Description
This Dump and Bake Greek Chicken and Rice Casserole is a simple, flavorful one-dish meal perfect for weeknight dinners. Juicy chicken thighs are seasoned with aromatic herbs and spices, then baked with fragrant basmati rice, fresh vegetables, and tangy feta cheese. The dish is finished with a cooling homemade tzatziki and sliced red onions for a classic Mediterranean touch.
Ingredients
For the Chicken:
- 1.5 lbs chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Rice:
- 1 1/2 cups basmati rice
- 3 cups chicken broth
- 1 1/2 tsp minced garlic
- 1-2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt
Other Ingredients:
- 1 pint grape or cherry tomatoes, whole
- 1 medium zucchini, chopped
- 1/2 cup feta cheese, crumbled, plus more for serving
For Serving:
- Thinly sliced red onion
- 1 batch 5-Minute Homemade Tzatziki
Instructions
- Preheat and Season Chicken: Preheat your oven to 375°F (190°C). Place the chicken thighs in a baking dish. Drizzle with olive oil and sprinkle the paprika, garlic powder, onion powder, oregano, parsley, thyme, salt, and black pepper over the chicken. Toss to evenly coat each piece with the seasonings, then arrange them evenly in the baking dish.
- Prepare Rice Mixture: In the same baking dish with the chicken, dump in the basmati rice, chicken broth, minced garlic, lemon juice, lemon zest, dried parsley, onion powder, dried oregano, black pepper, and salt. Mix gently to distribute the spices, ensuring all the rice is covered with liquid for even cooking.
- Add Vegetables and Cheese: Scatter the whole grape or cherry tomatoes and chopped zucchini over the rice and chicken. Sprinkle the crumbled feta cheese evenly on top of everything.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 to 45 minutes. This step allows the chicken and rice to absorb flavors and cook through gently.
- Finish Baking Uncovered: Remove the foil carefully and continue baking for an additional 15 to 20 minutes. Some liquid may still be visible when you remove the foil, but it will continue to absorb as it finishes cooking. This step helps brown the chicken and slightly reduce the liquid.
- Serve: Once done, serve the casserole hot, topped with thinly sliced red onion, extra crumbled feta cheese, and a generous dollop of homemade 5-Minute Tzatziki for that fresh, tangy contrast.
Notes
- Storing leftovers: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheating tip: To reheat, add a splash of broth or water to keep the rice moist and warm gently on the stovetop or in the microwave.
- Rice coverage: Make sure the rice is fully submerged in liquid before baking to ensure even cooking.
- Vegetable options: Feel free to swap zucchini or tomatoes with your favorite vegetables such as bell peppers or spinach.
