Name: Dump-and-Bake Chicken Tzatziki with Rice
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized 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; ½ teaspoon cumin; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¼ teaspoon turmeric; ⅛ teaspoon cayenne pepper; 1 cup uncooked long-grain white rice; 1 medium zucchini, coarsely grated (about 1½ cups); 2 cups chicken broth; Tzatziki sauce, for serving; Optional: chopped fresh herbs (such as dill, basil, parsley, or chives) and fresh lemon wedges

This Dump-and-Bake Chicken Tzatziki with Rice is a Mediterranean-inspired one-pan casserole that blends tender chicken, fluffy rice, grated zucchini, and fragrant spices, all topped with a cool, creamy tzatziki sauce. It’s comforting, flavorful, and incredibly easy to prepare.

Why You’ll Love This Recipe

I love how effortless this meal is to throw together. I just marinate the chicken, toss everything into a baking dish, and let the oven do the work. The bright lemon, garlic, and herb flavors give the dish a fresh Mediterranean flair, while the creamy tzatziki ties it all together beautifully. It’s a healthy, hearty dinner that doesn’t leave me with a mountain of dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized 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
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
1 cup uncooked long-grain white rice
1 medium zucchini, coarsely grated (about 1½ cups)
2 cups chicken broth
Tzatziki sauce, for serving
Optional: chopped fresh herbs (such as dill, basil, parsley, or chives) and fresh lemon wedges

Directions

I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In the baking dish, I combine the chicken, lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. I mix well and let it marinate at room temperature for about 30 minutes.
I stir in the uncooked rice, grated zucchini, and chicken broth until everything is evenly distributed.
I cover the dish tightly with foil and bake for 40 minutes, until the rice is tender and the chicken is fully cooked.
After baking, I fluff the rice gently with a fork.
I serve it warm with a generous spoonful of tzatziki sauce on top, and finish with fresh herbs or lemon wedges if I have them on hand.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Variations

I swap in quinoa or brown rice for a different texture, adjusting the liquid and baking time accordingly.
I sometimes add chopped spinach or bell peppers to boost the veggie content.
For a vegetarian version, I replace the chicken with chickpeas or tofu and use vegetable broth.
When I want more heat, I increase the cayenne or add a pinch of crushed red pepper flakes.
I’ve even tried adding feta cheese on top before baking for a salty, creamy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions or warm the whole dish in the oven at 350°F, adding a splash of broth if needed.
I don’t usually freeze this dish, as the rice can get a bit mushy when thawed, but it’s best eaten fresh or within a few days.

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but it takes longer to cook and needs more liquid. I make sure to adjust accordingly if I choose this option.

Is marinating the chicken necessary?

While I get the best flavor from marinating, I’ve skipped it when short on time and the dish still turned out tasty.

Can I make this ahead of time?

Yes, I often assemble it earlier in the day and keep it covered in the fridge. I just bake it when ready, adding a few extra minutes to the cook time.

What kind of tzatziki works best?

I usually go for a thick, garlicky tzatziki, either homemade or from the store. Both work well here.

Can I add cheese to this dish?

Yes, crumbled feta on top before baking adds a great salty, creamy layer that pairs beautifully with the other flavors.

Conclusion

This Dump-and-Bake Chicken Tzatziki with Rice is everything I want in a weeknight dinner—flavorful, nourishing, and simple to make. With just one pan and minimal prep, I can enjoy a vibrant Mediterranean meal that leaves me feeling satisfied and stress-free.