I like that this recipe gives me all the flavor of a Greek-inspired meal without any fuss. There’s no need to precook the rice or chicken; I just layer everything in one dish and let the oven do the work. The yogurt, herbs, and lemon create a sauce that’s both creamy and refreshing, while the rice absorbs all the delicious juices from the chicken. It’s perfect for busy weeknights when I want something quick but wholesome.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 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 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)
Directions
Preheat the oven: I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the base: In the baking dish, I combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and black pepper. I stir everything together to evenly coat the rice.
Add chicken and tzatziki mixture: I arrange the chicken pieces evenly over the rice. In a small bowl, I whisk together the Greek yogurt, grated cucumber, and lemon juice to create a quick tzatziki base. I pour this mixture evenly over the chicken and rice, then gently spread it with the back of a spoon.
Bake: I cover the baking dish tightly with aluminum foil and bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Add toppings: I remove the foil, sprinkle crumbled feta on top, and bake uncovered for another 5 minutes until the cheese softens slightly.
Finish and serve: I let the dish rest for 5 minutes so the flavors come together, then garnish with fresh parsley or cilantro. I like to serve it warm with a crisp salad or warm pita bread on the side.
I like to switch things up by using different proteins—sometimes I use shrimp or even chickpeas for a vegetarian twist. When I want a little extra kick, I stir in a pinch of red pepper flakes or top it with sliced Kalamata olives before serving. For a creamier texture, I add an extra spoonful of Greek yogurt just before serving. If I’m using brown rice, I increase the liquid slightly and extend the baking time by about 10 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it in the oven at 350°F (175°C) for about 10–15 minutes, or until hot. It also reheats well in the microwave in short bursts, covered, to keep the moisture in.
FAQs
Can I use store-bought tzatziki instead of making it?
Yes, I can use store-bought tzatziki. I just thin it with a little lemon juice or water before spreading it over the casserole.
Can I use brown rice?
Yes, but brown rice takes longer to cook—about 50 minutes—and may need a bit more liquid.
Can I make this ahead of time?
Yes, I prepare the dish up to step 3, cover it, and refrigerate for up to 12 hours. I bake it when I’m ready to serve.
What kind of yogurt works best?
I prefer thick, full-fat Greek yogurt for the creamiest texture and richest flavor.
Can I make it dairy-free?
Yes, I use a dairy-free yogurt and skip the feta for a lactose-free version.
How do I keep the rice from getting mushy?
I make sure to measure the liquid accurately and keep the foil tightly sealed during baking to steam the rice evenly.
What sides go well with this dish?
I like pairing it with a cucumber-tomato salad, roasted vegetables, or warm pita bread.
Can I use chicken thighs instead of breasts?
Yes, I often use thighs because they stay juicy and tender after baking.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C), and the rice should be fluffy and tender.
Can I freeze it?
Yes, I let it cool completely, then freeze portions in airtight containers for up to 2 months. I thaw overnight in the refrigerator before reheating.
Conclusion
I love how this dump-and-bake chicken tzatziki with rice combines ease and flavor in every bite. The creamy yogurt, lemon, and herbs create a light yet satisfying sauce that soaks into the rice and tender chicken. It’s quick, nourishing, and full of Mediterranean flair—just the kind of meal I reach for on a busy evening.
This Dump-and-Bake Chicken Tzatziki with Rice is a creamy, tangy, Mediterranean-inspired one-pan meal. With tender chicken, fluffy rice, and a yogurt-based tzatziki sauce, it’s flavorful, comforting, and requires no precooking—just mix, bake, and enjoy.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice (uncooked)
1 ½ cups chicken broth or water
1 cup plain Greek yogurt
⅓ cup grated cucumber (squeeze out excess water)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried dill (or 2 tsp fresh dill, chopped)
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
Juice of 1 lemon
½ cup crumbled feta cheese (optional)
¼ cup chopped fresh parsley or cilantro, for garnish
Instructions
Preheat oven: Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare base: In the baking dish, combine rice, broth, olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir to coat the rice evenly.
Add chicken and tzatziki: Arrange chicken pieces over the rice. In a small bowl, mix Greek yogurt, grated cucumber, and lemon juice, then spread evenly over the top.
Bake covered: Cover tightly with foil and bake for 35–40 minutes, until rice is tender and chicken reaches 165°F (74°C).
Add toppings: Remove foil, sprinkle feta on top, and bake uncovered for 5 more minutes until cheese softens.
Finish and serve: Let rest 5 minutes before serving. Garnish with parsley or cilantro and serve with salad or pita bread.
Notes
Use full-fat Greek yogurt for the best texture.
For extra flavor, add sliced Kalamata olives or a pinch of red pepper flakes.
If using brown rice, increase liquid slightly and bake 10 minutes longer.
Make it dairy-free by using plant-based yogurt and omitting feta.
Store-bought tzatziki can replace the homemade mixture—just thin it slightly with lemon juice.
