Dump-and-Bake Chicken Tzatziki with Rice Recipe
Meet your new weeknight wonder: Dump-and-Bake Chicken Tzatziki with Rice. This dish is everything a comfort meal should be—juicy chicken, fluffy rice, and a bright tzatziki-inspired yogurt sauce all come together in a single pan, with hardly any prep (or mess!). The tangy Greek yogurt and feta offer luscious creaminess, fresh cucumber and dill bring a pop of flavor, and a hint of lemon makes the whole thing taste like summer on a plate. Perfect for busy evenings, this recipe delivers all the Mediterranean magic with minimal effort.
Ingredients You’ll Need
It’s honestly amazing how just a handful of staple ingredients can create so much flavor and comfort. Each item in Dump-and-Bake Chicken Tzatziki with Rice brings something a little special—whether it’s creaminess, crunch, or a boost of savory goodness.
- Uncooked long-grain white rice: The absorbent base that soaks up all the sauce, becoming tender and flavorful.
- Low-sodium chicken broth: Adds moisture and rich depth without overpowering the gentle flavors.
- Plain Greek yogurt: The star of the sauce—creamy, tangy, and packed with protein.
- Crumbled feta cheese: Salty, savory, and melty, it gives the dish authentic Greek flair.
- Chopped cucumber: Refreshing crunch that mimics classic tzatziki and keeps things light.
- Lemon juice: Adds brightness and zest, balancing the creamy sauce.
- Olive oil: Provides richness and helps meld all the sauce flavors together.
- Garlic (minced): Gives the sauce punch—use roasted if you love a mellow flavor!
- Fresh or dried dill: Traditional, aromatic, and instantly Greek—use what you have on hand.
- Boneless, skinless chicken breast (bite-sized): Turns out juicy and tender, baking right in the rice.
- Salt and black pepper: Essential for bringing everything into perfect savory harmony.
- Dried oregano: Lends that signature Mediterranean undertone.
- Optional diced tomatoes and extra cucumber for garnish: Sprinkle on top for a fresh finish and beautiful color.
How to Make Dump-and-Bake Chicken Tzatziki with Rice
Step 1: Prepare the Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. You want that quick nonstick layer because it makes scooping and serving the finished Dump-and-Bake Chicken Tzatziki with Rice so much easier. Plus, it helps prevent any precious sauce or rice from sticking to the bottom.
Step 2: Mix the Rice and Broth
Add the uncooked long-grain white rice and low-sodium chicken broth right into your prepared dish. Stir them together gently. This simple step sets the foundation for perfectly seasoned, tender rice that will cook up alongside the chicken and absorb all those Mediterranean flavors.
Step 3: Whip Up the Tzatziki Sauce
In a medium bowl, combine the plain Greek yogurt, crumbled feta, chopped cucumber, lemon juice, olive oil, minced garlic, and dill. Give everything a good mix until creamy and thoroughly blended. This tzatziki-inspired sauce is what transforms the bake—it brings tang, freshness, and that classic Greek taste you love.
Step 4: Season and Layer the Chicken
Toss your bite-sized chicken breast pieces with salt, black pepper, and dried oregano to ensure they’re well seasoned. Scatter the chicken evenly over the rice and broth in your baking dish. This means every single spoonful of Dump-and-Bake Chicken Tzatziki with Rice will have that perfect balance of chicken and rice.
Step 5: Spread the Yogurt Mixture and Bake
Spoon the yogurt sauce mixture over the chicken, spreading it gently to cover the meat. Cover the whole dish tightly with foil—this traps in steam and ensures everything cooks evenly. Bake for 40 to 45 minutes, until the rice is fluffy and the chicken is fully cooked through.
Step 6: Rest and Garnish
Once your bake comes out of the oven, remove the foil and let everything rest for 5 minutes. This rest time helps the rice finish absorbing any extra liquid, ensuring every bite is creamy but not soupy. Finish with diced tomatoes and extra cucumber for a burst of color and crunch, if you like.
How to Serve Dump-and-Bake Chicken Tzatziki with Rice
Garnishes
Bring your Dump-and-Bake Chicken Tzatziki with Rice to life with a shower of bright garnishes. Diced tomatoes add vibrant color and a juicy bite; extra cucumber slices instantly make it more refreshing and crisp. You could even sprinkle a little more crumbled feta or a few fresh dill fronds for a fancy, aromatic finish.
Side Dishes
This dish is a meal on its own, but pairing it with a simple Greek salad is always a win—think tomatoes, olives, red onion, and a splash more of that lemony dressing. Warm pita bread or a handful of kalamata olives on the side pull the whole Mediterranean vibe together. Even a plate of grilled or roasted zucchini, eggplant, or asparagus is a lovely way to round things out.
Creative Ways to Present
For a unique spin, try serving Dump-and-Bake Chicken Tzatziki with Rice in individual bowls, layered with extra sauce and a drizzle of olive oil. Or, pack leftovers in meal prep containers with a wedge of lemon and a little side cup of additional tzatziki. You could even scoop servings into butter lettuce cups for a lighter, finger-food approach at potlucks or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Dump-and-Bake Chicken Tzatziki with Rice keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors meld together even more as it sits, making the leftovers feel almost like a brand-new dish every time.
Freezing
If you plan to freeze your bake, allow it to cool completely first. Portion individual servings or the whole batch into freezer-safe containers, then freeze for up to two months. Thaw overnight in the refrigerator for best results—just make sure to stir gently before reheating to keep the sauce creamy.
Reheating
To reheat, place a portion in the microwave and heat in 30-second bursts, stirring occasionally until hot throughout. For a larger amount, cover the baking dish with foil and warm in a 350°F oven until bubbly. A touch of extra Greek yogurt or splash of chicken broth stirred in as you reheat can help it stay moist and creamy.
FAQs
Can I use brown rice instead of white?
Absolutely! Brown rice brings extra texture and a nutty flavor to Dump-and-Bake Chicken Tzatziki with Rice. Just remember to increase the baking time by 15 to 20 minutes and add an extra ½ cup of chicken broth to ensure it cooks through beautifully.
Is it possible to make this recipe dairy-free?
Yes, with a couple of swaps! Use your favorite unsweetened dairy-free yogurt and a dairy-free feta alternative (or simply omit the feta). The dish will still be packed with fresh herb and lemon flavor, and you’ll keep that creamy tzatziki vibe.
Can I prepare Dump-and-Bake Chicken Tzatziki with Rice in advance?
Definitely. You can assemble everything (except the final garnish) in your baking dish, cover it well, and refrigerate for up to 24 hours before baking. Add an extra 5 minutes to the bake time if you’re starting from cold.
What other proteins can I use?
This recipe is versatile! Try cubed turkey breast, boneless skinless thighs, or even white fish like cod or tilapia for a lighter spin. Adjust cooking times as needed, especially for fish, which may cook faster than chicken.
How do I get a stronger garlic flavor in the sauce?
For more robust garlic flavor in your Dump-and-Bake Chicken Tzatziki with Rice, consider roasting or sautéing the garlic briefly before mixing it into the yogurt sauce. Roasting mellows the sharpness and adds a rich, almost sweet depth to the finished dish.
Final Thoughts
There’s nothing quite like a cozy, flavorful dinner that comes together with minimal fuss, and Dump-and-Bake Chicken Tzatziki with Rice truly delivers. I can’t wait for you to taste that creamy, lemony sauce mingling with perfectly cooked chicken and fluffy rice. If you’re craving something both easy and special, give this a spot in your weekly dinner rotation—it just might become your new go-to favorite!
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Dump-and-Bake Chicken Tzatziki with Rice Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy one-dish meal, this Dump-and-Bake Chicken Tzatziki with Rice combines tender chicken, fragrant rice, and a creamy yogurt sauce for a delicious Greek-inspired dinner.
Ingredients
For the Rice:
- 1 cup uncooked long-grain white rice
- 1 ½ cups low-sodium chicken broth
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- ½ cup crumbled feta cheese
- ½ cup chopped cucumber
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
For the Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Optional garnish: diced tomatoes and extra cucumber
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Rice: In the baking dish, stir together the uncooked rice and chicken broth.
- Make the Yogurt Sauce: In a medium bowl, mix the Greek yogurt, feta, cucumber, lemon juice, olive oil, garlic, and dill until combined.
- Season the Chicken: Season the chicken pieces with salt, pepper, and oregano, then place them evenly over the rice in the baking dish.
- Add the Yogurt Mixture: Spoon the yogurt mixture over the chicken and spread gently to cover.
- Bake: Cover the dish tightly with foil and bake for 40 to 45 minutes, or until the rice is tender and the chicken is fully cooked.
- Serve: Remove from the oven, uncover, and let rest for 5 minutes before serving. Garnish with diced tomatoes and extra cucumber if desired.
Notes
- For a stronger garlic flavor, roast or sauté the garlic before mixing it into the yogurt sauce.
- You can swap the white rice for brown rice, but increase the baking time by 15 to 20 minutes and add ½ cup more broth.
- This dish pairs well with a simple Greek salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 90 mg
