Name: Dump-And-Bake Chicken Tzatziki With Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 1 cup uncooked long-grain white rice; 1½ cups chicken broth (or water); 1 cup plain Greek yogurt; ⅓ cup grated cucumber (squeezed dry); 2 Tbsp olive oil; 2 garlic cloves, minced; 1 tsp dried dill (or 2 tsp chopped fresh dill); 1 tsp dried oregano; ½ tsp ground cumin; Salt and black pepper, to taste; Juice of 1 lemon; Optional: ½ cup crumbled feta cheese; Garnish: ¼ cup chopped fresh parsley or cilantro

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Short Description

A comforting one-dish meal that layers rice and seasoned chicken under a creamy tzatziki yogurt topping—baked until tender and topped off with optional feta and fresh herbs for a Mediterranean-inspired dinner.

Why You’ll Love This Recipe

You’ll love this dish because:

It’s a true dump‑and‑bake recipe: minimal prep, no fuss layering.
Tzatziki-style yogurt sauce bakes into the dish, delivering tangy, herby creaminess.
Rice absorbs all the savory juices and yogurt flavors for a moist, flavorful base.
Clean-up is easy, and it’s ideal for busy weeknights or simple entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 cup uncooked long‑grain white rice
1 ½ cups chicken broth (or water)
1 cup plain Greek yogurt
⅓ cup grated cucumber (squeezed dry)
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp dried dill (or 2 tsp chopped fresh dill)
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
Juice of 1 lemon
Optional: ½ cup crumbled feta cheese
Garnish: ¼ cup chopped fresh parsley or cilantro

Directions

Preheat Oven
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking or casserole dish.
Prepare Rice Base
In the greased dish, combine 1 cup uncooked rice, 1 ½ cups chicken broth (or water), olive oil, minced garlic, dill, oregano, cumin, salt, and black pepper. Stir until seasonings are evenly distributed.
Arrange Chicken
Place bite-sized chicken pieces evenly over the rice mixture.
Mix and Pour Yogurt Topping
In a small bowl, whisk together Greek yogurt, grated and drained cucumber, and lemon juice to form the tzatziki base. Pour the yogurt mixture evenly over chicken and rice. Spread gently to cover.
Bake Covered
Cover the dish tightly with aluminum foil. Bake for 35–40 minutes, or until rice is tender and chicken reaches an internal temperature of 165 °F (74 °C).
Add Feta and Finish Baking
Remove foil and sprinkle crumbled feta cheese on top, if using. Return to oven, uncovered, for an additional 5 minutes to slightly melt the cheese.
Garnish and Rest
Remove from oven and let sit for 5 minutes so flavors meld. Sprinkle chopped fresh parsley or cilantro over the top.
Serve
Serve warm, optionally with a crisp green salad or warm pita bread on the side.

Servings And Timing

Servings: Approximately 4–6 servings, depending on portion size
Prep Time: ~15 minutes (cutting chicken, grating cucumber, assembling)
Cook Time: About 40–45 minutes, including initial bake and finishing step
Total Time: ~55–60 minutes

Variations

Substitute white rice with brown rice or quinoa—adjust cooking time and liquid accordingly.
For a lighter version, use low‑fat or part‑skim Greek yogurt.
Add chopped bell peppers or spinach to the rice layer for extra veggies.
Use ground chicken or turkey instead of diced pieces—just spread evenly over rice.
Garnish with olives, lemon wedges, or chili flakes for added flavor complexity.

Storage/Reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days.
To reheat: warm in the oven at 325 °F until heated through, or microwave individual servings, stirring midway. Add splash of broth or water if dish seems dry.
Freezing is possible—portion and freeze without feta for best texture. Thaw overnight and reheat gently.

FAQs

What Is Dump‑And‑Bake Chicken Tzatziki With Rice?

It’s a layered casserole combining rice and seasoned chicken baked under a yogurt‑cucumber topping that cooks into a creamy tzatziki-like sauce.

Can I Use Chicken Thighs Instead Of Breasts?

Yes—boneless chicken thighs work well. They stay moist and absorb seasoning beautifully.

Can I Use Plain Yogurt Instead Of Greek Yogurt?

You can, but Greek yogurt gives a thicker texture and holds better under heat. If using plain yogurt, strain it briefly to remove excess whey.

Do I Need To Squeeze The Cucumber?

Yes—you should squeeze grated cucumber to remove excess moisture. Otherwise, the topping may become watery during baking.

Can I Add Vegetables?

Absolutely. Diced bell peppers, spinach, or zucchini stirred into the rice layer add color and nutrition.

Is This Dish Suitable For Meal Prep?

Yes—it reheats well and stores easily. For best texture, assemble fresh or reheat in the oven instead of the microwave when possible.

What Can I Serve With It?

Serve with a simple salad, warm pita or flatbread, or steamed greens for a complete meal.

Can I Make It Gluten-Free?

Yes—this recipe naturally doesn’t include gluten. Ensure your broth and seasonings are gluten-free compliant.

How Can I Add Heat?

Add a pinch of red pepper flakes to the rice layer or stir chopped jalapeño in the yogurt topping before baking.

Can I Skip The Feta Cheese?

Yes—you can omit feta or use dairy-free cheese. The dish is flavorful on its own with oregano and dill.

Conclusion

Dump‑And‑Bake Chicken Tzatziki With Rice offers a flavorful, all-in-one bake with minimal cleanup. With tender seasoned chicken, fluffy rice, and a tangy tzatziki yogurt layer, it’s comforting, nutritious, and effortless. Perfect for busy nights and simplified meal planning—enjoy this fresh twist on Mediterranean-inspired comfort food.

Maggie

Dump-And-Bake Chicken Tzatziki With Rice