I’ve had nights where I needed a flavorful dinner on the table without spending an hour in the kitchen, and that’s exactly why I created this dump-and-bake chicken tzatziki with rice. This Mediterranean-inspired casserole delivers tender chicken, fluffy rice, and creamy tzatziki sauce all in one pan with minimal prep work. The best part? You simply dump everything into a baking dish, pop it in the oven, and let the magic happen while you tackle homework or unwind after a busy day.
Table of Contents
Ingredients for Dump-and-Bake Chicken Tzatziki with Rice
I always use fresh lemon juice instead of bottled because it makes a noticeable difference in the tzatziki’s brightness. The grated cucumber adds authentic flavor and texture, but squeezing out the excess water is crucial to prevent a watery sauce. In my experience, boneless thighs stay moister than breasts, but either works beautifully in this forgiving recipe.
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces) – I recommend thighs for extra juiciness
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups chicken broth or water
- 1 cup plain Greek yogurt (full-fat works best)
- 1/3 cup grated cucumber (squeeze out excess water thoroughly)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped) – My preference is fresh when available
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper (to taste)
- Juice of 1 lemon (about 2-3 tablespoons)
- 1/2 cup crumbled feta cheese (optional) – I usually add this for extra tang
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Step-by-Step Instructions
I recommend checking the rice at the 35-minute mark because oven temperatures vary, and you want tender grains without mushiness.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or olive oil. This prevents sticking and makes cleanup easier.
Step 2: Combine the uncooked rice, chicken broth, olive oil, minced garlic, dill, oregano, cumin, salt, and pepper directly in the baking dish. Stir everything together thoroughly so the seasonings distribute evenly and the liquid moistens all the rice.
Step 3: Arrange the bite-sized chicken pieces in an even layer over the rice mixture. Pro tip: don’t overlap the chicken too much so each piece cooks evenly and absorbs the flavors.
Step 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.
Step 5: Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes. The rice should be tender and the chicken should reach an internal temperature of 165°F. If the rice looks dry during baking, add a splash of broth.
Step 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 before garnishing with fresh parsley and serving warm.
Perfect Pairings for Dump-and-Bake Chicken Tzatziki with Rice
Balance this creamy, protein-rich casserole with light, refreshing sides that complement the Mediterranean flavors.
Greek Chicken Tenders: Double down on Greek flavors by serving crispy chicken tenders alongside this casserole for a Mediterranean feast that satisfies both kids and adults.
Roasted Vegetables: Zucchini, bell peppers, and red onions roasted with olive oil and oregano add colorful nutrition and a slightly charred flavor that pairs beautifully with the tangy tzatziki. Try pairing with Sheet Pan Sausage and Veggies for easy prep.
Warm Pita Bread: Soft pita triangles are perfect for scooping up extra tzatziki sauce and add a satisfying bread element without overwhelming the meal.
Mediterranean Steak Bowl: For a heartier spread, serve this rice casserole alongside Mediterranean-style steak for a complete protein-packed dinner party menu.
Spinach and Ricotta Stuffed Shells: Add an Italian twist to your Mediterranean meal with creamy stuffed shells that complement the tangy tzatziki flavors.
Simple Greek Salad: Crisp romaine lettuce, juicy tomatoes, cucumbers, and Kalamata olives dressed with lemon vinaigrette provide a refreshing contrast to the warm, creamy casserole while echoing the Mediterranean theme.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this an excellent meal prep option. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Reheat individual portions in the microwave with a splash of water or broth to restore moisture, or warm the entire dish covered in a 350°F oven for 15-20 minutes until heated through. I recommend adding fresh lemon juice and herbs after reheating to brighten the flavors.
This casserole is incredibly versatile beyond dinner. Try it as a protein-packed lunch, stuff it into pita pockets for easy sandwiches, or serve it over fresh greens for a warm grain bowl. Add a drizzle of olive oil and red pepper flakes just before serving for an extra flavor boost.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time to 50-55 minutes and increase the liquid to 2 cups of broth. Brown rice requires more moisture and time to become tender.
What if I don’t have Greek yogurt?
Regular plain yogurt works in a pinch, though it will be thinner and less tangy. You can also use store-bought tzatziki sauce thinned with a bit of lemon juice for convenience.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check that the chicken reaches 165°F internally. The pieces should be white throughout with no pink centers, and the juices should run clear.
Dump-and-Bake Chicken Tzatziki with Rice
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
