Craving a fresh, flavorful dinner that’s both easy and satisfying? This Dump-and-Bake Chicken Tzatziki with Rice delivers all the vibrant tang of Greek tzatziki sauce, paired with tender chicken and perfectly cooked rice—without the hassle. Everything comes together in one dish, making cleanup a breeze and dinner prep practically effortless.
With classic Mediterranean ingredients like garlic, lemon, dill, and creamy Greek yogurt, this wholesome casserole offers bold flavor and nourishing comfort in every bite.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything bakes in a single dish—no need to pre-cook anything!
- Family-Friendly: Mild, creamy flavors everyone can enjoy.
- Healthy & Hearty: Balanced with lean protein, herbs, and probiotic-rich yogurt.
- Versatile: Easily customized for dietary needs or ingredient swaps.
Ingredients
For the Casserole:
- 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
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried dill (or 2 tsp fresh)
- ½ tsp ground cumin
- Salt and black pepper, to taste
For the Tzatziki Mixture:
- 1 cup plain Greek yogurt
- ⅓ cup grated cucumber (squeeze out excess moisture)
- Juice of 1 lemon
Optional Toppings:
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley or cilantro
- Sliced olives or red onion
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Build the Base
In the baking dish, combine uncooked rice, chicken broth, olive oil, minced garlic, oregano, dill, cumin, salt, and pepper. Stir to evenly distribute.
3. Add Chicken and Yogurt Mixture
Place chicken pieces on top of the rice mixture. In a small bowl, mix Greek yogurt, grated cucumber, and lemon juice to form your tzatziki base. Spoon the yogurt mixture over the chicken and spread gently.
4. Cover and Bake
Cover the dish tightly with foil and bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temp of 165°F (74°C).
5. Finish and Serve
Remove foil, sprinkle with crumbled feta if using, and bake uncovered for 5 more minutes. Let rest for 5 minutes before serving. Garnish with fresh herbs and optional toppings.
Tips for Success
- Use Long-Grain Rice: Basmati or jasmine rice cooks evenly and holds up well.
- Drain the Cucumber: Properly squeezing the cucumber keeps your tzatziki mixture thick and creamy.
- Rest Before Serving: Letting the casserole sit helps everything settle and intensifies flavor.
- Monitor Liquid: If your rice looks dry mid-bake, add a splash of broth and re-cover.
Variations
- Protein Swap: Use turkey, shrimp, or tofu in place of chicken.
- Vegetarian: Sub chickpeas or roasted veggies; use vegetable broth.
- Low-Carb: Replace rice with cauliflower rice (reduce baking time).
- Add Veggies: Mix in spinach, cherry tomatoes, or artichoke hearts.
Serving Suggestions
- Sides: Pair with Greek salad, roasted veggies, or warm pita.
- Drinks: A crisp white wine, lemon-infused sparkling water, or iced tea complements the dish.
- For Extra Zing: Add a drizzle of olive oil and a pinch of red chili flakes before serving.
FAQ
Can I use brown rice?
Yes, but it will require more broth and 15–20 extra minutes of baking.
No time to make tzatziki?
Use store-bought tzatziki thinned with lemon juice for a quick shortcut.
Need it dairy-free?
Substitute dairy-free yogurt and skip the feta topping.
How do I keep the rice from sticking?
Grease the dish well and make sure the rice is fully submerged in liquid before baking.
Final Thoughts
Dump-and-Bake Chicken Tzatziki with Rice is the kind of recipe that proves great food doesn’t have to be complicated. Bursting with Mediterranean flavor, this one-pan meal is just as suitable for a casual weeknight as it is for guests. Creamy, tangy, and comforting—every bite is a little escape to the Greek isles.