Name: Dump-and-Bake Chicken Tzatziki with Rice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American (with Mediterranean influence)
Ingredients: 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized chunks); 1 ½ cups uncooked long-grain white rice (not instant); 2 cups low-sodium chicken broth; 1 cup plain Greek yogurt (for creaminess and tang); ½ cup store-bought tzatziki sauce (or homemade); 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 3 cloves garlic, minced; 1 tsp dried oregano; ½ tsp onion powder; 1 tsp salt; ½ tsp black pepper; 1 cup cherry tomatoes, halved; ½ cup diced cucumber; ¼ cup red onion, thinly sliced; ½ cup crumbled feta cheese; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; Lemon wedges (for serving)

Description

If you’re craving a fresh, Mediterranean-inspired meal without all the fuss, this Dump-and-Bake Chicken Tzatziki with Rice is your new go-to recipe. Juicy chicken, creamy tzatziki, tender rice, and vibrant veggies all come together in one dish—no stovetop required! Just mix, bake, and enjoy a wholesome dinner packed with flavor and texture.

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Ingredients

Scale

For the Casserole:

1 lb boneless, skinless chicken breast or thighs (cut into bite-sized chunks)
1 ½ cups uncooked long-grain white rice (not instant)
2 cups low-sodium chicken broth
1 cup plain Greek yogurt (for creaminess and tang)
½ cup store-bought tzatziki sauce (or homemade)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
½ tsp onion powder
1 tsp salt
½ tsp black pepper
1 cup cherry tomatoes, halved
½ cup diced cucumber
¼ cup red onion, thinly sliced

For Topping and Garnish:

½ cup crumbled feta cheese
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Lemon wedges (for serving)

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Instructions

Step 1: Preheat Oven & Prepare Dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

Step 2: Combine Ingredients
In a large mixing bowl, add chicken chunks, uncooked rice, chicken broth, Greek yogurt, tzatziki, olive oil, lemon juice, lemon zest, garlic, oregano, onion powder, salt, and pepper.
Stir everything together until well mixed and the rice is evenly coated.

Step 3: Add Veggies
Gently fold in cherry tomatoes, diced cucumber, and red onion.
Pour the entire mixture into the prepared baking dish and spread it out evenly.

Step 4: Cover and Bake
Cover the dish tightly with foil to trap moisture and help the rice cook evenly.
Bake for 45 minutes.

Step 5: Check and Finish Baking
After 45 minutes, remove the foil and check the rice. If it’s still firm, give it a quick stir, then re-cover and bake for an additional 10–15 minutes until the rice is tender and the liquid is absorbed.

Step 6: Add Feta and Fresh Herbs
Once the casserole is fully cooked, remove from the oven.
Sprinkle crumbled feta, fresh dill, and parsley over the top.

Step 7: Rest and Serve
Let the dish rest for 5–10 minutes before serving to help the flavors settle and the texture firm up.
Serve with lemon wedges on the side for an extra burst of brightness.

Notes

Use Long-Grain Rice – Shorter grains may turn mushy, while long-grain rice stays fluffy.
Don’t Skip the Foil – It helps the rice absorb the broth properly and prevents drying out.
Adjust Creaminess – Add more Greek yogurt or tzatziki after baking if you prefer a creamier texture.
Make It Vegetarian – Swap chicken with chickpeas or white beans for a plant-based version.
Use Leftovers – This dish reheats beautifully and makes great lunch bowls the next day.

Prep Time: 10 minutes
Cook Time: 55 minutes
Cuisine: American (with Mediterranean influence)