Dump and Bake Chicken Tzatziki Rice

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I’ve always had a soft spot for Mediterranean flavors, and this Dump and Bake Chicken Tzatziki Rice hits every comforting, herb-infused note I crave. It’s the kind of dish that feels like it took hours to prepare, but really, it’s all about layering fresh, vibrant ingredients into one dish and letting the oven do the rest. That’s right—no pre-cooking, no babysitting the stove. Just mix, dump, and bake.

This recipe became a weeknight favorite in my kitchen not just because of how easy it is, but because it brings bold, satisfying flavors in every bite. Juicy, marinated chicken paired with lemony rice and a cool, creamy dollop of tzatziki on top? Absolute heaven. Whether you’re feeding your family or meal-prepping for the week, this dish fits the bill with both flavor and simplicity.

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

This dish is the definition of low-effort, high-reward. You don’t need fancy tools or techniques—just a baking dish and a few Mediterranean staples. The chicken comes out tender and flavorful thanks to a quick yogurt-based marinade, while the rice soaks up all the savory juices as it bakes. And when you spoon that chilled, garlicky tzatziki over the warm rice? Game over.

Here’s what makes it a standout:

• One-pan wonder – less cleanup, more flavor.
• Family-friendly – mild, herby chicken with creamy sauce wins over picky eaters.
• Meal-prep approved – reheats beautifully and tastes even better the next day.
• Balanced and nutritious – packed with protein, whole grains, and fresh herbs.

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What Kind of Chicken Should I Use?

For this Dump and Bake Chicken Tzatziki Rice, boneless, skinless chicken breasts or thighs both work beautifully. If you’re going for a leaner option, stick with breasts. But if you want extra moisture and flavor, chicken thighs are the way to go—they hold up better to baking and stay juicy even if slightly overcooked. Cut them into medium-sized chunks so they cook evenly with the rice.

If you’re short on time or have leftover cooked chicken, you can still make this dish. Simply reduce the bake time and stir in the cooked chicken halfway through so it warms without drying out.

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Options for Substitutions

This recipe is forgiving and super flexible, which is one reason I love it. Here are some simple swaps you can make:

• Rice: Basmati or jasmine rice gives a light, fluffy base, but you can also use brown rice—just increase the baking time and liquid a bit.
• Chicken: Swap in turkey breast chunks or even chickpeas for a vegetarian option.
• Yogurt: Greek yogurt gives the marinade and tzatziki that signature tang, but plain regular yogurt works in a pinch.
• Herbs: Fresh dill, mint, and parsley are classic, but you can sub dried if that’s what you have—use about one-third the amount.
• Tzatziki Alternative: No yogurt on hand? A dollop of sour cream or a cucumber cream cheese blend can fill in.
• Vegan version: Use a plant-based yogurt and replace the chicken with marinated tofu or tempeh.

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Ingredients for This Dump and Bake Chicken Tzatziki Rice

Every ingredient in this dish plays a specific role, adding flavor, texture, or that essential Mediterranean vibe. Here’s what you’ll need and why it matters:

• Chicken (breast or thigh, boneless and skinless)
  The protein hero of this dish. It absorbs the marinade and bakes to juicy perfection right over the rice.
• Uncooked white rice (jasmine or basmati preferred)
  The rice cooks in the baking dish, soaking up all the savory broth and marinade juices for maximum flavor.
• Chicken broth
  Adds richness and depth to the rice while it bakes. You can use low-sodium to control salt levels.
• Greek yogurt
  Used in both the marinade and tzatziki, it tenderizes the chicken and adds tangy creaminess.
• Garlic
  Fresh minced garlic gives bold Mediterranean flavor to both the chicken and the tzatziki.
• Lemon juice and zest
  Brings brightness and balance—essential for cutting through the richness and lifting the whole dish.
• Olive oil
  A classic base for the marinade that keeps the chicken moist and flavorful during baking.
• Cucumber (grated and drained)
  Key component in tzatziki; it adds refreshing crunch and coolness.
• Fresh dill and parsley
  These herbs bring a garden-fresh finish to the tzatziki and tie the dish together.
• Salt and black pepper
  Simple but essential. They enhance every other flavor in the dish.
• Optional: Red onion or shallot
  A bit of finely chopped red onion in the tzatziki adds a gentle bite and deeper flavor.

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Step 1: Marinate the Chicken

Start by mixing Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and chopped fresh herbs in a bowl. Add the chicken pieces and toss until well coated. Let the chicken marinate for at least 15 minutes—longer if you have time. This quick yogurt-based marinade helps tenderize the meat and infuse it with bright, herby flavor.

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Step 2: Prepare the Baking Dish

In a greased 9×13-inch baking dish, spread the uncooked rice evenly across the bottom. Pour in the chicken broth and stir in a little lemon zest for added brightness. This liquid will cook the rice and absorb all the delicious flavors from the chicken as it bakes.

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Step 3: Layer the Chicken

Place the marinated chicken directly over the rice in a single layer. Don’t worry if some marinade drips into the rice—it’s all flavor! Cover the dish tightly with foil to trap in moisture.

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Step 4: Bake

Bake the dish in a preheated oven at 375°F (190°C) for 45–50 minutes. The steam will cook the rice and chicken simultaneously. After 45 minutes, check if the rice is tender and the chicken is cooked through. If needed, bake uncovered for an additional 5–10 minutes to let any excess liquid evaporate.

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Step 5: Make the Tzatziki

While the dish is baking, whip up the homemade tzatziki. Grate the cucumber, then squeeze out as much moisture as possible using a clean kitchen towel. Mix it with Greek yogurt, garlic, lemon juice, olive oil, salt, and fresh dill. Chill it in the fridge until ready to serve.

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Step 6: Assemble and Serve

Once the rice and chicken are done, let the dish rest for 5–10 minutes to settle. Then serve generous scoops of chicken and rice topped with a dollop of cool tzatziki and a sprinkle of fresh parsley. Add a lemon wedge on the side for extra zing.

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How Long to Cook the Dump and Bake Chicken Tzatziki Rice

The beauty of this dish lies in its simplicity—and part of that is knowing just how long to let the oven do its magic.

• Bake covered at 375°F (190°C) for 45–50 minutes.
  This allows the rice to fully absorb the broth and the chicken to cook through gently without drying out.
• Optional: Bake uncovered for 5–10 minutes at the end if you want a slightly golden top or if there’s still excess liquid in the dish.
• Rest for 5–10 minutes after baking. This gives the rice a chance to finish absorbing steam and flavors, resulting in a fluffier texture.

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Tips for Perfect Dump and Bake Chicken Tzatziki Rice

A few simple tips can elevate this from a good dish to a great one:

• Rinse your rice before using – This helps remove excess starch so the rice bakes up fluffy and not gummy.
• Use warm broth – It gives the dish a head start in the oven, speeding up the cook time slightly and keeping the chicken tender.
• Don’t skip the foil cover – Trapping in steam is key to cooking the rice evenly.
• Cut chicken into uniform pieces – This ensures every bite cooks at the same rate.
• Squeeze the cucumber well for the tzatziki – Too much moisture can make the sauce runny.
• Taste and adjust seasoning at the end – A pinch more salt or a squeeze of lemon can bring everything to life.
• Chill the tzatziki in advance – The flavors meld together beautifully the longer it rests in the fridge.

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Watch Out for These Mistakes While Cooking

Even though this dish is mostly hands-off, there are a few easy-to-miss pitfalls that can affect the final result. Keep these in mind to ensure your Dump and Bake Chicken Tzatziki Rice comes out perfect every time:

• Using the wrong rice: Avoid instant rice or short-grain varieties—they get mushy. Stick to jasmine or basmati for the best texture.
• Not rinsing the rice: Skipping this step can make the rice sticky instead of light and fluffy.
• Forgetting to tightly cover with foil: This traps steam and ensures even cooking. A loose cover means undercooked rice.
• Adding too much liquid: Follow the measurements carefully. Excess broth can result in soggy rice.
• Cutting the chicken too large: Large chunks take longer to cook, which might leave the rice overdone. Uniform, bite-sized pieces are best.
• Skipping the resting period after baking: Letting it rest helps the rice finish steaming and prevents a watery bottom.
• Over-marinating the chicken in yogurt: While yogurt tenderizes, too much time (over 24 hours) can break down the meat texture.
• Neglecting to season the tzatziki properly: Taste as you go—lemon, salt, and garlic need to be balanced.

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What to Serve With Dump and Bake Chicken Tzatziki Rice?

Greek Salad

A crisp combo of tomatoes, cucumbers, red onion, olives, and feta tossed in olive oil and oregano adds a bright, fresh contrast.

Warm Pita Bread

Soft, fluffy pita is perfect for scooping up bites of chicken and tzatziki.

Feta Cheese Plate

Add marinated feta cubes with olives and a drizzle of olive oil for a salty-savory side.

Roasted Cherry Tomatoes

These bring sweetness and acidity, balancing the creamy and savory elements of the dish.

Sauteed Spinach or Kale

A simple garlicky green side makes the meal more wholesome without overpowering it.

Garlic Hummus

Another creamy dip that plays well with the same Mediterranean flavor profile.

Lemon Wedges

Brighten each bite with a fresh squeeze—especially great for cutting through the rich tzatziki.

Pickled Red Onions

Tangy and colorful, they add a sharp kick and crunch that lifts the whole plate.

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Storage Instructions

This dish is just as rewarding the next day—and makes fantastic leftovers. Here’s how to store and reheat it for the best results:

• Refrigerator:
  Store the chicken and rice in an airtight container for up to 4 days. Keep the tzatziki separate to preserve its cool, fresh texture.
• Freezer:
  You can freeze the chicken and rice (without the tzatziki) for up to 2 months. Let it cool completely before portioning into freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating:
  Warm in the microwave or oven (covered) until heated through. Add a splash of broth or water before reheating to keep the rice moist. Always add the chilled tzatziki after reheating for the best flavor and texture contrast.

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Estimated Nutrition

Here’s a general breakdown per serving (based on 6 servings total). Keep in mind that exact values can vary depending on brands and specific ingredient quantities:

• Calories: ~480 kcal
• Protein: ~36g
• Carbohydrates: ~38g
• Fat: ~20g
• Fiber: ~2g
• Sugar: ~3g
• Sodium: ~520mg
• Cholesterol: ~95mg

This recipe delivers a balanced meal with lean protein, healthy fats, and whole carbs. It’s hearty without being heavy, and when topped with that cool tzatziki, it’s refreshing and satisfying all in one.

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Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the liquid slightly and bake it longer—around 60–70 minutes. Make sure to keep it tightly covered so the rice cooks through without drying out.

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Can I prep this dish ahead of time?

Absolutely. You can marinate the chicken and assemble the rice and broth in the dish a day ahead. Just store everything separately in the fridge, and assemble right before baking.

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What if I don’t have Greek yogurt?

Plain regular yogurt works fine in both the marinade and the tzatziki. If it’s thinner, consider straining it through cheesecloth or a coffee filter to achieve a thicker consistency.

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Can I use pre-cooked or rotisserie chicken?

Yes! Skip the marinating and add chopped cooked chicken halfway through the bake time to prevent it from drying out.

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Is this dish gluten-free?

Yes, it naturally is—just be sure your chicken broth and yogurt are certified gluten-free if you’re highly sensitive.

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How spicy is this recipe?

It’s not spicy at all, just packed with bold herbs and citrusy tang. But you can always add a pinch of red pepper flakes if you like a little kick.

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Can I make this in a slow cooker?

While it’s designed for baking, you can adapt it for a slow cooker by layering everything and cooking on low for 3–4 hours, or until the rice is tender and the chicken is fully cooked.

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What can I use instead of cucumber in the tzatziki?

Grated zucchini (squeezed dry) or even finely chopped celery can mimic the crunch and moisture of cucumber in a pinch.

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Conclusion

Dump and Bake Chicken Tzatziki Rice brings all the fresh, zesty flavors of the Mediterranean straight to your dinner table—with barely any effort. It’s a one-pan wonder that feels comforting, wholesome, and a little bit exotic all at once. Whether you’re feeding a family, meal prepping, or just craving something new, this dish delivers. Tender chicken, fluffy lemony rice, and a cool, creamy tzatziki topping—what more could you ask for in a weeknight dinner?

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