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.