Dump-and-Bake Chicken Tzatziki Rice is a flavorful, all-in-one meal inspired by Mediterranean favorites. With juicy chicken, seasoned rice, and a creamy tzatziki topping, this dish bakes in the oven with zero fuss. I just toss everything into a dish, bake it, and end up with a bright, satisfying meal that feels fresh and filling. It’s a perfect weeknight option when I want something quick, hearty, and full of flavor.
Why You’ll Love This Recipe
I love that this recipe takes almost no prep—no sautéing, no boiling, just mix and bake. The flavors are vibrant and refreshing, with the garlic, lemon, dill, and cucumber from the tzatziki giving the whole dish a cool, tangy finish. It’s also versatile, healthy, and perfect for meal prep. When I want a Mediterranean-inspired dinner with minimal cleanup, this is what I reach for.
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 or basmati rice (uncooked)
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Chicken broth or water
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Olive oil
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Lemon juice
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Garlic, minced
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Dried oregano
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Salt and black pepper
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Cherry tomatoes (optional)
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Cucumber, for serving
For the tzatziki (or use store-bought):
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Greek yogurt
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Grated cucumber (squeezed dry)
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Garlic, minced
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Lemon juice
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Fresh dill or mint
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Salt
Directions
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I preheat the oven to 375°F (190°C).
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In a large baking dish, I combine uncooked rice, chicken broth, lemon juice, olive oil, garlic, oregano, salt, and pepper. I stir in the chicken pieces and cherry tomatoes if using.
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I cover the dish tightly with foil and bake for 45–50 minutes, or until the rice is tender and the chicken is cooked through.
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While it bakes, I prepare the tzatziki by mixing Greek yogurt, cucumber, garlic, lemon juice, dill, and a pinch of salt in a small bowl.
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Once the rice is done, I fluff it with a fork and serve each portion topped with a generous spoonful of tzatziki and sliced cucumber if I want extra freshness.
Servings and timing
This recipe makes 4 servings. It takes 10 minutes to prep and 45–50 minutes to bake—ready in just about 1 hour total with very little hands-on time.
Variations
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I use quinoa or orzo instead of rice for a twist.
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Sometimes I add chopped spinach, olives, or artichokes before baking for extra veggies.
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I swap chicken for shrimp or tofu for a different protein.
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For more spice, I add a pinch of crushed red pepper flakes to the bake.
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I stir feta cheese into the rice after baking for a salty, creamy kick.
storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I microwave or warm in the oven with a splash of water or broth to rehydrate the rice. I keep the tzatziki in a separate container and add it fresh after reheating.
FAQs
Can I use brown rice?
Yes, but it takes longer to cook and may need more liquid. I increase the baking time by 15–20 minutes and check for doneness.
Can I make this ahead?
Yes. I assemble everything (except the tzatziki) in the baking dish, cover, and refrigerate up to 24 hours. I bake it when ready to eat.
What kind of chicken works best?
I like boneless, skinless thighs for extra tenderness, but breasts work just as well if I cut them evenly.
Is this dish freezer-friendly?
Yes, I freeze portions without the tzatziki. I thaw overnight in the fridge and reheat thoroughly before serving with fresh sauce.
Can I use store-bought tzatziki?
Absolutely. I’ve done that many times and it saves even more time while still tasting great.
Conclusion
Dump-and-Bake Chicken Tzatziki Rice is one of my favorite lazy-day meals that doesn’t taste lazy at all. It’s fresh, filling, and full of Mediterranean flavor—plus it all comes together in one pan with no stovetop needed. Whether I’m cooking for the family or meal prepping for the week, this dish is always a win.
Print
Dump-and-Bake Chicken Tzatziki Rice
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Dump-and-Bake Chicken Tzatziki Rice is a Mediterranean-inspired one-pan meal made with juicy chicken, lemon-garlic seasoned rice, and topped with a creamy, tangy tzatziki sauce. It’s simple, flavorful, and perfect for a healthy weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup long grain white rice or basmati rice (uncooked)
- 2 cups chicken broth or water
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup cherry tomatoes (optional)
- 1 small cucumber, sliced (for serving)
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill or mint
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine uncooked rice, chicken broth, lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Stir in the chicken chunks and cherry tomatoes, if using.
- Cover the dish tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is cooked through.
- Meanwhile, make the tzatziki by mixing Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt in a small bowl. Refrigerate until ready to serve.
- Remove the baking dish from the oven, fluff the rice, and let it sit uncovered for 5 minutes.
- Serve each portion with a generous spoonful of tzatziki and sliced cucumber.
Notes
- Use quinoa or orzo instead of rice for variety.
- Add olives, chopped spinach, or artichokes before baking for more veggies.
- Replace chicken with shrimp or tofu for a different protein.
- Add red pepper flakes for a little spice.
- Stir in feta cheese after baking for extra creaminess.
Nutrition
- Serving Size: 1 portion with tzatziki
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
