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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/dump-and-bake-chicken-tzatziki-with-rice-recipe/