Name: Dump-and-Bake Chicken Tzatziki Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup uncooked long-grain white rice; 1 cup tzatziki sauce (store-bought or homemade); 1 3/4 cups chicken broth; 2 cloves garlic, minced; 2 tbsp lemon juice (divided); 1 tbsp olive oil; 1 tsp dried oregano; Salt and black pepper to taste; 1 cup cherry tomatoes (optional); 1/4 cup crumbled feta cheese (optional); Fresh dill or parsley, chopped (for garnish)

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Dump-and-Bake Chicken Tzatziki Rice is a no-fuss, one-dish wonder that brings Mediterranean flavors to the dinner table with almost no prep. Juicy chicken, fluffy rice, creamy tzatziki, and warm spices all bake together for a comforting, flavor-packed meal that I can just toss in the oven and forget about until it’s time to eat.

Why You’ll Love This Recipe

I love how this recipe saves me time and effort while still delivering incredible flavor. Everything bakes in one dish—no stovetop, no sautéing. The rice absorbs all the seasoned broth and creamy tzatziki, while the chicken turns out tender and flavorful. It’s perfect for busy weeknights or lazy weekends when I want a wholesome, satisfying meal without standing over the stove.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Uncooked long-grain white rice
Tzatziki sauce (store-bought or homemade)
Chicken broth
Garlic
Lemon juice
Olive oil
Oregano
Salt and black pepper
Cherry tomatoes (optional)
Crumbled feta (optional, for topping)
Fresh dill or parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C).
In a baking dish, I combine the uncooked rice, minced garlic, oregano, salt, pepper, lemon juice, and chicken broth. I give it a quick stir to distribute everything evenly.
I nestle the chicken pieces on top of the rice and drizzle them with olive oil and a bit more lemon juice.
I spoon tzatziki sauce over each chicken piece, spreading it slightly to coat.
If I’m using cherry tomatoes, I scatter them around the dish for added sweetness and color.
I cover the dish tightly with foil and bake for 40–45 minutes, or until the rice is tender and the chicken is fully cooked.
I remove the foil and bake for another 5–10 minutes to let the top slightly brown.
Once out of the oven, I sprinkle crumbled feta and fresh herbs on top before serving.

Servings and timing

This recipe makes about 4 servings and takes approximately 50–55 minutes total, with just 10 minutes of hands-on prep. It’s a complete meal all in one dish.

Variations

I sometimes add chopped spinach or zucchini before baking for extra veggies.
To make it dairy-free, I use a plant-based tzatziki or skip it and serve with lemony tahini sauce.
I replace the rice with quinoa or orzo when I want to change things up.
For extra richness, I stir a bit of cream or more tzatziki into the rice before serving.
I use leftover grilled chicken instead of raw—just reduce the baking time by 10–15 minutes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave a portion with a splash of broth or water to keep the rice moist, or warm it in the oven covered with foil. It also freezes well—just thaw overnight in the fridge and reheat as needed.

FAQs

Can I use brown rice instead of white?

Yes, but I increase the baking time and add more liquid. Brown rice takes longer to cook, so I usually bake for about 60–70 minutes total.

What if I don’t have tzatziki?

I make a quick version with Greek yogurt, cucumber, lemon juice, garlic, and dill—or use plain Greek yogurt and season it with herbs and lemon.

Can I use pre-cooked chicken?

Yes, I add it during the last 20 minutes of baking so it doesn’t dry out. This works great for using up leftovers.

Does the rice really cook in the oven?

Yes, as long as the dish is tightly covered and the liquid-to-rice ratio is right. I make sure the rice is fully submerged in the broth before baking.

Can I make it vegetarian?

Absolutely. I swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.

Conclusion

Dump-and-Bake Chicken Tzatziki Rice is a go-to recipe when I need something effortless, flavorful, and filling. I love that it brings all the brightness of Mediterranean cuisine into one pan with minimal cleanup. It’s the kind of recipe that feels fresh and hearty at the same time—and once I try it, it becomes a regular in my dinner rotation.