There’s something magical about summer meals—they should be simple, flavorful, and fresh. This Dump-and-Bake Chicken Tzatziki hits all those notes and more. I still remember the first time I made this dish—it was a balmy afternoon, and my grandmother, Yiayia Maria, was showing me how to prepare a traditional tzatziki sauce in her tiny Athens kitchen. We’d pair it with grilled chicken, fresh tomatoes, and warm pita. Inspired by those memories but designed for busy weeknights, this version uses a dump-and-bake method to keep things quick without sacrificing the vibrant Greek flavors.
This dish celebrates the harmony of Mediterranean ingredients: creamy Greek yogurt, crisp cucumber, pungent garlic, zesty lemon, and tender chicken. It’s everything you love about tzatziki—but transformed into a hearty, satisfying main course. Whether you’re hosting a summer dinner party or meal prepping for the week, this recipe will become a go-to favorite.
Why You’ll Love This Dump-and-Bake Chicken Tzatziki
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Minimal prep time – Just mix, dump, and bake!
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Healthy and protein-packed – Greek yogurt and chicken are both lean and satisfying.
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Full of Mediterranean flavor – Fresh herbs, lemon, and garlic add brightness.
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Perfect for summer – Light, refreshing, and best served with a crisp salad or warm pita.
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Family-friendly – Kids and adults alike will love the creamy, garlicky sauce.
Ingredients for Dump-and-Bake Chicken Tzatziki
For this recipe, simplicity is key. You’ll likely have many of these pantry staples already on hand. Here’s what you’ll need:
Chicken
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4 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
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1 tablespoon olive oil
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Salt and pepper, to taste
Tzatziki Sauce (Homemade)
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1 ½ cups plain Greek yogurt (preferably full-fat for richness)
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1 medium cucumber, grated and squeezed to remove excess water
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2 garlic cloves, minced
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 tablespoon chopped fresh dill (or mint)
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1 tablespoon chopped fresh parsley
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Salt and pepper, to taste
Optional Garnishes
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Fresh dill or parsley
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Lemon slices
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Crumbled feta
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Cherry tomatoes, halved
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Warm pita or rice for serving
How to Make Dump-and-Bake Chicken Tzatziki
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
Step 2: Prepare the Tzatziki Sauce
In a large bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, lemon zest, dill, parsley, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed. This tzatziki will double as both the marinade and the sauce for baking, infusing the chicken with bold Mediterranean flavor.
Step 3: Assemble the Dish
Pat the chicken breasts dry and season them lightly with salt and pepper. Place them evenly in the prepared baking dish. Pour the tzatziki sauce over the top, using a spatula or spoon to spread it evenly, ensuring the chicken is fully coated.
Step 4: Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will bubble and thicken slightly, forming a creamy, golden coating on the chicken.
Step 5: Serve and Enjoy
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh herbs, lemon slices, or crumbled feta. Serve with warm pita bread, couscous, or a bright cucumber-tomato salad.
Tips for the Best Chicken Tzatziki Bake
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Grate and squeeze the cucumber well to avoid a watery sauce. A cheesecloth or clean kitchen towel works great for this step.
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Use full-fat Greek yogurt for a creamier texture and richer flavor.
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Let the chicken marinate in the tzatziki for 30 minutes beforehand if you have time—it deepens the flavor.
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Double the sauce if you want extra for dipping veggies or drizzling over sides.
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Customize with spices like paprika, oregano, or a pinch of cayenne for a little heat.
Serving Suggestions
This dish is versatile and pairs beautifully with other summer-friendly Mediterranean sides. Here are some serving ideas:
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Cucumber tomato salad with olive oil and red wine vinegar
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Roasted potatoes or lemon herb couscous
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Steamed green beans or grilled zucchini
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Stuff into pita pockets with shredded lettuce and sliced onions for a portable gyro-style meal
Make Ahead and Storage
This dish is ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. You can also freeze the baked chicken (without the garnish) for up to 2 months. Thaw overnight in the fridge before reheating.
Why This Recipe Works for Summer
Greek cuisine is built around fresh, cooling ingredients—exactly what we crave in the heat. The chilled cucumber and yogurt in the tzatziki balance the warmth of the oven-baked chicken. It’s hearty enough to satisfy, yet light and refreshing enough for warm-weather dining. Best of all, the dump-and-bake method means minimal time in the kitchen, so you can spend more time enjoying the sunshine.
More Mediterranean Recipes to Try
Looking to keep the Greek vibes going? Here are a few more summery dishes you might enjoy:
Final Thoughts
This Dump-and-Bake Chicken Tzatziki brings everything you love about Greek food into a quick, oven-ready meal. It’s tangy, garlicky, creamy, and incredibly satisfying. From weeknight dinners to weekend cookouts, this dish is sure to impress. Give it a try, and let me know how you like it! Do you have your own twist on tzatziki or favorite summer sides? Share your thoughts in the comments below—I’d love to hear from you!
