This Dump-and-Bake Chicken Tzatziki with Rice recipe brings together the tangy flavors of Greek tzatziki sauce with tender chicken and perfectly cooked rice—all made in one pan. The minimal prep and vibrant Mediterranean flavors make this a simple and delicious weeknight dinner.
Why You’ll Love This Recipe
- Effortless Preparation – Mix, bake, and enjoy with minimal effort.
- One-Pan Meal – Fewer dishes to clean up afterward.
- Nutritious & Flavorful – Packed with lean protein, fresh herbs, and wholesome ingredients.
- Customizable – Adjust to your dietary needs and preferences.
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 cloves garlic, minced
- 1 tsp dried dill (or 2 tsp fresh dill)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper, to taste
- Juice of 1 lemon
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Tzatziki Sauce
- Grate cucumber and squeeze out excess water.
- Combine cucumber, Greek yogurt, garlic, dill, oregano, cumin, salt, pepper, and lemon juice in a bowl. Stir to blend and refrigerate.
2. Assemble the Casserole
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In the dish, combine rice, chicken broth, olive oil, garlic, oregano, cumin, salt, and pepper. Stir to mix evenly.
- Add the chicken pieces and spread evenly.
3. Bake
- Cover the dish with foil and bake for 40 minutes, or until chicken is fully cooked and rice is tender.
4. Add Toppings
- Top with crumbled feta and parsley before serving.
- Spoon the chilled tzatziki over the casserole or serve on the side.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Variations
- Protein Swap – Try turkey, shrimp, or tofu.
- Vegetarian – Replace chicken with chickpeas or roasted vegetables.
- Low-Carb – Swap rice for cauliflower rice.
Storage & Reheating
- Storage – Store leftovers in an airtight container for up to 3 days.
- Reheating – Reheat in the microwave or oven until warmed through.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice will take longer to cook. Add extra cooking time and liquid.
Can I make this dish ahead of time?
Yes, prep and refrigerate it, then bake when ready.
Is this dish gluten-free?
Yes, if you use gluten-free ingredients for the tzatziki and optional toppings.
What if I don’t have tzatziki ingredients?
Use store-bought tzatziki or substitute Greek yogurt with lemon, garlic, and dried dill.
Conclusion
This Dump-and-Bake Chicken Tzatziki with Rice is a quick, flavorful, and healthy one-pan meal. It’s perfect for busy nights when you want a delicious Mediterranean-inspired dish with minimal effort. Enjoy it fresh, or use leftovers for easy meal prep!
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Dump-and-Bake Chicken Tzatziki with Rice
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Dump-and-Bake Chicken Tzatziki with Rice is a quick, healthy, and flavorful one-pan meal. Featuring tender chicken, aromatic spices, and tangy tzatziki sauce, it’s an effortless weeknight dinner with Mediterranean flavors. Perfect for meal prepping and customizable to suit your preferences.
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 cloves garlic, minced
- 1 tsp dried dill (or 2 tsp fresh dill)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper, to taste
- Juice of 1 lemon
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley (for garnish)
Instructions
-
Prepare the Tzatziki Sauce:
Grate the cucumber and squeeze out any excess water. In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, dill, oregano, cumin, salt, pepper, and lemon juice. Stir to blend and refrigerate. -
Assemble the Casserole:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In the prepared dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, oregano, cumin, salt, and pepper. Stir to mix evenly. Add the chicken pieces and spread them evenly across the dish. -
Bake:
Cover the dish with foil and bake for 40 minutes, or until the chicken is fully cooked, and the rice is tender. -
Add Toppings:
Once baked, top with crumbled feta cheese and chopped parsley. Spoon the chilled tzatziki over the casserole or serve it on the side.
Notes
- You can use brown rice, but it will take longer to cook. Add extra liquid and cooking time if substituting.
- For a vegetarian option, swap chicken for chickpeas or roasted vegetables.
- For a low-carb version, swap rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, One-Pan Meals
- Method: Baking
- Cuisine: Mediterranean
