Description
Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful one-pan dinner perfect for busy nights. It combines tender chicken baked atop fragrant rice, topped with a creamy homemade tzatziki sauce made from Greek yogurt, cucumber, lemon, garlic, and dill. Minimal prep and easy cleanup make this Mediterranean-inspired dish a go-to for effortless weeknight meals.
Ingredients
Scale
Chicken and Rice
- 4 boneless, skinless chicken breasts or thighs
- 1 1/2 cups long-grain white rice or basmati rice
- 1 1/2 cups chicken broth or water with bouillon
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, finely diced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh dill or 1 tsp dried dill
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, to taste
- 1/2 tsp ground cumin (optional)
For Garnish (Optional)
- Fresh parsley or dill, chopped
- Feta cheese, crumbled
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish or line it with parchment paper for easy cleanup.
- Prepare the Rice and Chicken: Spread the uncooked rice evenly in the prepared baking dish. Place the chicken breasts or thighs on top of the rice.
- Make the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, finely diced cucumber, lemon juice, olive oil, minced garlic, fresh or dried dill, salt, pepper, and cumin if using. Stir until all ingredients are thoroughly mixed.
- Assemble the Dish: Spoon the tzatziki sauce evenly over the chicken pieces, coating them thoroughly. Pour the chicken broth or water with bouillon around the rice in the baking dish, avoiding pouring directly over the chicken to keep the coating intact. This liquid will cook the rice during baking.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. For slightly browned chicken, remove the foil and bake uncovered for an additional 5-10 minutes.
- Finishing Touches: Remove the dish from the oven and let it rest for a few minutes. Garnish with extra chopped fresh dill or parsley and sprinkle crumbled feta cheese over the top if desired.
- Serve: Serve the chicken alongside the baked rice, drizzling any extra tzatziki sauce from the pan over the dish for enhanced flavor. Enjoy your easy and flavorful meal!
Notes
- If using brown rice or other grains, increase cooking time and add more liquid as needed.
- Add chopped vegetables like bell peppers, zucchini, or cherry tomatoes around the chicken for a complete one-pan meal.
- Bone-in skinless thighs or chicken tenders can be used—adjust cooking times based on meat thickness.
- For tangier tzatziki, add an extra splash of lemon juice or a dash of vinegar.
- Leftovers can be refrigerated for 3-4 days and reheat well, making this dish ideal for meal prep.
