Description
This Dump-and-Bake Chicken Tzatziki with Rice is a simple and flavorful one-dish meal combining tender chicken, fluffy rice, and a creamy homemade tzatziki sauce baked together to perfection. Infused with Mediterranean herbs and spices, it’s an effortless dinner that comes together quickly in one pan, making it ideal for busy weeknights.
Ingredients
Scale
For the Casserole:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups chicken broth or water
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber (squeeze out excess water)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish or casserole dish to prevent sticking.
- Combine Base Ingredients: In the baking dish, mix the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well to evenly distribute the seasonings throughout the rice and liquid.
- Add Chicken: Arrange the bite-sized chicken pieces evenly over the rice mixture to ensure even cooking.
- Make Tzatziki Base: In a small bowl, whisk together the plain Greek yogurt, grated cucumber with excess water squeezed out, and lemon juice to create a creamy tzatziki sauce.
- Pour Tzatziki Over Chicken and Rice: Pour the yogurt mixture evenly over the chicken and rice in the baking dish. Spread gently with the back of a spoon to coat evenly.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Add Feta Cheese: Remove the foil, sprinkle crumbled feta cheese over the top if using, and bake uncovered for an additional 5 minutes to slightly melt and brown the cheese.
- Garnish and Rest: Sprinkle chopped fresh parsley or cilantro over the casserole. Let the dish rest for 5 minutes to allow flavors to meld and the dish to set slightly.
- Serve: Serve warm alongside a crisp salad or warm pita bread for a complete Mediterranean-inspired meal.
Notes
- Use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- Squeezing excess water out of the grated cucumber prevents the tzatziki from becoming too watery.
- If using fresh dill instead of dried, double the amount for a stronger flavor.
- For a vegan variation, substitute chicken with tofu and use plant-based yogurt, but cooking times may vary.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: chicken tzatziki recipe, baked chicken with rice, Greek chicken casserole, easy one-dish meal, Mediterranean chicken bake
