Dump and Bake Chicken Tzatziki Rice
A simple and flavorful weeknight dinner featuring juicy baked chicken over seasoned rice, topped with a refreshing tzatziki-style sauce.
Ingredients
Main Ingredients
- 2 cups Long Grain White Rice Jasmine or basmati are great alternatives.
- 4 cups Chicken Broth Or use water for a less savory option.
- 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute.
- 2 tablespoons Olive Oil For drizzling on the chicken.
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Tzatziki Sauce
- 1 cup Greek Yogurt Or dairy-free yogurt for a lighter or vegan swap.
- 2 cloves Minced Garlic Fresh preferred.
- 1 cup Grated Cucumber Squeeze out excess moisture before adding.
- 2 tablespoons Fresh Dill Dried will work—use 2 teaspoons.
- 2 tablespoons Lemon Juice Fresh brightens the sauce.
- 1 teaspoon Oregano Or Italian seasoning mix.
- 1 teaspoon Paprika Adds color and subtle smokiness.
Optional Ingredients
- 1 cup Cucumber Substitute Diced zucchini or bell pepper work as crunchy alternatives.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Rinse rice briefly under cold water if preferred, then spread it evenly in the dish.
- Pour chicken broth (or water) over the rice. Season the liquid with 1/2 teaspoon salt and a pinch of pepper.
- Pat chicken breasts dry. Rub with olive oil and season with remaining salt, black pepper, paprika, and oregano.
- Nestle chicken breasts on top of the rice. Cover the dish tightly with foil.
Cooking
- Bake for about 30–40 minutes, until the rice is tender and chicken reaches 165°F (74°C).
- Make the tzatziki by squeezing excess water from the grated cucumber, then mixing with Greek yogurt, minced garlic, dill, lemon juice, and a pinch of salt and pepper.
- When finished, let the dish rest for 5–7 minutes to allow the rice to finish steaming.
- Slice or shred the chicken and spoon tzatziki over the chicken and rice. Garnish with extra dill or paprika if desired.
Notes
Storage tips: Store leftovers for up to 3–4 days in the fridge. Freeze (without tzatziki) for 2–3 months. Avoid letting cooked rice or chicken sit at room temperature longer than 2 hours.