Dump-and-Bake Chicken Tzatziki with Rice Recipe

Imagine digging your fork into a steaming, fragrant rice casserole dotted with tender chicken, infused with creamy, garlicky tzatziki, and brightened with lemon and herbs. That’s exactly what you get with Dump-and-Bake Chicken Tzatziki with Rice. This dish marries the vibrant flavors of Mediterranean cuisine with a fuss-free method, letting the oven do all the heavy lifting while you get all the credit for serving up a wholesome, crowd-pleasing meal—no stovetop juggling required!

Ingredients You’ll Need

The magic of Dump-and-Bake Chicken Tzatziki with Rice lies in a handful of key ingredients. Each one has a starring role—from creating the creamy, succulent texture to adding pops of color and flavor that make every bite sing. Here’s what you’ll need and why you can’t skip them:

• Chicken (breasts or thighs): Opt for boneless, skinless pieces so they cook up juicy and tender, absorbing all the Mediterranean flavor in the pan.
• Long-grain white rice: This classic rice bakes up fluffy and perfectly soft, soaking in all the delicious juices from the chicken and tzatziki mixture.
• Chicken broth or water: For extra richness, use broth; if you’re short on time, water will still yield a lovely result.
• Plain Greek yogurt: The heart of tzatziki, it provides a lusciously creamy, tangy base that keeps the casserole moist.
• Grated cucumber (well squeezed): Adds a signature freshness—be sure to get as much water out as possible so your casserole isn’t watery.
• Olive oil: Gives a satisfying mouthfeel and helps everything bake up golden and fragrant.
• Garlic cloves (minced): Infuses the dish with a punch of aroma—don’t be shy!
• Dried dill (or fresh): This quintessential tzatziki herb brings a burst of flavor reminiscent of classic Greek cooking.
• Dried oregano: Enhances the Mediterranean fragrance and adds depth.
• Ground cumin: A little goes a long way to provide subtle warmth and complexity.
• Salt and black pepper: Essential for seasoning—taste as you go for perfectly balanced flavor.
• Lemon juice: Brightens everything up and lifts the creamy yogurt.
• Crumbled feta cheese (optional): For those who love a briny, tangy topping—totally worth tossing on!
• Chopped fresh parsley or cilantro: Sprinkled over the top, these herbs add color and a fresh-flavor finale.

How to Make Dump-and-Bake Chicken Tzatziki with Rice

Step 1: Preheat and Prep the Dish

Get things rolling by preheating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and give it a good spritz or swipe of oil so nothing sticks—this minor step makes cleanup a breeze later.

Step 2: Build the Flavorful Base

In your prepared baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir it all together to spread those aromatic spices throughout the rice—this is where the flavor layering begins!

Step 3: Layer in Chicken and Tzatziki Goodness

Scatter the chicken pieces evenly over the rice mixture so that every serving gets a hearty helping of protein. In a small bowl, whisk together your Greek yogurt, grated (well-squeezed) cucumber, and fresh lemon juice—welcome to tzatziki heaven. Pour this creamy concoction straight over the chicken and rice, smoothing it gently with the back of a spoon for a cozy, even layer.

Step 4: Bake to Tender Perfection

Cover the whole dish tightly with aluminum foil to trap in steam and let everything cook gently together. Slide it into the oven and let it bake for 35-40 minutes. The rice should be tender, and the chicken fully cooked (an internal temp of 165°F/74°C is your friend here!).

Step 5: Add a Finishing Touch

Once your Dump-and-Bake Chicken Tzatziki with Rice is cooked, carefully remove the foil—be ready for those savory aromas! If you love cheese, scatter crumbled feta over the top, then pop the dish back in the oven for just 5 minutes, uncovered, to let the feta soften and melt into little pools of flavor.

Step 6: Garnish and Serve

Let the dish rest for a few minutes out of the oven. Sprinkle it liberally with fresh parsley or cilantro, then serve up generous scoops alongside a crisp salad or some fluffy pita bread, and you’ve got a Greek-inspired feast, no plane ticket required.

How to Serve Dump-and-Bake Chicken Tzatziki with Rice

Garnishes

The finishing touch can make this dish sing. I love a fresh scatter of chopped parsley or cilantro—it adds a lively green pop and earthy aroma. For extra flavor, try a few thin slices of lemon or a final drizzle of olive oil. And if you’re feeling decadent, a touch more feta never hurt anyone!

Side Dishes

Dump-and-Bake Chicken Tzatziki with Rice pairs beautifully with a classic Greek salad (cucumber, tomato, red onion, olives, and feta) or some simply roasted vegetables. Warm pita or naan on the side makes it easy to scoop every last creamy, herb-studded bite.

Creative Ways to Present

If you want to impress, serve the casserole in individual ramekins for a personalized touch or dish it up family-style straight from the baking pan onto a big platter. Garnish with edible flowers or herb sprigs for that extra wow factor—they’re perfect for a dinner party or potluck!

Make Ahead and Storage

Storing Leftovers

Leftovers will keep deliciously in the fridge for up to 3 days. Simply let the casserole cool to room temperature, then seal it in an airtight container. The flavors mellow and intensify after a day, making tomorrow’s lunch something to look forward to.

Freezing

You can freeze Dump-and-Bake Chicken Tzatziki with Rice for up to a month. Spoon portions into freezer-safe containers, making sure to label and date them. Thaw overnight in the refrigerator before reheating for best texture and taste. Pro tip: feta may soften more than usual after thawing, but the flavor stays spot-on!

Reheating

When it’s time to reheat, cover the casserole with foil to prevent it from drying out and warm it in a 350°F oven until piping hot. For single servings, a couple of minutes in the microwave will do; just add a splash of water if the rice seems dry.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Just note that brown rice takes longer to cook and will require extra liquid—plan for around 50 minutes of baking. Keep an eye toward the end and test for doneness before serving.

What’s the best way to squeeze water from the cucumber?

After grating, place the cucumber in a clean kitchen towel, cheesecloth, or some sturdy paper towels and twist tightly over the sink to remove as much liquid as possible. This prevents your Dump-and-Bake Chicken Tzatziki with Rice from turning out watery.

Can I make this dish ahead of time?

Yes! You can assemble everything up through Step 3, cover, and refrigerate up to 12 hours in advance. Just pop it into the oven when you’re ready to bake—perfect for meal prep or prepping for a busy weeknight.

Is there a shortcut for the tzatziki sauce?

Definitely. Use store-bought tzatziki if you’re in a rush—just thin it slightly with a bit of lemon juice or water before spreading it over the chicken and rice to keep it from being too thick as it bakes.

Can I add vegetables to the casserole?

Of course! Chopped bell peppers, spinach, zucchini, or cherry tomatoes all work beautifully. Add them right in with the chicken for a burst of color and nutrition, keeping with the spirit of Dump-and-Bake Chicken Tzatziki with Rice.

Final Thoughts

I hope you’re as excited as I am to try Dump-and-Bake Chicken Tzatziki with Rice! This is the kind of meal you’ll come back to again and again when you crave big flavors without big effort. Gather your family, cue up your favorite Greek playlist, and let this easy, vibrant casserole whisk you straight to the Mediterranean—one delicious bite at a time.

Print