One-Pan Chicken Tzatziki Rice
Looking for a hassle-free, flavorful Mediterranean dinner? This Dump And Bake Chicken Tzatziki Rice combines tender chicken, fragrant rice, and creamy homemade tzatziki in one simple oven dish. Perfect for busy weeknights, it’s a comforting, wholesome meal that requires minimal prep. Dive into this delightful ‘dump and bake’ recipe for effortless, crowd-pleasing flavor!
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Discover the easiest Dump and Bake Chicken Tzatziki Rice recipe—juicy chicken, aromatic rice, and creamy tzatziki all baked in one pan for effortless Mediterranean flavor.
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Dump And Bake Chicken Tzatziki Rice for Effortless Flavor | Easy Mediterranean One-Pan Meal
One-Pan Chicken Tzatziki Rice - Ingredients
How to Make Dump And Bake Chicken Tzatziki Rice for Effortless Flavor | Easy Mediterranean One-Pan Meal
One-Pan Chicken Tzatziki Rice - Final Result
Dump And Bake Chicken Tzatziki Rice for Effortless Flavor | Easy Mediterranean One-Pan Meal
4.5 from 90 reviews
Discover the easiest Dump and Bake Chicken Tzatziki Rice recipe—juicy chicken, aromatic rice, and creamy tzatziki all baked in one pan for effortless Mediterranean flavor.
Ingredients
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
For the Tzatziki Sauce
- 1 cup Greek yogurt (full-fat or low-fat)
- 1/2 cucumber, peeled and grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Optional Toppings
- Feta cheese crumbles
- Extra fresh dill or parsley sprigs
- Lemon wedges
Instructions
- Prepare the Tzatziki Sauce: Squeeze out excess moisture from grated cucumber using a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well, cover, and refrigerate until ready to serve.
- Preheat Oven & Prep Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil.
- Assemble the Rice and Chicken: In the baking dish, spread rinsed rice evenly. Scatter chopped onion and garlic over the rice. Place chicken thighs or breasts on top of the rice mixture.
- Season & Add Liquids: Drizzle remaining olive oil and lemon juice over the chicken and rice. Sprinkle oregano, cumin, smoked paprika, salt, and pepper evenly across the dish. Pour chicken broth gently over all—do not stir.
- Bake Covered: Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: Remove foil and continue baking an additional 10-15 minutes or until chicken reaches an internal temperature of 165°F and rice is tender. If desired, broil for 2-3 minutes to lightly brown chicken skin or rice surface.
- Rest & Serve: Remove dish from oven, let rest for 5 minutes. Fluff rice gently with a fork. Serve chicken and rice topped with a generous spoonful of tzatziki sauce, fresh parsley, and optional feta or dill. Add lemon wedges on the side for extra zest.
Nutrition Information
Calories:
320 kcal
Protein:
28 g
Carbs:
22 g
Fat:
12 g
Fiber:
4 g
Sodium:
480 mg
Recipe Notes & Tips
- Make Ahead: Tzatziki sauce can be prepared 1 day in advance for deeper flavor.
- Substitution: Brown rice can be used instead of white rice; increase bake time to 45 minutes.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a sprinkle of water to keep rice moist.
- Low-Carb Option: Substitute rice with cauliflower rice (add halfway through cooking to avoid sogginess).
Tags:
Main Dishes