Dump-and-Bake Chicken Tzatziki with Rice Recipe

why make this recipe

This dish cooks in one pan. You dump the ingredients, bake, and eat. It saves time and clean up. The yogurt-tzatziki topping keeps the chicken moist and adds bright flavor.

introduction

This Dump-and-Bake Chicken Tzatziki with Rice Recipe uses simple ingredients and little prep. It is great for busy weeknights and for people who like Greek flavors. If you like easy, shareable oven dishes, try the Buffalo chicken dip recipe for a spicy party option.

how to make Dump-and-Bake Chicken Tzatziki with Rice Recipe

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Put the uncooked rice in the dish. Add the chicken broth (or water), olive oil, minced garlic, dill, oregano, cumin, salt, and pepper. Stir to spread the spices.
4. Place the chicken pieces on top of the rice mixture in an even layer.
5. In a small bowl, mix the Greek yogurt, grated cucumber (squeezed dry), and lemon juice to make the tzatziki base.
6. Pour the yogurt mixture over the chicken and rice. Spread it gently with the back of a spoon.
7. Cover the dish tightly with aluminum foil.
8. Bake for 35–40 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
9. Remove the foil and sprinkle feta cheese over the top, if you like. Bake 5 more minutes uncovered to warm the feta.
10. Garnish with chopped parsley or cilantro. Let sit 5 minutes before serving.

Ingredients :

For the Casserole:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice (uncooked)
• 1 1/2 cups chicken broth or water
• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

Directions :

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish or casserole dish.
• In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper.
• Stir to evenly distribute the seasonings.
• Arrange the chicken pieces evenly over the rice mixture.
• In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base.
• Pour the yogurt mixture evenly over the chicken and rice. Spread it gently with the back of a spoon.
• Cover the baking dish tightly with aluminum foil.
• Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
• Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake for an additional 5 minutes, uncovered, to melt the cheese slightly.
• Garnish with fresh parsley or cilantro.
• Let the dish sit for 5 minutes to allow the flavors to meld.
• Serve warm, alongside a crisp salad or warm pita bread.

how to serve Dump-and-Bake Chicken Tzatziki with Rice Recipe

Serve hot from the dish. Scoop onto plates with extra tzatziki sauce if you like it saucier. Add warm pita or a green salad on the side. Lemon wedges make a nice bright touch.

how to store Dump-and-Bake Chicken Tzatziki with Rice Recipe

Cool the leftovers for no more than 2 hours. Store in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.

tips to make Dump-and-Bake Chicken Tzatziki with Rice Recipe

• Use even-sized chicken pieces so they cook at the same rate.
• Squeeze the grated cucumber well to avoid a watery sauce.
• If you use chicken thighs, cook time is about the same but they stay juicier.
• Check rice at 35 minutes; oven times vary. Add a few tablespoons of broth if rice looks dry.
• Let the dish rest 5 minutes after baking to set the rice and sauce.

variation (if any)

• Swap long-grain white rice for brown rice (increase liquid and bake time).
• Add chopped spinach or sliced olives before baking for extra flavor.
• Skip the feta for a milder dish or use goat cheese for a tangy change.
• Use canned diced tomatoes (drain) mixed into the rice for a tomato version.

FAQs

Q: Can I use frozen chicken?
A: Thaw it first. Frozen chicken will not cook evenly in this dish.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free yogurt alternative and skip the feta.

Q: Can I use jasmine or basmati rice?
A: Yes. Both work. Keep the ratio of liquid similar and check rice for doneness at 35 minutes.

Q: Do I need to rinse the rice?
A: You can rinse to remove extra starch, but it is not required.

Q: Can I add vegetables?
A: Yes. Small, quick-cooking vegetables like diced bell pepper or spinach work best. Add them to the rice mix before baking.

Dump-and-Bake Chicken Tzatziki with Rice

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Dairy-Friendly

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Description

A simple and flavorful one-pan dish featuring chicken and rice topped with a delicious tzatziki sauce.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice (uncooked)
• 1 1/2 cups chicken broth or water
• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish or casserole dish.
3. In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir to evenly distribute the seasonings.
4. Arrange the chicken pieces evenly over the rice mixture.
5. In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base.
6. Pour the yogurt mixture evenly over the chicken and rice, spreading gently with the back of a spoon.
7. Cover the baking dish tightly with aluminum foil.
8. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
9. Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake for an additional 5 minutes, uncovered, to melt the cheese slightly.
10. Garnish with fresh parsley or cilantro and let the dish sit for 5 minutes before serving.

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Notes

Use even-sized chicken pieces for even cooking and squeeze the grated cucumber well to avoid a watery sauce. Let the dish rest after baking for better texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg