I love a meal that feels fancy but takes no fuss. Dump And Bake Chicken Tzatziki Rice gives bright tzatziki, tender chicken, and fluffy rice in one pan, and I make it when I want comfort with speed. If you enjoy one-pan dinners, take a peek at my Dump and Bake Chicken Tzatziki casserole for a close cousin.
My Dad James taught me that good food brings people close, and my Sister Jennifer always asks for seconds after this dish.
Your Ingredients List
- 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives.)
- 4 cups Chicken Broth (Or water for a less savory option.)
- 2 pieces Boneless, Skinless Chicken Breasts (Skinless thighs are a tasty substitute.)
- 2 tablespoons Olive Oil (Drizzled on chicken for a golden crust.)
- 1 teaspoon Salt (Essential for flavor.)
- 1 teaspoon Black Pepper (Essential for flavor.)
- 1 cup Greek Yogurt (Or dairy-free yogurt for a lighter option.)
- 2 cloves Minced Garlic (Fresh garlic infuses robust flavor.)
- 1 cup Grated Cucumber (Squeeze out excess moisture.)
- 2 tablespoons Dill (Fresh preferred over dried.)
- 2 tablespoons Lemon Juice (Brightens the sauce.)
- 1 teaspoon Oregano (Can mix up with Italian seasoning.)
- 1 teaspoon Paprika (Enhances flavor profile.)
- 1 cup Cucumber Substitute (Diced zucchini or bell pepper work.)
My Go-To Equipment
I keep a deep baking dish, a sharp knife, and a small bowl for sauce ready. When I need more one-pan ideas, I also check my broccoli rice cheese and chicken casserole notes for timing and tricks.
The Simple Steps to Follow
- Preheat oven to 375°F.
- Spray or oil a 9×13 dish.
- Add rice and chicken broth to the dish and stir gently.
- Season chicken with salt, pepper, paprika, and oregano and place over the rice.
- Drizzle olive oil on the chicken.
- Cover tightly with foil.
- Bake for 35 to 45 minutes until rice is tender and chicken reaches 165°F.
- While baking, mix Greek yogurt, minced garlic, grated cucumber, dill, and lemon juice.
- Remove foil and let the dish rest 5 minutes.
- Slice chicken and spoon tzatziki over each serving.
- Garnish with extra dill or a squeeze of lemon if you like.
Healthy Twists on a Classic
I swap half the rice for cauliflower rice to cut carbs and add extra veggies like spinach or diced bell pepper in the last 10 minutes of baking. For a dairy-free version, I use coconut yogurt and skip cucumber for grated zucchini.
Serving Suggestions From My Table
I serve this with a crisp salad and warm pita for dipping. For a cozy plate, I sometimes pair it with roasted greens; it reminds me of my favorite comfort combo in my creamy smothered chicken and rice notes about hearty sides.
Getting It Just Right
Check the rice after 30 minutes; ovens vary. If the top dries, add a splash of broth and re-cover. Taste the tzatziki before serving and add more lemon or salt if it needs a lift.
How to Store Leftovers
Cool the meal to room temperature then store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave and add fresh tzatziki after warming.
Enjoy Every Moment
I make this for busy nights and slow weekends. It fills the kitchen with warm smells and brings smiles fast.
A Few Common Questions
Can I use brown rice in Dump And Bake Chicken Tzatziki Rice?
Yes. Use brown rice but add more broth and bake longer. Check the rice often; it will need about 15 to 25 extra minutes.
Is the tzatziki in Dump And Bake Chicken Tzatziki Rice okay to make ahead?
Yes. Make the tzatziki up to a day ahead and keep it chilled. Stir before serving and add a little lemon if it firms up.
Can I use frozen chicken in Dump And Bake Chicken Tzatziki Rice?
I do not recommend starting with frozen chicken for this bake. Thaw first so the chicken cooks evenly with the rice. If you must use frozen, expect a longer bake time and check the internal temperature.
Print
Dump And Bake Chicken Tzatziki Rice
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A one-pan meal featuring tender chicken, fluffy rice, and a refreshing tzatziki sauce for a comforting dinner with minimal fuss.
Ingredients
- 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives.)
- 4 cups Chicken Broth (Or water for a less savory option.)
- 2 pieces Boneless, Skinless Chicken Breasts (Skinless thighs are a tasty substitute.)
- 2 tablespoons Olive Oil (Drizzled on chicken for a golden crust.)
- 1 teaspoon Salt (Essential for flavor.)
- 1 teaspoon Black Pepper (Essential for flavor.)
- 1 cup Greek Yogurt (Or dairy-free yogurt for a lighter option.)
- 2 cloves Minced Garlic (Fresh garlic infuses robust flavor.)
- 1 cup Grated Cucumber (Squeeze out excess moisture.)
- 2 tablespoons Dill (Fresh preferred over dried.)
- 2 tablespoons Lemon Juice (Brightens the sauce.)
- 1 teaspoon Oregano (Can mix up with Italian seasoning.)
- 1 teaspoon Paprika (Enhances flavor profile.)
- 1 cup Cucumber Substitute (Diced zucchini or bell pepper work.)
Instructions
- Preheat oven to 375°F.
- Spray or oil a 9×13 dish.
- Add rice and chicken broth to the dish and stir gently.
- Season chicken with salt, pepper, paprika, and oregano and place over the rice.
- Drizzle olive oil on the chicken.
- Cover tightly with foil.
- Bake for 35 to 45 minutes until rice is tender and chicken reaches 165°F.
- While baking, mix Greek yogurt, minced garlic, grated cucumber, dill, and lemon juice.
- Remove foil and let the dish rest for 5 minutes.
- Slice chicken and spoon tzatziki over each serving.
- Garnish with extra dill or a squeeze of lemon if desired.
Notes
Check the rice after 30 minutes; ovens vary. If the top dries, add a splash of broth and re-cover. Taste the tzatziki before serving and add more lemon or salt if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, tzatziki, rice, one-pan meals, Mediterranean