Dump-and-Bake Chicken Tzatziki with Rice Recipe

Introduction

This Dump-and-Bake Chicken Tzatziki with Rice is a simple and flavorful one-pan meal that combines tender chicken, fragrant rice, and a creamy yogurt sauce. Perfect for busy weeknights, it requires minimal prep and fills your kitchen with delicious Mediterranean aromas.

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.
2. Step 2: In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, oregano, cumin, salt, and pepper. Stir to evenly distribute the seasonings.
3. Step 3: Arrange the chicken pieces evenly over the rice mixture.
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.
6. Step 6: Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
7. Step 7: Remove the foil, sprinkle crumbled feta cheese over the top if using, and bake uncovered for an additional 5 minutes to melt the cheese slightly.
8. Step 8: Garnish with fresh parsley or cilantro. Let the dish rest for 5 minutes before serving.
9. Step 9: Serve warm, paired with a crisp salad or warm pita bread for a complete meal.

Tips & Variations

• For a dairy-free alternative, omit the Greek yogurt and feta or substitute with a plant-based yogurt and cheese.
• Use brown rice instead of white rice but increase the baking time to about 50-60 minutes and add a bit more liquid.
• Try adding chopped bell peppers or spinach to the rice mixture for extra vegetables and color.

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. To maintain the yogurt’s freshness, consider adding a little fresh tzatziki or lemon juice when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but it’s best to thaw the chicken completely before assembling the casserole to ensure even cooking.

Is it necessary to squeeze out the cucumber water for the tzatziki?

Yes, removing excess water from the grated cucumber prevents the tzatziki from becoming too watery and helps maintain a creamy texture.

Dump-and-Bake Chicken Tzatziki with Rice Recipe

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This Dump-and-Bake Chicken Tzatziki with Rice recipe is a simple and flavorful one-pan meal featuring tender chicken, perfectly cooked rice, and a creamy homemade tzatziki sauce. Infused with Mediterranean herbs and spices, this wholesome casserole is baked to perfection and topped with tangy feta and fresh herbs for an easy, satisfying dinner.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

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) to prepare for baking the casserole.
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish or casserole dish to prevent sticking.
3. Mix Base Ingredients: In the baking dish, combine uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.
4. Add Chicken: Arrange the bite-sized chicken pieces evenly over the rice mixture in the dish.
5. Make Tzatziki Mixture: In a small bowl, whisk together the plain Greek yogurt, grated cucumber (with excess water squeezed out), and lemon juice to create the tzatziki base.
6. Layer Tzatziki: Pour the yogurt mixture evenly over the chicken and rice, spreading it gently with the back of a spoon to cover the top.
7. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
8. Add Feta and Finish Baking: Remove the foil, sprinkle crumbled feta cheese over the casserole if using, and bake uncovered for an additional 5 minutes to slightly melt the cheese.
9. Garnish: Remove from oven and garnish with freshly chopped parsley or cilantro to add freshness and color.
10. Rest and Serve: Let the casserole sit for 5 minutes to allow flavors to meld. Serve warm alongside a crisp salad or warm pita bread for a complete Mediterranean-inspired meal.

Notes

• For a dairy-free version, omit the feta cheese and use a non-dairy yogurt alternative.
• You can substitute chicken thighs for breasts for a juicier texture.
• Ensure the grated cucumber is well-squeezed to avoid excess water making the casserole soggy.
• If you like a stronger dill flavor, use fresh dill rather than dried.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Adjust seasoning to taste, especially salt, depending on whether you use chicken broth or water.

Keywords: chicken tzatziki, dump and bake chicken, one pot chicken and rice, Greek chicken casserole, Mediterranean chicken recipe, easy baked chicken, tzatziki sauce chicken