This dish combines juicy chicken with creamy tzatziki rice for a meal that’s super simple to make. Just dump everything into a dish and bake—it really doesn’t get any easier!
You’ll love how the fresh flavors blend together! I often make this when I want a quick dinner that feels fancy. Plus, who can resist tzatziki? It’s like magic in a bowl! 🥙
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts makes this dish quick to prepare. If you prefer dark meat, thighs work well too! They add a bit more flavor and tenderness.
Rice: I recommend long-grain white rice like basmati or jasmine for fluffy results. However, if you’re looking to be unique, try quinoa or brown rice, keeping in mind that cooking times will change!
Greek Yogurt: This is the base for the tzatziki sauce. If you’re dairy-free, swap it for a plant-based yogurt. I find that coconut yogurt gives a nice creamy texture.
Cucumber: Fresh cucumber adds crunch and freshness. In a pinch, grated zucchini could be a good substitute, just be sure to drain the excess moisture!
Dill: Fresh dill brightens the tzatziki. If you don’t have fresh, use dried dill—just reduce the amount since it’s more potent! I love adding mint too for a spin!
How Do I Make Sure the Chicken is Juicy and the Rice is Perfectly Cooked?
The key to juicy chicken and perfectly cooked rice is the baking method. Covering the dish with foil traps steam, which keeps the chicken moist and helps the rice cook evenly.
- Make sure you’re using enough liquid (chicken broth is great!) so the rice cooks thoroughly.
- Don’t skip the resting time after baking; letting it sit covered for 5 minutes allows the flavors to meld and the rice to absorb any remaining liquid.
Checking the chicken’s internal temperature with a meat thermometer ensures it’s safe to eat while staying juicy. A good target is 165°F (74°C). Happy cooking!
Easy Dump and Bake Chicken with Tzatziki Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (e.g., basmati or jasmine)
- 1 ¾ cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced (divided)
For the Tzatziki Sauce:
- 1 medium cucumber, peeled and grated
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- Optional: lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then it bakes for 40-45 minutes. After that, you’ll let it sit for 5 minutes. So all in all, you’re looking at about 1 hour total before you can enjoy your delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). It’s important to do this first so the oven is ready for your dish!
2. Prepare the Broth Mixture:
In a medium mixing bowl, combine the chicken broth, olive oil, dried oregano, paprika, salt, pepper, and 1 minced clove of garlic. This savory mix will flavor both your chicken and rice beautifully.
3. Layer the Rice:
In a greased 9×13-inch baking dish, spread the uncooked rice evenly across the bottom. This is where all the magic happens!
4. Pour the Broth:
Carefully pour the broth mixture over the rice, making sure to cover it evenly. Don’t stir yet—just leave it as is!
5. Add the Chicken:
Place the chicken breasts on top of the rice, making sure they’re spaced evenly apart. This helps them cook evenly.
6. Season the Chicken:
Sprinkle any remaining salt, pepper, and a touch of paprika or oregano on the chicken for that extra kick of flavor!
7. Bake:
Cover the dish tightly with aluminum foil to keep all the moisture in, and bake for 40-45 minutes. You’ll know it’s done when the chicken is cooked through (internal temperature should hit 165°F or 74°C) and the rice is tender.
8. Make the Tzatziki Sauce:
While the chicken is baking, mix up your tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (don’t forget to squeeze out any excess moisture!), the remaining minced garlic, lemon juice, and chopped dill. Stir it all together and season with salt and pepper to taste. So fresh and delicious!
9. Rest and Serve:
Once the chicken and rice are done, take them out of the oven and let the dish sit covered for 5 minutes. This resting time helps all the flavors settle.
10. Enjoy Your Meal:
Serve the chicken and rice on plates, topped with a generous scoop of tzatziki sauce. Don’t forget to garnish with fresh dill or lemon wedges if you’d like. Enjoy a comforting and easy dinner with bright Mediterranean flavors!
FAQ for Easy Dump and Bake Chicken with Tzatziki Rice
Can I Use Brown Rice Instead of White Rice?
Yes, but keep in mind that brown rice requires more liquid and a longer cooking time. You’ll need to increase the broth to about 2 cups and bake the dish for an additional 10-15 minutes. Just make sure the chicken is fully cooked and the rice is tender!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it on the stove, adding a splash of chicken broth if the rice needs a little moisture.
Can I Prep This Dish in Advance?
Absolutely! You can assemble the chicken and rice up to 24 hours in advance. Just cover it and store it in the refrigerator. Let it sit at room temperature for 15-20 minutes before baking to ensure even cooking.
What Can I Use Instead of Dill in the Tzatziki Sauce?
If you don’t have dill on hand, fresh mint or parsley are great substitutes! They’ll give the sauce a different flavor but will still taste refreshing. Just chop them finely and mix them in as you would with dill.
