This Dump-and-Bake Chicken Tzatziki Rice is a flavorful, hands-off dish that brings together Mediterranean ingredients in one easy, oven-baked meal. With juicy chicken, herbed rice, and creamy tzatziki, it’s fresh, comforting, and super simple to throw together. I just mix, dump, and let the oven do the work—no stovetop needed.
Why You’ll Love This Recipe
I love that this recipe is perfect for busy nights when I want something delicious but don’t want to fuss with pots and pans. It’s a true one-dish wonder with protein, grains, and tangy flavor in every bite. The creamy tzatziki adds a refreshing twist, and I can prep it ahead of time or even use store-bought to save time. It’s cozy, yet light enough for any season.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, cut into chunks
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Long-grain white rice (uncooked)
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Chicken broth or stock
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Tzatziki sauce (homemade or store-bought)
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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 pepper
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Cherry tomatoes (optional)
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Fresh parsley or dill for garnish
Directions
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I preheat the oven to 375°F (190°C).
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In a 9×13-inch baking dish, I combine the uncooked rice, garlic, oregano, salt, pepper, and chicken broth. I give it a good stir to mix everything evenly.
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I nestle the chicken pieces into the rice mixture and drizzle them with olive oil and lemon juice.
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I cover the dish tightly with foil and bake for about 40–45 minutes, or until the rice is tender and the chicken is cooked through.
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Once it’s done, I remove the foil, spread tzatziki sauce over the top, and return it to the oven uncovered for another 5–10 minutes to warm everything through.
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I garnish with fresh herbs and optional cherry tomatoes before serving.
Servings and timing
This recipe makes about 4 generous servings. It takes roughly 10 minutes to prep and about 50–55 minutes in the oven. Total time is just over an hour, but most of that is hands-off.
Variations
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I swap the chicken for chickpeas or tofu to make it vegetarian.
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I’ve added spinach or zucchini for extra veggies baked right into the dish.
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For more tang, I stir in a spoonful of crumbled feta before serving.
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I sometimes use brown rice, but I increase the baking time and add extra broth.
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A sprinkle of kalamata olives on top adds a salty Mediterranean kick.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or rewarm it in the oven at 350°F (175°C) until heated through. If it looks a little dry, I stir in a splash of broth or an extra spoonful of tzatziki.
FAQs
Can I use cooked rice instead of uncooked?
This recipe is designed for uncooked rice, but if I’m using cooked rice, I reduce the broth and baking time. I’d just heat everything until the chicken is cooked and the flavors are blended.
What kind of tzatziki works best?
I use either homemade tzatziki or a thick, high-quality store-bought one. It should be creamy and tangy to balance the dish.
Can I make this ahead?
Yes, I assemble the dish (without baking), cover it, and refrigerate for up to 24 hours. Then I bake it fresh when ready to eat.
What rice should I use?
Long-grain white rice works best for even cooking. If I use brown rice, I add more broth and extend the cooking time.
Is this freezer-friendly?
I prefer freezing it after it’s baked. I let it cool completely, then freeze in portions. When reheating, I add a bit of extra tzatziki or broth to bring it back to life.
Conclusion
Dump-and-Bake Chicken Tzatziki Rice is my go-to for a quick, healthy, and satisfying meal that doesn’t require a pile of dishes. It’s full of bold flavors, creamy texture, and comforting rice, all baked together in one pan. Whether I’m feeding family or prepping lunches for the week, this dish always comes through.
