Dump-and-Bake Chicken Tzatziki with Rice Recipe
Dump-and-Bake Chicken Tzatziki with Rice is a simple Greek-inspired chicken casserole with long-grain rice, Greek yogurt, lemon, dill, and feta. Made in one baking dish with no pre-cooking, it’s an easy weeknight dinner that’s packed with Mediterranean flavor and ready in under an hour.
Ingredients
For the Dump-and-Bake Chicken Tzatziki Casserole
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice uncooked (such as basmati or jasmine)
- 1 ½ cups chicken broth or water
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Tzatziki-Style Yogurt Layer
- 1 cup plain Greek yogurt
- ⅓ cup grated cucumber squeezed very dry
- Juice of 1 lemon
Optional Toppings & Garnish
- ½ cup crumbled feta cheese optional, for topping
- ¼ cup chopped fresh parsley or cilantro for garnish
Instructions
Prep the Oven and Baking Dish
- Preheat oven to 375°F (190°C).
- Lightly grease a 9 x 13-inch baking dish or similar casserole dish with olive oil or cooking spray.
Build the Rice and Seasoning Base
- In the prepared baking dish, add:
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken broth or water
- 2 tablespoons olive oil
- Minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper
- Stir in the dish until the rice and seasonings are evenly distributed.
Add the Chicken and Tzatziki Layer
- Evenly arrange the chicken pieces over the rice mixture.
In a small bowl, whisk together:
- Greek yogurt
- Grated, squeezed cucumber
- Lemon juice
- Pour the yogurt mixture evenly over the chicken and rice. Use the back of a spoon to gently spread it into an even layer without disturbing the rice too much.
Cover and Bake
- Cover the baking dish tightly with aluminum foil to trap steam.
- Bake for 35–40 minutes, or until:
- The rice is tender, and
- The chicken is cooked through (internal temperature of 165°F / 74°C).
- If the rice still has a bit of bite or looks dry, add a small splash of hot broth or water, re-cover, and bake an additional 5–10 minutes.
Finish with Feta and Fresh Herbs
- Remove the foil and sprinkle crumbled feta cheese over the top, if using.
- Return to the oven uncovered for about 5 minutes, just until the cheese softens and warms.
- Remove from the oven and let the casserole rest for 5 minutes to allow the flavors to meld and the rice to settle.
- Garnish with chopped fresh parsley or cilantro and serve warm.
Notes
Use long-grain rice: Basmati or jasmine rice cooks evenly and stays fluffy rather than mushy.
Squeeze the cucumber well: Excess moisture will thin out the yogurt layer and can make the casserole watery.
Check the rice, not just the chicken: If your chicken is done but the rice still has a bite, add a little more broth and bake a few minutes longer.
Rest before serving: Letting the casserole rest for 5 minutes helps the rice finish steaming and makes servings easier to scoop.
Boost the veggies: Stir in cherry tomatoes, spinach, or artichoke hearts with the rice mixture for extra color and nutrition.