If you’re craving a vibrant, sun-kissed meal with minimal effort, this Greek Chicken and Rice Casserole absolutely delivers! Picture bite-sized chicken marinated in lemon and Mediterranean herbs, mingling with tender rice, aromatic spices, and subtly sweet zucchini—all baked together in one glorious, no-fuss dish. Every forkful bursts with Greek flavor, and the best part? It’s a true dump-and-bake wonder that’ll wow your tastebuds and your weeknight dinner lineup.
Why You’ll Love This Recipe
- Unbeatable Simplicity: Just toss everything into your baking dish—no pans, no sautéing, and barely any dishes to wash.
- Real Mediterranean Flavor: Zesty lemon, fresh herbs, and a soulful blend of spices work magic in every bite for that crave-worthy, Greek-style taste.
- Sneaky Veggie Power: Grated zucchini melts right into the casserole, adding moisture and a healthy, invisible veggie boost that even picky eaters will love.
- Perfect for Make-Ahead Meals: This casserole stores and reheats like a pro, making it ideal for meal prep or leftovers that never taste boring.
Ingredients You’ll Need
This Greek Chicken and Rice Casserole shines because of its thoughtfully chosen ingredients—each one brings something wonderful to the table, from bold flavors and bright colors to crave-worthy textures. Here’s what makes every component count:
- Boneless skinless chicken breast or thighs: Dice these into bite-sized pieces for juicy, tender chicken that cooks perfectly with the rice. Thighs add a richer flavor, but breasts are especially lean and quick-cooking.
- Lemon juice: Brightens up the whole casserole and acts as a deliciously tangy marinade base for the chicken.
- Olive oil: Gives everything a silky richness while helping the spices and herbs cling beautifully to the chicken and rice.
- Fresh parsley, oregano, and thyme (or dried): This herby trio infuses the casserole with Greek-inspired garden freshness. Fresh herbs are ideal, but dried are fantastic in a pinch.
- Smoked paprika: The secret to a subtle smokiness—think grilled souvlaki flavor—without firing up a grill!
- Seasoned salt: Adds a savory, deeply flavorful kick. Lawry’s is classic, but use your favorite blend.
- Cumin, onion powder, garlic powder, ground black pepper, turmeric, and cayenne: These pantry staples create a warm, fragrant, and ever-so-slightly spicy backbone for the dish.
- Uncooked long grain white rice: This is non-negotiable for perfect, fluffy results—the rice bakes right along with everything else, drinking in those Mediterranean flavors.
- Zucchini: Grated zucchini melts into the rice, keeping the casserole moist and sneaking in extra nutrition (and gorgeous specks of green!) without overpowering the flavor.
- Chicken broth: The essential liquid that cooks the rice and infuses every bite with savory goodness.
- Tzatziki sauce, pita bread, fresh herbs, and lemon (for serving): These finishing touches add creamy, vibrant, and fresh layers to your casserole and make every plate feel special.
Variations
The Greek Chicken and Rice Casserole is the ultimate blank canvas—it’s easy to tweak for different palates or pantry situations. Don’t hesitate to make it your own, whether you want to up the veggies or swap in your favorite proteins and herbs.
- Add more vegetables: Stir in chopped spinach, bell peppers, or sun-dried tomatoes for extra color and Mediterranean flair before baking.
- Make it vegetarian: Replace the chicken with canned chickpeas or white beans for a hearty, plant-based twist (and use veggie broth).
- Dairy upgrade: Gently fold in chunks of feta cheese or top the casserole with crumbled feta before serving for creamy, tangy goodness.
- Spice to preference: Dial up the cayenne or toss in a pinch of red chili flakes if you love a peppery kick, or skip it for a milder family meal.
How to Make Greek Chicken and Rice Casserole
Step 1: Marinate the Chicken
Spray a 9×13-inch baking dish with nonstick spray, then add your diced chicken pieces directly to the pan. Toss them thoroughly with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and a pinch of cayenne. Let this glorious mixture marinate at room temperature for about 30 minutes—this secret step means every bite is extra-flavorful and juicy!
Step 2: Assemble the Casserole
Preheat your oven to 375°F (190°C) while the chicken marinates. After it’s had a chance to soak up all those delicious flavors, stir in the uncooked white rice, freshly grated zucchini, and the chicken broth, mixing until everything is evenly distributed in the baking dish. This ensures the rice cooks perfectly and every forkful is packed with savory chicken, tender veggies, and spices.
Step 3: Bake to Perfection
Cover your casserole dish tightly with foil so all that fragrant steam stays locked in—this is the secret to fluffy, flavorful rice. Bake for 40 minutes, then check: the rice should be tender and most of the liquid absorbed. If it’s still too firm, just pop it back in (covered) for another 5-10 minutes. Once done, fluff the rice gently with a fork (never a spoon!) to keep those lovely grains separate and light.
Step 4: Finish and Serve
Taste and season with extra salt and pepper if needed, then let your creativity shine: heap on cool, creamy tzatziki, scatter with fresh herbs like dill or parsley, and serve with wedges of lemon and warm pita bread. The Greek Chicken and Rice Casserole is now ready for your table—no one will believe how little hands-on work went into such a flavor-packed meal!
Pro Tips for Making Greek Chicken and Rice Casserole
- Rice Matters: Use uncooked long grain white rice only—other varieties like brown or instant rice won’t absorb liquid properly and may affect the final texture.
- Marinate for Big Flavor: Don’t rush the marinating step; giving the chicken just 30 minutes to soak up the spices massively upgrades the depth of flavor and tenderness.
- Steam Lock: Cover the baking dish very tightly with foil so the rice absorbs every drop of flavorful broth and comes out fluffy, not mushy.
- Smoky Paprika Punch: Smoked paprika is absolutely key for authentic, charred Greek vibes—regular sweet paprika just won’t do the trick here!
How to Serve Greek Chicken and Rice Casserole
Garnishes
This dish is a gorgeous blank canvas for bright, beautiful toppings: dollop on a generous spoonful of tzatziki sauce, scatter with fresh dill, basil, parsley, or chives, and add a squeeze of fresh lemon for lively, tangy contrast. The herbs will pop against the golden casserole and the tzatziki’s creamy texture ties everything together perfectly.
Side Dishes
Pair your Greek Chicken and Rice Casserole with pillowy wedges of warm pita bread or a crisp Greek salad for extra crunch. Roasted vegetables like bell peppers or eggplant, or even a classic cucumber-tomato salad, also bring more color and garden-fresh flavor to your table.
Creative Ways to Present
For an eye-catching presentation, serve the casserole in individual ramekins or oven-proof bowls, each topped with a swirl of tzatziki and a lemon slice. Or, scoop it into the center of a large platter and surround with pita wedges and a vivid medley of fresh herbs and sliced veggies—family-style, feast vibes all the way!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly and store any leftovers in the fridge for up to 3 days. The flavors become even richer after a night in the fridge, making those second-day servings truly something special.
Freezing
This Greek Chicken and Rice Casserole is freezer-friendly! Simply spoon cooled portions into airtight, freezer-safe containers. Freeze for up to 2 months—remember to leave a bit of space at the top for expansion.
Reheating
For best results, reheat leftovers in the oven, covered, at 350°F until warmed through (add a splash of broth if it looks a bit dry). Alternatively, microwave individual portions with a damp paper towel over the top to keep the rice moist and fluffy.
FAQs
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Can I use brown rice instead of white rice in this casserole?
It’s best not to substitute—brown rice requires a longer cooking time and different liquid ratios, so it won’t cook evenly with the chicken. Stick with uncooked long grain white rice for perfect texture every time.
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Is it okay to prep the casserole ahead of time?
Absolutely! You can marinate the chicken in the spice mixture overnight, then assemble and bake the next day. For best rice texture, add the rice, zucchini, and broth right before baking rather than letting them sit together for too long uncooked.
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Can I use store-bought tzatziki sauce?
Definitely—store-bought tzatziki is a delicious shortcut for topping your Greek Chicken and Rice Casserole, but homemade always adds that special from-scratch touch if you have the time!
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How do I prevent the rice from turning mushy?
Be sure to use uncooked long grain white rice, cover your dish tightly so steam doesn’t escape, and avoid stirring with a big spoon—fluff with a fork after baking for separated, fluffy grains.
Final Thoughts
I can’t wait for you to try this Greek Chicken and Rice Casserole—it’s every bit as effortless as it is comforting, bursting with unmistakable Mediterranean sunshine in every bite. Gather around the table, pass the tzatziki, and savor this gorgeous, flavor-packed dish with the people you love. Enjoy!
Print
Greek-inspired One-Pan Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a flavorful and convenient one-dish meal that requires minimal prep work. Tender chicken, fragrant herbs, and zesty lemon come together with rice and zucchini for a satisfying dinner that’s perfect for busy weeknights.
Ingredients
Chicken:
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or 1/2 teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt (such as Lawry’s brand)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
Rice:
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 1/2 cups grated)
- 2 cups chicken broth
Instructions
- Preheat: Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Marinate: Toss chicken with lemon juice, olive oil, herbs, and spices. Let sit for 30 minutes.
- Combine: Add rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine.
- Bake: Cover tightly and bake at 375°F (190°C) for 40 minutes until rice is tender. Check for doneness and season as needed.
- Serve: Top with tzatziki, fresh herbs, and lemon before serving.
Notes
- This recipe is specifically designed for long grain white rice. Do not substitute with other types of rice.
- Use smoked paprika for a smoky flavor reminiscent of grilled chicken dishes.
- Ensure the dish is covered tightly to trap steam for proper rice cooking.
- Avoid overcooking to prevent mushy rice.
- Fluff rice with a fork for a light texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
