Dump-and-Bake Chicken Tzatziki

This dump-and-bake chicken tzatziki with rice transforms a beloved Greek flavor profile into the easiest one-pan dinner you'll make this week. The magic happens when creamy yogurt slowly infuses into tender chicken and fluffy rice, creating a meal that feels both indulgent and wholesome at the same time.

I first created this recipe during a particularly chaotic week when I needed dinner solutions that required minimal mental energy. The combination was such a hit that it's now in our regular rotation even when life isn't hectic. My children, normally suspicious of anything with visible herbs, clean their plates every time.

Ingredients

• Boneless skinless chicken breasts or thighs: perfect for family meals as they remain tender through baking and absorb surrounding flavors
• Long grain white rice: the ideal variety for this recipe as it cooks perfectly in the specified time without getting mushy
• Greek yogurt: provides the signature tangy creaminess that defines tzatziki without separating during baking
• Grated cucumber: essential for authentic tzatziki flavor remember to squeeze out excess moisture to prevent watery results
• Fresh garlic: creates aromatic foundation look for firm bulbs without any sprouting
• Dried dill and oregano: these herbs define Mediterranean flavor profiles choose bright green dried herbs rather than dull brown ones
• Ground cumin: adds subtle earthiness that complements the bright yogurt sauce
• Lemon juice: brightens all flavors and helps tenderize the chicken
• Feta cheese: optional but adds wonderful salty bursts throughout the dish
• Fresh herbs for garnish: provides color contrast and fresh flavor to finish the dish

Step-by-Step Instructions

Preheat and Prepare:

Heat oven to 375°F while lightly greasing your 9x13 baking dish. This temperature creates the perfect environment for the rice to absorb liquid while the chicken cooks through without drying out. A glass baking dish works best as it conducts heat evenly.

Create the Flavor Base:

Combine uncooked rice, broth, olive oil, garlic, and all dried herbs directly in your baking dish. This step infuses the rice with flavor from the very beginning as each grain will absorb the aromatic broth mixture. Stir thoroughly to ensure even distribution of seasonings throughout the rice layer.

Layer the Protein:

Arrange chicken pieces evenly over the seasoned rice. Cutting the chicken into uniform pieces ensures even cooking while creating more surface area to absorb flavors. The chicken should be in a single layer rather than piled up to ensure consistent cooking.

Add the Tzatziki Layer:

Whisk together Greek yogurt, squeezed cucumber, and lemon juice until completely combined. This creates your simplified tzatziki sauce. Pour this mixture over the chicken and rice, using the back of a spoon to create an even coating that will melt into a luscious sauce during baking.

Bake Covered:

Cover tightly with foil which creates a steamy environment essential for properly cooking rice. The tight seal allows the rice to absorb liquid while trapping moisture that keeps the chicken tender. Bake for 35 to 40 minutes until you can see the rice has expanded and absorbed most of the liquid.

Finish with Toppings:

Remove foil carefully as hot steam will escape. Sprinkle with feta if using and return to the oven uncovered just long enough to slightly warm the cheese without melting it completely. This brief final bake also helps evaporate any excess moisture for the perfect texture.

Save This

My favorite part of this recipe is the transformation that happens with the yogurt sauce. What begins as a thick layer on top slowly melts into a creamy sauce that infuses every grain of rice with tangy goodness. I still remember the first time I made it and my husband asked what kind of cream sauce I had created when in reality it was just yogurt doing its magic.

Making Ahead and Storage

This dish shines as a make ahead meal. You can completely assemble through step 3, cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. Simply add about 10 minutes to the baking time if cooking directly from refrigerated. After cooking, leftovers stay delicious for 3 days in airtight containers in the refrigerator. I often portion leftovers into lunch sized containers for easy grab and go meals.

Perfect Pairing Suggestions

While this dish stands beautifully on its own, a few simple sides elevate it to a complete Mediterranean feast. Serve alongside a simple cucumber and tomato salad dressed with just olive oil and lemon juice. Warm pita bread is perfect for scooping up the creamy sauce. For a fancier presentation, roasted lemon halves add both visual appeal and a bright accent flavor when squeezed over individual servings.

Troubleshooting Tips

The most common issue with rice casseroles is uneven cooking. If your rice seems underdone after the specified baking time but the chicken is fully cooked, add 1/4 cup additional hot broth or water around the edges of the dish, re-cover with foil, and bake for 5 to 10 minutes more. Conversely, if rice is done but the dish seems too wet, remove the foil and bake for 5 additional minutes to allow excess moisture to evaporate.

Common Queries

→ Can I use store-bought tzatziki sauce?

Yes, store-bought tzatziki works perfectly. Thin it with lemon juice or water if needed for easy spreading.

→ What type of rice is best for this dish?

Long-grain white rice is ideal, but you can also use jasmine or brown rice. Adjust liquid and baking time for best results.

→ Can I substitute chicken thighs for breasts?

Absolutely, chicken thighs work just as well as breasts. Both options will offer tender, flavorful results.

→ How do I prevent the rice from undercooking?

Ensure the dish is tightly covered with foil during baking, and use the correct amount of liquid for your rice type.

→ What can I serve alongside this dish?

A crisp green salad or warm pita bread pairs beautifully with this Mediterranean-inspired dish.