Easy Dump and Bake Chicken Tzatziki Rice – One Pan Greek-Inspired Dinner

What’s Dump and Bake Chicken Tzatziki Rice?

This is a hassle-free, one-pan Greek-inspired casserole built layer by layer and baked to perfection:

1. Marinated chicken pieces—usually breasts or thighs— are tossed with spices, yogurt, and olive oil.
2. Rice and aromatics, like onion, garlic, and herbs, form the base.
3. Everything is dumped into a baking dish, covered, and baked until the chicken is juicy and rice is fluffy.
4. Finally, it’s drizzled generously with a cool homemade tzatziki sauce.

It’s a harmony of:

• Mildly seasoned chicken
• Fragrant rice soaked in spiced broth
• Tangy, garlicky tzatziki drizzled on top

Why This Recipe Shines

• Easy prep, clean-up, and dinner! No need for multiple pots or pans.
• One‑dish baking yields balanced flavors—rice absorbs all the chicken juices.
• Leftovers are just as good. Reheat for a satisfying second meal.

The USDA guide on rice shares brilliant tips on water-to-rice ratios that ensure perfect texture every time—check it out again if you’re after fluffy, non‑sticky rice for this bake.

Ingredients to Dump and Bake Chicken Tzatziki Rice

Gather the following items for a feast that’s both simple and impressive:

3.1 Chicken & Marinade

• 4 boneless, skinless chicken breasts or thighs
• 1 cup plain full-fat yogurt
• 3 Tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp black pepper
• 1 tsp salt

3.2 Rice Base

• 2 cups long-grain white rice (e.g., basmati or jasmine)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth (or water)
• 1 Tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• Pinch of black pepper

3.3 Tzatziki Sauce

• 1 cup plain yogurt
• 1 small cucumber, grated and drained
• 2 cloves garlic, minced
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 2 Tbsp fresh dill or mint, finely chopped
• Salt & pepper to taste

Equipment & Prep

• 9×13‑inch baking dish (or similar)
• Mixing bowls (small and medium)
• Whisk and spatula
• Grater and colander (for cucumber)
• Aluminum foil or lid to cover during baking

Make life easier by pre‑measuring all spices and setting bowls out in advance. Mise en place = no-hassle dinner!

Step-by-Step Preparation

Marinating the Chicken

1. In a medium bowl, whisk together:
   • Yogurt, olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Add chicken, stirring to coat completely.
3. Cover and refrigerate 30 minutes to 2 hours. Tip: For max flavor, aim for at least 1 hour.
4. When ready to bake, remove chicken to rest at room temperature for 15 minutes—this ensures even cooking.

Preparing the Rice Base

1. Preheat oven to 375°F (190°C).
2. In a small skillet over medium heat, warm a tablespoon of olive oil.
3. Sauté onion until translucent, then add garlic and oregano, cooking another 30 seconds.
4. Transfer aromatics to the baking dish.
5. Stir in rice, ensuring each grain is coated.
6. Pour in broth, then add a half teaspoon each salt and pepper.
7. Gently smooth the rice layer with the spatula.

Making the Tzatziki Sauce

1. Grate cucumber, wrap in a clean kitchen towel, and squeeze out excess water.
2. In a bowl, combine yogurt, drained cucumber, garlic, lemon juice, olive oil, dill (or mint), and salt & pepper.
3. Taste and adjust seasoning.
4. Cover and refrigerate to let flavors blend—ready by the time the bake is done.

Assembling & Baking the Dish

1. Layer baby:
   • Spread rice mixture evenly in the baking dish.
   • Place chicken pieces on top, spaced apart so heat circulates.
2. Cover for steam:
   • Tightly seal with foil or a lid.
   • Bake 35 minutes.
3. Bravo moment:
   • Remove cover, bake another 5–10 minutes until chicken’s outer layer begins to roast.
4. Check rice doneness:
   • Insert fork—rice should be tender and broth absorbed.
5. Let it rest 5 minutes after baking without removing the cover—to allow juices to redistribute.

Tips for Perfect Texture & Flavor

• Rice tips
  • Rinse rice under cold water to remove excess starch for fluffy, separate grains.
  • Try a 10-minute rice soak—even sweeter results.
  • Follow the USDA rice tips for ideal broth temperatures.
• Chicken notes
  • Warm to room temperature before baking—cooks more evenly.
  • Slice thick breasts in half if they’re overweighting the bake.
• Liquid ratio
  • The golden ratio is 1 part rice to about 1.1–1.15 parts liquid when baking. Adjust if altitude or steam loss is high.
• Browning option
  • After covered bake, switch oven to broil for 2–3 minutes to crisp the chicken’s top.

Serving Suggestions & Garnishes

• Drizzle tzatziki generously while warm so sauce slightly warms and melds with rice.
• Sprinkle with:
  • Fresh chopped dill or mint
  • Lemon zest or wedge for brightness
  • Slice of red onion or thinly sliced cucumbers on the side
• Offer warm pita bread or toasted naan for scooping.
• Serve with a side of olives or marinated peppers for a full Mediterranean experience.

Storage, Freezing & Meal Prep

• Cooling
  • Let everything cool at room temperature for up to 30 minutes before storing to avoid sogginess.
• Fridge
  • Store in airtight containers for up to 4 days.
  • Keep tzatziki separate until serving.
• Reheating
  1. Microwave or oven | Cover to prevent drying.
  2. Add a splash of water or broth if rice is dry.
  3. Finish with fresh dollop of tzatziki.
• Freezing
  • Portion out chicken and rice (without tzatziki) into freezer-safe containers or zip‑lock bags.
  • Freeze flat for quicker thawing.
  • When ready, thaw overnight in fridge.
  • Bake covered at 350°F (175°C) for 15–20 minutes, then add tzatziki before serving.
• Meal‑prep combo
  • Assemble chicken, rice base, and sauce in separate container, and reheat together for weekday lunches.

Variations & Adaptations

1. Chicken cuts
   • Swap breasts for thighs—they stay juicier and require the same bake time.
2. Rice swaps
   • Use brown rice (increase broth to 2½ cups and bake 50–55 min covered).
   • Or try quinoa—use same quantity, bake 25 minutes.
3. Spice-up options
   • Add crushed red pepper flakes, harissa, or paprika to the rice layer for color.
   • Marinate chicken with lemon zest and oregano for extra tang.
4. Herb switch‑up
   • Use mint instead of dill in tzatziki.
   • Stir fresh parsley into rice after baking.
5. Veggie boost
   • Stir in halved cherry tomatoes or sliced bell peppers before baking.
6. Dairy‑free tweak
   • Use coconut yogurt in marinade and tzatziki for a dairy-free version.
7. Meal-prep friendly
   • Double everything and bake in two dishes—dinner tonight, lunch tomorrow.

Frequently Asked Questions

1. What rice works best?

• Long-grain white rice (like basmati or jasmine) yields fluffy grains that don’t clump.
• For brown rice, bake longer with extra broth.
• Rinse rice before using to remove starch.

2. Can I substitute thighs for breasts?

Absolutely!

• Use bone‑in or boneless thighs without adjusting time (35–45 min depending on slice size).
• Remove bones before serving.

3. How long to bake everything together?

• Covered bake: 35 minutes at 375°F (190°C).
• Remove cover: +5–10 minutes to lightly brown the chicken.
• Let rest 5 minutes before serving.

4. Is it safe to freeze?

Yes.

• Store chicken and rice (cold) in freezer bags or containers (without sauce) for up to 3 months.
• Thaw overnight and reheat covered, adding sauce at the end.

5. How to reheat without drying out chicken?

• Add a splash of broth or water before reheating.
• Warm gently at 300–325°F for 15–20 min or microwave at 50% power with a damp paper towel.

6. Can I bake this in muffin tins?

• Yes!
• Portion rice and small chicken pieces in greased muffin wells.
• Bake 25 minutes covered, 5 minutes uncovered.

7. Chicken too dry, what went wrong?

• Too little liquid: aim for 1.1 cups liquid per cup of rice.
• Oven too hot: verify internal temp doesn’t exceed 165°F (73°C).
• Not enough resting time: always let bake rest before cutting.

8. Can I make this gluten-free?

• Use gluten-free broth and ensure spices are GF.
• Rice and yogurt are naturally gluten-free!

9. Can I prep it the night before?

• Absolutely!
• Assemble marinade and rice in dish, cover, and keep in fridge overnight.
• Remove from fridge 30 minutes before baking, then bake as directed.

Conclusion

From prep to plate, Dump and Bake Chicken Tzatziki Rice offers a fuss-free, aromatic Greek-inspired feast that’s as easy to make as it is delicious to eat. With versatile swaps, smart storage tips, and crowd-pleasing flavors, this recipe belongs in your regular rotation.

Gather your ingredients, preheat that oven, and treat yourself to a simple, soul-satisfying dinner that’s sure to impress—even if you’re busy or short on time.

Dump and Bake Chicken Tzatziki Rice

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• Author: Velma
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Dump and Bake Chicken Tzatziki Rice is the ultimate one-dish Greek-style dinner—layered with marinated chicken, fluffy rice, and homemade tzatziki.

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Ingredients

Scale 1x2x3x

1. For the Chicken Marinade

• 4 boneless, skinless chicken breasts or thighs
• 1 cup plain full-fat yogurt
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• 1 teaspoon salt

2. For the Rice Base

• 2 cups long-grain white rice (basmati or jasmine recommended)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• Pinch of black pepper

3. For the Tzatziki Sauce

• 1 cup plain yogurt
• 1 small cucumber, grated and excess liquid squeezed out
• 2 garlic cloves, finely minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh dill or mint
• Salt and pepper to taste

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Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, whisk together:
   • 1 cup yogurt
   • 3 tablespoons olive oil
   • Smoked paprika, garlic powder, onion powder, cumin, salt, and pepper
2. Add chicken breasts or thighs and coat well.
3. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
4. Let the chicken sit at room temperature for 15 minutes before baking.

Step 2: Prepare the Rice Base

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon olive oil over medium heat.
3. Sauté the chopped onion until soft and translucent (about 4–5 minutes).
4. Add minced garlic and dried oregano, stirring for another 30 seconds.
5. Transfer the onion-garlic mixture to a 9×13-inch baking dish.
6. Add rinsed rice, chicken broth, salt, and pepper. Mix gently to combine.

Step 3: Assemble and Bake

1. Place the marinated chicken directly on top of the rice mixture in the baking dish.
2. Cover tightly with foil (or a lid) to seal in moisture.
3. Bake for 35 minutes.
4. Remove foil and bake uncovered for an additional 5–10 minutes, or until the chicken is cooked through and rice is tender.
5. Let rest for 5 minutes before serving.

Step 4: Make the Tzatziki Sauce (While Baking)

1. Grate the cucumber, squeeze out excess moisture using a kitchen towel.
2. In a bowl, combine:
   • 1 cup yogurt
   • Grated cucumber
   • Garlic, lemon juice, olive oil, and chopped dill or mint
3. Season with salt and pepper to taste.
4. Refrigerate until ready to serve.

Step 5: Serve

• Spoon the baked chicken and rice onto plates or bowls.
• Drizzle generously with chilled tzatziki sauce.
• Garnish with lemon wedges, fresh dill, or a few cucumber slices if desired.
• Serve with warm pita bread or roasted veggies on the side.

Notes

• Warm chicken broth before adding it to the dish for faster and more even cooking.
• Avoid using instant or parboiled rice, as it can become mushy or overcooked.
• Boneless chicken thighs are a great alternative to breasts—they stay juicy and flavorful.
• For a dairy-free version, swap in plant-based yogurt and a dairy-free tzatziki sauce.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1½ cups
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg