Dump-and-Bake Chicken Tzatziki

This hearty Dump-and-Bake Chicken Tzatziki and Rice has become my Mediterranean weeknight savior. The combination of tender chicken, aromatic spices, and fluffy rice creates a complete meal with minimal effort but maximum flavor.

I first discovered this recipe during a particularly hectic week when I needed something easy yet impressive. The fragrant spices filled my kitchen with the most incredible aroma, and my family kept wandering in asking when dinner would be ready. Now it's in our regular rotation whenever we crave something comforting with a bit of flair.

Ingredients

• Boneless skinless chicken breast or thighs for tender protein that soaks up all the flavors beautifully
• Fresh herbs like parsley, oregano and thyme that transform the dish from basic to extraordinary
• A balanced spice blend including smoked paprika, cumin and turmeric that creates depth without overwhelming heat
• Long grain white rice that cooks perfectly alongside the chicken, absorbing all the savory broth
• Fresh zucchini which adds moisture, nutrients and a subtle sweetness that balances the spices
• Chicken broth as the cooking liquid that infuses everything with rich flavor while perfectly cooking the rice
• Tzatziki sauce for serving which adds a cooling, creamy contrast to the warm spiced dish

Step-by-Step Instructions

Marinate the chicken

Begin by combining diced chicken with lemon juice, olive oil, and the entire blend of herbs and spices directly in your baking dish. Let this mixture rest at room temperature for 30 minutes while your oven preheats. This brief marination period allows the chicken to absorb the flavors while the acid in the lemon juice begins tenderizing the meat.

Combine everything

Add the uncooked rice, freshly grated zucchini, and chicken broth to your marinated chicken. Stir everything thoroughly to ensure the rice and chicken are evenly distributed and all grains are submerged in liquid. The zucchini will release additional moisture during cooking to help create perfectly tender rice.

Cover and bake

Tightly seal your baking dish with aluminum foil, ensuring there are no gaps where steam could escape. This creates a miniature pressure cooker environment that properly cooks the rice. Place in your preheated oven and let the magic happen without disturbing for at least 45 minutes.

Check for doneness

Carefully remove the foil after the initial baking time and test several grains of rice for tenderness. The rice should be fully cooked with no crunchy centers, and most of the liquid should be absorbed. If needed, recover and continue baking in 5 minute increments until perfect.

Serve with accompaniments

Fluff the finished dish gently with a fork rather than stirring, which can make the rice gummy. Top generous portions with cool tzatziki sauce, additional fresh herbs, and a squeeze of lemon for brightness.

Bookmark

The tzatziki sauce is what truly elevates this dish from good to unforgettable. My grandmother taught me that the cooling yogurt sauce balances the warm spices perfectly, creating that magical sweet spot of comfort food that still feels fresh and light. I always make extra tzatziki because everyone wants more for dipping their pita bread.

Storage Solutions

This chicken tzatziki and rice stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop and meld, making leftovers sometimes even better than the first night. To reheat individual portions, sprinkle a few drops of water over the rice before microwaving to restore moisture. For best results when reheating the entire dish, cover with foil and warm in a 325°F oven until heated through. I recommend storing the tzatziki sauce separately and adding it fresh to each serving.

Make It Your Own

This recipe welcomes adaptations based on what you have on hand. Swap the zucchini for grated summer squash, carrots, or even spinach folded in just before serving. If you prefer darker meat, chicken thighs provide even more flavor and moisture than breasts. For a vegetarian version, replace the chicken with 2 cans of drained chickpeas and use vegetable broth instead of chicken broth. The spice blend works beautifully with all these variations, creating endless possibilities from one foundational recipe.

Serving Suggestions

Create a full Mediterranean feast by serving this dish alongside a simple Greek salad with cucumber, tomatoes, red onion, feta, and olives dressed with olive oil and red wine vinegar. Warm pita bread is essential for scooping up every last bit of the flavorful rice and extra tzatziki. For a lighter meal, spoon portions over a bed of fresh greens with a drizzle of olive oil. When entertaining, I set up a tzatziki bar with the base recipe plus optional toppings like diced cucumber, chopped olives, crumbled feta, and various fresh herbs so guests can customize their plates.

Recipe FAQs

→ Can I use different types of rice for this dish?

This recipe specifically calls for uncooked long grain white rice, which has been tested to ensure proper cooking times and liquid ratios. Brown rice, arborio, or other varieties would require different cooking times and liquid amounts, potentially affecting the final result.

→ How do I know when the chicken and rice are fully cooked?

The dish is ready when most of the liquid has been absorbed and the rice is tender when tasted. This typically takes 45-50 minutes in metal pans or 50-60 minutes in glass/ceramic dishes. The chicken should reach an internal temperature of 165°F for food safety.

→ Can I make this dish ahead of time?

You can prepare the chicken marinade ahead of time and refrigerate it for up to 24 hours. However, it's best to combine the rice, zucchini, and broth just before baking to ensure proper texture. Leftovers can be refrigerated for 3-4 days and gently reheated.

→ What can I serve with chicken tzatziki and rice?

This dish pairs perfectly with store-bought or homemade tzatziki sauce, warm pita bread, a Greek salad, or roasted vegetables. Fresh herbs like dill, parsley, or basil and lemon wedges make excellent garnishes that enhance the Mediterranean flavors.

→ Can I make this dish without zucchini or substitute another vegetable?

Yes, you can omit the zucchini or substitute with grated carrots, yellow squash, or bell peppers. Just ensure the vegetables have similar moisture content to maintain the proper rice-to-liquid ratio. Very watery vegetables may need to be partially drained before adding.

→ How spicy is this dish and can I adjust the heat level?

The recipe includes just ⅛ teaspoon of cayenne pepper, making it mildly spicy. You can completely omit the cayenne for a non-spicy version or increase it for more heat. The smoked paprika adds flavor without significant heat and is worth keeping even in a milder version.