Dump-and-Bake Chicken Tzatziki with Rice Recipe

Get ready for a flavor-packed, ultra-simple dinner that’s bound to become a regular in your weeknight rotation. This Dump-and-Bake Chicken Tzatziki with Rice is everything you want in a comforting meal—savory, creamy, herby, and satisfying—all made in one dish, with absolutely no stovetop fuss. The cool, tangy tzatziki sauce melds beautifully with tender chicken and fluffy rice, while a blend of Mediterranean spices brings it all to life. It’s the kind of meal that tastes like you’ve been cooking for hours, but actually took less than 10 minutes to throw together.

Why You’ll Love This Recipe

• Minimal Prep, Maximum Flavor: Just mix, dump, and bake. No sautéing, no watching the pot. Let the oven do all the work.
• Bright and Comforting: The freshness of cucumber and dill in the tzatziki sauce balances out the cozy, baked rice and chicken perfectly.
• One-Pan Wonder: Everything cooks in one baking dish, which means cleanup is a breeze—yes, even on the busiest nights.
• Customizable: Easily adaptable for low-carb, vegetarian, or spicier preferences. This dish works for everyone.

Ingredients You’ll Need

Here’s what makes this dish both effortless and deeply flavorful:

• Chicken: Boneless, skinless chicken breasts or thighs work beautifully. Cut them into chunks for quicker, more even cooking.
• Uncooked White Rice: Long grain is ideal. It soaks up all the delicious flavors and becomes perfectly tender in the oven.
• Tzatziki Sauce: The star of the show. This adds creaminess, tang, and that signature Mediterranean flair with cucumber, yogurt, garlic, and dill.
• Chicken Broth: Helps the rice cook and adds a savory base. Low sodium gives you more control over the final saltiness.
• Red Onion: Adds a bit of sweetness and a mild crunch that complements the creaminess.
• Cherry Tomatoes: These burst as they bake, adding a juicy pop and a hint of acidity.
• Olive Oil: A drizzle before baking helps everything stay moist and flavorful.
• Spices: Think oregano, garlic powder, salt, and pepper. Classic Mediterranean seasoning that enhances without overwhelming.
• Fresh Dill and Lemon (for garnish): Totally optional, but these give a final fresh zing that lifts the whole dish.

Variations

Want to switch things up? Go for it!

• Low-Carb Option: Swap the rice for cauliflower rice—just reduce the baking time and liquid slightly.
• Vegetarian Twist: Skip the chicken and use chickpeas or roasted vegetables like zucchini and eggplant.
• Cheesy Version: Stir in a bit of crumbled feta before baking or sprinkle it over the top afterward.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the tzatziki for a fun, fiery edge.

How to Make Dump-and-Bake Chicken Tzatziki with Rice

Step 1: Preheat and Prepare

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.

Step 2: Mix the Base

In the baking dish, combine uncooked white rice, chopped red onion, halved cherry tomatoes, chicken broth, olive oil, and your dried spices. Stir everything together so the rice is evenly coated and spread out.

Step 3: Add Chicken and Tzatziki

Nestle the chicken pieces evenly throughout the rice mixture. Spoon the tzatziki sauce over the top. No need to stir—it’ll melt down into the dish as it bakes.

Step 4: Cover and Bake

Cover the dish tightly with foil and bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender.

Step 5: Rest and Garnish

Remove from the oven, let it sit (still covered) for about 5-10 minutes to finish steaming. Then fluff the rice, garnish with fresh dill and lemon slices if desired, and serve warm.

Pro Tips for Making the Recipe

• Use a glass or ceramic baking dish: These help the rice cook more evenly without scorching the bottom.
• Tzatziki tip: If using store-bought tzatziki, give it a quick stir before using to reincorporate any separated liquid.
• Rice check: If your rice isn’t fully tender after 50 minutes, cover again and bake an extra 5-10 minutes. Oven temps can vary.
• Resting is key: Letting the dish sit after baking allows the moisture to redistribute and the rice to finish cooking properly.

How to Serve

This dish is hearty enough on its own, but pairing it with a few extras can take it over the top:

Garnishes:

Top with extra tzatziki, crumbled feta, fresh dill, or a squeeze of lemon juice.

Side Dishes:

Serve with a simple cucumber-tomato salad, warm pita bread, or roasted vegetables like carrots or asparagus.

Light Meal Option:

Spoon a serving into crisp romaine leaves for Mediterranean-style lettuce wraps.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!

Freezing

You can freeze this dish, but do it before baking for best results. Assemble everything except the tzatziki, freeze, then thaw overnight and add the tzatziki before baking.

Reheating

Reheat in the oven at 350°F covered with foil, or in the microwave with a splash of broth to loosen the rice.

FAQs

Can I use brown rice instead of white rice?
Yes, but it will need more liquid and a longer baking time—closer to 60-70 minutes. Keep it tightly covered and check for doneness before uncovering.

Is it okay to use frozen chicken?
It’s best to thaw your chicken first. Using frozen chicken can throw off the cooking time and leave you with uneven results.

Can I make my own tzatziki?
Absolutely! Just mix Greek yogurt, grated cucumber (squeezed dry), minced garlic, olive oil, lemon juice, and fresh dill. Homemade adds extra freshness.

What if I don’t like dill?
No problem—swap in mint, parsley, or skip the herbs entirely. The tzatziki will still be delicious without it.

Final Thoughts

This Dump-and-Bake Chicken Tzatziki with Rice is exactly the kind of no-fuss, all-flavor dinner that makes you feel like a kitchen rockstar—without actually having to do much. It’s cozy, fresh, and seriously satisfying. If you’re craving a Mediterranean twist for dinner this week, this one’s a total win. Give it a try—you’re going to love it!

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