Dump-and-Bake Chicken Tzatziki with Rice Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- 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.
- Add Chicken: Arrange the bite-sized chicken pieces evenly over the rice and seasoning mixture, ensuring they cover the rice evenly.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
