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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.