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An overhead shot of the Dump and Bake Chicken Tzatziki Rice in a rustic casserole dish before being served, highlighting the golden-brown chicken.
FL Recipes

Dump and Bake Chicken Tzatziki Rice: An Easy Weeknight Delight

This Dump and Bake Chicken Tzatziki Rice is the ultimate one-pan weeknight meal! Tender chicken and fluffy rice are baked in a savory lemon-herb broth and topped with a cool, creamy homemade tzatziki sauce for an effortless Mediterranean dinner.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 cups long-grain white rice uncooked
  • 3 cups chicken broth
  • 1 small onion finely chopped
  • 4 cloves garlic minced, divided
  • 1 lemon zested and juiced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup plain Greek yogurt full-fat recommended
  • 0.5 large cucumber grated and squeezed dry
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice fresh

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Aluminum Foil
  • 1 Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. In the baking dish, combine the uncooked rice, chicken broth, chopped onion, 3 minced garlic cloves, lemon zest, juice of half a lemon, oregano, salt, and pepper. Stir well.
  3. Pat the chicken thighs dry and season them on both sides with additional salt, pepper, and oregano. Nestle the chicken into the rice mixture.
  4. Cover the dish tightly with foil and bake for 40-45 minutes. Remove the foil and bake for an additional 10-15 minutes, until the liquid is absorbed and chicken is fully cooked.
  5. While the chicken bakes, prepare the tzatziki. Grate the cucumber and squeeze out all excess moisture using a clean towel. In a bowl, mix the grated cucumber, Greek yogurt, chopped dill, the remaining 1 clove of minced garlic, and 1 tbsp lemon juice. Season with salt and pepper.
  6. Let the baked chicken and rice rest for 5-10 minutes after removing from the oven. Serve warm, topped with a generous dollop of the fresh tzatziki sauce.

Nutrition

Calories: 550kcalProtein: 42gFat: 22gFiber: 3g

Notes

Tip 1: For the best tzatziki, make it ahead of time to allow the flavors to meld together in the fridge.
Tip 2: Ensure the baking dish is covered very tightly with foil to prevent the rice from drying out and to ensure it steams properly.
Keyword chicken and rice,dump and bake,one pan meal,tzatziki recipe

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