Name: Easy Dump and Bake Chicken Tzatziki Rice Recipe
Prep time: 15 min
Cook time: PT-491253H29M52S
Total time: PT-491253H29M52S
Cuisine: Mediterranean
Ingredients: 1 1/2 cups long grain white rice (uncooked); 2 1/2 cups chicken broth or water; 4 boneless, skinless chicken breasts; 1 cup plain Greek yogurt; 1 medium cucumber, peeled, seeded, and finely chopped or grated; 3 cloves garlic, minced; 1 tablespoon fresh dill, chopped (or 1 tsp dried dill); 1 tablespoon lemon juice; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; Fresh dill or parsley; Lemon wedges

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Introduction

This easy dump and bake chicken tzatziki rice is a wonderfully simple meal that combines tender chicken with flavorful rice and a creamy, herby tzatziki sauce. Perfect for busy weeknights, it requires minimal prep and bakes all in one dish for a delicious, comforting dinner.

A large gray bowl filled with a bed of yellow and orange spiced rice mixed with small bits of vegetables and herbs, topped with several browned, seasoned chicken pieces scattered on top. On the right side of the bowl, there is a thick dollop of creamy white yogurt sauce speckled with green herbs. Three thick cucumber slices are placed at the bottom right, and two lemon wedges are positioned on the left and right edges of the rice. The dish is garnished with chopped green herbs. In the background, there is a small white bowl filled with bright red cherry tomatoes and some folded flatbreads on a wooden surface. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups long grain white rice (uncooked)
2 1/2 cups chicken broth or water
4 boneless, skinless chicken breasts
1 cup plain Greek yogurt
1 medium cucumber, peeled, seeded, and finely chopped or grated
3 cloves garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Optional garnish: fresh dill or parsley, lemon wedges

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a large baking dish (about 9×13 inches), spread the uncooked rice evenly across the bottom.
Step 2: Pour the chicken broth or water over the rice without stirring to keep the rice in place for even baking.
Step 3: In a small bowl, combine the Greek yogurt, minced garlic, chopped cucumber, dill, lemon juice, oregano, paprika, salt, and black pepper. Mix well to make the tzatziki sauce.
Step 4: Pat the chicken breasts dry and drizzle them with olive oil. Place the chicken directly on top of the rice in the baking dish.
Step 5: Spoon the tzatziki sauce generously over each chicken breast, covering them well.
Step 6: Cover the dish tightly with aluminum foil. Bake for 50 to 60 minutes, or until the chicken is cooked through and the rice is tender.
Step 7: Remove from the oven and let it rest, covered, for about 5 minutes to allow flavors to settle.
Step 8: Serve warm, garnished with fresh dill or parsley and lemon wedges if desired.

Tips & Variations

For a creamier rice, stir in a little extra Greek yogurt just before serving.
If you prefer a spicier flavor, add a pinch of cayenne pepper to the tzatziki sauce.
Try using brown rice, but increase the baking time accordingly and add extra liquid.
Leftover chicken can be shredded and used for wraps or salads the next day.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. You may want to add a splash of water or broth when reheating to keep the rice moist.

How to Serve

The image shows a round silver foil container filled with a layered dish. The bottom layer is a mix of yellow and white rice with a fluffy texture. On top of the rice are chunks of grilled chicken coated with spices, giving them an orange-brown color with some charred spots. Spread over the chicken is a creamy white sauce with green herb pieces, likely cilantro or mint, adding a fresh color contrast. Two lemon wedges sit at the edge of the container, adding a bright yellow accent. In the background, a white bowl with more of the creamy sauce is partially visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless thighs instead of chicken breasts?

Yes, boneless thighs work well and tend to stay juicier during baking. Adjust baking time as needed, checking for doneness.

Do I need to peel and seed the cucumber for the tzatziki?

Peeling and seeding the cucumber helps prevent excess moisture and a watery sauce, but you can skip this step if you prefer a chunkier texture.