Dump and Bake Chicken Tzatziki with Rice
This Dump and Bake Chicken Tzatziki with Rice is a true one-pan Mediterranean dinner made for busy nights. Tender chicken, fluffy rice, garlic, and herbs bake together in a single dish, then are finished with a cool, creamy tzatziki topping for a bright and refreshing contrast.
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 9x13-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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave, adding a splash of broth if needed. Add tzatziki after reheating.