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Dump-and-Bake Chicken Tzatziki with Rice

This Mediterranean-inspired one-pan casserole combines tender chicken, fluffy rice, and creamy tzatziki sauce in a simple dump-and-bake method that requires minimal prep and delivers maximum flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 cup long-grain white rice uncooked (basmati or jasmine preferred)
  • 1.5 cups chicken broth or water more if needed
  • 1 cup plain Greek yogurt full-fat or 2%
  • 0.33 cup cucumber grated on medium holes and squeezed completely dry
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • salt and black pepper to taste
  • 1 lemon juiced (about 2-3 tablespoons fresh juice)
  • 0.5 cup feta cheese crumbled, optional
  • 0.25 cup fresh parsley or cilantro chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Small mixing bowl
  • whisk
  • Box grater
  • Oven mitts

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In the baking dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, dill, oregano, cumin, salt, and pepper. Stir well to distribute seasonings evenly. Ensure liquid completely covers the rice.
  3. Cut chicken into 1-inch cubes and arrange pieces evenly over the rice mixture, spacing them out for even cooking.
  4. In a small bowl, whisk together Greek yogurt, grated cucumber (squeezed completely dry), and fresh lemon juice. Dollop the tzatziki mixture over the chicken in several spots, then spread gently with the back of a spoon. It doesn't need to cover everything completely.
  5. Cover the baking dish tightly with aluminum foil. Bake for 35-40 minutes, until rice is tender with no crunch remaining and chicken reaches 165°F in the thickest part.
  6. Carefully remove foil (watch for steam). If rice needs more time but appears dry, add 1/4 cup broth, re-cover, and bake 5 more minutes. Sprinkle crumbled feta over the top if using.
  7. Bake uncovered for 5 additional minutes to melt cheese slightly and reduce excess moisture.
  8. Remove from oven and let rest 5 minutes. Garnish with fresh parsley or cilantro and serve warm.

Notes

Rice Options: For brown rice, use 2 cups liquid and bake 50-55 minutes. Tzatziki Shortcut: Use 1 cup store-bought tzatziki thinned with lemon juice. Make Ahead: Prep through step 3, refrigerate up to 12 hours, then add 5-10 minutes to baking time. Altitude Adjustment: At elevations above 3,000 feet, increase liquid by 2-4 tablespoons and baking time by 5-10 minutes.
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