Easy Dump-and-Bake Chicken with Tzatziki Rice
This one-pan Mediterranean-inspired meal features tender, juicy baked chicken cooked alongside fluffy herbed rice, all finished with a cool and creamy tzatziki sauce. It’s the ultimate no-fuss comfort dish — just mix, bake, and enjoy!
⏱️ Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
For the Chicken & Rice Bake
1 lb (450g) boneless, skinless chicken thighs or breasts
1 cup basmati or jasmine rice (uncooked, rinsed)
2 cups chicken broth (or water with 1 tsp bouillon)
1 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp cumin
Salt and pepper, to taste
½ lemon, juiced
½ cup cherry tomatoes (optional for color)
For the Tzatziki Sauce
½ cup Greek yogurt
¼ cup cucumber, finely grated and squeezed dry
1 garlic clove, minced
1 tbsp olive oil
1 tsp lemon juice
1 tsp chopped fresh dill (or ¼ tsp dried)
Salt and pepper, to taste
Instructions
1. Preheat the Oven
Set oven to 400°F (200°C).
2. Assemble the Bake
Lightly oil a 9×13-inch baking dish
Add uncooked rice, garlic, chicken broth, lemon juice, and spices (oregano, paprika, cumin, salt, pepper).
Stir gently to combine.
Place chicken pieces on top of the rice mixture.
Drizzle with olive oil and scatter cherry tomatoes if using.
3. Bake
Cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake another 10–15 minutes, until rice is fluffy and chicken is cooked through (internal temp 165°F / 74°C).
If the liquid is fully absorbed but the rice needs more softness, add a splash of hot water and cover for 5 more minutes.
4. Make the Tzatziki
While baking, combine all tzatziki ingredients in a bowl.
Mix well and chill in the fridge until ready to serve.
5. Serve
Fluff the rice, place chicken on top, and drizzle with cool tzatziki.
Garnish with fresh dill or parsley and a squeeze of lemon.
Tips
For extra flavor, sprinkle feta crumbles or fresh herbs on top before serving.
You can also mix in spinach or zucchini before baking for added veggies.
Use brown rice, but increase broth to 2½ cups and bake 15–20 minutes longer.
️ Nutritional Information
Calories: 480 kcal
Protein: 38g
Carbs: 42g
Fat: 16g
Fiber: 2g