This Greek dump and bake chicken and rice casserole is one of those weeknight dinners that feels special without any extra work. Juicy lemon-y herb chicken, tender rice, and zucchini all bake together in one dish, soaking up bright Mediterranean flavors. Finished with my homemade tzatziki and feta, it’s comforting, fresh, and perfect for busy nights when you want something healthy and satisfying.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large mixing bowl
- Deep 9 x 13 inch baking dish with a lid
- Measuring cups and spoons
- Zester or microplane
- Fork for fluffing rice
Ingredients
Casserole
- 2 lb. chicken (raw, diced – I used breasts)
- Juice of 1/2 lemon
- Zest of 1 lemon
- 2 tbsp olive oil
- 2 tsp garlic (minced)
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1/2 tsp lemon pepper
- 1/2 tsp cayenne
- 1 1/2 tsp sea salt
- 1 1/3 cups long grain white rice
- 2 cups chicken broth
- 1 zucchini (diced)
For Serving
- Lemon slices
- Fresh parsley
- Tzatziki sauce
- Pita bread
- Crumbled feta cheese
Instructions
- In a large mixing bowl, combine the diced chicken, lemon juice, lemon zest, olive oil, garlic, and all the spices. Mix well and allow to marinate for at least 30 minutes.
- Preheat your oven to 375°F. Lightly spray a deep 9 x 13 inch baking dish with avocado oil or your preferred cooking spray.
- Add the marinated chicken to the baking dish along with the diced zucchini, rice, and chicken broth. Stir until evenly combined.
- Cover tightly with the lid and bake for 50 to 60 minutes, until the rice is tender and the chicken is cooked through.
- Remove from the oven and let the casserole sit, covered, for 10 minutes.
- Remove the lid, fluff the rice with a fork, and serve with lemon slices, fresh parsley, tzatziki, pita bread, and feta if desired.
Dietary Information
This recipe is naturally gluten free and high in protein. For a dairy free option, skip the feta and use a dairy free tzatziki. You can also swap the rice for brown rice, though you may need to add extra broth and baking time.
Tips or Variations
- Swap zucchini for yellow squash or bell peppers if that’s what you have on hand.
- For extra richness, stir a little olive oil or butter into the rice after baking.
- This casserole stores well in the fridge for up to four days, making it great for meal prep.
Serving Suggestions
- Serve as a fresh side dish with roasted salmon, grilled chicken, or shrimp.
- Pair with sparkling water, lemon iced tea, or a crisp white wine.
- Perfect for meal prep lunches or casual entertaining.
Fun Fact
Tzatziki is traditionally made with yogurt, cucumber, garlic, and olive oil, and it’s often served as a cooling contrast to bold, herb seasoned meats in Greek cuisine.
FAQ’s
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great and stay extra juicy. Just dice them the same size for even cooking.
Can I make this ahead of time?
You can assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.
What if my rice isn’t fully cooked?
Add a splash of broth, cover again, and bake for an additional 5 to 10 minutes.
Can I freeze this casserole?
Yes, freeze after baking and cooling. Thaw overnight in the fridge and reheat until warmed through.
Time & Yield
Prep Time: 10 minutes (plus marinating time)
Cook Time: 50 to 60 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
This Greek dump and bake chicken and rice casserole is one of those weeknight dinners that feels special without any extra work. Juicy lemon-y herb chicken, tender rice, and zucchini all bake together in one dish, soaking up bright Mediterranean flavors. Finished with my homemade tzatziki and feta, it’s comforting, fresh, and perfect for busy nights when you want something healthy and satisfying.
Ingredients
Casserole
For Serving
Instructions
-
In a large mixing bowl, combine the diced chicken, lemon juice, lemon zest, olive oil, garlic, and all the spices. Mix well and allow to marinate for at least 30 minutes.
-
Preheat your oven to 375°F. Lightly spray a deep 9 x 13 inch baking dish with avocado oil or your preferred cooking spray.
-
Add the marinated chicken to the baking dish along with the diced zucchini, rice, and chicken broth. Stir until evenly combined.
-
Cover tightly with the lid and bake for 50 to 60 minutes, until the rice is tender and the chicken is cooked through.
-
Remove from the oven and let the casserole sit, covered, for 10 minutes.
-
Remove the lid, fluff the rice with a fork, and serve with lemon slices, fresh parsley, tzatziki, pita bread, and feta if desired.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
