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Dump-and-bake chicken tzatziki with rice in a baking dish topped with feta cheese and fresh parsley

Dump-and-Bake Chicken Tzatziki with Rice

This Mediterranean-inspired casserole combines tender chicken, fluffy rice, and creamy tzatziki sauce in one easy baking dish with minimal prep work.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 cup long-grain white rice uncooked
  • 1.5 cups chicken broth or water
  • 1 cup plain Greek yogurt
  • 0.33 cup grated cucumber squeeze out excess water
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 lemon juiced (about 2-3 tablespoons)
  • 0.5 cup crumbled feta cheese optional
  • 0.25 cup fresh parsley or cilantro chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Aluminum foil
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil to prevent sticking.
  2. In the baking dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, dill, oregano, cumin, salt, and pepper. Stir everything together thoroughly so the seasonings distribute evenly and the liquid moistens all the rice.
  3. Arrange the bite-sized chicken pieces in an even layer over the rice mixture, making sure not to overlap them too much for even cooking.
  4. In a small bowl, whisk together the Greek yogurt, squeezed grated cucumber, and fresh lemon juice until smooth. Pour this tzatziki mixture evenly over the chicken and rice, then gently spread it with the back of a spoon to coat everything.
  5. Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Check during baking and add a splash of broth if the rice looks dry.
  6. Remove the foil and sprinkle crumbled feta cheese over the top if desired. Bake uncovered for an additional 5 minutes to melt the cheese slightly. Let the dish rest for 5 minutes, then garnish with fresh parsley or cilantro and serve warm.

Notes

For brown rice, increase cooking time to 50-55 minutes and use 2 cups of broth. Squeeze cucumber thoroughly to prevent watery sauce. Leftovers store well in the refrigerator for up to 3-4 days and can be frozen for up to 2 months. Reheat with a splash of broth to restore moisture.