Dump-and-Bake Chicken Tzatziki with Rice

Chicken Tzatziki with Rice is one of those weeknight meals that saves the day when you’re tired, hungry, and not in the mood to babysit a skillet. I’ve had plenty of nights where the thought of chopping and sautéing felt like a chore. That’s exactly why this easy, oven-friendly method became a regular at my place. The flavors are bright and cozy at the same time, the cleanup is minimal, and it feels like a little trip to the Mediterranean without leaving your kitchen. And yes, we’re talking about my favorite low-effort method: Dump-and-Bake Chicken Tzatziki with Rice. If you’re craving tender chicken, fluffy rice, and cool, garlicky tzatziki in one pan, you’re in the right spot.

Ingredients for Chicken Tzatziki and Rice

What You Need

• 1.5 pounds boneless skinless chicken thighs or breasts, cut into large chunks
• 1.5 cups long-grain white rice (jasmine or basmati work great)
• 3 cups low-sodium chicken broth
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 small red onion, thinly sliced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 3/4 cup crumbled feta
• 1 cup tzatziki sauce, store-bought or homemade
• Fresh parsley or dill for garnish

That’s it. Simple stuff you probably have around, with a few bright add-ins. If you like more crunch, add extra cucumbers. If you want more tang, go heavier on the lemon.

Ingredient Notes and Best Substitutions

Chicken thighs are the most forgiving here. They stay juicy even if the oven runs a little hot. If you prefer chicken breasts, just check for doneness a little early so they don’t dry out. For extra confidence cooking white meat, peek at this reliable guide to juicy baked chicken thighs to see why dark meat shines in the oven.

Rice matters. I recommend long-grain white rice because it becomes fluffy and absorbs flavor without turning mushy. Avoid minute rice or parboiled rice for this dish. If you want to use brown rice, plan for extra liquid and time. Try 1.5 cups brown rice with 3.5 to 4 cups broth and extend the bake by 20 to 25 minutes, checking texture toward the end.

Tzatziki is the finishing touch that makes this pan sing. It’s creamy, cool, and garlicky, which balances the warm lemon-herb rice. I usually dollop it on after baking so it stays fresh and bright. If you swirl it in before baking, it may separate a bit.

On the herbs, oregano and dill give that classic Greek-style flavor. Don’t stress if you only have one of them. A little thyme or Italian seasoning can step in. And if you’re out of lemon, a splash of red wine vinegar can offer similar brightness.

How to Make Dump and Bake Chicken Tzatziki With Rice

Step by Step

• Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
• Add uncooked rice, chicken broth, olive oil, lemon zest, lemon juice, garlic, oregano, dill, salt, and pepper to the dish. Stir to combine.
• Nestle the chicken pieces into the rice mixture. Scatter the sliced red onion on top.
• Cover tightly with foil to trap the steam. Bake for 45 to 55 minutes, until the rice is tender and the chicken hits 165°F in the thickest part.
• Remove the foil and let it sit for 5 to 10 minutes. Fluff the rice. It thickens as it rests.
• Top with diced cucumber, cherry tomatoes, and crumbled feta. Dollop or swirl on tzatziki right before serving.
• Finish with fresh dill or parsley. Taste and add a pinch of salt if needed.

That’s the whole routine. It’s the heart of Dump-and-Bake Chicken Tzatziki with Rice in action: one pan, minimal fuss, big flavor.

Baked Chicken Rice Timing and Temperature Guide

For juicy chicken and fluffy rice, 375°F is the sweet spot. It’s hot enough to steam the rice and cook the chicken without drying out the meat. Most ovens will land you between 45 and 55 minutes of covered bake time. If your oven runs cool or you’re using a glass dish, it may lean closer to 55 minutes.

Check a piece of chicken near the center of the dish. It should reach 165°F. If the rice is almost done but still a bit firm, add a splash of hot broth, cover, and return to the oven for 5 to 10 minutes.

Using brown rice? Increase the liquid and time as noted above. Using bone-in chicken? Allow an extra 10 to 15 minutes and confirm the internal temperature hits 165°F near the bone.

Homemade Tzatziki vs Store-Bought: Which Works Best?

Sauce Choice

Both are great. Store-bought tzatziki keeps this recipe fast and predictable. Look for a brand with whole milk yogurt, cucumber, garlic, and dill. If the ingredient list is short and you recognize everything, you’re set.

Homemade tzatziki lets you tweak thickness and garlic levels. For a sturdier sauce, squeeze the cucumber dry and use Greek yogurt for that thick, tangy texture. Either way, add it after baking to keep it creamy and fresh.

If you’re into bowl-style meals with fun sauces, you might also love these easy chicken rice bowls that keep weekday dinners interesting.

Tips for Perfect Chicken and Rice Every Time

Use a snug baking dish so the liquid covers the rice well and steams evenly. If the dish is too big, the rice can cook unevenly.

Cover tightly with foil. Steam is your friend here. It keeps everything moist and cooks the rice through.

Let it rest for at least 5 minutes after baking. The rice finishes hydrating and loosens up for fluffing.

Season at the end. Taste after you add feta and tzatziki since both bring salt and tang. Adjust with a pinch of salt or a squeeze of lemon if needed.

Want more cozy baked options? A creamy, comforting chicken rice casserole might be your next dinner win.

Variations and Flavor Swaps

Swap thighs for breasts if you prefer leaner meat. Just avoid overcooking and slice breast pieces a bit larger so they stay juicy.

Add olives, artichoke hearts, or roasted red peppers for a bold, briny twist. Even a sprinkle of smoked paprika tastes amazing with lemon and dill.

Craving a little heat? Stir in red pepper flakes before baking, then cool it down with extra tzatziki.

Try different herbs like parsley, mint, or basil. Even a small amount can change the vibe of the whole dish.

For a richer protein option, you can riff on this approach with other flavor profiles too, like a cozy pan of crockpot cheesy chicken broccoli rice when you want that comfort hit.

Add-In Ideas to Boost Nutrition

Stir in a handful of spinach or kale right after baking. The warmth of the pan wilts the greens perfectly.

Chickpeas add fiber and plant protein. Drain and rinse, then sprinkle them over the rice at the end.

Roasted cauliflower or zucchini tossed on top adds bulk without a lot of extra effort. If you’re already roasting veggies for another meal, slide them into this one.

More fresh herbs mean more nutrients and flavor. Dill, parsley, and mint are tasty, nutrient-dense boosts.

What to Serve With Chicken Tzatziki Rice Bake

I love serving this with warm pita or naan, plus a crunchy side salad with cucumber, tomato, red onion, and a lemony vinaigrette. A quick yogurt-cucumber salad on the side is also a fast crowd-pleaser. If you want variety at the table, add a simple pan of roasted carrots or green beans. And if you want a second flavorful main, you can go spicier and set out these zesty creamy Cajun chicken rice bowls so everyone can choose their own adventure.

Make-Ahead, Meal Prep, and Freezer Options

This recipe was made for busy weeks. You can assemble everything except the fresh toppings in the baking dish, cover, and refrigerate for up to 24 hours. When you’re ready to cook, add 5 to 10 minutes to the bake time since the dish is starting cold.

For meal prep, portion the baked chicken and rice into containers and keep the tzatziki separate. Add the fresh cucumber, tomatoes, and feta on the day you’ll eat it so they stay crisp.

Freezer friendly? Yes. Freeze the baked chicken and rice without the fresh toppings for up to 2 months. Thaw overnight in the fridge, splash with broth, and reheat covered in the oven or in the microwave.

If you like prepping once and eating twice, you might also enjoy the flexibility of a classic chicken casserole that you can tweak with your favorite flavors.

How to Store and Reheat Leftovers

Store leftovers in airtight containers for up to 4 days. Keep tzatziki separately so the rice doesn’t get soggy.

Microwave with a splash of broth or water to bring back moisture. If reheating in the oven, cover with foil at 325°F for 15 to 20 minutes until warmed through.

Add fresh lemon juice, herbs, and a spoon of tzatziki right before serving to bring the dish back to life.

Nutrition Breakdown (Estimated)

Every oven and pantry is a little different, but here’s a ballpark per serving for this Dump-and-Bake Chicken Tzatziki with Rice recipe, assuming 6 servings and using chicken thighs and store-bought tzatziki:

Calories: about 520. Protein: roughly 32g. Carbs: around 52g. Fat: about 20g. Fiber: 2 to 3g. Sodium varies based on your broth, feta, and sauce.

To lighten it up, try chicken breasts, low-fat Greek yogurt tzatziki, and a bit less feta. To add more calories for active days, increase olive oil and feta by a tablespoon or two.

Common Questions

Can I use frozen chicken?
It’s best to thaw first for even cooking. If you must use frozen pieces, expect a longer bake and check temp carefully.

Will Greek yogurt curdle if I bake it?
Yes, it can. Add tzatziki after baking for a creamy, smooth finish.

What’s the best rice for this recipe?
Long-grain white rice like jasmine or basmati. It cooks evenly and stays fluffy.

Can I halve the recipe?
Yes. Use a smaller baking dish so the liquid-to-rice ratio stays consistent and the rice remains submerged.

How do I keep the rice from getting mushy?
Measure liquid carefully and don’t overbake. Resting for 5 to 10 minutes before fluffing helps a lot.

Ready to Bake It Tonight?

There’s a reason I come back to Dump-and-Bake Chicken Tzatziki with Rice over and over. It’s easy, bright, and totally comforting, with barely any cleanup. You get juicy chicken, lemony rice, and that cool, garlicky tzatziki in every bite. If you’re into similar flavors in a bowl format, check out these inspiring Chicken Tzatziki Rice Bowls from Half Baked Harvest for another fun take.

Give this a try on your busiest night and see how good simple can taste. And don’t forget to stash leftovers for an effortless lunch tomorrow. Your future self will be very happy with you. Oh, and one more time for the folks in the back: Dump-and-Bake Chicken Tzatziki with Rice is a keeper.

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