredients. This casserole uses a ‘dump and bake’ method, meaning you’ll combine everything in the baking dish with minimal fuss. Start by dicing the cucumber: cut it in half lengthwise, use a spoon to scrape out the seeds (this prevents the casserole from becoming watery), then chop into 1/2-inch pieces. Mince the garlic and chop the fresh dill. Set these aside. The chicken breasts can be used whole or cut into large chunks for faster cooking and easier shredding later. If you prefer chunks, cut each breast into 4-5 pieces. The key to this recipe is not overcomplicating—just get everything ready.

Step 2

In a 9×13-inch baking dish (or similar 3-quart casserole dish), combine the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Whisk these together until you have a smooth, creamy sauce. The yogurt is the star here—it provides tanginess and richness while keeping the chicken incredibly moist. Greek yogurt is thicker than regular yogurt, so it clings well to the chicken and doesn’t separate during baking. If you’re using dried dill instead of fresh, add it now; dried herbs need heat to release their flavor. Taste the sauce and adjust salt or lemon if desired—it should be bright and herby.

Step 3

Add the chicken pieces (or whole breasts) to the dish and toss them in the yogurt sauce, making sure each piece is well coated. Then sprinkle the diced cucumber over the top and gently stir it in. Don’t worry if the cucumber isn’t perfectly mixed; it will soften as it bakes and release some moisture, which helps create a luscious sauce. Spread everything into an even layer. The chicken should be mostly submerged in the sauce. If using whole breasts, arrange them in a single layer for even cooking. At this point, the dish looks plain, but the magic happens in the oven.

Step 4

Cover the baking dish tightly with aluminum foil. This traps steam and ensures the chicken cooks through gently without drying out. Place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil (watch out for hot steam). The chicken should be cooked through—use an instant-read thermometer to check; it should read 165°F (74°C) at the thickest part. If not quite done, re-cover and bake in 5-minute increments. Once the chicken is done, remove the foil entirely.

Step 5

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly with golden brown spots. If you want a deeper golden crust, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning. The cheese adds a wonderful savory note and a slight stretchiness that contrasts with the creamy yogurt base.

Step 6

Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. If you used whole chicken breasts, transfer them to a cutting board and shred or slice them, then return the chicken to the dish and stir everything together. Alternatively, you can break up the chicken directly in the dish with two forks. Garnish with additional fresh dill and cucumber slices for a pop of color and freshness. Serve warm over rice, quinoa, or with crusty bread to soak up the delicious sauce.

For best results

• For the best texture, use full-fat Greek yogurt. Nonfat yogurt can work, but it may curdle slightly or become watery because it has less stabilizing fat. If you're watching calories, 2% Greek yogurt is a good compromise. Also, avoid using regular plain yogurt (not Greek), as it is too thin and will result in a runny casserole. Always drain any excess liquid from the yogurt container before measuring.
• To prevent a watery casserole, seed the cucumber thoroughly. The seeds contain most of the moisture. After seeding, you can also salt the diced cucumber and let it sit for 10 minutes, then pat dry with paper towels. This extra step removes even more water, ensuring your sauce stays thick and creamy. If you're short on time, just seeding is usually sufficient.
• For maximum flavor, let the assembled casserole sit in the refrigerator for 30 minutes before baking. This allows the chicken to marinate in the yogurt sauce, which tenderizes the meat and infuses it with garlic and dill. You can even prep the dish the night before and bake it the next day—just add 5-10 minutes to the baking time since it starts cold.
• If you prefer a more pronounced tzatziki flavor, add 1 tablespoon of chopped fresh mint along with the dill. Mint is a classic tzatziki ingredient and pairs beautifully with the cucumber and yogurt. Alternatively, you can stir in 1 teaspoon of dried oregano for an extra Mediterranean touch. Feel free to experiment with herbs like parsley or chives.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and improve overnight. To reheat, place in a covered baking dish at 350°F (175°C) for 15-20 minutes, or microwave individual portions in 30-second bursts. The sauce may thicken upon standing; stir in a splash of milk or water to restore creaminess.
• For a low-carb version, serve the casserole over cauliflower rice or zucchini noodles. You can also add spinach or kale to the dish during the last 10 minutes of baking for extra nutrients. Simply stir in a couple of handfuls of fresh greens after removing the foil and before adding the cheese.

Variations

• Make it a vegetarian meal by replacing the chicken with 1.5 pounds of firm tofu (pressed and cubed) or 2 cups of cooked chickpeas. For tofu, toss it in the yogurt sauce and bake as directed, but reduce the covered baking time to 20 minutes since tofu cooks faster. For chickpeas, use canned (drained and rinsed) and bake covered for only 15 minutes, then add cheese and bake until melted. Both options are high in plant-based protein and equally delicious.
• Try a Mediterranean twist by adding 1/2 cup of chopped sun-dried tomatoes (rehydrated if not oil-packed) and 1/4 cup of sliced kalamata olives along with the cucumber. These briny, tangy ingredients complement the creamy yogurt and make the dish even more flavorful. You can also swap the mozzarella for crumbled feta cheese—add it after baking to preserve its texture, or mix it in before baking for a creamier result.
• For a spicier version, add 1/2 teaspoon of red pepper flakes or a finely chopped jalapeño (seeds removed) to the yogurt sauce. You can also use pepper jack cheese instead of mozzarella for an extra kick. The heat balances beautifully with the cool cucumber and fresh dill. Serve with a side of tzatziki sauce for dipping if you like it extra cool.
• Protein swap: Use boneless skinless chicken thighs instead of breasts for a juicier, more flavorful casserole. Thighs have a higher fat content, so they stay tender even if baked a few minutes longer. Adjust cooking time as needed—thighs may take an additional 5-10 minutes. You can also use leftover rotisserie chicken: shred 3 cups of cooked chicken and reduce the covered baking time to 15 minutes (just enough to heat through and meld flavors).

Nutrition

• Calories385 kcal
• Total Fat18g
• Saturated Fat7g
• Cholesterol115mg
• Sodium720mg
• Total Carbohydrates8g
• Dietary Fiber1g
• Sugars4g
• Protein46g

Common Questions