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Low-Carb Dump-and-Bake Chicken Tzatziki Casserole

A creamy, Mediterranean-inspired chicken casserole made with a tangy tzatziki yogurt sauce, fresh herbs, and salty feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lb boneless, skinless chicken thighs, cut into chunks
  • 2 cups plain Greek yogurt (full-fat)
  • 2 cucumbers, seeded, grated, and squeezed dry
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tsp dried dill weed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup crumbled feta cheese
  • 1/4 cup chicken broth
  • 2 tbsp fresh parsley for garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Grater

Method
 

Cooking Steps
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with olive oil.
  2. Combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper in a large mixing bowl.
  3. Add chicken chunks to the yogurt mixture and toss until thoroughly coated.
  4. Transfer the chicken and sauce to the baking dish, spreading into an even layer.
  5. Pour chicken broth around the edges of the dish and stir lightly.
  6. Top with crumbled feta cheese.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and bake for an additional 15-20 minutes until the chicken is cooked through and the feta is golden.
  9. Rest the casserole for 5 minutes before garnishing with fresh parsley and serving.

Notes

Use full-fat Greek yogurt to prevent curdling. Ensure cucumbers are squeezed very dry to maintain a creamy sauce consistency.