Chicken Tzatziki Casserole Pressure Cooker Recipe
This dump-and-bake Chicken Tzatziki Casserole is a quick, one-pan Greek-inspired dish made with tender chicken, herb-infused rice, and bright lemony tzatziki flavors. Perfect for weeknight dinners with minimal cleanup.
Equipment
- 1 Mixing bowl Large
- 1 9x13-inch baking dish
Ingredients
Main ingredients
- 1.5 lbs diced chicken breast trimmed and bite-sized
- 1 large zucchini grated or thinly sliced
- 0.5 yellow onion diced
- 1 pint grape tomatoes left whole
- 1.5 cups basmati rice uncooked
- 1 lemon halved and sliced into wedges
- 0.25 cup crumbled feta cheese plus more for topping
- 3 cups chicken stock
- 2 tablespoons Greek seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 0.5 teaspoon turmeric
- 0.25 – 0.5 teaspoon cayenne pepper to taste
- 1 medium red onion thinly sliced
- 0.75 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- Toom garlic dip
- tzatziki sauce store-bought, Opaa! preferred
- parsley
- pita bread for serving
- additional feta cheese for garnish
Instructions
Instructions
- Preheat oven to 375°F.
- In a 9x13-inch baking dish, combine diced chicken, zucchini, onion, grape tomatoes, and uncooked rice.
- Whisk paprika mixture and Greek seasoning into the chicken stock. Pour over the casserole ingredients in the pan.
- Top with crumbled feta cheese and lemon wedges.
- Cover tightly with foil and bake 40 minutes.
- Remove foil and bake another 10–20 minutes until liquid is absorbed and rice is tender.
- Fluff the casserole, adjust salt if needed, and top with more feta, pickled onions, parsley, tzatziki, and garlic dip.
- Serve hot with warmed pita bread.
Notes
Store leftovers in airtight containers for up to 4 days. To reheat, microwave gently or use pressure cooker steam. For freezing, wrap in foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.