If you’ve ever had one of those days where even preheating the oven feels like a chore (hi, it’s me—Jessica 🙋♀️), then this Dump-and-Bake Chicken Tzatziki with Rice is going to be your new best friend. It’s fresh, it’s flavorful, and it doesn’t require you to babysit the stove. Basically, it’s a dinner miracle in a 9×13 pan.
And here’s the real kicker: your kitchen will smell like a cozy Greek café while you do absolutely nothing but wait. That’s what I call weeknight winning.
Table of Contents
Why You’ll Love This Dump-and-Bake Chicken Tzatziki with Rice
- One pan = less cleanup. (Because nobody wants to scrub pots after a long day.)
- Family-friendly. Even picky eaters can’t resist creamy tzatziki with tender chicken.
- Prep-and-forget. Toss everything in, cover, and let the oven do the hard work.
- Mediterranean-inspired goodness. Bright lemon, herbs, and warm spices give this dish bold flavor without extra effort.
What Does Dump-and-Bake Chicken Tzatziki with Rice Taste Like?
Imagine juicy chicken tucked into fluffy, tender rice with a backdrop of warm spices—paprika, cumin, oregano—and just enough zingy lemon to brighten everything. Add a dollop of cool, garlicky tzatziki on top, and it’s like summer vacation in Greece… without the airfare.
Ingredients You’ll Need for Dump-and-Bake Chicken Tzatziki with Rice
One of my favorite things about this Dump-and-Bake Chicken Tzatziki with Rice is that the ingredient list looks long, but most items are simple pantry staples you probably already have tucked away. Each one plays an important role in building that irresistible Mediterranean flavor we’re after. Here’s the full breakdown:
- Chicken – Boneless, skinless chicken breast or thighs both work beautifully here. Breasts cook up lean and light, while thighs bring a little extra juiciness. I often reach for thighs when I know leftovers will be on the menu because they reheat like a dream.
- Lemon Juice – Freshly squeezed lemon juice is non-negotiable. It brightens the marinade, tenderizes the chicken, and ties everything together with a sunny citrus note. Bottled lemon juice will do in a pinch, but fresh gives the best pop.
- Olive Oil – A drizzle of olive oil not only coats the chicken but also carries those herbs and spices deep into the meat. Choose a good-quality extra virgin olive oil for the richest flavor.
- Fresh Herbs (Parsley, Oregano, Thyme) – Fresh parsley brings that green, earthy freshness, while oregano and thyme lend a classic Mediterranean aroma. If you’re out of fresh herbs, dried versions work too—just remember dried herbs are more concentrated.
- Smoked Paprika – This adds a gentle smokiness that makes the dish feel like it simmered all day, even though you barely lifted a finger.
- Seasoned Salt – A shortcut blend (like Lawry’s) adds layers of flavor quickly. Think of it as your kitchen’s secret weapon when you want maximum taste without extra fuss.
- Cumin, Onion Powder, Garlic Powder, Black Pepper, Turmeric, Cayenne – These pantry staples form the spice backbone of the dish. Cumin adds warmth, turmeric brings golden color (and a little wellness boost), and cayenne gives just the faintest hint of heat. Don’t worry—it’s family-friendly!
- Rice – Use uncooked long-grain white rice only. Brown or wild rice may seem tempting, but they require different cooking times and liquid ratios. Trust me, sticking with white rice guarantees fluffy, tender grains every time. If you love rice-based casseroles, you might also enjoy my Creamy Smothered Chicken and Rice for another cozy one-pan dinner.
- Zucchini – Grated zucchini melts right into the rice, adding subtle moisture and a boost of veggies that even picky eaters won’t notice. It’s my favorite “mom trick” for sneaking in greens without complaints.
- Chicken Broth – Opt for regular (not low-sodium) chicken broth so your rice absorbs enough flavor while cooking. If you go low-sodium, you may need to adjust with extra salt at the end.
Serving Essentials: Don’t forget the finishing touches—cool tzatziki sauce for creaminess, warm pita bread for scooping, fresh herbs for garnish, and an extra squeeze of lemon for brightness. These toppings turn your humble bake into something that feels restaurant-worthy.
Step-by-Step Instructions for Dump-and-Bake Chicken Tzatziki with Rice
This recipe is what I call a true “weeknight lifesaver.” No juggling multiple pots, no complicated timing—just one pan, a handful of fresh ingredients, and the oven doing all the heavy lifting. Here’s exactly how to make your Dump-and-Bake Chicken Tzatziki with Rice, step by step:
Step 1: Prep Your Baking Dish
Grab a 9×13-inch baking dish and give it a quick spray with nonstick cooking spray or a light brushing of olive oil. This simple step makes cleanup so much easier later (because no one wants to soak a casserole dish after dinner).
Step 2: Marinate the Chicken
Dice your chicken into bite-size pieces and place them directly in the baking dish. Pour in the lemon juice and olive oil, then sprinkle all the herbs and spices right on top—parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, turmeric, black pepper, and a little cayenne for warmth.
💡 Pro Tip: Don’t skip the 30-minute marinating time. Letting the chicken sit at room temperature while you preheat the oven helps the flavors soak in and ensures the meat bakes up tender.
Step 3: Preheat the Oven
While the chicken is marinating, preheat your oven to 375°F (190°C). That gives you just enough time to tidy up the kitchen, set the table, or maybe even flip through another easy dinner idea like my Mexican Street Corn Soup for tomorrow’s meal planning.
Step 4: Add the Rice and Veggies
Once the chicken has had its marinating moment, add the uncooked long-grain white rice and grated zucchini directly to the baking dish. Pour the chicken broth over everything, then give it a gentle stir to combine.
👉 The key word here is gentle—you want the rice to be evenly distributed without overmixing, which could compact the grains.
Step 5: Seal it Tight
Cover the dish tightly with foil. This step is super important because the rice needs all that steam to cook properly. If steam escapes, your rice could turn out dry or uneven.
Step 6: Bake to Perfection
Slide the covered dish into the oven and bake:
- 45–50 minutes if you’re using a metal pan
- 50–60 minutes if you’re using glass or ceramic
Oven times vary, so check your rice by tasting a little at the 45-minute mark. If it’s still firm, pop it back in for another 5–10 minutes.
Step 7: Fluff and Finish
When the rice is tender and most of the liquid is absorbed, remove the dish from the oven. Use a fork (not a spoon!) to fluff the rice—this keeps it light and prevents it from getting gummy.
Taste and season with a little extra salt and pepper if needed.
Step 8: Garnish and Serve
Now comes the best part: serving it up! Top your Dump-and-Bake Chicken Tzatziki with Rice with generous spoonfuls of creamy tzatziki, sprinkle on fresh herbs like dill or parsley, and squeeze a wedge of lemon over the top for a burst of brightness.
Serve it family-style with warm pita bread on the side, and you’ve got a dinner that feels like it came straight out of a Mediterranean kitchen.
This dish has quickly become one of my family’s most-requested meals. The first time I made it, my kids devoured it faster than I could say, “Don’t forget the tzatziki!” And let’s be honest, when you find a recipe that makes everyone happy—and doesn’t leave your kitchen looking like a tornado hit—you keep it in the rotation forever.
Tips and Tricks for Perfect Chicken Tzatziki with Rice
- Don’t peek! Keep the foil sealed during baking—steam is your friend here.
- Fluff, don’t stir. A fork keeps rice light and fluffy. A spoon makes it gummy.
- Rice matters. Stick to long-grain white rice. Brown or wild rice won’t cook the same.
- Make it a meal. Serve with warm pita and a simple side salad for a complete dinner.
- Leftover magic. It reheats beautifully—add a splash of broth before warming to keep it moist.
Storage for Dump-and-Bake Chicken Tzatziki with Rice
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze in portions up to 2 months. Thaw overnight in the fridge, then reheat gently.
- Reheating tip: Add a drizzle of broth before microwaving or baking to keep rice from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs stay extra juicy and work perfectly here.
Do I really need zucchini?
You can skip it, but it adds moisture, texture, and a sneaky veggie boost.
What’s the best store-bought tzatziki?
Look for one with simple ingredients—Greek yogurt, cucumber, garlic, and dill. Or make your own if you’ve got the energy!
Conclusion
Dinner doesn’t get much easier—or tastier—than this Dump-and-Bake Chicken Tzatziki with Rice. With just a few fresh ingredients and one baking dish, you’ve got a wholesome, family-approved meal that practically cooks itself.
So the next time life feels like a juggling act (and dinner is just another ball in the air), let this recipe be your safety net. One pan, zero fuss, all flavor. 💛
And if you love cozy dinners like this one, you might also enjoy my Homemade Chicken Noodle Soup or Street Corn Chicken Rice Bowl.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Dump-and-Bake Chicken Tzatziki with Rice – The Easy Dinner You’ll Crave
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Dump-and-Bake Chicken Tzatziki and Rice is a fresh, flavorful, and easy one-dish meal. No pre-cooking required—just marinate, mix, and bake for a Mediterranean-inspired dinner topped with creamy tzatziki.
Ingredients
- 1 lb. boneless skinless chicken breast or thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups)
- 2 cups chicken broth
- For serving: tzatziki sauce, pita bread, chopped fresh herbs (dill, basil, parsley, or chives), fresh lemon
Instructions
1. Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
2. In the dish, toss diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne.
3. Let the chicken marinate at room temperature for 30 minutes.
4. Meanwhile, preheat the oven to 375°F (190°C).
5. After marinating, add uncooked rice, grated zucchini, and chicken broth to the dish. Stir to combine everything evenly.
6. Cover the dish tightly with foil to keep steam in while baking.
7. Bake for 45–50 minutes in a metal pan or 50–60 minutes in a glass or ceramic pan, until rice is tender and most liquid is absorbed.
8. Fluff the rice gently with a fork and season with extra salt and pepper if desired.
9. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon.
Notes
Use only uncooked long grain white rice; do not substitute with brown, wild, or instant rice.
Regular (not low-sodium) chicken broth adds the best flavor.
Avoid overcooking to prevent mushy rice.
Always fluff rice with a fork instead of stirring to keep it light and tender.
