This Dump-and-Bake Chicken Tzatziki with Rice is a one-pan wonder that combines tender chicken, fluffy rice, and the fresh, tangy flavors of tzatziki sauce. With minimal prep and no stovetop cooking required, this recipe is perfect for busy weeknights or when you want a delicious, wholesome meal without the fuss.
Imagine juicy chicken pieces baked over a bed of perfectly cooked rice, all infused with the creamy, garlicky goodness of tzatziki sauce. It’s light, flavorful, and packed with Mediterranean-inspired ingredients that will transport your taste buds. The best part? You simply layer everything in a baking dish and let the oven do the work!
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients Overview
- Chicken: Boneless, skinless chicken breasts or thighs provide protein and soak up the flavors of the tzatziki.
- Rice: Long-grain rice cooks perfectly in the oven, absorbing the flavorful juices.
- Tzatziki sauce: A creamy blend of yogurt, cucumber, garlic, and lemon that ties the dish together.
- Herbs and spices: Dill, parsley, and oregano add classic Mediterranean flavor.
Ingredients
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/4 cup grated cucumber, excess liquid squeezed out
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt
Main Dish
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth or water
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Directions
- Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the tzatziki sauce
In a mixing bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, and salt. Whisk until smooth and set aside. - Assemble the dish
Spread the uncooked rice evenly in the bottom of the baking dish. Pour the chicken broth over the rice, ensuring it is evenly distributed. Place the chicken breasts or thighs on top of the rice. - Season the chicken
Sprinkle the chicken with oregano, garlic powder, salt, and black pepper. If using, scatter the cherry tomatoes over the top. - Top with tzatziki sauce
Spread half of the prepared tzatziki sauce over the chicken. Reserve the remaining sauce for serving. - Bake
Cover the baking dish tightly with foil and bake for 40–45 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender. - Garnish and serve
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve with the reserved tzatziki sauce on the side.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Nutrition (per serving, ~4 servings)
- Calories: ~420
- Fat: ~8g
- Carbohydrates: ~45g
- Protein: ~38g
Expert Tips
- Use fresh dill: Fresh dill gives the tzatziki sauce an authentic flavor, but dried dill works in a pinch.
- Even rice cooking: Make sure the rice is evenly spread in the dish to ensure it cooks uniformly.
- Adjust the sauce: Add extra garlic or lemon juice to the tzatziki if you like a stronger flavor.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the baking time by 15–20 minutes and use an extra 1/2 cup of liquid.
What vegetables pair well with this dish?
Roasted zucchini, bell peppers, or steamed broccoli make excellent side dishes.
Can I make this ahead of time?
Yes, assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through.
Substitutions & Variations
- Gluten-free: This recipe is naturally gluten-free as written.
- Vegetarian version: Swap the chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth.
- Add spice: Sprinkle red pepper flakes or a dash of cayenne pepper for a spicy kick.
Dump-and-Bake Chicken Tzatziki with Rice Recipe
This Dump-and-Bake Chicken Tzatziki with Rice is a one-pan wonder that combines tender chicken, fluffy rice, and the fresh, tangy flavors of tzatziki sauce. With minimal prep and no stovetop cooking required, this recipe is perfect for busy weeknights or when you want a delicious, wholesome meal without the fuss.
Ingredients
Equipment
Method
- **Preheat the oven**
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- **Prepare the tzatziki sauce**
- In a mixing bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, and salt. Whisk until smooth and set aside.
- **Assemble the dish**
- Spread the uncooked rice evenly in the bottom of the baking dish. Pour the chicken broth over the rice, ensuring it is evenly distributed. Place the chicken breasts or thighs on top of the rice.
- **Season the chicken**
- Sprinkle the chicken with oregano, garlic powder, salt, and black pepper. If using, scatter the cherry tomatoes over the top.
- **Top with tzatziki sauce**
- Spread half of the prepared tzatziki sauce over the chicken. Reserve the remaining sauce for serving.
- **Bake**
- Cover the baking dish tightly with foil and bake for 40–45 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
- **Garnish and serve**
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve with the reserved tzatziki sauce on the side.
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