Dump And Bake Chicken Tzatziki Rice Easy Delicious Recipe

There’s something deeply satisfying about tossing everything into one pan and walking away. Dump And Bake Chicken Tzatziki Rice is exactly thattender chicken thighs, fluffy rice, and cool, creamy tzatziki that melts into every bite while it bakes.

I shot this dish three times last spring before we nailed the rice-to-liquid ratio, and honestly? The third version made my kitchen smell like a Greek taverna. The tzatziki gets warm and tangy, almost like a sauce, and after documenting hundreds of one-pan dinners over the past eight years, this one photographs like a dream and tastes even better.

Thomas Baker

Dump And Bake Chicken Tzatziki Rice Easy Delicious Recipe

This Dump And Bake Chicken Tzatziki Rice recipe offers a simple yet flavorful way to enjoy a Mediterranean-inspired dinner. It combines tender chicken breasts, aromatic rice, and a creamy homemade tzatziki sauce in a one-dish bake that’s perfect for easy weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives.
• 4 cups Chicken Broth Or water for a less savory option.
• 2 pieces Boneless Skinless Chicken Breasts Skinless thighs are a tasty substitute.
• 2 tablespoons Olive Oil Drizzled on chicken for a golden crust.
• 1 teaspoon Salt Essential for flavor.
• 1 teaspoon Black Pepper Essential for flavor.
• 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option.
• 2 cloves Minced Garlic Fresh garlic infuses robust flavor.
• 1 cup Grated Cucumber Squeeze out excess moisture.
• 2 tablespoons Dill Fresh preferred over dried.
• 2 tablespoons Lemon Juice Brightens the sauce.
• 1 teaspoon Oregano Can mix up with Italian seasoning.
• 1 teaspoon Paprika Enhances flavor profile.

Method

 

1. Set your oven temperature to 375°F (190°C) to start warming up.
2. Evenly arrange the uncooked rice in a 9×13 inch baking dish for a uniform base.
3. Carefully pour the chicken broth or water over the rice, making sure not to stir it in.
4. Combine the Greek yogurt, minced garlic, grated cucumber, fresh dill, lemon juice, oregano, paprika, salt, and black pepper in a bowl to prepare the tzatziki sauce.
5. Dry the chicken breasts thoroughly with paper towels and brush them lightly with olive oil.
6. Position the chicken breasts on top of the rice layer.
7. Spoon a generous amount of the tzatziki mixture onto each piece of chicken, spreading it evenly.
8. Seal the baking dish tightly with aluminum foil to lock in moisture.
9. Place the dish in the oven and bake for 50 to 60 minutes until the chicken is cooked through and the rice is tender.
10. Remove the foil and let the dish sit for about 5 minutes to settle.
11. Serve warm, garnished with extra fresh dill or parsley and lemon wedges on the side.

Notes

• Make sure to press out excess moisture from the grated cucumber to keep the tzatziki sauce creamy without watery dilution. You can swap chicken breasts for thighs if preferred. Feel free to add diced zucchini or bell pepper for a vegetable variation.

Why You’ll Love This One-Pan Wonder

This recipe takes the guesswork out of weeknight dinnersno sautéing, no pre-cooking the rice, no juggling multiple pots. Everything goes into one baking dish, and the oven does the heavy lifting while you fold laundry or help with homework.

• Minimal cleanup: One dish from start to finish means less time scrubbing and more time with your family.
• Creamy, tangy flavor: The tzatziki sauce transforms into a silky coating that seeps into the rice as it bakes, creating pockets of garlicky goodness.
• Beginner-friendly: No culinary degree neededif you can measure and stir, you’ve got this.
• Customizable: Swap chicken breasts for thighs, use zucchini instead of cucumber, or go dairy-free with your yogurt choice.

What You’ll Need (And Why Each Ingredient Matters)

Let’s talk through the key players that make this Dump And Bake Chicken Tzatziki Rice so satisfying. Each ingredient has a purpose, and I’ve tested enough variations to know what works best.

Long grain white rice (jasmine or basmati) stays fluffy and doesn’t clump. The chicken broth adds depth that plain water just can’t matchtrust me, I’ve tried both. For the chicken, boneless, skinless chicken breasts cook evenly, though thighs bring extra juiciness if you prefer dark meat.

The tzatziki relies on Greek yogurt for tang and creaminess, grated cucumber for freshness (squeeze out that moisture or you’ll end up with soup), and fresh dill for that classic Mediterranean brightness. Minced garlic, lemon juice, oregano, and a pinch of paprika round out the flavor.

How It All Comes Together

Here’s where the magic happens: you’re layering raw rice, cold broth, and seasoned chicken in one dish, then letting the oven orchestrate the whole thing. After making this dish multiple times, I learned that covering tightly with foil is non-negotiableit traps steam and cooks the rice perfectly.

Start by spreading uncooked rice in your baking dish, then pour the chicken broth over top without stirring. Pat the chicken breasts dry (this helps them brown), drizzle with olive oil, and nestle them on the rice. Spread your homemade tzatziki generously over each piecedon’t be shy, that sauce is the star.

Bake covered at 375°F for 50 to 60 minutes, then let it rest for 5 minutes. The rice absorbs the broth and the tzatziki melts into a creamy, garlicky glaze that coats everything.

Pro Tips From My Test Kitchen

• Rice ratio matters: Stick to the 2 cups rice to 4 cups liquid ratio. I’ve tested it with less broth, and the rice came out crunchy in spots.
• Squeeze that cucumber: Use a clean kitchen towel or paper towels to wring out excess moisture from the grated cucumber, or your tzatziki will be watery.
• Don’t skip the resting time: Those 5 minutes let the rice finish steaming and the juices redistribute through the chicken.
• Check doneness: Chicken should reach 165°F internally. If your pieces are especially thick, add 5-10 minutes to the bake time.

How to Serve and Store Leftovers

Straight from the oven, this dish begs for a sprinkle of extra fresh dill and a few lemon wedges on the side for squeezing. A simple cucumber and tomato salad or some warm pita bread makes it feel like a complete meal, though honestly, it’s hearty enough on its own.

Leftovers actually taste better the next day once the flavors have had time to mingle. I like to pack individual servings for easy lunchesjust add a dollop of extra Greek yogurt on top when you reheat.

Follow me to unlock a world of flavorful recipes and creative food ideas on Pinterest!

FAQs (Dump And Bake Chicken Tzatziki Rice)

You’ll love how this Dump And Bake Chicken Tzatziki Rice turns outtender chicken, fluffy rice soaked in garlicky tang, and that irresistible aroma filling your kitchen. It’s the kind of dinner that feels effortless but tastes like you spent hours. One pan, real comfort, zero stress.

Try adding a handful of chopped spinach or sun-dried tomatoes for extra color, or swap fresh lemon zest into the tzatziki for brighter flavor. Leftovers reheat beautifully with just a splash of broth to keep things moist. A trick I learned from test kitchen rounds: let it rest those full five minutesit really does make the rice fluffier.

I’d love to see your versiontag me with your dinner photos or tell me what you added to make it your own. Did your family gather around the table for this one? Save this recipe for your next busy weeknight, or share it with a friend who needs an easy win. Here’s to simple dinners that bring everyone home.