Dump-and-Bake Chicken Tzatziki with Rice
A simple one-pan Mediterranean-style casserole where juicy marinated chicken bakes over seasoned rice, absorbing the tangy flavors of creamy tzatziki, garlic, lemon, and herbs. Perfect for an easy weeknight dinner with minimal cleanup.
⏱️ Time:
Prep: 10 minutes
Bake: 45–50 minutes
Total: ~1 hour
Ingredients:
For the Dish:
1 ½ cups long grain white rice (basmati or jasmine)
2 ½ cups low-sodium chicken broth or water
1 lb (450g) boneless skinless chicken thighs or breasts
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp paprika
Salt & black pepper to taste
1 tbsp olive oil
1 lemon, sliced thin
1/2 red onion, thinly sliced
1/3 cup tzatziki sauce (store-bought or homemade)
Optional Toppings:
Extra tzatziki for drizzling
Chopped fresh parsley or dill
Crumbled feta
Cherry tomatoes or cucumbers (for serving)
Instructions:
1. Prep the Dish:
Preheat oven to 375°F (190°C).
Lightly grease a 9×13 inch (or similar) baking dish.
2. Assemble:
Add uncooked rice to the bottom of the dish.
Pour in chicken broth or water, and stir gently to distribute rice evenly.
Season chicken on both sides with oregano, garlic powder, paprika, salt, and pepper. Place on top of the rice.
Drizzle chicken with olive oil, spread lemon slices and red onion over everything.
Spoon tzatziki sauce over each piece of chicken (it will melt into the rice as it bakes).
3. Bake:
Cover tightly with foil.
Bake for 40 minutes, then uncover and bake another 10–15 minutes, until rice is tender and chicken is cooked through (165°F internal temperature)
4. Rest & Serve:
Let sit for 5 minutes after baking.
Fluff rice gently and top with more tzatziki, feta, and fresh herbs if desired.
Serve with a side salad or roasted veggies.
Tips:
Use parboiled rice or rinse regular rice well to prevent mushiness.
For more richness, stir 1–2 tbsp of olive oil or lemon juice into the rice before baking.
Swap in chicken drumsticks or thighs for extra juiciness.
❓ frequently Asked Questions FAQ:
Q: Can I use brown rice?
A: Yes, but it will need more liquid and time. Parboil it first or increase liquid to 3 cups and bake 1 hour covered, 10 minutes uncovered.
Q: Can I make it ahead?
A: Yes! Assemble up to a day in advance, refrigerate, and bake when ready. Or reheat fully cooked leftovers for 2–3 days.
Q: Is homemade tzatziki necessary?
A: Not at all—store-bought works great, but you can make your own with Greek yogurt, cucumber, garlic, lemon juice, and dill.
Nutrition information
Calories: 430
Protein: 34g
Carbs: 38g
Fat: 16g
Fiber: 2g
Sodium: 440mg