There’s something almost magical about opening the oven to find tender chicken nestled in fluffy rice, everything bathed in cool, tangy tzatziki. Dump And Bake Chicken Tzatziki Rice is exactly that kind of dinner the kind where you toss it all in one pan and let the oven do the work while you put your feet up.
I learned this trick one harried Tuesday in 2018, when my daughter called mid-prep and I had to improvise fast. The rice soaked up every bit of garlicky flavor, the chicken stayed juicy, and that dollop of cold tzatziki on top? Pure genius. After testing it a dozen times since, I can tell you the secret is using enough broth so the rice cooks through without drying out trust your nose when it smells like a Greek taverna, it’s ready.
PrintEasy Dump And Bake Chicken Tzatziki Rice Recipe
This Dump And Bake Chicken Tzatziki Rice recipe offers a simple one pan meal with tender chicken, creamy tzatziki sauce, and fluffy rice baked perfectly for a hassle-free Mediterranean dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
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
Instructions
- Heat your oven to 375°F 190°C.
- Evenly place the uncooked rice in a 9×13 inch baking dish.
- Carefully pour the chicken broth or water on top of the rice without mixing it in.
- In a separate bowl, blend the Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, paprika, salt, and pepper until fully combined.
- Dry the chicken breasts with a paper towel, drizzle with olive oil, and set them atop the rice layer.
- Generously coat each chicken breast with the prepared tzatziki sauce.
- Cover the dish tightly using foil and bake for 50 to 60 minutes.
- Once baked, let the dish rest for 5 minutes before serving.
- Serve with extra fresh dill or parsley and lemon wedges to garnish.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 450kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 2g + 10g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Why This One-Pan Dinner Works Like a Charm
Some nights call for a meal that lets you breathe while the oven does the heavy lifting. This Dump And Bake Chicken Tzatziki Rice is exactly that rice, chicken, and tangy sauce all baked together in one dish, no stirring or fussing required.
The rice steams perfectly beneath the chicken breasts, soaking up every drop of broth and those lovely herb-kissed juices. Meanwhile, the tzatziki keeps the chicken tender and adds a cool, creamy contrast when you serve. It’s the kind of dinner that feels special but leaves your counters clean and your evening open.
- Minimal prep: Just layer ingredients and walk away
- Fewer dishes: One baking dish handles everything
- Family-friendly: Even picky eaters love the creamy, garlicky flavors
What You’ll Need (and Why Each Ingredient Matters)
Long grain white rice forms the fluffy base jasmine or basmati bring a subtle fragrance that pairs beautifully with Mediterranean herbs. Chicken broth adds depth, though water works if that’s what you have on hand.
For the protein, boneless, skinless chicken breasts stay lean and cook evenly, but thighs deliver richer flavor if you prefer. Greek yogurt is the heart of your tzatziki, tangy and thick enough to cling to the chicken without sliding off.
Fresh dill, minced garlic, grated cucumber, lemon juice, oregano, and paprika combine to create that unmistakable bright, herbaceous sauce. A drizzle of olive oil helps the chicken develop a golden crust, while salt and black pepper bring everything into balance.
How It All Comes Together
After testing this meal more times than I can count, I’ve learned that keeping the rice undisturbed is key spreading it flat and pouring broth over top without stirring ensures even cooking. The chicken sits right on top, acting as a gentle weight and flavor infuser.
| Step | What to Do | Why It Matters |
|---|---|---|
| 1. Prep Oven & Dish | Preheat to 375°F; spread rice in 9×13 baking dish | Even heat from the start = fluffy rice |
| 2. Add Liquid | Pour chicken broth over rice (don’t stir) | Keeps grains separate and tender |
| 3. Make Tzatziki | Mix Greek yogurt, garlic, cucumber, dill, lemon juice, oregano, paprika, salt, pepper | Fresh sauce = bright flavor |
| 4. Place Chicken | Pat chicken dry, drizzle with olive oil, set on rice | Dry surface = better browning |
| 5. Top & Cover | Spread tzatziki over chicken; cover tightly with foil | Traps steam for moist chicken |
| 6. Bake & Rest | Bake 50–60 min; rest 5 min before serving | Resting lets juices redistribute |
Pro Tip: Squeeze that grated cucumber in a clean kitchen towel excess moisture can make your tzatziki watery and the dish soupy.
Simple Swaps to Match What You Have
Running short on an ingredient? These swaps keep dinner on track without sacrificing flavor.
| Original Ingredient | Easy Substitute | Notes |
|---|---|---|
| Long Grain White Rice | Jasmine or basmati rice | Adds subtle floral notes |
| Chicken Breasts | Boneless, skinless thighs | Richer, more forgiving if overbaked |
| Greek Yogurt | Dairy-free yogurt | Keep it thick and unsweetened |
| Fresh Dill | Dried dill (use 1 tablespoon) | Less vibrant but still tasty |
| Cucumber | Diced zucchini or bell pepper | Changes texture slightly, still delicious |
| Chicken Broth | Water | Less savory but works in a pinch |
Serving, Storing, and Making It Last
Once it comes out of the oven, let the dish rest for five minutes this helps the rice settle and the chicken juices redistribute. Garnish with extra fresh dill or a squeeze of lemon for brightness.
Leftovers keep beautifully in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven with a splash of broth to keep things moist. You can also freeze portions for up to two months; thaw overnight in the fridge before reheating.
- Serve with: A simple cucumber salad, warm pita, or roasted vegetables
- Storage tip: Store rice and chicken together to keep flavors mingling
- Reheating: Add a tablespoon of water or broth per serving to prevent drying out
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FAQs ( Dump And Bake Chicken Tzatziki Rice )
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs, but add an extra 15-20 minutes to the baking time. Make sure the internal temperature reaches 165°F before serving. Frozen chicken will release more moisture, so consider adding a few extra minutes uncovered at the end to crisp up the top.
What type of rice works best?
Long-grain white rice like jasmine or basmati gives the best texture and absorbs flavors beautifully. Avoid short-grain or instant rice as they can become mushy. Brown rice requires more liquid and longer cooking time, so stick with white rice for optimal results.
How do I prevent the rice from drying out?
Cover the dish tightly with foil during baking to trap steam and moisture. Use the correct liquid-to-rice ratio and avoid lifting the foil frequently during cooking. If the edges start looking dry, add a splash of chicken broth around the sides.
Can I make this dish ahead of time?
You can assemble everything up to 4 hours ahead and refrigerate before baking. Add 10-15 minutes to the cooking time if baking straight from the fridge. Leftovers keep well for 3-4 days and reheat beautifully in the microwave with a splash of broth.
What can I substitute for tzatziki sauce?
Greek yogurt mixed with garlic powder, dried dill, and lemon juice makes a great substitute. You can also use ranch dressing or a simple mixture of sour cream with herbs. The key is having a creamy, tangy sauce that complements the Mediterranean flavors.
A Meal That Feels Like Home
This Dump And Bake Chicken Tzatziki Rice takes just minutes to assemble, then bakes into tender, golden perfection. You’ll love how the rice soaks up every garlicky note while the chicken stays moist and flavorful. It’s the kind of comfort that brings everyone to the table without fuss.
For a bit of brightness, scatter fresh parsley or mint over the top just before serving. If you have leftover roasted vegetables, tuck them under the chicken for extra flavor. Store any extras in a sealed container a splash of broth before reheating keeps everything soft and inviting. My mother always said the second day tastes even better, and she was right.
I’d love to hear how this turns out in your kitchen. Did it remind you of a favorite family dinner or inspire a new tradition? Share a photo or tag someone who deserves an easy, delicious meal. Save this recipe for the nights when you need something warm, nourishing, and wonderfully simple.
