Dump-and-Bake Chicken Tzatziki with Rice Recipe
This Dump-and-Bake Chicken Tzatziki with Rice is a simple and flavorful one-dish meal combining tender chicken, fragrant rice, and a creamy homemade tzatziki sauce. Baked all together in the oven, this hassle-free recipe is perfect for an easy weeknight dinner. The dish is enhanced with classic Mediterranean flavors like garlic, dill, cumin, and lemon, finished with a sprinkle of feta cheese and fresh herbs for a delicious, comforting, and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Casserole:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups chicken broth or water
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Tzatziki Base:
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber (squeezed to remove excess water)
- Juice of 1 lemon
Optional Toppings:
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish or casserole dish to prevent sticking.
- Mix Rice and Seasonings: In the baking dish, combine uncooked rice, chicken broth or water, olive oil, minced garlic, dried dill, oregano, ground cumin, salt, and black pepper. Stir well to evenly distribute all seasonings.
- Add Chicken: Arrange the bite-sized chicken pieces evenly over the rice and seasoning mixture in the dish.
- Prepare Tzatziki Base: In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create a creamy tzatziki sauce.
- Layer Tzatziki: Pour the yogurt mixture evenly over the chicken and rice. Gently spread it with the back of a spoon to cover the dish.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
- Add Feta (Optional): Remove the foil and sprinkle crumbled feta cheese on top, if using. Return to the oven and bake uncovered for an additional 5 minutes to slightly melt the cheese.
- Garnish: Remove from the oven and garnish with chopped fresh parsley or cilantro for added color and freshness.
- Rest and Serve: Let the casserole sit for 5 minutes to allow the flavors to meld together. Serve warm alongside a crisp salad or warm pita bread for a complete meal.
Notes
- Use chicken thighs for a juicier, more flavorful dish; chicken breasts work well for a leaner option.
- Make sure to squeeze the grated cucumber well to avoid a watery tzatziki sauce.
- For a spicier twist, add a pinch of crushed red pepper flakes to the rice mixture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- You can substitute chicken broth with vegetable broth or water for a lighter variation.
- If fresh herbs are available, use fresh dill and oregano instead of dried for a brighter flavor.
Keywords: chicken tzatziki casserole, baked chicken with rice, easy Mediterranean dinner, one dish chicken recipe, Greek yogurt chicken bake
