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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.

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

  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

Find it online: https://platedbyemma.com/dump-and-bake-chicken-tzatziki-with-rice-recipe/