Name: Dump-and-Bake Chicken Tzatziki with Rice
Prep time: 10 min
Cook time: PT-486095H20M54S
Total time: PT-486095H20M54S
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 cup uncooked white rice (or brown rice, adjust cooking time); 1 cup chicken broth or water; 1/2 cup plain Greek yogurt; 1/4 cup tzatziki sauce (store-bought or homemade); 1 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1/2 tsp dried oregano; Salt and pepper to taste; 1 cup diced cucumber; 1/4 cup chopped fresh parsley; 1/2 cup crumbled feta cheese (optional)

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I love this Dump-and-Bake Chicken Tzatziki with Rice because it’s a simple, hands-off meal that combines juicy, tender chicken with flavorful tzatziki and perfectly cooked rice. Everything bakes together in one dish, making dinner effortless yet delicious with a fresh Mediterranean flair.

Ingredients

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

4 boneless, skinless chicken breasts

1 cup uncooked white rice (or brown rice, but adjust cooking time)

1 cup chicken broth or water

1/2 cup plain Greek yogurt

1/4 cup tzatziki sauce (store-bought or homemade)

1 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1/2 tsp dried oregano

Salt and pepper to taste

1 cup diced cucumber

1/4 cup chopped fresh parsley

1/2 cup crumbled feta cheese (optional, for extra flavor)

Directions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Spread the uncooked rice evenly across the bottom of the dish. Pour the chicken broth or water over the rice and stir to combine.

In a small bowl, mix together the Greek yogurt, tzatziki sauce, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken breasts evenly with this mixture.

Place the coated chicken breasts on top of the rice.

Cover the dish with foil and bake for 40–45 minutes, depending on the thickness of the chicken. Remove the foil and bake for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

While the chicken bakes, dice the cucumber and chop the parsley.

Once done, sprinkle the cucumber and parsley over the chicken and rice. If desired, add crumbled feta cheese for an extra Mediterranean touch.

Serve by spooning the rice onto plates, topping with the chicken, and adding any extra tzatziki sauce you have.

Servings and Timing

This recipe serves 4 people. Prep time is about 10 minutes, and baking time is approximately 50–60 minutes, making it an easy dinner option that fits well into a busy schedule.

Variations

I like to switch things up sometimes with these variations:

Add roasted vegetables like cherry tomatoes, bell peppers, or zucchini to the baking dish before cooking for a veggie boost.

For a spicy twist, sprinkle red pepper flakes or chili powder into the tzatziki mixture.

Swap out the rice for quinoa or couscous if I want a different grain or a quicker cooking time.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer warming it gently in the oven at 350°F (175°C) for about 15 minutes or until heated through, so the chicken stays juicy and the rice doesn’t dry out. The microwave works too for a quicker option, but I cover the dish to keep moisture in.

FAQs

How do I make homemade tzatziki sauce?

I mix Greek yogurt with grated cucumber (squeezed dry), minced garlic, lemon juice, olive oil, chopped fresh dill, salt, and pepper. It’s fresh and easy to customize!

Can I use chicken thighs instead of breasts?

Yes! Bone-in or boneless chicken thighs work well but may require slightly longer cooking time. Keep an eye on the internal temperature to ensure they’re fully cooked.

What if I want to make this gluten-free?

This recipe is naturally gluten-free as long as the tzatziki sauce and chicken broth you use don’t contain any gluten ingredients. Always check labels to be sure.

Can I prepare this recipe in advance?

Absolutely. I sometimes prepare the chicken with the tzatziki marinade and refrigerate it for a few hours or overnight to deepen the flavors before baking.

Is it possible to make this recipe dairy-free?

To make it dairy-free, I substitute the Greek yogurt and tzatziki with dairy-free yogurt and use a cucumber-garlic sauce instead. It changes the flavor profile but still tastes great!

Conclusion

Dump-and-Bake Chicken Tzatziki with Rice has become one of my favorite go-to meals for a reason. It’s simple, flavorful, and requires minimal hands-on time, making dinner a breeze. The creamy, tangy tzatziki paired with tender chicken and perfectly cooked rice hits all the right notes. I hope this recipe brings as much joy to your table as it does to mine.

Recipe:

Dump-and-Bake Chicken Tzatziki with Rice

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Author: Cheryl
Total Time: 60-70 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A simple, hands-off Mediterranean-inspired one-dish meal featuring juicy chicken baked atop flavorful rice with creamy tzatziki sauce and fresh cucumber and parsley.

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread the uncooked rice evenly across the bottom of the dish. Pour the chicken broth or water over the rice and stir to combine.
In a small bowl, mix together Greek yogurt, tzatziki sauce, olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Coat the chicken breasts evenly with the yogurt-tzatziki mixture.
Place the coated chicken breasts on top of the rice.
Cover the dish with foil and bake for 40–45 minutes, depending on chicken thickness.
Remove foil and bake an additional 10–15 minutes, until chicken reaches 165°F (74°C) internal temperature.
While baking, dice cucumber and chop parsley.
Once cooked, sprinkle cucumber and parsley over the chicken and rice. Add crumbled feta if desired.
Serve by spooning rice onto plates, topping with chicken, and adding extra tzatziki if desired.