Weeknight dinner doesn’t have to be complicated. Dump and Bake Chicken Tzatziki Rice for Effortless Flavor delivers juicy baked chicken, fluffy rice, and bright homemade tzatziki with almost no hands-on time. It’s perfect for busy nights, batch cooking, or feeding a crowd, and pairs nicely with our family-favorite baked mac and cheese.
Why You’ll Love This Dump and Bake Chicken Tzatziki Rice for Effortless Flavor
- One-pan convenience: everything bakes together for minimal cleanup.
- Big flavor: herbed tzatziki brightens the savory chicken and rice.
- Time-saver: prep in minutes and bake while you do other tasks.
- Family-friendly: mild, familiar flavors most people enjoy.
- Great leftovers: flavors meld overnight for even better lunches.
Ingredients Needed
-
Protein
- 2 pieces Boneless, Skinless Chicken Breasts (Skinless thighs are a tasty substitute.)
- 2 tablespoons Olive Oil (Drizzled on chicken for a golden crust.)
-
Rice / Grains
- 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives.)
- 4 cups Chicken Broth (Or water for a less savory option.)
-
Veggies
- 1 cup Grated Cucumber (Squeeze out excess moisture.)
- 1 cup Cucumber Substitute (Diced zucchini or bell pepper work.)
-
Sauce
- 1 cup Greek Yogurt (Or dairy-free yogurt for a lighter option.)
- 2 tablespoons Lemon Juice (Brightens the sauce.)
- 2 cloves Minced Garlic (Fresh garlic infuses robust flavor.)
- 2 tablespoons Dill (Fresh preferred over dried.)
-
Spices & Seasonings
- 1 teaspoon Salt (Essential for flavor.)
- 1 teaspoon Black Pepper (Essential for flavor.)
- 1 teaspoon Oregano (Can mix up with Italian seasoning.)
- 1 teaspoon Paprika (Enhances flavor profile.)
Step-by-Step Instructions
- Preheat oven to 375°F and lightly oil a 9×13 baking dish. Rinse rice under cold water until water runs clear.
- Spread the drained rice evenly in the baking dish and pour 4 cups chicken broth over the rice. Season rice with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat chicken dry, rub with olive oil, paprika, remaining salt and pepper, and place on top of the rice. Cover tightly with foil.
- Bake covered for 35–40 minutes until rice is tender and chicken reaches 165°F. Remove foil and bake 5 more minutes for a lightly golden chicken.
- While the casserole bakes, make tzatziki: combine Greek yogurt, grated cucumber (squeezed of excess water), minced garlic, dill, lemon juice, and oregano. Chill until ready to serve.
- Let the dish rest 5 minutes after baking, shred or slice chicken, fluff rice with a fork, and serve with spoonfuls of tzatziki on top.
Serving Suggestions Dump and Bake Chicken Tzatziki Rice for Effortless Flavor
- Serve with a simple green salad dressed in lemon-olive oil for brightness.
- Add roasted vegetables like tomatoes or bell peppers on the side.
- Top with extra dill, lemon wedges, or a drizzle of olive oil for presentation.
- Pair with warm pita or crusty bread to scoop up rice and sauce.
- Offer a light white wine or sparkling water with lemon.
Tips for Success Dump and Bake Chicken Tzatziki Rice for Effortless Flavor
- Pat the cucumber dry for tzatziki to prevent a watery sauce.
- Check chicken temperature with a thermometer to avoid overcooking.
- Use tight foil covering to trap steam and ensure evenly cooked rice.
- For more Greek-style ideas and flavor boosts, try the lemon-feta chicken guide.
- Let the casserole rest before serving so liquids redistribute.
Variations
- Swap proteins: use boneless skinless thighs, or swap chicken for chickpeas for a vegetarian twist.
- Make it spicy: stir in 1/2 teaspoon red pepper flakes to the rice or add harissa to the chicken rub.
- Dairy-free option: use a dairy-free yogurt and dairy-free tzatziki alternative.
- Add extra veggies: fold in chopped spinach, peas, or roasted red peppers before baking. Round out the meal with a simple dessert like easy Rice Krispie Treats.
Chicken Tzatziki Rice
A one-pan dish combining juicy baked chicken, fluffy rice, and bright homemade tzatziki, perfect for busy weeknight dinners.
Ingredients
Protein
- 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute.
- 2 tablespoons Olive Oil Drizzled on chicken for a golden crust.
Rice / Grains
- 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives.
- 4 cups Chicken Broth Or water for a less savory option.
Veggies
- 1 cup Grated Cucumber Squeeze out excess moisture.
- 1 cup Cucumber Substitute Diced zucchini or bell pepper work.
Sauce
- 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option.
- 2 tablespoons Lemon Juice Brightens the sauce.
- 2 cloves Minced Garlic Fresh garlic infuses robust flavor.
- 2 tablespoons Dill Fresh preferred over dried.
Spices & Seasonings
- 1 teaspoon Salt Essential for flavor.
- 1 teaspoon Black Pepper Essential for flavor.
- 1 teaspoon Oregano Can mix up with Italian seasoning.
- 1 teaspoon Paprika Enhances flavor profile.
Instructions
Preparation
- Preheat oven to 375°F and lightly oil a 9x13 baking dish.
- Rinse rice under cold water until water runs clear.
- Spread the drained rice evenly in the baking dish and pour 4 cups chicken broth over the rice.
- Season rice with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat chicken dry, rub with olive oil, paprika, remaining salt and pepper, and place on top of the rice.
- Cover tightly with foil.
Cooking
- Bake covered for 35–40 minutes until rice is tender and chicken reaches 165°F.
- Remove foil and bake 5 more minutes for a lightly golden chicken.
Tzatziki Preparation
- While the casserole bakes, make tzatziki: combine Greek yogurt, grated cucumber (squeezed of excess water), minced garlic, dill, lemon juice, and oregano.
- Chill until ready to serve.
Serving
- Let the dish rest 5 minutes after baking, shred or slice chicken, fluff rice with a fork, and serve with spoonfuls of tzatziki on top.
Notes
Pat the cucumber dry for tzatziki to prevent a watery sauce. Check chicken temperature with a thermometer to avoid overcooking. Use tight foil covering to trap steam and ensure evenly cooked rice. Let the casserole rest before serving so liquids redistribute.