Dump-and-Bake Chicken Tzatziki and Rice Recipe
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a simple and flavorful one-pan meal perfect for busy weeknights. Tender chicken is marinated in a blend of Mediterranean herbs and spices, then baked together with rice, grated zucchini, and chicken broth to create a comforting, savory dish. Finished with cooling tzatziki and fresh herbs, it’s a delicious Greek-inspired dinner that requires minimal prep and clean-up.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt (such as Lawry’s brand)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Fresh herbs (parsley, oregano, or thyme)
- Lemon wedges
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking and make cleanup easier.
- Marinate the chicken: In the prepared baking dish, toss the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper until well coated. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C). This step allows the flavors to meld and infuse the chicken.
- Add rice, zucchini, and broth: To the marinated chicken in the dish, add uncooked rice, grated zucchini, and chicken broth. Stir everything together gently to combine the ingredients evenly.
- Cover and bake: Cover the dish tightly with aluminum foil, making sure it’s sealed well to trap steam. Bake in the preheated oven for 45-50 minutes if using a metal baking pan, or 50-60 minutes if using glass or ceramic. The rice should absorb the liquid and become tender during this time.
- Check and finish: Carefully remove the foil, fluff the rice with a fork, and check for tenderness. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, topped with tzatziki sauce, fresh herbs, and a squeeze of lemon for an authentic and refreshing finish.
Notes
- Adjust baking time based on the type of dish used: metal pans bake faster than glass or ceramic dishes.
- For a spicier version, increase the cayenne pepper slightly, or add freshly chopped chili.
- Use boneless, skinless chicken thighs if you prefer juicier meat; breasts work well too but may cook a bit faster.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Serve with extra tzatziki or a simple cucumber salad to enhance the meal.
