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Dump-and-Bake Chicken Tzatziki Rice

One-dish Greek-inspired chicken and rice baked together, then topped with cool tzatziki and fresh vegetables for an easy, high-protein dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 1/2 cups long-grain white rice uncooked
  • 3 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup tzatziki sauce store-bought or homemade
  • 1/2 cup English cucumber finely diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh dill or parsley chopped

Equipment

  • 9x13-inch baking dish
  • aluminum foil
  • Fork for fluffing
  • Instant-read thermometer (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Add uncooked rice to the baking dish. Pour in chicken broth, olive oil, and lemon juice. Sprinkle oregano, garlic powder, salt, and pepper over everything. Stir well with a fork to distribute seasonings and ensure rice is evenly spread and completely submerged in liquid.
  3. Arrange raw chicken pieces in a single layer on top of rice mixture, spacing evenly. Make sure no pieces overlap significantly.
  4. Cover the entire baking dish tightly with aluminum foil, pressing firmly around all edges to create a complete seal. This prevents steam from escaping.
  5. Bake for 40 to 45 minutes without opening the oven or lifting the foil. Rice should be tender and liquid fully absorbed. Chicken should reach 165°F internal temperature.
  6. Remove from oven and let rest, still covered, for 5 minutes. This allows rice to finish absorbing moisture.
  7. Remove foil carefully (hot steam will escape). Use a fork to fluff rice and gently mix chicken pieces throughout.
  8. Spoon generous dollops of cold tzatziki sauce over warm chicken and rice. Top with diced cucumber, red onion, and fresh herbs. Serve immediately.

Notes

Storage: Store chicken and rice separately from tzatziki and fresh toppings in airtight containers for up to 3 days. Reheat base with a splash of broth to prevent drying. Add fresh toppings after reheating. Substitutions: Chicken thighs can replace breasts. For brown rice, increase broth to 3.5 cups and bake time to 60-70 minutes. Plain Greek yogurt with lemon and herbs can substitute for tzatziki. Make-Ahead: Assemble dish up to 4 hours ahead and refrigerate. Add 5 minutes to baking time if baking straight from fridge. Prepare fresh toppings separately. Variations: Add 1-1.5 cups frozen peas, diced zucchini, or bell peppers to rice before baking. Stir in chopped Kalamata olives or crumbled feta after baking. Use shrimp instead of chicken (add during last 15 minutes). Serving Suggestions: Serve with warm pita bread, Greek salad, hummus and vegetables, or roasted red peppers.