This Easy Dump-and-Bake Chicken Tzatziki Rice is a simple, one-pan meal that combines tender chicken with fluffy rice and zesty tzatziki sauce. It’s quick and super tasty!
I love how it cooks all together in one dish. Less mess means more time to enjoy! Plus, it’s perfect for busy days when you just want something yummy without all the fuss. 🥳
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a quicker option, try using pre-cooked rotisserie chicken — just add it at the end to warm it up and mix it with the rice.
Rice: I like using long-grain white rice like basmati or jasmine. If you’re watching carbs, consider cauliflower rice instead. Just be aware that cooking times may vary!
Chicken Broth: You can use chicken broth for flavor, but vegetable broth works just as well for a lighter version. Make sure it’s salt-free if you’re watching sodium.
Greek Yogurt: For the tzatziki, Greek yogurt is the best choice for a thick sauce. If you want a lighter version, plain regular yogurt can work, but it may be a bit thinner.
Herbs: Fresh parsley or oregano adds a nice touch at the end. If you don’t have fresh, dried herbs are okay too—just use a little less, since dried herbs are more concentrated!
How Do I Get the Rice Cooked Perfectly?
A common concern with baked rice is ensuring it cooks evenly. The key is to layer your ingredients correctly. Place the rice first, followed by the onions and garlic, so they release moisture as they cook. Make sure to cover tightly with foil to keep steam in.
- Don’t stir the layers after adding the broth. This keeps the rice on the bottom from sticking together.
- Check the rice after 40 minutes. If there’s still liquid, cover it again and bake for an additional 5-10 minutes.
- Letting the dish rest after baking helps to set the rice and flavors.
Easy Dump-and-Bake Chicken Tzatziki Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ cups long-grain white rice (such as basmati or jasmine), rinsed
- 3 cups chicken broth or stock
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley or fresh oregano, chopped for garnish
- Lemon wedges, for serving
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, finely grated and excess liquid squeezed out
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 45 minutes of baking time. Make sure to factor in some extra time to let the dish sit after baking, about 5-10 minutes. It’s a hassle-free meal that comes together quickly, so you can enjoy more time with your loved ones!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a deep baking dish or casserole pan to prevent sticking and make cleanup easy.
2. Prepare the Rice Layer:
In the baking dish, add the rinsed rice, spreading it out evenly across the bottom. Then layer the sliced onions and minced garlic on top of the rice. This will allow the flavors to infuse as everything cooks.
3. Season the Chicken:
In a mixing bowl, combine the chicken pieces with olive oil, turmeric, cumin, oregano, paprika, lemon zest, lemon juice, salt, and pepper. Stir everything until the chicken is well coated in the spices and oil.
4. Assemble the Dish:
Evenly scatter the seasoned chicken pieces on top of the rice mixture in the baking dish. This creates a beautiful layer that will flavor the rice while it bakes.
5. Add the Broth:
Pour the chicken broth gently over everything in the dish. Be careful not to stir; you want to keep those layers intact for even cooking.
6. Bake the Dish:
Cover the dish tightly with foil and bake it in the preheated oven for about 45 minutes. Check that the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
7. Make the Tzatziki Sauce:
While your dish is baking, prepare the tzatziki sauce. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Stir well and refrigerate until you’re ready to serve.
8. Let It Rest:
Once the dish is done baking, carefully remove it from the oven and let it sit covered for 5-10 minutes. This resting period helps the flavors meld.
9. Fluff and Garnish:
Use a fork to gently fluff the rice and mix everything. Garnish with chopped fresh parsley or oregano, and add some lemon wedges for an extra zesty kick.
10. Serve and Enjoy:
Dollop the tzatziki sauce on top or serve it on the side. Enjoy your delicious, comforting Easy Dump-and-Bake Chicken Tzatziki Rice!
Bon appétit! 🌟
FAQ about Easy Dump-and-Bake Chicken Tzatziki Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. You’ll need to increase the baking time to about 60-75 minutes and possibly add a little more broth. Make sure to check for tenderness before serving!
What Can I Substitute for Greek Yogurt in the Tzatziki Sauce?
If you don’t have Greek yogurt, plain regular yogurt can work, but the sauce will be a bit thinner. You can also use sour cream or make a dairy-free version using dairy-free yogurt alternatives.
How Do I Store Leftovers?
Store any leftover Chicken Tzatziki Rice in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove, adding a splash of broth if it seems dry.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to the baking step, cover it, and refrigerate it for up to a day. Just add a few extra minutes to the baking time if you’re starting with a cold dish.
