Dump-and-bake chicken tzatziki rice is a vibrant, Mediterranean-inspired dish that’s as easy as it sounds—everything goes into one baking dish, no stovetop cooking needed. Juicy chicken, tender rice, fresh herbs, and creamy tzatziki come together in a flavorful, fuss-free meal that’s perfect for busy days.
Why You’ll Love This Recipe
I love this recipe because it’s truly a no-stress dinner. There’s no sautéing, no precooking—just mix, cover, and bake. The Greek flavors shine through with lemon, garlic, herbs, and creamy tzatziki, and the chicken stays tender while the rice soaks up all the goodness. It’s healthy, comforting, and cleanup is a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Uncooked long-grain white rice
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Chicken breasts or thighs, cut into bite-sized pieces
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Tzatziki sauce (store-bought or homemade)
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Chicken broth or water
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Garlic, minced
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Lemon juice
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Olive oil
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Dried oregano
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Salt and black pepper
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Optional toppings: diced cucumbers, cherry tomatoes, fresh dill, feta cheese
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In the dish, I combine uncooked rice, tzatziki sauce, chicken broth, garlic, lemon juice, olive oil, oregano, salt, and pepper.
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I stir in the raw chicken pieces, making sure they’re evenly distributed.
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I cover the dish tightly with foil and bake for 40–50 minutes, or until the rice is tender and the chicken is fully cooked.
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I remove the foil, fluff the rice, and let it sit for 5 minutes before serving.
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I top it with extra tzatziki, fresh veggies, or crumbled feta if I want a little extra flavor and texture.
Servings and timing
This recipe makes about 4–6 servings. It takes only 10 minutes to prep and 45–50 minutes to bake, so dinner’s ready in under an hour with barely any hands-on time.
Variations
I sometimes swap the chicken for chickpeas for a vegetarian version. For more veggies, I stir in chopped spinach or zucchini before baking. When I want extra richness, I mix a bit of crumbled feta into the rice before baking and finish with a squeeze of lemon.
storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I warm it in the microwave or oven with a splash of broth to keep the rice moist. It also freezes well—I portion it into containers, freeze, and reheat as needed.
FAQs
Can I use brown rice?
Yes, but it takes longer to cook. I increase the liquid slightly and bake for about 60–65 minutes until the rice is tender.
Do I need to cook the chicken first?
Nope! The chicken cooks fully in the oven along with the rice, saving time and dishes.
Can I use homemade tzatziki?
Absolutely. I use homemade or store-bought—whatever I have on hand. Both work great.
Can I make this dairy-free?
Yes, I use a dairy-free tzatziki alternative or substitute with a garlic-herb sauce that pairs well with the flavors.
What’s the best way to serve it?
I like topping it with fresh cucumbers, tomatoes, and a dollop of tzatziki. It’s also great wrapped in warm pita or served with a side of roasted veggies.
Conclusion
Dump-and-bake chicken tzatziki rice is one of my favorite low-effort, high-reward meals. It’s flavorful, wholesome, and comes together in just one dish with no hassle. Whether I’m feeding the family or prepping ahead for the week, this simple Mediterranean-style bake always delivers.
