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Dump-and-bake chicken tzatziki with rice in a white baking dish.

Recipe For Dump-and-Bake Chicken Tzatziki with Rice

A hassle-free, one-pan Mediterranean meal featuring juicy chicken and fluffy rice, finished with a cool, creamy homemade tzatziki sauce. Perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Bake:
  • 1.5 lbs Boneless Skinless Chicken Thighs 1-inch pieces
  • 1.5 cups Long-grain White Rice Basmati preferred
  • 3 cups Chicken Broth
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Lemon juiced
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Pepper to taste
The Tzatziki:
  • 1 cup Plain Greek Yogurt
  • 1/2 English Cucumber grated and squeezed
  • 1 tbsp Fresh Dill chopped
  • 1 tbsp Lemon Juice

Equipment

  • 1 9×13 inch baking dish
  • 1 Heavy-Duty Aluminum Foil
  • 1 Box Grater
  • 1 Cheesecloth or Fine Mesh Strainer
  • 1 Meat Thermometer
  • 1 Large Mixing Bowl
  • 1 Citrus Juicer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Marinate: In a bowl, mix chicken with olive oil, lemon juice, garlic, oregano, and paprika.
  3. Dump: Place rice in a 9x13 inch baking dish. Pour broth over the rice. Season with salt.
  4. Top: Arrange the chicken pieces in a single layer over the rice.
  5. Bake: Cover tightly with foil. Bake for 45 minutes.
  6. Tzatziki: While baking, mix yogurt, cucumber, dill, and lemon. Refrigerate.
  7. Serve: Let the bake rest for 10 minutes. Fluff rice with a fork and serve with a dollop of tzatziki.

Notes

  • Rice Texture: Use long-grain white rice (like Basmati) to ensure the grains stay separate and fluffy.
  • The Seal: Ensure your aluminum foil creates a tight seal around the baking dish; this is what steams the rice perfectly.
  • Tzatziki Tip: Always squeeze the excess water out of your grated cucumber to prevent a runny sauce.
  • Storage: Stays fresh in the refrigerator for up to 4 days. Store the tzatziki in a separate airtight container for best results.