Dump and Bake Chicken Tzatziki Rice
This Dump and Bake Chicken Tzatziki Rice is an easy, one-pan Mediterranean dinner that delivers bright Greek flavors with almost no effort. Chicken bakes directly on top of lemony, herb-seasoned rice, creating a flavorful, protein-rich meal finished with cool, creamy tzatziki.
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Mixing spoon
- Fork
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 cups long-grain white rice (basmati or jasmine)
- 2 1/2 cups chicken broth
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large lemon, juiced
- 1/2 cup tzatziki sauce, for serving
- fresh parsley and sliced cucumber, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
- Add the uncooked rice, chicken broth, garlic, olive oil, lemon juice, oregano, dill, salt, and pepper directly to the baking dish. Stir well so the rice is evenly submerged and seasoned.
- Spread the chicken pieces evenly over the rice mixture, gently pressing them into the liquid.
- Cover the dish tightly with aluminum foil and bake for 35–40 minutes, until the rice is tender and the chicken is cooked through.
- Remove from the oven and let rest, covered, for 5 minutes. Remove foil and fluff the rice with a fork, mixing the chicken throughout.
- Serve warm with a generous spoonful of tzatziki on top. Garnish with fresh parsley, cucumber slices, or lemon wedges if desired.
Notes
For best texture, rinse the rice thoroughly and seal the baking dish tightly with foil so the rice steams properly.