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Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful, and hands-off meal featuring juicy chicken, creamy tzatziki sauce, and fluffy rice baked together in one dish. This easy Mediterranean One-Pan Feast is perfect for a stress-free weeknight dinner.

Why You’ll Love Dump-and-Bake Chicken Tzatziki with Rice

This Dump-and-Bake Chicken Tzatziki with Rice recipe is a standout Mediterranean One-Pan Feast:

One-Pan Ease: Minimal prep with easy cleanup.
Bold Flavors: Creamy tzatziki, garlic, and herbs shine.
Healthy Choice: High in protein and fiber for balanced meals.
Meal Prep Star: Stores and reheats beautifully.
I made this for a busy weeknight, and it was the ultimate Mediterranean One-Pan Feast hit!

Ingredients for Dump-and-Bake Chicken Tzatziki with Rice

Here’s what you’ll need for Dump-and-Bake Chicken Tzatziki with Rice (serves 4):

For the Chicken & Rice:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (or brown rice, adjust cooking time)
- 2 cups chicken broth (or water)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cup cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp fresh dill (or ½ tsp dried dill)
- ¼ tsp salt
- ⅛ tsp black pepper
Optional Toppings:
- ½ cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted
- 2 tbsp fresh parsley, chopped

Ingredient Tips:

Rice: Rinse white rice for fluffy texture; brown rice adds fiber.
Chicken: Thighs stay juicier; breasts are leaner.
Tzatziki: Squeeze cucumber thoroughly to avoid watery sauce.
Toppings: Fresh toppings add color and flavor.
Equipment: 9×13-inch baking dish, foil, mixing bowl, grater.

Directions for Dump-and-Bake Chicken Tzatziki with Rice

Let’s create this flavorful Dump-and-Bake Chicken Tzatziki with Rice!

Preheat Oven

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.

Prepare Rice Base

In the baking dish, I mix 1 cup rinsed white rice, 2 cups chicken broth, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper until combined.

Add Chicken

I place 1 lb chicken breasts or thighs on top of the rice mixture, seasoning with an extra pinch of salt, pepper, and oregano for this Dump-and-Bake Chicken Tzatziki with Rice.

Bake Dish

I cover the dish with foil and bake for 35–40 minutes, until the chicken reaches 165°F (75°C) internally and the rice is tender.
I check rice; if using brown rice, I add 10–15 minutes and ¼ cup extra broth.

Make Tzatziki Sauce

While baking, I combine 1 cup Greek yogurt, ½ cup grated cucumber (squeezed dry), 2 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp fresh dill, ¼ tsp salt, and ⅛ tsp black pepper in a bowl. I refrigerate until serving.

Finish and Serve

I remove the dish from the oven, let it rest for 5 minutes, then spoon tzatziki over the chicken.
I garnish with ½ cup cherry tomatoes, ¼ cup feta, ¼ cup Kalamata olives, and 2 tbsp parsley. I serve warm.

Nutrition

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~450 kcal per serving (with chicken breasts)
Macros per Serving: 45g carbs, 30g protein, 15g fat, 3g fiber

Variations for Dump-and-Bake Chicken Tzatziki with Rice

Try these twists on Dump-and-Bake Chicken Tzatziki with Rice:

Spicy Kick: Add ½ tsp red pepper flakes or a dash of hot sauce to the rice.
Low-Carb: Use cauliflower rice with 1 cup broth, baking for 25–30 minutes.
Creamy Twist: Stir 2 tbsp tzatziki into the rice before baking.
Protein Swap: Substitute shrimp, tofu, or 1 cup chickpeas for chicken.
Vegan: Use chickpeas and dairy-free yogurt for tzatziki.

Storage

I store Dump-and-Bake Chicken Tzatziki with Rice in an airtight container in the refrigerator for up to 3 days, keeping tzatziki separate to maintain texture.
I freeze the chicken and rice (without tzatziki) in a freezer-safe container for up to 2 months, thawing overnight in the fridge before reheating.
I reheat in a 350°F (175°C) oven for 10 minutes or microwave for 1–2 minutes, adding fresh tzatziki after warming.

Serving Ideas

Make your Dump-and-Bake Chicken Tzatziki with Rice a star Mediterranean One-Pan Feast:

Classic: Serve as a Mediterranean One-Pan Feast with a Greek salad.
Garnish: Add extra parsley or a lemon wedge for brightness.
Pairing: Enjoy with pita bread, roasted veggies, or a chilled rosé.
Presentation: Serve in the baking dish for a rustic, family-style look.
Occasion: Perfect for weeknight dinners, meal prep, or casual gatherings.

FAQs

Can I use store-bought tzatziki?
Yes! It’s a great shortcut if you’re short on time.

Can I use brown rice?
Yes, but increase the cooking time by 10–15 minutes and add ¼ cup extra broth.

How do I keep the chicken from drying out?
Cover with foil while baking and avoid overcooking.

What should I serve with this dish?
It pairs well with a Greek salad, roasted veggies, or pita bread.

Can I make this dish dairy-free?
Yes! Use dairy-free yogurt for the tzatziki.

Do I need to rinse the rice before baking?
Yes, rinsing removes excess starch and prevents mushy rice.

Can I use boneless chicken thighs instead of breasts?
Absolutely! They’ll stay juicier and add more flavor.

Can I add vegetables to the bake?
Yes! Bell peppers, zucchini, or spinach work well.

Is this recipe gluten-free?
Yes! Just ensure all packaged ingredients are gluten-free.

Can I marinate the chicken beforehand?
Yes! Marinate in olive oil, lemon juice, garlic, and oregano for extra flavor.

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Conclusion

Dump-and-Bake Chicken Tzatziki with Rice is a delicious, effortless Mediterranean One-Pan Feast that combines juicy chicken, creamy tzatziki, and flavorful rice in one dish. Perfect for a busy weeknight or meal prep, this easy Mediterranean-inspired recipe will quickly become a family favorite. Try it today!