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Dump and Bake Chicken Tzatziki Rice

A simple yet delectable one-pan dish featuring tender chicken, creamy tzatziki sauce, and fluffy rice, perfect for busy weeknights or entertaining guests.
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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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long grain white rice Opt for a quality brand like Uncle Ben's or any arborio rice for a creamier texture.
  • 4 cups chicken broth Homemade is always the best, but store-bought works fine—just check for low-sodium options!
  • 2 pieces boneless, skinless chicken breasts Choose organic chicken for better flavor.
  • 2 tablespoons olive oil A good extra-virgin olive oil, like California Olive Ranch, will really enhance the dish.
  • 1 teaspoon salt Use kosher salt for better control over seasoning.
  • 1 teaspoon black pepper Freshly ground for the best flavor.
  • 1 cup Greek yogurt I recommend Fage for its rich texture.
  • 2 cloves minced garlic Fresh garlic is a must for that beautiful aroma!
  • 1 cup grated cucumber If cucumbers are out of season, diced zucchini or bell peppers are great substitutes.
  • 2 tablespoons dill Fresh dill really elevates the tzatziki flavor; however, dried works in a pinch.
  • 2 tablespoons lemon juice Freshly squeezed juice brings a bright acidity.
  • 1 teaspoon oregano Dried oregano adds depth; Italian blends work as well.
  • 1 teaspoon paprika Smoked paprika gives a lovely flavor twist.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). A properly preheated oven is crucial for ensuring even cooking.
  2. In a large baking dish, spread out the uncooked rice evenly.
  3. Lay the chicken breasts on top of the rice, then pour the chicken broth evenly over everything.
  4. In a separate bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, pepper, oregano, and paprika. Mix until well combined and creamy.
  5. Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes.
  6. After 30-35 minutes, carefully remove the foil and spread the tzatziki mixture over the chicken. Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the tzatziki is slightly golden.
  7. Let the dish rest for about 5 minutes before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 3 months.