Dump-and-Bake Chicken Tzatziki with Rice Recipe

Introduction

This Dump-and-Bake Chicken Tzatziki with Rice recipe combines juicy chicken, flavorful herbs, and creamy homemade tzatziki in one easy casserole. It’s perfect for busy weeknights when you want a comforting, hassle-free meal with Mediterranean flair.

Ingredients

• 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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or casserole dish.
2. Step 2: In the baking dish, combine the uncooked rice, chicken broth or water, olive oil, minced garlic, dill, oregano, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.
3. Step 3: Arrange the chicken pieces evenly over the rice mixture in the dish.
4. Step 4: In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to make the tzatziki base.
5. Step 5: Pour the yogurt mixture evenly over the chicken and rice. Spread gently with the back of a spoon to cover the surface.
6. Step 6: Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
7. Step 7: Remove the foil and sprinkle crumbled feta cheese over the top, if using. Bake uncovered for an additional 5 minutes to slightly melt the cheese.
8. Step 8: Garnish with fresh parsley or cilantro. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.
9. Step 9: Serve warm, alongside a crisp salad or warm pita bread.

Tips & Variations

• Use chicken thighs for extra juiciness and flavor, or chicken breasts for a leaner option.
• Try adding chopped tomatoes or bell peppers to the rice mixture for added color and nutrition.
• For a dairy-free version, omit the feta and use a coconut yogurt instead of Greek yogurt in the tzatziki.
• Make sure to squeeze excess water from the grated cucumber to prevent a watery casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice takes longer to cook, so adjust the baking time accordingly and add more liquid as needed. Alternatively, partially cook the brown rice before assembling the casserole.

Is it necessary to cover the dish with foil while baking?

Yes, covering the dish traps steam which helps cook the rice and chicken evenly while keeping the dish moist.

Dump-and-Bake Chicken Tzatziki with Rice Recipe

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★★★★★

4.7 from 128 reviews

This Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful one-dish meal that combines tender chicken, fluffy rice, and a creamy homemade tzatziki sauce. Baked together in one casserole dish, it’s an effortless Greek-inspired dinner perfect for busy weeknights, with bright herbaceous notes from dill and lemon balanced by the cool cucumber yogurt topping.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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
• 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)

For the Tzatziki Base:

• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Combine Rice and Seasonings: In the greased baking dish, mix together the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper until seasonings are evenly distributed.
3. Add Chicken: Arrange the bite-sized chicken pieces evenly over the rice and seasoning mixture, ensuring they cover the rice evenly.
4. Prepare Tzatziki Mixture: In a small bowl, whisk together the plain Greek yogurt, grated and drained cucumber, and fresh lemon juice to create the tzatziki base sauce.
5. Top Chicken and Rice: Pour the tzatziki mixture evenly over the chicken and rice layers in the casserole dish. Spread gently with the back of a spoon to cover the surface.
6. Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken has reached an internal temperature of 165°F (74°C).
7. Add Feta Cheese: Remove the foil and sprinkle crumbled feta cheese over the top if using. Bake uncovered for an additional 5 minutes to warm and slightly melt the cheese.
8. Garnish and Rest: Remove from oven, garnish with chopped fresh parsley or cilantro, and let the dish rest for 5 minutes to allow flavors to meld.
9. Serve: Serve warm, accompanied by a crisp salad or warm pita bread for a complete meal.

Notes

• Use chicken breasts for leaner meat or thighs for juicier results.
• Make sure to squeeze excess water from the grated cucumber to prevent a watery tzatziki layer.
• Fresh dill can be used instead of dried dill for a brighter flavor.
• For a vegetarian version, substitute chicken with roasted vegetables and vegetable broth.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently.

Keywords: chicken tzatziki, baked chicken recipe, one dish meal, Greek chicken casserole, easy chicken dinner, tzatziki sauce, healthy chicken recipe