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Dump and Bake Chicken Tzatziki Rice

A simple one-pan dish featuring seasoned chicken and long-grain rice topped with a fresh tzatziki sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives.
  • 4 cups Chicken Broth Or water for a less savory option.
  • 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute.
Seasoning and Oil
  • 2 tablespoons Olive Oil Drizzled on chicken for a golden crust.
  • 1 teaspoon Salt Essential for flavor.
  • 1 teaspoon Black Pepper Essential for flavor.
  • 1 teaspoon Paprika Enhances flavor profile.
  • 1 teaspoon Oregano Can mix up with Italian seasoning.
Tzatziki Sauce Ingredients
  • 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option.
  • 2 cloves Minced Garlic Fresh garlic infuses robust flavor.
  • 1 cup Grated Cucumber Squeeze out excess moisture.
  • 2 tablespoons Dill Fresh preferred over dried.
  • 2 tablespoons Lemon Juice Brightens the sauce.
Optional Ingredients
  • 1 cup Cucumber Substitute Diced zucchini or bell pepper work.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Lightly oil a 9x13-inch baking dish. Spread the rice in an even layer across the bottom.
  3. Pour chicken broth over the rice. Sprinkle salt and black pepper evenly; stir gently if needed.
  4. Pat chicken breasts dry and rub with olive oil. Season both sides with paprika and oregano.
  5. Nestle the seasoned chicken on top of the rice, pressing gently.
  6. Cover the dish tightly with foil and bake for 35–40 minutes. Check for tenderness and ensure chicken reaches 165°F (74°C).
  7. While baking, prepare the tzatziki by mixing yogurt, minced garlic, grated cucumber, dill, lemon juice, and a pinch of salt and pepper. Adjust to taste.
  8. Once done, let the dish rest for 5 minutes. Shred or slice the chicken and fold into the rice.
  9. Serve with tzatziki on top or mixed in, garnished with dill or paprika if desired.

Notes

Cool leftovers to room temperature and store in an airtight container for up to 3–4 days. Keep tzatziki separate when possible for freshness.