Description
Dump and Bake Chicken Tzatziki is your new favorite easy dinner. Just toss ingredients in a pan for tender chicken and bright Greek flavors. So simple!
Ingredients
- Main Ingredients:
- Boneless, Skinless Chicken Thighs (about 1.5 lbs)
- Full-Fat Greek Yogurt (1.5 cups)
- English Cucumber (1 large, grated and squeezed dry)
- Lemon (1, juiced)
- Flavor Boosters:
- Garlic (4-6 cloves, minced)
- Fresh Dill (1/4 cup, chopped)
- Extra Virgin Olive Oil (2 tablespoons)
- Seasonings & Finishing Touches:
- Dried Oregano (1 teaspoon)
- Salt (to taste)
- Black Pepper (to taste)
- Crumbled Feta Cheese (1/2 cup)
- Fresh Parsley (for garnish, chopped)
Instructions
- Prep Your Chicken & Tzatziki Base: First things first, pat those chicken thighs super dry. This helps them get a better sear (even if it’s in the oven!). Then, grab a big bowl. Grate your English cucumber and *really* squeeze out all that excess water. Honestly, this is where I always rush and regret it later. You want it as dry as possible so your sauce isn’t watery. Toss the squeezed cucumber into the bowl with your Greek yogurt, minced garlic, fresh dill, lemon juice, a good glug of olive oil, dried oregano, salt, and pepper. Give it a good mix until everything is happy and combined. The smell right now is just divine, so fresh!
- Combine Chicken with Tzatziki Magic: Now, add your pat-dried chicken thighs to that glorious tzatziki mixture. Get in there with your hands, hon, and make sure every piece of chicken is thoroughly coated. This isn’t a time for being delicate; really massage that flavor in! You can let it marinate for 15-30 minutes on the counter if you have time, or even pop it in the fridge for a few hours. I’ve definitely skipped the marinating entirely when I’m in a rush, and it still turns out pretty tasty, but a little soak makes a difference, I think.
- Arrange for Baking: Preheat your oven to 400°F (200°C). Grab a sturdy baking dish – a 9×13 inch one usually works for me. Lightly grease it, or just use a bit of cooking spray. Now, carefully arrange your chicken and all that delicious tzatziki sauce in a single layer in the dish. Make sure the chicken isn’t too crowded; we want it to bake evenly, not steam. I once piled it too high, and the middle pieces took ages to cook through. Distribute the sauce around the chicken. It should look like a beautiful, creamy mess, ready for the oven!
- Bake Until Golden: Pop that dish into your preheated oven. Bake for about 25-30 minutes. You’re looking for the chicken to be cooked through (internal temperature of 165°F or 74°C) and the sauce to be bubbling and slightly thickened. The top might start to get a little golden, which is exactly what we want. This is where the house starts smelling absolutely incredible, making my stomach rumble every single time. Don’t be afraid to peek; I always do, just to make sure things are going smoothly!
- Add Feta and Finish Baking: Once the chicken is almost done, pull the dish out of the oven. Sprinkle your crumbled feta cheese generously all over the top of the chicken and the sauce. Seriously, don’t skimp on the feta! Pop it back into the oven for another 5-10 minutes, or until the feta is warm, slightly softened, and just starting to get a little golden around the edges. This step really elevates the whole dish, adding that salty, tangy punch that makes this Dump and Bake Chicken Tzatziki sing.
- Garnish and Serve Your Dump and Bake Chicken Tzatziki: Carefully remove the baking dish from the oven. Let it rest for a few minutes; this lets the juices redistribute in the chicken, making it even more tender. While it’s resting, give it a sprinkle of fresh chopped parsley. The green really brightens up the plate! The aroma is just fantastic at this point – a mix of savory chicken, tangy tzatziki, and fresh herbs. Serve it up hot, maybe with some warm pita bread or a simple side salad. It looks so impressive, and no one has to know how ridiculously easy it was to make this Dump and Bake Chicken Tzatziki!