Introduction
Hey there, busy friend! Ever have those nights where you stare into the fridge, the clock is ticking, and you just can’t fathom making a complicated dinner? We’ve all been there! That’s why I’m so excited to share this recipe with you today. It’s one of my absolute go-to meals for maximum flavor with minimum fuss. We’re talking about a cozy, comforting, and ridiculously easy Dump-and-Bake Chicken Tzatziki with Rice. Just like the name says, you literally dump everything into one dish, bake it, and magic happens! It’s got all the bright, fresh flavors of your favorite Greek spot, but made right in your own kitchen with hardly any cleanup. Seriously, this recipe is a weeknight hero, a weekend savior, and just plain delicious. Get ready for your new dinner obsession!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather ’round, friends! Here’s what you’ll need to bring this deliciousness to life. Most of these are probably hanging out in your pantry or fridge already!
- 1 lb Chicken breasts or thighs, boneless skinless: Use what you love! Thighs tend to stay a little more moist, but breasts work beautifully too. Just make sure they’re cut into bite-sized pieces so they cook evenly with the rice.
- 1 cup White rice, long-grain: The star of the show, absorbing all those yummy flavors. Make sure it’s long-grain white rice for the best results with the liquid ratio.
- 1 1/2 cups Chicken broth or water: Broth adds extra flavor, but water works just fine if that’s what you have.
- 1 cup Greek yogurt, plain: This is where that creamy, tangy tzatziki magic comes from! Full-fat is my preference for richness, but use what you like.
- 1/2 cup Feta cheese: Crumbled, please! That salty bite is essential.
- 1/3 cup Cucumber: Finely diced or grated. Adds that refreshing crunch that makes tzatziki so special.
- Juice of 1 Lemon: Brightens everything up!
- 2 tbsp Olive oil: Good quality oil adds flavor and helps the rice cook perfectly.
- 2 Garlic cloves: Minced. Don’t skimp on the garlic!
- 1 tsp Dill, dried: A classic tzatziki herb.
- 1 tsp Oregano, dried: Brings that Mediterranean vibe.
- 1/2 tsp Cumin, ground: Adds a touch of warmth and depth. Trust me on this one!
- Salt and black pepper: To taste! Season generously.
- 1/4 cup Parsley or cilantro, fresh: Chopped, for freshness at the end. Parsley is more traditional for Greek flavors, but cilantro can be a fun twist!
How to Make It
Okay, ready for the easiest dinner instructions ever? Let’s do this!
Step 1: Preheat & Combine the Base. Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Dump the uncooked rice into the bottom. Pour in the chicken broth (or water) and olive oil. Add the minced garlic, dried dill, dried oregano, ground cumin, and a good pinch of salt and pepper. Give it all a good stir right in the dish to make sure the rice is evenly distributed and coated.
Step 2: Add the Chicken. Arrange your bite-sized chicken pieces evenly over the rice mixture in the dish. Try to nestle them down a little into the liquid so they cook through nicely.
Step 3: Cover and Bake. Tightly cover the baking dish with foil. Pop it into the preheated oven and bake for 30 minutes. This is the magical part where the rice cooks and the chicken starts getting tender.
Step 4: Uncover and Finish. Carefully remove the foil (watch for steam!). Stir the rice gently if needed – it should be mostly cooked and the liquid mostly absorbed. If it looks a little dry, you can add a splash more broth or water. Place the dish back in the oven, uncovered, and bake for another 10-15 minutes, or until the chicken is cooked through (no longer pink inside) and the rice is tender and has absorbed all the liquid. The top might look slightly browned.
Step 5: Add the Fresh Tzatziki Goodness. While the dish is still warm (but not scorching hot right out of the oven), dollop spoonfuls of the Greek yogurt over the top. Sprinkle the crumbled feta cheese and the diced cucumber over the yogurt and chicken/rice. Drizzle the fresh lemon juice over everything. Finally, scatter the chopped fresh parsley or cilantro over the top for a pop of color and freshness.
Step 6: Serve! Let it sit for just 5 minutes before serving to let the flavors meld. Spoon generous portions into bowls, making sure each serving gets some of that creamy, tangy yogurt, feta, and cucumber goodness along with the savory chicken and rice. Enjoy your easy, delicious meal!
Substitutions & Additions
Feeling creative? Here are some ways to mix things up with this recipe:
- Veggies: Add some diced bell peppers, zucchini, or cherry tomatoes to the dish when you add the chicken for an extra boost of nutrients and flavor.
- Grains: While the recipe is written for white rice, you could try other grains! Just be aware that brown rice or quinoa will likely require more liquid and a longer baking time.
- Spices: Want a little heat? Add a pinch of red pepper flakes to the spice mix.
- Olives/Sun-Dried Tomatoes: Stir in some Kalamata olives or chopped sun-dried tomatoes after baking for extra bursts of Mediterranean flavor.
- Dairy-Free: Use a plain, unsweetened dairy-free Greek-style yogurt and omit the feta cheese.
Tips for Success
Even though this is a super easy recipe, a few little tricks can ensure it turns out perfect every time:
- Measure the Liquid: The rice-to-liquid ratio is important in dump-and-bake dishes. Stick to the 1 1/2 cups of broth/water for 1 cup of long-grain white rice.
- Cover Tightly: Make sure your foil is sealed well during the initial bake. This creates steam, which is key to cooking the rice properly.
- Don’t Bake the Yogurt: Resist the urge to stir the yogurt into the hot rice before baking! The cool, creamy texture of the yogurt topping is what mimics the tzatziki and provides a lovely contrast to the warm dish. Add it after baking.
- Let it Rest: Giving the dish a few minutes to rest after baking allows the flavors to meld and the rice to finish absorbing any remaining liquid.
How to Store It
Got leftovers? Lucky you! Let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, the creamy topping might separate slightly, which is normal. You can reheat portions in the microwave or gently in the oven. Sometimes, I like to add a fresh dollop of yogurt and a sprinkle of feta to reheated portions to bring back that fresh taste!
FAQs
Got questions? I’ve got answers!
Q: Can I use brown rice instead of white rice?
A: You can, but you’ll likely need to increase the liquid (maybe 2 cups) and the initial covered baking time (potentially to 45-50 minutes) until the rice is tender. Keep an eye on it!
Q: Can I prep this ahead of time?
A: You can assemble the base layer (rice, liquid, spices, oil) and even add the chicken to the baking dish, then cover and store in the fridge for up to 24 hours before baking. I’d recommend adding the fresh ingredients (yogurt, feta, cucumber, herbs) right before serving.
Q: My rice is still a little hard after baking. What went wrong?
A: This usually means it needed a little more liquid or more covered baking time. Next time, make sure the foil is on super tight, or add an extra splash (1/4 cup) of broth/water before covering and baking. If it happens after the uncovered bake, you can add a tiny bit more liquid, recover, and pop it back in for 5-10 minutes.
Effortless Dump-and-Bake Chicken Tzatziki with Rice
Equipment
- Baking dish 9x13 inch
- foil To cover the baking dish
Ingredients
Ingredients
- 1 lb Chicken breasts or thighs boneless skinless, cut into bite-sized pieces
- 1 cup White rice long-grain
- 1.5 cups Chicken broth or water
- 1 cup Greek yogurt plain
- 0.5 cup Feta cheese crumbled
- 0.33 cup Cucumber finely diced or grated
- 1 Lemon Juice of
- 2 tbsp Olive oil
- 2 Garlic cloves minced
- 1 tsp Dill dried
- 1 tsp Oregano dried
- 0.5 tsp Cumin ground
- Salt and black pepper To taste
- 0.25 cup Parsley or cilantro fresh, chopped
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish. Dump the uncooked rice into the bottom. Pour in the chicken broth (or water) and olive oil. Add the minced garlic, dried dill, dried oregano, ground cumin, and a good pinch of salt and pepper. Give it all a good stir right in the dish to make sure the rice is evenly distributed and coated.
- Arrange your bite-sized chicken pieces evenly over the rice mixture in the dish. Try to nestle them down a little into the liquid so they cook through nicely.
- Tightly cover the baking dish with foil. Pop it into the preheated oven and bake for 30 minutes. This is the magical part where the rice cooks and the chicken starts getting tender.
- Carefully remove the foil (watch for steam!). Stir the rice gently if needed – it should be mostly cooked and the liquid mostly absorbed. If it looks a little dry, you can add a splash more broth or water. Place the dish back in the oven, uncovered, and bake for another 10-15 minutes, or until the chicken is cooked through (no longer pink inside) and the rice is tender and has absorbed all the liquid. The top might look slightly browned.
- While the dish is still warm (but not scorching hot right out of the oven), dollop spoonfuls of the Greek yogurt over the top. Sprinkle the crumbled feta cheese and the diced cucumber over the yogurt and chicken/rice. Drizzle the fresh lemon juice over everything. Finally, scatter the chopped fresh parsley or cilantro over the top for a pop of color and freshness.
- Let it sit for just 5 minutes before serving to let the flavors meld. Spoon generous portions into bowls, making sure each serving gets some of that creamy, tangy yogurt, feta, and cucumber goodness along with the savory chicken and rice. Enjoy your easy, delicious meal!