Description
This Dump-and-Bake Chicken Tzatziki with Rice recipe brings together tender chicken, flavorful rice, and a creamy Greek yogurt tzatziki sauce in one easy casserole. Perfect for a hassle-free weeknight dinner, this Mediterranean-inspired dish combines zesty herbs, garlic, and fresh cucumber flavors baked in a single dish for minimal cleanup and maximum taste.
Ingredients
For the Casserole:
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish with a small amount of olive oil to prevent sticking.
- Prepare the Casserole Base: In the greased baking dish, combine the uncooked long-grain white rice, chicken broth or water, 2 tablespoons of olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well to evenly distribute all the seasonings throughout the rice and liquid.
- Add Chicken and Yogurt Mixture: Evenly arrange the bite-sized chicken pieces on top of the rice mixture. In a separate bowl, whisk together the plain Greek yogurt, grated and drained cucumber, and freshly squeezed lemon juice to create the tzatziki base. Pour this yogurt mixture evenly over the chicken and rice, gently spreading it with the back of a spoon to cover the surface.
- Bake: Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Add Toppings and Serve: Carefully remove the foil and sprinkle crumbled feta cheese over the top if using. Return the dish to the oven uncovered and bake for an additional 5 minutes to allow the cheese to melt slightly. Then, sprinkle fresh chopped parsley or cilantro over the casserole as a garnish.
- Serve: Let the dish rest for 5 minutes after baking to allow flavors to meld. Serve warm, ideally alongside a crisp salad or warm pita bread for a full Mediterranean meal experience.
Notes
- Rice Options: You can substitute long-grain white rice with brown rice or jasmine rice, but note that brown rice requires a longer baking time (up to 50 minutes) and possibly more liquid.
- Tzatziki Shortcut: For convenience, use store-bought tzatziki sauce, thinning it with a little lemon juice or water before spreading it over the chicken and rice.
- Make Ahead: Prepare the casserole up to step 3, cover with foil, and refrigerate for up to 12 hours. When ready, bake as directed.
