Absolutely! Here’s a complete write-up for a Dump-and-Bake Chicken Tzatziki with Rice recipe. It’s fresh, flavorful, and insanely easy—just toss it in a dish and bake. Let’s go:
Dump-and-Bake Chicken Tzatziki with Rice
Introduction
When you’re short on time but want something that feels wholesome, flavorful, and a little Mediterranean, this Dump-and-Bake Chicken Tzatziki with Rice is the answer. Everything goes into one dish—no sautéing, no extra pans. The creamy tang of tzatziki, juicy chicken, and tender rice make this a weeknight wonder that’s as easy as it is delicious.
The History of Ingredients
Tzatziki Sauce: A staple in Greek cuisine, tzatziki is made from yogurt, cucumber, garlic, and dill. It’s cool, creamy, and often served with grilled meats or pita.
Chicken: A lean protein that’s endlessly versatile and soaks up the bright flavors of the tzatziki marinade beautifully.
Rice: A neutral base that pairs perfectly with the bold yogurt-based sauce, absorbing both flavor and moisture as it bakes.
Lemon, Dill & Garlic: Classic Mediterranean aromatics that add brightness and depth to the dish.
Ingredients Breakdown
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup long grain white rice (uncooked)
- 1 ¾ cups chicken broth
- 1 cup store-bought or homemade tzatziki
- Juice of ½ lemon
- 1 tsp garlic powder (or 2 fresh garlic cloves, minced)
- 1 tsp dried dill (or 1 tbsp fresh)
- Salt and pepper to taste
- Optional: chopped cucumber, cherry tomatoes, olives, or feta for serving
- Fresh parsley or dill for garnish
Step-by-Step Recipe
- Preheat Oven
Set your oven to 375°F (190°C). - Dump Everything In
In a 9×13 baking dish, combine uncooked rice, chicken broth, lemon juice, garlic, and dill. Stir well. - Add the Chicken
Nestle the chicken pieces into the rice mixture. Season with salt and pepper. - Add Tzatziki
Spoon dollops of tzatziki over the top—no need to mix it in. It will melt into the dish as it bakes. - Cover and Bake
Cover tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is fully cooked. - Let It Rest
Remove from oven and let sit for 5–10 minutes before uncovering. Fluff the rice and give everything a gentle stir. - Serve and Garnish
Top with extra tzatziki, chopped veggies, feta, or fresh herbs if desired.
Tips for the Perfect Dish
- Use long grain white rice (not instant or brown) for the right texture and cook time.
- Don’t skip the foil—it traps steam and cooks the rice perfectly.
- Add tzatziki after baking if you want a cooler, tangier contrast.
- Double the lemon for extra zing!
Variations and Customizations
- Protein Options: Use chickpeas or tofu for a vegetarian version.
- Add Veggies: Mix in chopped spinach or zucchini before baking.
- Make It Spicier: Add a pinch of red pepper flakes or harissa to the broth.
- Low-Carb Option: Swap rice for cauliflower rice and reduce liquid slightly—bake uncovered for ~30 minutes instead.
Health Considerations and Nutritional Value
- High-protein and lower-fat if using chicken breast and low-fat tzatziki.
- Calcium and probiotics from the yogurt-based sauce.
- Calories: ~400–500 per serving, depending on portion size and toppings.
- Go lighter by using Greek yogurt-based tzatziki with no added oils.
FAQ
Q: Can I use brown rice?
It’s not recommended for this version, as it requires a longer cook time and more liquid. You’d need to par-cook it first or increase baking time significantly.
Q: Is store-bought tzatziki okay?
Absolutely! Just choose one with real ingredients (Greek yogurt, cucumber, garlic, etc.).
Q: Can I make it ahead?
Yes. You can prep everything in the dish and refrigerate until ready to bake (up to 24 hours). Just bring to room temp before baking or add a few minutes to the cook time.
Q: Can I freeze it?
It freezes best after baking. Let it cool completely, then freeze in portions. Reheat in the microwave or oven with a splash of broth.
Want a version tailored for meal prep containers or a Mediterranean dinner party theme? Just say the word!
Dump-and-Bake Chicken Tzatziki with Rice
Ingredients
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley or ½ teaspoon dried parsley flakes
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano
- 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt such as Lawry’s brand
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 1 cup uncooked long grain white rice
- 1 medium zucchini coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
- For serving: tzatziki sauce pita bread, chopped fresh herbs such as fresh dill, basil, parsley, or chives, and fresh lemon
Instructions
- Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes while you preheat the oven. Preheat the oven to 375°F (190°F).
- Chicken tzatziki marinade in a dish.
- Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine.
- Process shot showing how to make chicken tzatziki with rice.
- Cover tightly and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still crunchy after 40 minutes, cover the dish and return the pan to the oven for 5-10 minutes, or until it’s done. The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed. Use a fork to stir and fluff the rice. Taste and season with additional salt and pepper, if desired. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon.
Notes
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- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
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- Use smoked paprika rather than regular sweet paprika, since the smoky flavor of the seasoning mimics the smoky, charred flavor of grilled chicken shawarma or chicken souvlaki.
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- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
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- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
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- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.