There’s something magical about coming home after a long day and knowing dinner practically makes itself. This Dump-and-Bake Chicken Tzatziki with Rice has become my weeknight savior—a dish that combines the bright, tangy flavors of Greek cuisine with the ultimate convenience of a one-dish meal. I discovered this recipe during a particularly hectic month when I needed something that didn’t require hovering over the stove. The creamy tzatziki sauce mingles with tender chicken and fluffy rice, creating layers of flavor that taste like you spent hours in the kitchen. Honestly, it’s become such a regular in our dinner rotation that my kids now request “the Greek chicken” at least twice a week.
Why You’ll Love This Recipe
This casserole checks every box for busy home cooks. First, the prep time is minimal—you’ll spend maybe 10 minutes getting everything into the baking dish before the oven does all the work. Additionally, it’s a complete meal in one pan, meaning less cleanup and more time to actually enjoy your evening.
The flavors are incredibly fresh and vibrant, thanks to the homemade tzatziki base that infuses everything as it bakes. Meanwhile, the dish is budget-friendly, using simple ingredients you likely already have on hand. Best of all, it’s easily customizable to suit different tastes and dietary preferences.
Ingredients You’ll Need
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)
Serving Suggestions:
Pair this dish with a crisp Greek salad featuring tomatoes, cucumbers, and olives. Warm pita bread is perfect for scooping up every last bit of the creamy sauce. For a lighter option, serve alongside roasted vegetables like zucchini or bell peppers.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). While it heats, lightly grease a 9×13-inch baking dish or casserole dish with cooking spray or a bit of olive oil to prevent sticking.
2. Prepare the Casserole Base
In your prepared baking dish, combine the uncooked rice, chicken broth (or water), olive oil, minced garlic, dill, oregano, cumin, salt, and pepper. Give everything a good stir to ensure the seasonings are evenly distributed throughout the rice mixture. This creates the flavorful foundation that will cook the rice to perfection.
3. Add Chicken and Yogurt Mixture
Arrange the chicken pieces evenly over the rice mixture, spreading them out so they cook uniformly. Next, grab a small bowl and whisk together the Greek yogurt, grated cucumber, and lemon juice to create your tzatziki base. Pour this creamy mixture evenly over the chicken and rice, then use the back of a spoon to spread it gently across the surface.
4. Bake to Perfection
Cover the baking dish tightly with aluminum foil to trap the steam, which helps the rice cook through. Place it in the preheated oven and bake for 35-40 minutes. The dish is ready when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If you’re unsure, use a meat thermometer to check the thickest piece of chicken.
5. Add Toppings and Final Bake
Remove the foil carefully (watch out for hot steam!) and sprinkle crumbled feta cheese over the top if you’re using it. Return the dish to the oven, uncovered, for an additional 5 minutes to melt the cheese slightly and create a beautiful golden finish. Finally, garnish with fresh parsley or cilantro for a pop of color and freshness.
6. Serve and Enjoy
Let the dish rest for about 5 minutes before serving. This resting time allows the flavors to meld together and makes it easier to portion. Serve warm alongside your favorite Greek-inspired sides.
Creative Variations to Try
Mediterranean Twist
Add chopped sun-dried tomatoes, kalamata olives, and artichoke hearts to the rice mixture for extra Mediterranean flair. These ingredients bring briny, tangy notes that complement the tzatziki beautifully.
Spicy Version
If you enjoy heat, stir in a teaspoon of red pepper flakes or a diced jalapeño to the rice base. Alternatively, drizzle some harissa sauce over individual servings for a North African-inspired kick.
Vegetarian Option
Skip the chicken entirely and double up on chickpeas or add cubed firm tofu. You’ll still get plenty of protein while keeping the dish plant-based. Consider adding extra vegetables like cherry tomatoes or spinach for more substance.
Herby Delight
Fresh herbs make a huge difference in this recipe. Try adding fresh mint along with the dill, or substitute basil for a slightly different flavor profile. Chopped green onions also add a nice mild bite.
Make-Ahead and Storage Tips
This recipe is incredibly meal-prep friendly, making it perfect for planning ahead. You can assemble the entire dish up through step 3, cover it tightly with plastic wrap or foil, and refrigerate for up to 12 hours before baking. When you’re ready to eat, simply pop it in the oven straight from the fridge, adding an extra 5-10 minutes to the baking time.
Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of water or broth to keep the rice moist. While I don’t recommend freezing this dish due to the yogurt-based sauce (which can separate when thawed), the flavors actually improve after a day in the fridge as everything marinates together.
For meal prep, portion the cooked casserole into individual containers for grab-and-go lunches throughout the week. It reheats wonderfully and tastes just as delicious the next day.
Notas (Important Notes)
Rice Options: While long-grain white rice works perfectly, you can substitute brown rice or jasmine rice based on your preference. However, keep in mind that brown rice requires adjustments—you’ll need to increase the liquid to 2 cups and extend the cooking time to approximately 50 minutes. Jasmine rice cooks similarly to white rice but may need just a few extra minutes.
Tzatziki Shortcut: If you’re really pressed for time, store-bought tzatziki sauce works beautifully. Simply thin it slightly with lemon juice or a tablespoon of water before spreading it over the dish to ensure it distributes evenly.
Chicken Choices: Both chicken breasts and thighs work wonderfully in this recipe. Thighs tend to stay more moist and add richer flavor, while breasts are leaner. Cut the pieces roughly the same size to ensure even cooking.
Cucumber Tip: This is crucial—make sure to squeeze out excess water from the grated cucumber using a clean kitchen towel or paper towels. Otherwise, the extra moisture can make your dish watery and prevent the rice from cooking properly.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It’s best to thaw the chicken completely before using it in this recipe. Frozen chicken releases excess moisture as it cooks, which can make the rice mushy and affect the overall texture. If you’re short on time, thaw the chicken quickly by placing sealed packages in cold water for about an hour.
Why is my rice still crunchy after baking?
This usually happens when there isn’t enough liquid in the dish. Make sure you’re measuring the broth accurately and that your foil is sealed tightly to trap steam. Different rice brands can also absorb liquid differently, so you might need to add an extra 1/4 cup of broth if you notice this issue.
Can I double this recipe for a crowd?
Absolutely! Simply double all the ingredients and use two 9×13-inch baking dishes or one very large roasting pan. Keep in mind that you may need to extend the baking time by 5-10 minutes to ensure everything cooks through properly.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, regular plain yogurt works, though it’s slightly thinner. You could also use sour cream for a tangier flavor, though it’s less traditional. For dairy-free options, try coconut yogurt or cashew cream, keeping in mind the flavor will be different.
How do I know when the chicken is fully cooked?
The safest way is to use an instant-read thermometer—chicken should reach an internal temperature of 165°F (74°C). Alternatively, cut into the thickest piece to check that the juices run clear and there’s no pink remaining in the center.
Can I add vegetables to this dish?
Definitely! Diced zucchini, bell peppers, or cherry tomatoes work wonderfully mixed into the rice layer. Just keep in mind that vegetables release moisture as they cook, so you might want to reduce the broth by 2-3 tablespoons to compensate.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Just make sure your chicken broth is certified gluten-free if you’re cooking for someone with celiac disease, as some brands use gluten-containing additives.