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Baked Chicken Tzatziki Rice dish served in a bowl with fresh herbs

Dump And Bake Chicken Tzatziki Rice

A creamy, zesty one-pan meal featuring chicken, rice, and a tangy tzatziki sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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
Tzatziki Sauce
  • 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
Optional Ingredients
  • 1 cup Cucumber Substitute diced zucchini or bell pepper work

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, mix the rice and chicken broth together.
  3. Place the chicken breasts on top, then drizzle with olive oil. Season with salt and pepper.
  4. In a bowl, combine the Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and paprika.
  5. Spread this tzatziki mixture over the chicken, followed by the cucumber substitute.
  6. Cover the dish with foil and bake for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes for that golden finish.
  8. Fluff the rice with a fork before serving.

Notes

Serve with a sprinkle of fresh dill and a wedge of lemon for a pop of color. Perfect for colorful weeknight meals. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for 2-3 months. To reheat, warm in the oven or microwave.