Dinner

Dump-and-Bake Chicken Tzatziki Rice Recipe

Name: Dump-and-Bake Chicken Tzatziki Rice Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken breasts or thighs; 3 cups Chicken broth; 1 cup Rice; Salt, to taste; Black pepper, to taste; 1 cup Greek yogurt; 1 Cucumber, grated; 2 cloves Garlic, minced; 2 tbsp Fresh dill, chopped; 2 tbsp Lemon juice

Bylina Carter January 18, 2026January 18, 2026

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Introduction

This Dump-and-Bake Chicken Tzatziki Rice is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken bakes alongside fragrant rice and a creamy, refreshing tzatziki topping.

The image shows a white bowl filled with three layers: the bottom layer is fluffy white rice with small green herb pieces mixed in, giving it a light green touch; the middle layer has chunks of grilled chicken with a golden-brown, slightly charred surface, scattered with fresh green dill; the top layer is a creamy white sauce with visible chopped herbs, spread over the chicken on one side. Two bright yellow lemon slices with visible pulp rest on the rice beside the sauce, and extra dill sprigs are scattered on top. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs chicken breasts or thighs
3 cups chicken broth

1 cup Greek yogurt
1 cucumber, grated

2 cloves garlic, minced
2 tbsp fresh dill

2 tbsp lemon juice
Salt and pepper, to taste
1.5 cups rice (not originally listed but assumed for recipe)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a casserole dish.
Step 2: Spread the rice evenly in the bottom of the prepared dish. Place the chicken breasts or thighs on top and season everything with salt and pepper.
Step 3: In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, and lemon juice to make the tzatziki sauce.

Step 4: Spoon the tzatziki mixture evenly over the chicken. Pour the chicken broth around the sides so it doesn’t wash off the sauce, then cover the dish securely with foil.
Step 5: Bake for 45–50 minutes until the chicken is fully cooked and the rice is tender and fluffy.

Tips & Variations

Use chicken thighs for juicier results. Boneless skinless pieces work best for even cooking.

If you prefer a thicker tzatziki, strain the grated cucumber before mixing with yogurt.
Swap fresh dill with mint or parsley for a different herbal note.
Add a squeeze of extra lemon juice before serving for a bright finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain moisture. Avoid overheating to keep the chicken tender and prevent the yogurt sauce from separating.

How to Serve

In a white bowl filled with fluffy, white rice as the base layer, grilled chicken pieces with a golden-brown char are placed on top towards the right side. Fresh green dill herbs are sprinkled over the chicken and rice, adding a fresh look. To the right of the chicken, there is a creamy white sauce with visible green herb bits mixed in, covering part of the rice. A thin lemon slice with its bright yellow rind rests on the chicken for garnish. The bowl is set on a white marbled surface with two lemon halves placed nearby, enhancing the fresh and vibrant feel of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but note that brown rice typically requires longer cooking time and more liquid. You may need to adjust the baking time and broth amount accordingly.

Is it necessary to cover the dish with foil?

Covering with foil traps steam, helping the rice cook evenly and the chicken stay moist. Baking uncovered may dry out the chicken and rice.