Description
This weeknight Greek-inspired casserole combines all your favorite tzatziki flavors with tender chicken in a dish that practically makes itself. Just dump, bake, and prepare to impress everyone at the table!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups plain Greek yogurt (full-fat recommended)
- 1 large cucumber, seeded and finely diced (about 2 cups)
- 4 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- ¼ cup fresh dill, chopped (or 1 tablespoon dried)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup crumbled feta cheese, divided
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1 cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper until smooth.
- In a small bowl, mix chicken broth and cornstarch until no lumps remain, then add to the yogurt mixture.
- Fold in cucumber, red onion, cherry tomatoes, and ¾ cup of feta cheese.
- Add chicken pieces and toss until thoroughly coated with the yogurt mixture.
- Transfer everything to the prepared baking dish and spread evenly. If using panko, toss with a drizzle of olive oil and sprinkle on top.
- Cover with foil and bake for 25 minutes, then remove foil, add remaining feta, and bake uncovered for 15-20 more minutes until chicken reaches 165°F.
- Let rest for 5-10 minutes before serving to allow sauce to thicken slightly.