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If you are looking for a dinner that requires zero pre-cooking and almost no dishes, this Dump and Bake Chicken Tzatziki with Rice is about to become your new weeknight favorite. This recipe is the definition of “set it and forget it,” combining fresh Mediterranean aromatics, protein-packed chicken, and long-grain rice in a single baking dish. Finished with a cool, refreshing dollop of creamy tzatziki, it offers a sophisticated balance of warm spices and bright, zesty citrus.
The beauty of this one-pan Greek chicken bake is the way the rice absorbs the savory juices from the chicken as it cooks, resulting in a depth of flavor that usually takes hours to develop. It’s a healthy, “dump-and-go” meal that provides a complete, balanced dinner for the whole family with practically zero effort.
Table of Contents
Why You’ll Love This Recipe
- True One-Pan Meal: The rice, chicken, and aromatics all cook together in the oven—no boiling water required.
- Minimal Prep: Takes about 10 minutes to assemble before the oven does the rest of the work.
- Bright & Refreshing: The contrast between the warm, spiced chicken and the cold tzatziki is incredibly satisfying.
- Healthy & Wholesome: A balanced meal featuring lean protein and fiber-rich grains.
Ingredients
The Chicken and Rice Base
- 1.5 lbs Boneless, Skinless Chicken Breasts (cut into 1-inch pieces)
- 1 ½ cups Long-Grain White Rice (like Jasmine or Basmati), rinsed
- 3 cups Chicken Broth
- 1 medium Red Onion, sliced
- 3 cloves Garlic, minced
- 1 Tbsp Olive Oil
- Spices: 1 tsp Dried Oregano, 1 tsp Dried Dill, ½ tsp Cumin, Salt and Black Pepper to taste.
The Tzatziki & Garnish
- ½ cup Greek Yogurt (plain)
- ¼ cup Cucumber, finely grated and squeezed dry
- 1 Tbsp Lemon Juice
- Garnish: Fresh dill, lemon wedges, and Kalamata olives.
Instructions
1. Prep the Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little olive oil.
2. Dump and Combine
Add the rinsed rice, chicken broth, minced garlic, red onion, olive oil, and all the spices directly into the baking dish. Stir well to ensure the spices and rice are evenly distributed.
3. Add the Chicken
Nestle the raw chicken pieces into the rice mixture, ensuring they are mostly submerged in the liquid.
4. Bake
Cover the dish tightly with aluminum foil (this is crucial to steam the rice!). Bake for 35–45 minutes, or until the liquid is fully absorbed and the chicken is cooked through.
5. The “Cool” Finish
While the chicken bakes, mix the Greek yogurt, cucumber, and lemon juice in a small bowl to make a quick tzatziki.
6. Serve
Remove the foil and fluff the rice with a fork. Top the warm bake with dollops of the cool tzatziki and garnish with fresh dill and lemon wedges.
Expert Tips for Success
- Rinse Your Rice: Rinsing the rice under cold water until it runs clear removes excess starch, ensuring your “dump and bake” results in fluffy grains rather than a sticky clump.
- Tight Foil Seal: Ensure your foil is sealed tightly around the edges of the dish. This traps the steam necessary to cook the rice evenly.
- Dry the Cucumber: When making the tzatziki, use a paper towel to squeeze every bit of moisture out of the grated cucumber. This prevents your sauce from becoming watery.
- Internal Temperature: Use a meat thermometer to ensure the chicken has reached 165°F before serving.
Variations
- Veggie Packed: Stir in a cup of fresh spinach or halved cherry tomatoes during the last 5 minutes of baking.
- Keto Version: Swap the rice for cauliflower rice. Note: You will need significantly less chicken broth (about ¼ cup) as the cauliflower releases its own moisture.
- Spicy Greek: Add a teaspoon of red pepper flakes to the rice mixture for a subtle heat.
- Feta Twist: Sprinkle ½ cup of crumbled Feta cheese over the top of the dish immediately after taking it out of the oven.
FAQ: Dump and Bake Chicken Tzatziki with Rice
Q: Can I use brown rice? A: Yes, but you will need to increase the chicken broth to 3 ½ cups and the baking time to approximately 60–70 minutes.
Q: Why is my rice still hard? A: This usually happens if the foil wasn’t sealed tightly enough or if the oven temperature was too low. If the rice is still firm but the liquid is gone, add ¼ cup of hot broth, reseal, and bake for another 10 minutes.
Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat with a small splash of water to keep the rice moist, but add fresh tzatziki after reheating.
Q: Can I use chicken thighs? A: Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe and are even more resistant to drying out during the bake.
Dump and Bake Chicken Tzatziki with Rice
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Mixing bowl
- Meat thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried dill
- ½ tsp ground cumin
- salt and black pepper, to taste
- ½ cup plain Greek yogurt
- ¼ cup grated cucumber, squeezed dry
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Add rice, chicken broth, garlic, red onion, olive oil, oregano, dill, cumin, salt, and pepper to the baking dish. Stir until evenly combined.
- Place chicken pieces evenly throughout the rice mixture, pressing slightly so they are mostly submerged.
- Cover tightly with foil and bake for 35–45 minutes, until rice is tender, liquid is absorbed, and chicken reaches 165°F.
- While baking, mix Greek yogurt, grated cucumber, and lemon juice in a small bowl. Chill until ready to serve.
- Fluff rice with a fork. Top with dollops of tzatziki and garnish with fresh dill, lemon wedges, or olives.