Name: Dump-and-Bake Chicken Tzatziki with Rice Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup long-grain white rice (uncooked); 1 1/2 cups chicken broth or water; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped); 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and black pepper, to taste; Juice of 1 lemon; 1/2 cup crumbled feta cheese (optional); 1/4 cup chopped fresh parsley or cilantro (for garnish); 1 cup plain Greek yogurt; 1/3 cup grated cucumber (squeeze out excess water)

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Introduction

This Dump-and-Bake Chicken Tzatziki with Rice recipe is a simple, flavorful one-dish meal perfect for busy weeknights. Combining tender chicken, aromatic rice, and creamy homemade tzatziki, it brings a taste of Greek cuisine effortlessly to your table.

A white pan with red handles is filled with a base layer of fluffy white rice mixed with small green herb pieces, topped with five pieces of grilled chicken that have a golden-brown, slightly charred surface and scattered green herb leaves. There is a dollop of creamy white sauce with green herbs on one side, and two lime wedges placed on top of the rice next to the sauce. A silver spoon is partially submerged in the rice near the lime wedges. The pan is set on a white marbled surface with sprigs of green herbs and small red tomatoes scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice (uncooked)
1 1/2 cups chicken broth or water
1 cup plain Greek yogurt
1/3 cup grated cucumber (squeeze out excess water)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Juice of 1 lemon
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley or cilantro (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish.
Step 2: In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir to evenly distribute the seasonings.
Step 3: Arrange the chicken pieces evenly over the rice mixture.
Step 4: In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base. Pour this mixture evenly over the chicken and rice, spreading gently with the back of a spoon.
Step 5: Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Step 6: Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake uncovered for an additional 5 minutes to slightly melt the cheese.
Step 7: Garnish with chopped fresh parsley or cilantro. Let the dish sit for 5 minutes to allow the flavors to meld, then serve warm with a crisp salad or warm pita bread.

Tips & Variations

Substitute brown rice or jasmine rice, adjusting liquid and cooking time as needed (brown rice may require up to 50 minutes).
Use store-bought tzatziki sauce thinned with a little lemon juice or water for a shortcut.
Prepare the casserole up to step 4, cover, and refrigerate for up to 12 hours before baking to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The rice may absorb more liquid when stored, so add a splash of water or broth when reheating if needed.

How to Serve

A white pan with bright red handles is filled with a base layer of fluffy white rice, topped with five golden brown grilled chicken pieces evenly spaced around the pan. On one side, there is a dollop of creamy white sauce mixed with green herbs. Two lime wedges rest on the rice near the sauce. Fresh green parsley leaves are sprinkled over the chicken and rice. The pan sits on a white marbled surface scattered with parsley leaves and small bright red cherry tomatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe and can add extra tenderness and flavor.

What can I serve with this dish?

This chicken tzatziki casserole pairs well with a simple green salad, roasted vegetables, or warm pita bread for a complete Mediterranean-inspired meal.