Dump and Bake Chicken Tzatziki with Rice Recipe
If you love easy, flavorful meals that bring a burst of sunshine to your dinner table, then you’ll fall head over heels for Dump and Bake Chicken Tzatziki with Rice. Imagine tender chicken, fragrant rice, and the creamy, zesty kiss of homemade tzatziki all coming together in one effortless bake—no stovetop juggling required. It’s the kind of dish that makes you look like a Mediterranean chef without breaking a sweat, perfect for weeknights or impressing friends at your next get-together. Every bite is bright, herby, tangy, and utterly comforting.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Dump and Bake Chicken Tzatziki with Rice is refreshingly short and sweet, using Mediterranean staples you probably already love. Every component has a special role—providing juicy flavor, creamy texture, or that irresistible pop of freshness. Here’s what you need and why.
- Chicken breast: Lean and protein-packed, it becomes wonderfully tender as it bakes in all those delicious flavors.
- Long-grain white rice: Absorbs the flavorful broth, turning wonderfully fluffy and aromatic beneath the creamy topping.
- Chicken broth: Adds depth and ensures the rice cooks up tender and savory every time.
- Plain Greek yogurt: Rich and creamy, it’s the base of the tzatziki sauce and brings tangy goodness to every bite.
- Grated cucumber: Don’t skip squeezing it dry—this fresh ingredient keeps the dish light with a subtle crispness.
- Olive oil: Delivers silky richness which ties everything together and boosts those Mediterranean vibes.
- Lemon juice: Adds sunny brightness and balances out the creamy yogurt and herbs.
- Garlic: Just a couple of cloves, yet they infuse mouthwatering aroma and a punch that’s classic to tzatziki.
- Dried dill: A sweep of herbaceous flavor, echoing the freshness of the real tzatziki sauce.
- Oregano: Earthy and bold, this herb brings that signature Mediterranean touch.
- Salt: Enhances every flavor, ensuring each ingredient shines.
- Black pepper: For a subtle kick that rounds out the blend of herbs.
- Crumbled feta cheese: Salty and tangy, scattered on at the end for the ultimate finishing flourish.
- Chopped fresh parsley or dill (optional): A pop of green for extra color and a whisper of garden-fresh flavor.
How to Make Dump and Bake Chicken Tzatziki with Rice
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a trusty 9×13-inch baking dish. This bit of prep makes cleanup a breeze and ensures nothing sticks—so every gorgeous bite of Dump and Bake Chicken Tzatziki with Rice lifts out effortlessly.
Step 2: Whisk Up the Tzatziki Mixture
In a large bowl, combine the Greek yogurt, grated cucumber (be sure to really squeeze out that extra water!), olive oil, lemon juice, minced garlic, dill, oregano, salt, and black pepper. Whisk everything together until smooth and creamy—it should smell utterly fresh and delicious at this point! This mixture is where your chicken and rice soak up all those classic tzatziki flavors.
Step 3: Coat the Chicken and Rice
Add the cubed chicken and uncooked long-grain rice straight into the bowl with your creamy yogurt mixture. Gently stir everything together until both the chicken and rice are evenly coated. You’ll notice the rice starts to glisten and the chicken gets wrapped in that luscious sauce. This step is what makes Dump and Bake Chicken Tzatziki with Rice so simple and appealing—everything goes right in!
Step 4: Dump, Layer, and Pour
Pour your chicken, rice, and tzatziki mixture into the prepared dish, spreading it into an even layer with your spoon or spatula. Then, slowly pour the chicken broth evenly over the top. It might look a little soupy at first, but resist the urge to stir—the broth will work its magic while everything bakes.
Step 5: Bake and Let Rest
Cover the baking dish tightly with foil and pop it in the oven. Bake for 45 to 50 minutes, until the rice is perfectly tender and the chicken is cooked through. When you pull out your Dump and Bake Chicken Tzatziki with Rice, let it rest—still covered—for 5 to 10 minutes. This helps all those wonderful juices settle and absorb into the rice.
Step 6: Fluff, Top, and Serve
Remove the foil and fluff the rice gently with a fork. Sprinkle crumbled feta cheese over the top (don’t skimp!), followed by a shower of fresh parsley or dill if you like. Now gather your loved ones, because it’s finally time to dig into your beautiful, creamy, and savory chicken bake!
How to Serve Dump and Bake Chicken Tzatziki with Rice
Garnishes
A final flourish makes all the difference: sprinkle your Dump and Bake Chicken Tzatziki with Rice with crumbled feta, then add a handful of fresh parsley or dill for a pop of gorgeous green. For an extra touch, a squeeze of lemon brightens each serving and makes every flavor dance.
Side Dishes
This dish is hearty all on its own, but it absolutely loves a little company. Serve with warm pita bread, a crisp Greek salad with tomatoes and cucumbers, or even some roasted veggies for a well-rounded Mediterranean meal. You’ll find these sides make an already delightful plate completely irresistible.
Creative Ways to Present
Transform Dump and Bake Chicken Tzatziki with Rice from comforting casserole to dinner party show-stopper by serving it in individual ramekins or wide, shallow bowls. Top each portion with a swirl of extra Greek yogurt, a sprinkle of sumac, or even a few thin ribbons of cucumber for a chef’s-kiss finish.
Make Ahead and Storage
Storing Leftovers
Leftover Dump and Bake Chicken Tzatziki with Rice stores beautifully—just scoop any extras into an airtight container and refrigerate for up to three days. The flavors continue to meld, turning tomorrow’s lunch into something truly crave-worthy.
Freezing
To freeze, let the dish cool completely, then portion into freezer-safe containers. It keeps well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
For maximum creaminess, reheat Dump and Bake Chicken Tzatziki with Rice gently in the microwave or covered in the oven, adding a splash of chicken broth or water if needed. Just heat until warmed through and the rice is fluffy again—then devour!
FAQs
Can I use brown rice instead of white rice?
You can substitute brown rice, but it will require a longer cooking time and potentially a little extra chicken broth. If using brown rice, check for doneness and add more broth if needed to keep everything moist and tender.
Is it essential to squeeze the cucumber dry?
Absolutely! Squeezing out the excess moisture from the cucumber ensures the tzatziki topping stays creamy rather than watery, resulting in the perfect texture for your Dump and Bake Chicken Tzatziki with Rice.
Can I prepare this recipe ahead of time?
You sure can! Assemble all the ingredients in your baking dish, cover, and refrigerate for up to a day before baking. This is also a great way to let the chicken marinate for extra flavor.
What’s the best substitute for feta cheese?
If you’re not a fan of feta or can’t find it, try using goat cheese or a sprinkle of grated Parmesan for a different but still delicious tang.
Can I make Dump and Bake Chicken Tzatziki with Rice dairy-free?
Yes—a dairy-free plain yogurt and vegan feta work great in this recipe. You’ll still get that luscious creaminess and bright flavor!
Final Thoughts
I hope you feel inspired to make Dump and Bake Chicken Tzatziki with Rice part of your regular dinner rotation. It’s delicious, cozy, and honestly a little magical in how simple it is. Grab your ingredients, trust the process, and get ready for easy Mediterranean flavor you’ll crave again and again!
Print
Dump and Bake Chicken Tzatziki with Rice Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple and flavorful one-dish meal, this Dump and Bake Chicken Tzatziki with Rice is a Mediterranean-inspired dish that’s easy to prepare and full of delicious Greek flavors. Tender chicken, fragrant herbs, and creamy tzatziki come together with rice for a satisfying dinner that practically makes itself in the oven.
Ingredients
Chicken and Rice:
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber (squeezed to remove excess moisture)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a large bowl, whisk together Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, oregano, salt, and pepper. Add the uncooked rice and chicken cubes, stirring until coated.
- Bake: Pour the mixture into the baking dish, spread evenly, and pour chicken broth on top. Cover with foil and bake for 45–50 minutes until rice is tender and chicken is cooked.
- Serve: Let it rest for 5–10 minutes, then fluff with a fork. Sprinkle with feta and herbs before serving.
Notes
- Be sure to squeeze out excess water from the cucumber to avoid a watery bake.
- For extra flavor, marinate the chicken in the yogurt mixture for 1–2 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
