Dump-and-Bake Chicken Tzatziki with Rice Recipe

Introduction

This Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken, fragrant rice, and a creamy homemade tzatziki sauce come together effortlessly in the oven.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice (uncooked)
• 1 1/2 cups chicken broth or water
• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish.
2. Step 2: In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir to evenly distribute the seasonings.
3. Step 3: Arrange the chicken pieces evenly over the rice mixture.
4. Step 4: In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base. Pour the yogurt mixture evenly over the chicken and rice. Spread it gently with the back of a spoon.
5. Step 5: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
6. Step 6: Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake for an additional 5 minutes, uncovered, to melt the cheese slightly.
7. Step 7: Garnish with fresh parsley or cilantro and let the dish sit for 5 minutes to allow the flavors to meld. Serve warm, alongside a crisp salad or warm pita bread.

Tips & Variations

• Use fresh herbs like dill and oregano for a brighter flavor.
• Swap chicken broth with vegetable broth to make it vegetarian-friendly (use tofu instead of chicken).
• If you prefer a thicker tzatziki, strain the yogurt in a cheesecloth for 30 minutes before mixing.
• Add a pinch of smoked paprika or chili flakes for a spicy twist.
• Try brown rice instead of white rice, but increase baking time by 10-15 minutes and add more liquid as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy texture of the tzatziki and keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe and tend to stay more moist during baking.

Do I need to cook the rice before baking?

No, the rice cooks in the oven along with the chicken and broth, absorbing all the flavors while baking.

Dump-and-Bake Chicken Tzatziki with Rice Recipe

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4.7 from 726 reviews

This Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful one-pan casserole combining tender chicken, aromatic spices, and creamy Greek yogurt tzatziki sauce. Perfect for an easy weeknight dinner, it melds Mediterranean flavors with a wholesome rice base for a comforting and satisfying meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Casserole:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice (uncooked)
• 1 1/2 cups chicken broth or water
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lemon

Tzatziki Sauce Mixture:

• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)

Toppings and Garnish:

• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish to prevent sticking.
2. Prepare the Casserole Base: In the baking dish, mix together the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well to ensure the seasoning is evenly distributed throughout the rice mixture.
3. Add Chicken and Yogurt Mixture: Arrange the bite-sized chicken pieces evenly over the rice mixture. In a small bowl, whisk together the Greek yogurt, grated cucumber (with excess water removed), and lemon juice to create the tzatziki base. Pour this mixture evenly over the chicken and rice, spreading gently with the back of a spoon to cover the surface.
4. Bake: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
5. Add Toppings and Serve: Remove the foil and sprinkle crumbled feta cheese over the top if using. Bake uncovered for an additional 5 minutes to slightly melt the cheese. Garnish with freshly chopped parsley or cilantro.
6. Serve: Let the dish rest for 5 minutes to allow flavors to meld. Serve warm alongside a crisp salad or warm pita bread for a complete Mediterranean-inspired meal.

Notes

• Be sure to squeeze out excess water from the grated cucumber to prevent a watery tzatziki sauce.
• You can substitute chicken thighs for breasts for juicier meat and more flavor.
• For a spicier kick, add a pinch of crushed red pepper flakes to the seasoning mix.
• The dish can be made ahead and refrigerated; reheat covered with foil to retain moisture.
• Use low-fat Greek yogurt to reduce calories while maintaining creaminess.
• If preferred, use water instead of chicken broth for a lighter base, though broth adds more flavor.

Keywords: chicken tzatziki, baked chicken casserole, Greek yogurt chicken, easy Mediterranean dinner, one-pan chicken and rice