Name: Dump-and-Bake Chicken Tzatziki with Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup long-grain white rice (uncooked); 1 1/2 cups chicken broth or water; 1/3 cup olive oil, divided (2 tablespoons for casserole, rest for greasing); 2 garlic cloves, minced; 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped); 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and black pepper, to taste; Juice of 1 lemon; 1 cup plain Greek yogurt; 1/3 cup grated cucumber (squeeze out excess water); 1/2 cup crumbled feta cheese (optional); 1/4 cup chopped fresh parsley or cilantro (for garnish)

Jump to Recipe· 4.2 from 6 reviews

I absolutely adore this Dump-and-Bake Chicken Tzatziki with Rice Recipe because it combines the bright, refreshing flavors of classic Greek tzatziki with juicy chicken and fluffy rice—all in one easy casserole. It’s one of those dishes that feels fancy but is shockingly simple to prepare, making it a go-to for when I want both comfort and a touch of something special on my plate. Plus, the whole house smells incredible while it’s baking, which always puts me in a good mood.

Why You’ll Love This Dump-and-Bake Chicken Tzatziki with Rice Recipe

When I first made this Dump-and-Bake Chicken Tzatziki with Rice Recipe, I was blown away by how all the flavors harmonize. The tangy yogurt mixed with cucumber, garlic, and dill brings a fresh, creamy brightness that perfectly balances the tender chicken and subtle spices like cumin and oregano. Each bite bursts with Mediterranean flair, yet it’s never overwhelming—just simply delicious and satisfying.

What really makes me excited about this recipe is how effortless it is. I just dump everything into one dish, slide it into the oven, and voilà—no fuss with multiple pots or steps. It’s a lifesaver for busy weeknights but also elegant enough to serve when friends come over. I love that this dish feels homemade and comforting without keeping me stuck in the kitchen all evening.

Ingredients You’ll Need

The image shows nine white bowls and clear glass bowls arranged on a white marbled surface. From top left to bottom right, the first clear glass bowl holds a pale yellow liquid, the second small white bowl contains chopped green herbs, the third larger white bowl is filled with shredded pale green squash, and next is a clear glass bowl with chunks of raw light pink chicken. Below, a small white bowl holds beige powder, beside it sits a small white bowl with bright yellow oil. There is a medium white bowl filled with raw white rice, and another white bowl containing more shredded pale green squash mixed with green herbs. Lastly, a slightly bigger white bowl shows six kinds of spices separated in six small piles including red, brown, beige, and white powders. A light-colored cloth with dark stripes peeks in from the bottom left corner. All items are placed neatly in a clean, well-lit setting. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Dump-and-Bake Chicken Tzatziki with Rice Recipe lies in its simple, wholesome ingredients that each play a role in crafting the final dish’s flavor and texture. Using fresh herbs and lemon juice lifts the whole casserole, while the yogurt and cucumber mixture adds that signature creamy tzatziki twist.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Boneless, skinless chicken (1 pound): Bite-sized pieces cook evenly and soak up the flavors beautifully.
Long-grain white rice (1 cup): It stays fluffy and separates nicely after baking.
Chicken broth or water (1 1/2 cups): Adds moisture and a subtle savory base.
Plain Greek yogurt (1 cup): The heart of the tzatziki topping—rich and creamy with a little tang.
Grated cucumber (1/3 cup): Freshness and slight crunch enhance the texture and flavor.
Olive oil (2 tablespoons): Helps lightly coat the rice and chicken, adding richness.
Garlic cloves, minced (2): Delivers a warm, aromatic punch without overpowering.
Dried dill (1 teaspoon): Infuses that classic tzatziki herbaceous note; fresh dill works too!
Dried oregano (1 teaspoon): Adds complexity and Mediterranean flair.
Ground cumin (1/2 teaspoon): Gives a subtle earthiness that balances the yogurt’s tang.
Salt and black pepper: Essential seasoning to bring all flavors together.
Lemon juice (from 1 lemon): Brightens every bite and helps keep the cucumber fresh.
Crumbled feta cheese (1/2 cup, optional): Adds a salty, creamy topping that melts slightly at the end.
Fresh parsley or cilantro (1/4 cup, chopped): For a pop of vibrant color and fresh finish.

Directions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish so the ingredients won’t stick and cleanup is easier.

Step 2: In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, oregano, cumin, salt, and pepper. Stir everything gently but thoroughly to evenly distribute the seasonings so each grain of rice is flavorful.

Step 3: Arrange your bite-sized chicken pieces evenly over the rice mixture. This helps the chicken cook through evenly and absorb the aromatic rice blend.

Step 4: In a small bowl, whisk together the Greek yogurt, grated cucumber (with excess water squeezed out), and fresh lemon juice to prepare the tzatziki base. Pour this creamy mixture evenly over the chicken and rice, then gently spread it with the back of a spoon to cover as much of the surface as possible.

Step 5: Cover the baking dish tightly with aluminum foil and bake for 35–40 minutes. You want the rice to be tender and the chicken thoroughly cooked—aim for an internal temperature of 165°F (74°C) if you want to be precise.

Step 6: Once baked, carefully remove the foil and sprinkle crumbled feta cheese on top if using. Return the dish to the oven uncovered for an additional 5 minutes to allow the cheese to soften and melt slightly.

Step 7: Garnish with freshly chopped parsley or cilantro, then let the casserole rest for about 5 minutes so the flavors meld perfectly before serving.

Step 8: Serve warm with a crisp salad or warm pita bread to soak up all the delicious juices, and enjoy!

Servings and Timing

This Dump-and-Bake Chicken Tzatziki with Rice Recipe comfortably serves about 4 people, making it ideal for a family dinner or small gathering. The prep time is delightfully quick—only around 10 minutes—because most of the magic happens in the oven. Baking takes about 40 minutes, with a final 5-minute rest to let everything settle and the flavors marry. In total, you’re looking at about 50–55 minutes from start to finish, which is just perfect for a satisfying weeknight meal that doesn’t leave you waiting forever.

How to Serve This Dump-and-Bake Chicken Tzatziki with Rice Recipe

The dish shows a white bowl filled with three main layers: the bottom layer is soft yellow rice with a fluffy texture, the middle layer consists of chunky pieces of light brown cooked chicken with herbs sprinkled on top, and the top layer is a dollop of white sauce with green herb bits spread over the chicken. A wedge of yellow lemon sits on the edge of the bowl, and a metal spoon is partly buried in the rice. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this casserole warm, straight from the oven, to really highlight the creamy tzatziki topping as it melds with the juicy chicken and tender rice. A simple green salad tossed with lemon vinaigrette pairs beautifully, giving a fresh, crisp contrast to the richness of the dish. Alternatively, warm pita bread or garlic naan makes perfect accompaniment to scoop up every last bite.

For garnish, I always sprinkle fresh herbs like parsley or cilantro over the top just before serving—not only does it add a bright splash of color, but it also elevates the flavors with a fresh, zesty aroma. If I’m feeling indulgent, a few additional crumbles of feta or even some kalamata olives on the side complement the Mediterranean vibes wonderfully.

When it comes to drinks, I find a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs nicely with the tangy tzatziki and herbaceous notes. For a non-alcoholic option, sparkling water with a squeeze of lemon or a lightly brewed iced mint tea offers refreshing balance. This dish shines for weeknight dinners, casual weekend meals, or even light holiday gatherings where you want to impress without fuss.

Variations

I’m always experimenting with tweaks to keep this Dump-and-Bake Chicken Tzatziki with Rice Recipe feeling fresh. For instance, swapping the chicken breasts for thighs adds extra juiciness and richness, which I adore especially when I want a more indulgent meal. You can also switch up the rice—brown or jasmine rice work beautifully, though remember they require a bit longer baking time and slight adjustments in broth quantity.

If you’re gluten-free or want to keep things lighter, this recipe is naturally gluten-free as is, and you can easily substitute water for chicken broth or use a plant-based yogurt to make it vegetarian or vegan-friendly (just replace chicken with hearty vegetables like zucchini or eggplant). For a flavor twist, adding a pinch of smoked paprika or a splash of white wine to the rice mixture creates lovely depth without overpowering the classic tzatziki notes.

I’ve even tried making this in a slow cooker by layering ingredients similarly and cooking on low for 3-4 hours, which works well if you want to prep early and have dinner ready when you walk in the door. Whatever you choose, this recipe is versatile enough to mold to your preferences and pantry staples while still tasting incredible.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and store them in the refrigerator. The casserole keeps nicely for up to 3 days without losing its flavor or texture. I recommend using containers that seal tightly to maintain moisture and to prevent the yogurt topping from drying out. Just be sure to cool the dish completely before refrigerating to preserve freshness.

Freezing

This Dump-and-Bake Chicken Tzatziki with Rice Recipe freezes surprisingly well! To freeze, I portion the casserole into freezer-safe containers or heavy-duty zip-top bags and seal tightly to avoid freezer burn. It keeps well for up to 2 months. For best results, freeze before baking or immediately after baking and cooling. When thawed, the texture remains pleasing, especially if you reheat carefully.

Reheating

To reheat, I prefer warming leftovers gently in the oven at 325°F (160°C) until heated through—this helps maintain the creamy texture of the tzatziki topping and prevents the chicken from drying out. Microwave reheating works too for convenience but can sometimes make the yogurt a bit watery, so I suggest stirring gently and reheating in short bursts. Avoid overheating to keep the dish tasting fresh and vibrant.

FAQs

Can I use store-bought tzatziki instead of making it from scratch?

Absolutely! Using store-bought tzatziki is a fantastic shortcut. I recommend thinning it slightly with a bit of lemon juice or water before spreading it over the casserole so it layers nicely and bakes evenly. This saves time but still gives you that classic creamy, tangy topping.

Is this recipe suitable for meal prep?

Yes, I often prep the casserole up to the baking step, cover it tightly, and refrigerate for up to 12 hours before baking. It’s incredibly convenient for planning ahead and ensures your meal is fresh and flavorful when you’re ready to cook.

Can I substitute the rice with quinoa or another grain?

You can! Quinoa or bulgur wheat would both add interesting textures and nutritional benefits. Just be mindful that cooking times and liquid amounts may differ slightly, so keep an eye on your casserole while it bakes and adjust as needed.

What if I don’t have fresh lemon juice? Can I use bottled lemon juice?

While fresh lemon juice offers the best bright flavor, bottled lemon juice will work in a pinch. I recommend using a little less at first and tasting to balance the tanginess, since bottled can sometimes be more acidic or less vibrant than fresh.

Can I make this recipe dairy-free?

Definitely! Swap out the Greek yogurt for a dairy-free yogurt alternative such as coconut or almond-based yogurt, and omit or replace the feta with a vegan cheese or simply skip it. The dish will still be delicious, with a slightly different but enjoyable creamy tang.

Conclusion

I can’t recommend this Dump-and-Bake Chicken Tzatziki with Rice Recipe enough if you’re craving a meal that’s both flavorful and fuss-free. It’s a cozy, crowd-pleasing dish that feels fresh and light yet deeply satisfying. Whether you’re cooking for family or friends, or just treating yourself on a busy night, this recipe always hits the spot and leaves me feeling happy and full. Give it a try—I promise it’ll become one of your favorites too!