Dump-and-Bake Chicken Tzatziki Rice Bake – Greek-Inspired Weeknight Wonder
This Greek-inspired weeknight wonder features tender chicken and flavorful rice all baked together in one dish, topped with a cool and creamy homemade tzatziki sauce. It's an easy and delicious meal the whole family will love.
Equipment
- 9x13-inch baking dish
- aluminum foil
- small bowl
Ingredients
Chicken & Rice Bake
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1.5 cups uncooked long-grain white rice (Basmati or Jasmine recommended)
- 3 cups chicken broth low-sodium
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Tzatziki Sauce
- 1 cup plain Greek yogurt full-fat recommended
- 0.5 English cucumber grated and excess water squeezed out
- 1 fresh garlic clove, minced
- 2 tbsp fresh dill chopped
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and combine rice, broth, olive oil, and seasonings in a 9x13-inch baking dish, stirring to distribute the rice evenly.
- Nestle the chicken pieces into the rice mixture, ensuring they are partially submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 30 minutes, then remove the foil and continue baking for 15-20 minutes, until the chicken is cooked through and the rice is tender.
Tzatziki Sauce
- While the bake cooks, combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl, stirring well and adjusting seasonings as needed.
Serving
- Let the bake rest for 5 minutes after cooking, then serve warm with a generous dollop of the cool tzatziki sauce over each serving.
Notes
If the rice appears dry but isn't fully cooked, add a splash more broth and re-cover the dish for a few extra minutes to allow it to absorb. Ensure the cucumber is well-squeezed to prevent the tzatziki from becoming watery.