why make this recipe
This meal is simple, fast, and full of flavor. You dump the rice and chicken in a pan, bake, and make a quick tzatziki sauce. It uses few tools and tastes like you spent more time cooking.
introduction
This Dump And Bake Chicken Tzatziki Rice is easy for weeknights and cheap to make. The rice cooks with chicken broth and chicken so it stays moist. The cool tzatziki brightens the dish. If you like easy chicken meals, try this and compare with a hearty chicken parm sandwich recipe to find your favorite weeknight option.
how to make Dump And Bake Chicken Tzatziki Rice for Effortless Flavor
Preheat the oven, mix the rice and broth in a baking dish, and place seasoned chicken on top. Cover the dish and bake until the rice is done and the chicken reaches a safe temperature. While it bakes, mix yogurt, garlic, cucumber, dill, lemon, and oregano for the tzatziki. Serve the shredded chicken and rice with the sauce on top.
Ingredients :
- 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives.)
- 4 cups Chicken Broth (Or water for a less savory option.)
- 2 pieces Boneless, Skinless Chicken Breasts (Skinless thighs are a tasty substitute.)
- 2 tablespoons Olive Oil (Drizzled on chicken for a golden crust.)
- 1 teaspoon Salt (Essential for flavor.)
- 1 teaspoon Black Pepper (Essential for flavor.)
- 1 cup Greek Yogurt (Or dairy-free yogurt for a lighter option.)
- 2 cloves Minced Garlic (Fresh garlic infuses robust flavor.)
- 1 cup Grated Cucumber (Squeeze out excess moisture.)
- 2 tablespoons Dill (Fresh preferred over dried.)
- 2 tablespoons Lemon Juice (Brightens the sauce.)
- 1 teaspoon Oregano (Can mix up with Italian seasoning.)
- 1 teaspoon Paprika (Enhances flavor profile.)
- 1 cup Cucumber Substitute (Diced zucchini or bell pepper work.)
Directions :
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Rinse the rice briefly and drain.
- In a 9×13 inch baking dish, add rice and pour in the chicken broth. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat the chicken dry. Rub with olive oil, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Lay the chicken breasts on top of the rice. Do not stir.
- Cover the dish tightly with foil.
- Bake for 35–45 minutes, until rice is tender and chicken reaches 165°F (74°C).
- While it bakes, make the tzatziki: mix Greek yogurt, minced garlic, grated cucumber (squeezed dry), dill, lemon juice, oregano, and a pinch of salt and pepper. Stir until smooth.
- When done, remove foil and let rest 5 minutes. Remove chicken, shred or slice, then fluff rice with a fork.
- Serve the chicken and rice with a generous spoon of tzatziki on top or on the side.
how to serve Dump And Bake Chicken Tzatziki Rice for Effortless Flavor
Serve warm with the tzatziki over the chicken and rice. Add a squeeze of lemon if you like. A simple salad or roasted vegetables go well with this dish. You can also serve in bowls for a quick lunch.
how to store Dump And Bake Chicken Tzatziki Rice for Effortless Flavor
- Cool leftovers quickly and place in airtight containers.
- Store in the fridge for up to 3–4 days.
- Freeze rice and chicken in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
- Keep tzatziki separate in the fridge for up to 3 days; it may thin a bit, just stir before serving.
tips to make Dump And Bake Chicken Tzatziki Rice for Effortless Flavor
- Use a baking dish with a tight-fitting lid or seal with foil to keep steam in.
- Squeeze grated cucumber well to avoid watery sauce.
- Check chicken temperature with a meat thermometer for best results.
- Let the dish rest after baking so liquids settle.
- Try skinless thighs if you want more flavor and fat.
variation (if any)
- Use basmati or jasmine rice for a different texture.
- Swap chicken breasts for thighs or use bone-in pieces (increase bake time).
- Add chopped tomatoes or bell peppers on top before baking for extra color.
- Make it spicy with a pinch of cayenne or chopped jalapeño in the tzatziki.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs more liquid and a longer bake time. Follow package directions and add about 10–15 more minutes.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with chickpeas or firm tofu and use vegetable broth instead of chicken broth.
Q: How do I keep tzatziki from getting watery?
A: Squeeze grated cucumber to remove water and use thick Greek yogurt. Chill the sauce before serving.
Q: Can I cook this on the stove instead of the oven?
A: You can cook rice and chicken on the stove, but the "dump and bake" ease will change. Use a covered skillet and cook until rice is tender and chicken is done.
Q: Is it safe to bake chicken with rice together?
A: Yes, if you cook until the chicken reaches 165°F (74°C) and the rice is tender. Use a thermometer to be sure.
Dump And Bake Chicken Tzatziki Rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
A simple and flavorful dish where rice and chicken bake together, served with a refreshing tzatziki sauce.
Ingredients
- 2 cups Long Grain White Rice
- 4 cups Chicken Broth
- 2 pieces Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Greek Yogurt
- 2 cloves Minced Garlic
- 1 cup Grated Cucumber
- 2 tablespoons Dill
- 2 tablespoons Lemon Juice
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 cup Cucumber Substitute
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the rice briefly and drain.
- In a 9×13 inch baking dish, add rice and pour in the chicken broth. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat the chicken dry. Rub with olive oil, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Lay the chicken breasts on top of the rice. Do not stir.
- Cover the dish tightly with foil.
- Bake for 35–45 minutes, until rice is tender and chicken reaches 165°F (74°C).
- While it bakes, make the tzatziki: mix Greek yogurt, minced garlic, grated cucumber (squeezed dry), dill, lemon juice, oregano, and a pinch of salt and pepper. Stir until smooth.
- When done, remove foil and let rest 5 minutes. Remove chicken, shred or slice, then fluff rice with a fork.
- Serve the chicken and rice with a generous spoon of tzatziki on top or on the side.
Notes
Use a baking dish with a tight-fitting lid or seal with foil to keep steam in. Squeeze grated cucumber well to avoid watery sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
