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Dump-and-Bake Chicken Tzatziki Rice

Dump-and-Bake Chicken Tzatziki Rice

Discover the magic of Dump-and-Bake Chicken Tzatziki Rice, your new go-to for a weeknight meal that’s as simple as it is delicious. This recipe transforms basic ingredients into a flavorful, comforting dish with minimal effort, proving that gourmet taste doesn’t require hours in the kitchen, making it the perfect solution for anyone craving a satisfying meal without the fuss.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1.5 cups uncooked long-grain white rice
  • 3 cups chicken broth
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber squeeze out excess moisture
  • 1/4 cup chopped fresh dill
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
Optional toppings
  • extra dill
  • crumbled feta cheese
  • Kalamata olives
  • sliced red onion
  • a drizzle of extra Greek yogurt or tzatziki sauce

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Small Bowl
  • Aluminum foil
  • Fork

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. In a large bowl, combine the uncooked rice and chicken broth. Stir to ensure the rice is evenly distributed.
    1.5 cups uncooked long-grain white rice, 3 cups chicken broth
  3. Add the bite-sized chicken pieces to the bowl with the rice and broth.
    1.5 pounds boneless, skinless chicken breasts or thighs
  4. In a separate small bowl, whisk together the Greek yogurt, grated cucumber (make sure to squeeze out as much liquid as possible to prevent a watery sauce), chopped fresh dill, minced garlic, fresh lemon juice, dried oregano, salt, and pepper. This is your flavor bomb!
    1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1/4 cup chopped fresh dill, 2 cloves garlic, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Pour the Greek yogurt mixture evenly over the chicken and rice in the baking dish. Gently spread it out to coat everything as much as possible without too much stirring, as we want the layers to develop nicely.
  6. Cover the baking dish tightly with aluminum foil. Ensure it's sealed to trap in steam and allow the rice to cook properly.
  7. Bake for 45-50 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165°F or 74°C), and the liquid has been mostly absorbed.
  8. Carefully remove the foil and let the dish rest for about 5-10 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
  9. Fluff the rice gently with a fork. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  10. Serve hot, garnished with your favorite optional toppings like extra fresh dill, crumbled feta cheese, Kalamata olives, thinly sliced red onion, or an extra dollop of Greek yogurt or tzatziki sauce for an added burst of flavor and texture.
    extra dill, crumbled feta cheese, Kalamata olives, sliced red onion, a drizzle of extra Greek yogurt or tzatziki sauce

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions for up to 2-3 months.