Dump-and-Bake Chicken Tzatziki with Rice Recipe

This Dump-and-Bake Chicken Tzatziki with Rice is a Mediterranean-inspired weeknight hero. It’s incredibly simple, requiring almost no prep work—just mix, dump, and bake! The result? Tender, juicy chicken nestled in fluffy, flavorful rice, all kissed with the cool, tangy creaminess of tzatziki. This dish brings together Greek flavors in one fuss-free casserole that practically cooks itself while you relax or check off your to-do list. If you’re craving something comforting yet refreshingly different, this one’s a must-try.

Why You’ll Love This Recipe

• Minimal Effort, Maximum Flavor: Everything comes together in one dish—no stovetop work, no piles of dishes.
• Mediterranean Flair: The combination of lemon, garlic, herbs, and cool tzatziki adds a fresh, tangy twist that’s hard to resist.
• Family-Friendly and Filling: This is a complete meal that satisfies everyone—protein, carbs, and creamy sauce, all in one bite.
• Customizable: You can easily tweak it to suit picky eaters, dietary needs, or whatever you have in the fridge.

Ingredients You’ll Need

• Chicken Breasts or Thighs: Boneless, skinless—these bake up juicy and tender. Chicken thighs will give you extra richness.
• Tzatziki Sauce: The heart of this recipe. Use store-bought for convenience or homemade if you’re feeling fancy. Adds coolness and tang.
• Uncooked Long-Grain White Rice: Cooks perfectly in the baking dish, absorbing all those savory juices.
• Chicken Broth: Adds depth and helps cook the rice evenly. Choose low-sodium so you can control the saltiness.
• Garlic: A must for building that signature Mediterranean flavor.
• Lemon Juice: Brightens up the dish and complements the yogurt in the tzatziki.
• Olive Oil: Adds a touch of richness and helps prevent the chicken from drying out.
• Dried Oregano: The quintessential Greek herb that makes everything taste like a summer night by the sea.
• Salt and Pepper: Essential for seasoning everything just right.
• Fresh Dill or Parsley (optional): For garnish and an extra burst of freshness when serving.

Variations

• Vegetarian Twist: Swap the chicken for chickpeas or chunks of roasted eggplant and zucchini.
• Low-Carb Version: Replace the rice with cauliflower rice—just reduce the liquid accordingly and shorten the bake time.
• Spicy Kick: Add red pepper flakes or a spoonful of harissa for some heat.
• Cheesy Option: Sprinkle crumbled feta on top before baking or just before serving.

How to Make Dump-and-Bake Chicken Tzatziki with Rice

Step 1: Preheat and Prep

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Step 2: Combine the Rice Base

In the baking dish, stir together the uncooked rice, chicken broth, lemon juice, minced garlic, oregano, salt, and pepper. Mix everything well so the rice is evenly coated.

Step 3: Add the Chicken

Nestle the chicken pieces directly into the rice mixture. Spoon a generous amount of tzatziki over each piece of chicken, spreading it lightly to cover.

Step 4: Drizzle and Cover

Drizzle a bit of olive oil over the top. Cover the dish tightly with aluminum foil to trap the moisture.

Step 5: Bake It

Bake for 45–50 minutes, or until the rice is tender and the chicken is fully cooked (internal temp of 165°F). If the rice isn’t done, re-cover and bake an extra 5–10 minutes.

Step 6: Uncover and Finish

Remove the foil and broil for 2–3 minutes to get a light golden top, if desired. Let it rest for 5 minutes before serving.

Pro Tips for Making the Recipe

• Don’t Peek: Keep the dish covered during baking to ensure the rice cooks properly with the steam.
• Tzatziki Tip: If your tzatziki is extra thick, stir in a splash of milk or water so it spreads easier over the chicken.
• Even Rice Cooking: Distribute the rice in an even layer so it cooks uniformly—no crunchy surprises!
• Quick Cleanup: Line the dish with parchment or use a disposable baking pan for even less cleanup.

How to Serve

This dish is wonderfully balanced on its own, but a few sides and toppings can take it even further:

Toppings:

Sprinkle fresh dill, parsley, or mint on top just before serving. A squeeze of lemon right at the end adds brightness.

Side Ideas:

Pair with a crisp Greek salad, warm pita bread, or roasted vegetables like zucchini or bell peppers. Want extra sauce? Serve with more tzatziki on the side.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container. They’ll keep well in the fridge for up to 4 days.

Freezing

You can freeze portions of the baked dish for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave with a splash of broth or water to loosen the rice. For best texture, reheat covered in the oven at 350°F until warmed through.

FAQs

Can I use brown rice instead of white rice?
Yes, but keep in mind it will take longer to cook and may need additional broth. Add at least 10–15 extra minutes of baking time, and check for doneness before removing from the oven.

Can I use frozen chicken?
It’s best to thaw the chicken first so everything cooks evenly. Frozen chicken will release excess water and might leave the rice undercooked or mushy.

What kind of tzatziki should I use?
Use any good-quality store-bought tzatziki or make your own with Greek yogurt, cucumber, garlic, lemon, and dill. Thicker tzatziki works best so it stays on the chicken during baking.

Can I add vegetables to this dish?
Absolutely. Stir in diced zucchini, cherry tomatoes, or spinach with the rice before baking. Just make sure they’re cut small enough to cook through in the oven.

Final Thoughts

If you’re looking for a no-stress, flavor-packed dinner that practically cooks itself, this Dump-and-Bake Chicken Tzatziki with Rice checks every box. It’s comforting, fresh, and super satisfying—all with very little effort. Try it once, and it might just become a regular on your weekly menu!

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