Dump And Bake Chicken Tzatziki Rice for Effortless Flavor Recipe
This Dump and Bake Chicken Tzatziki Rice recipe offers an effortless way to enjoy a flavorful, all-in-one meal. Combining tender chicken breasts baked on a bed of moist rice and topped with a refreshing homemade tzatziki sauce, this dish is perfect for busy weeknights or casual gatherings. The use of Greek yogurt, fresh herbs, and spices brings vibrant Mediterranean flavors together with minimal prep and clean-up.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
For the Rice Base
- 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives)
- 4 cups Chicken Broth (or water for a less savory option)
For the Chicken
- 2 pieces Boneless, Skinless Chicken Breasts (skinless thighs are a tasty substitute)
- 2 tablespoons Olive Oil (drizzled on chicken for a golden crust)
- 1 teaspoon Salt (essential for flavor)
- 1 teaspoon Black Pepper (essential for flavor)
For the Tzatziki Sauce
- 1 cup Greek Yogurt (or dairy-free yogurt for a lighter option)
- 2 cloves Minced Garlic (fresh garlic infuses robust flavor)
- 1 cup Grated Cucumber (squeeze out excess moisture)
- 2 tablespoons Dill (fresh preferred over dried)
- 2 tablespoons Lemon Juice (brightens the sauce)
- 1 teaspoon Oregano (can mix up with Italian seasoning)
- 1 teaspoon Paprika (enhances flavor profile)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
For Variations
- 1 cup Cucumber (substitute diced zucchini or bell pepper works)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the ingredients.
- Prepare the rice base: Evenly spread the uncooked long grain white rice in a 9×13 inch baking dish. Pour the chicken broth (or water) directly over the rice without stirring to keep the grains full and separate during baking.
- Mix the tzatziki sauce: In a separate bowl, combine the Greek yogurt, minced garlic, grated cucumber (with moisture squeezed out), fresh dill, lemon juice, oregano, paprika, salt, and pepper. Stir thoroughly to blend the flavors.
- Prepare the chicken: Pat dry the chicken breasts using paper towels to remove excess moisture for better browning. Drizzle both sides with olive oil and season with salt and black pepper.
- Assemble the dish: Place the seasoned chicken breasts atop the rice in the baking dish. Generously spread the prepared tzatziki sauce evenly over each chicken breast.
- Bake: Cover the baking dish tightly with foil to trap moisture and bake in the preheated oven for 50 to 60 minutes, allowing the rice to cook fully and chicken to become tender.
- Rest: Once baked, remove the foil and let the dish rest for 5 minutes to allow the juices to redistribute.
- Serve: Garnish with additional fresh dill or parsley and lemon wedges to brighten the flavors before serving.
Notes
- Ensure the cucumber for the tzatziki is well-drained to avoid excess liquid diluting the sauce.
- Use skinless chicken thighs if preferred; they offer a juicier alternative.
- If you prefer a less savory rice, substitute chicken broth with water.
- Covering the baking dish tightly with foil is key to keeping the rice moist and perfectly cooked.
- For added freshness, garnish with extra lemon wedges and fresh herbs.
Keywords: Chicken Tzatziki, One-Pan Meal, Mediterranean Chicken, Baked Chicken with Rice, Easy Dinner Recipe
