Juicy chicken, creamy tzatziki, and fluffy rice—all in one cozy casserole dish. The first time I made this dump and bake chicken tzatziki rice, the smell alone had my family wandering into the kitchen before it even finished baking. There’s something about the tangy yogurt, the bright pop of lemon, and all those classic Mediterranean flavors that just makes your tastebuds dance. If you’re anything like me, you crave healthy dinners that don’t leave you babysitting a skillet or scrubbing pans for days. That’s why this recipe is a weeknight hero.
I stumbled on this combo when I desperately wanted a Greek-inspired meal but had zero energy to fuss over the stove. You know those days when you need dinner to practically make itself? Dump and bake chicken tzatziki rice was my answer. It’s the kind of dish I whip up when friends drop by unexpectedly or when I’m meal prepping for a busy week—every single time, I get requests for the recipe. The best part? You literally toss everything in one dish, pop it in the oven, and by the time you’ve caught up on emails or wrangled the kids, dinner is ready.
As someone who’s tested dozens of Mediterranean recipes (and eaten my fair share of tzatziki), I can honestly say this is the easiest way to get those classic flavors without the hassle. The dump and bake method keeps the chicken tender and the rice perfectly cooked, while the tzatziki infuses every bite with creamy, garlicky goodness. If you’re new to Mediterranean cooking or just want a reliable, fuss-free meal, this dump and bake chicken tzatziki rice is about to become your new favorite.
Why You’ll Love This Dump and Bake Chicken Tzatziki Rice
- Quick & Effortless: Prep takes less than 10 minutes—just mix, dump, and bake. No standing at the stove, no multiple pots to wash.
- Minimal Ingredients: Everything you need is pretty basic—chicken, rice, tzatziki, and a handful of Mediterranean pantry staples. You probably already have most of it at home!
- Perfect for Any Occasion: This recipe shines as a busy weeknight meal, a casual family dinner, or even a cozy meal-prep option for lunches. It’s just as good for a crowd as it is for two.
- Kid and Adult Approved: The creamy tzatziki and tender chicken are a winning combo, even for picky eaters. My kids actually cheer for leftovers (which, let’s face it, almost never happens).
- Unbeatable Flavor: You get that punchy Greek flavor—lemon, garlic, herbs, and cool, creamy yogurt—all soaking into the rice and chicken. It’s like your favorite Mediterranean platter, only easier.
What sets this dump and bake chicken tzatziki rice apart? For one, you’re not dealing with dried-out chicken or gummy rice. The tzatziki sauce gets baked right in, keeping everything juicy and flavorful. I’ve tried a dozen versions—some with marinated chicken, others with extra veggies thrown in—but this method nails it every time. The rice absorbs the savory juices, the chicken stays moist, and the whole dish comes together without a single stir.
Honestly, there’s just something comforting about a meal that’s as easy as it is delicious. This is the kind of recipe you make when you want something special but don’t want to spend all night in the kitchen. Whether you’re a Mediterranean food newbie or a seasoned home cook, you’ll love how dump and bake chicken tzatziki rice makes dinner a breeze—and keeps the compliments rolling in.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to bring bold, Mediterranean flavor straight to your table—without a complicated shopping list. Most of these are pantry or fridge staples, and there’s lots of room for swaps if you need them.
- Boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g): Cut into bite-sized pieces for even cooking (thighs give extra juiciness, but breasts work great too).
- Basmati or long-grain white rice (1 cup / 190g): Rinsed well to prevent stickiness. Brown rice works, but you’ll need to bake longer and add extra liquid.
- Tzatziki sauce (1 cup / 240g): Use homemade or your favorite store-bought brand. I love using thick Greek-style tzatziki for the creamiest texture.
- Chicken broth (1 3/4 cups / 415ml): Keeps everything moist and flavorful—low-sodium is best so you can control the salt.
- Lemon juice (2 tbsp / 30ml): Adds brightness and that classic Mediterranean zip.
- Olive oil (2 tbsp / 30ml): For richness and that signature Greek flavor. I use extra virgin, but regular works fine.
- Garlic cloves (2-3, minced): Fresh is best, but jarred garlic will do in a pinch. I sometimes add an extra clove for more punch.
- Dried oregano (1 tsp / 2g): Or substitute with Italian seasoning if that’s what you have.
- Kosher salt and black pepper (to taste): Start with 1/2 tsp each and adjust after tasting.
- Cherry tomatoes (1 cup / 150g, halved): Optional, but they add a juicy pop of color and flavor.
- Red onion (1/2 small, thinly sliced): For a little bite and sweetness—skip if you’re not a fan.
- Fresh dill or parsley (for garnish): Totally optional but so pretty and fresh on top.
Ingredient Tips: If you’re gluten-free, just double-check your tzatziki and chicken broth labels. For dairy-free, swap the tzatziki with a coconut-based alternative (I’ve tried it, and it’s surprisingly good!). If you can’t find basmati, jasmine or regular long-grain rice will do the trick. And don’t stress if you’re out of fresh lemon—bottled juice works in a pinch.
Personal Faves: For tzatziki, Cedar’s and Trader Joe’s are my go-tos. If you’re making your own, use full-fat Greek yogurt for the creamiest sauce. And if you’re feeling fancy, throw in some kalamata olives or artichoke hearts for extra flair.
Equipment Needed
You really don’t need any fancy gadgets for dump and bake chicken tzatziki rice—just basic kitchen tools. That’s half the magic!
- Large baking dish or casserole dish (9×13-inch / 23x33cm): Glass or ceramic works best for even baking. Metal pans are fine, but they can brown the edges a bit more.
- Mixing bowl: For tossing everything together before pouring into your baking dish. You can even mix it right in the baking dish to save on dishes—just be gentle so you don’t scratch the pan.
- Measuring cups and spoons: Precision is key for rice-to-liquid ratios.
- Sharp knife and cutting board: For chopping chicken, slicing onions, and halving tomatoes.
- Aluminum foil: To cover the dish during baking and trap in steam for tender rice.
- Serving spoon: To scoop out all those delicious layers.
Pro Tip: If you’re worried about sticking or want easy cleanup, line your baking dish with parchment. For years, I used a thrift-store glass casserole—it’s still my favorite for this kind of recipe. And if you’re tight on space, a deep 8×8-inch pan will work, just don’t overfill it. Maintenance-wise, avoid scrubbing glass dishes with abrasive pads—soaking in warm, soapy water works wonders!
How to Make Dump and Bake Chicken Tzatziki Rice
- Preheat your oven: Set it to 375°F (190°C). This temperature gives you juicy chicken and perfectly cooked rice without drying anything out.
- Prepare the baking dish: Lightly grease a 9×13-inch (23x33cm) casserole dish with olive oil or nonstick spray. This helps prevent sticking and makes serving easier later.
- Rinse the rice: Measure 1 cup (190g) of basmati or long-grain rice. Place it in a fine mesh strainer and rinse under cold water until the water runs clear—this removes excess starch and keeps your rice fluffy, not gummy.
- Assemble the base: In your baking dish or a large mixing bowl, combine the rinsed rice, 1 3/4 cups (415ml) chicken broth, 2 tbsp (30ml) lemon juice, 2 tbsp (30ml) olive oil, 1 tsp (2g) dried oregano, and a good pinch of salt and pepper.
- Add the veggies: Scatter 1 cup (150g) halved cherry tomatoes and 1/2 small red onion (thinly sliced) over the rice mixture. No need to stir—just spread them out.
- Arrange the chicken: Cut 1.5 lbs (680g) boneless, skinless chicken breasts or thighs into bite-sized pieces. Nestle them evenly over the rice and veggies. Sprinkle with a little extra salt, pepper, and a squeeze of lemon if you like.
- Top with garlic and tzatziki: Evenly scatter 2-3 minced garlic cloves over the chicken, then dollop 1 cup (240g) tzatziki sauce across the top. Don’t worry about mixing—everything will meld as it bakes.
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Cover and bake: Tightly cover the dish with aluminum foil. Bake in the preheated oven for 35 minutes.
Troubleshooting tip: If your oven runs hot, check at 30 minutes to be safe. - Uncover and finish baking: After 35 minutes, carefully remove the foil (watch for steam!). Bake uncovered for another 15 minutes, or until the chicken is cooked through (165°F/74°C internal temp) and the rice is tender.
- Rest and garnish: Let the casserole sit for 5-10 minutes before serving. This lets the rice absorb extra moisture and makes it easier to scoop. Sprinkle with chopped fresh dill or parsley if you’re feeling fancy.
Prep notes: If your rice looks a little too wet after baking, just let it rest uncovered for a few extra minutes. If it’s too dry, drizzle with a splash of warm broth before serving. The beauty of this recipe is that it’s forgiving—just trust your instincts and adjust as needed!
Pro Cooking Tips & Techniques
Years of trial and error (and a few overcooked casseroles) taught me these tricks for perfect dump and bake chicken tzatziki rice every time:
- Always rinse your rice: It makes a world of difference for texture. If you skip this, the rice might clump or get sticky.
- Layer, don’t mix: When assembling, keep your layers as directed (rice and broth on the bottom, chicken and tzatziki on top). This helps everything cook evenly and avoids mushy rice.
- Use a tight foil seal: Trapping steam is key. If your foil is loose, the rice can dry out before it’s cooked.
- Check doneness early: Ovens can be fickle—some run hotter than others. If the rice is nearly done at the first check, you can uncover a bit earlier for extra color on top.
- Let it rest: The resting step isn’t just a suggestion! It really does help the rice finish absorbing liquid and makes serving way less messy.
- For extra flavor: Add a handful of crumbled feta or kalamata olives just before serving. I also sometimes stir in a handful of baby spinach while it rests, letting the heat wilt the greens.
Mistakes? Oh, I’ve made a few. Once I forgot to cover the dish and ended up with crunchy rice (not the good kind). Another time, I went wild with extra broth and got soup instead of casserole. Now, I always stick to the ratios above and keep a close eye in the last ten minutes. And if you’re multitasking, set a timer—you won’t believe how fast this goes from “almost done” to “ready to eat!”
Variations & Adaptations
One of the best things about dump and bake chicken tzatziki rice is how easily you can make it your own. Here are some tried-and-true variations:
- Low-Carb Option: Swap the rice for cauliflower rice (about 3 cups / 300g). Bake uncovered for 25-30 minutes instead, since cauliflower cooks faster and doesn’t need as much liquid.
- Vegetarian Adaptation: Skip the chicken and add a can of drained chickpeas or white beans instead. Use veggie broth, and pile on extra veggies like zucchini or bell peppers.
- Spicy Kick: Add a teaspoon of crushed red pepper flakes, or stir in some harissa paste for a subtle heat that pairs beautifully with the creamy tzatziki.
- Different Cooking Methods: For a slow cooker version, assemble everything in your crockpot and cook on low for 3-4 hours. For an Instant Pot, reduce broth to 1 cup and cook on high pressure for 6 minutes, natural release for 10.
- Allergen Swaps: For dairy-free, use a coconut-based tzatziki and double-check your broth. For gluten-free, just make sure your tzatziki and broth are certified GF.
My personal favorite? I love using brown rice for a nutty flavor, but I always increase the broth to 2 1/4 cups (530ml) and bake for 55-60 minutes. Sometimes I add a handful of spinach or kale before baking (it wilts down and adds color). The beauty of this recipe is that you can riff on it endlessly—just adjust cooking times and liquid as needed!
Serving & Storage Suggestions
I love serving dump and bake chicken tzatziki rice straight from the oven, family-style, with a sprinkle of fresh herbs and maybe some extra tzatziki on the side. It’s best enjoyed warm, but honestly, it’s surprisingly tasty at room temperature too (hello, easy lunch!).
For a true Mediterranean vibe, pair it with a simple Greek salad, some warm pita, or roasted veggies. A cold glass of sparkling water with lemon or a crisp white wine is the perfect finishing touch.
Storage: Leftovers keep well in an airtight container in the fridge for 3-4 days. The flavors actually deepen overnight, making it even better the next day. For freezing, portion cooled rice and chicken into freezer-safe containers. It’ll keep for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating: Warm gently in the microwave (add a splash of water or broth if it looks dry), or cover and reheat in a 350°F (175°C) oven until hot. I find the rice stays fluffiest if you don’t stir much when reheating. And if you’re packing for lunch, toss in a wedge of lemon and a little fresh dill to freshen it up!
Nutritional Information & Benefits
This dump and bake chicken tzatziki rice is surprisingly balanced for a comfort food casserole. A typical serving (about 1/6 of the pan) has roughly:
- Calories: 380-420
- Protein: 28g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 2g
The chicken brings lean protein, while Greek yogurt-based tzatziki adds calcium and probiotics. Olive oil and tomatoes contribute heart-healthy fats and antioxidants. This recipe is naturally gluten-free (just check ingredient labels), and you can easily adapt it for dairy-free or lower-carb diets. If you’re watching sodium, use low-sodium broth and go easy on added salt. Personally, I love that this meal fills me up without weighing me down—perfect for a high-protein, Mediterranean-inspired lifestyle.
Conclusion
Dump and bake chicken tzatziki rice isn’t just an easy Mediterranean dinner—it’s the kind of recipe that brings everyone together, with almost zero effort on your part. It’s hearty, flavorful, and flexible enough to suit your family’s tastes or dietary needs. There’s a reason this dish is on repeat in my kitchen!
If you’re craving something cozy but healthy, or just want a delicious meal without standing over a hot stove, give this a try. Don’t be afraid to make it your own—switch up the veggies, add some olives, or even try a different protein. I hope you love it as much as my family does (and trust me, we’ve had it plenty of times!).
If you make this dump and bake chicken tzatziki rice, let me know how it goes! Drop a comment below with your tweaks, or tag me if you share a photo on Pinterest. Happy cooking, and may your kitchen always smell as amazing as mine does when this is in the oven!
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can! Just increase the chicken broth to 2 1/4 cups (530ml) and bake for 55-60 minutes instead of 50. Brown rice takes a bit longer to get tender.
What if I don’t have tzatziki sauce?
You can make a quick version by mixing Greek yogurt with grated cucumber, garlic, lemon juice, salt, and dill. Store-bought works just fine if you’re in a hurry, though!
Can I prepare this dish ahead of time?
Absolutely! You can assemble everything in the baking dish up to a day ahead. Just cover and refrigerate, then bake when you’re ready (you may need to add 5-10 minutes to the baking time if it’s cold from the fridge).
Is this recipe freezer-friendly?
Yes! Once cooled, portion the chicken and rice into airtight containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat leftovers?
For best results, reheat individual portions in the microwave with a splash of broth or water. For larger amounts, cover and warm in the oven at 350°F (175°C) until hot. Don’t forget a sprinkle of fresh herbs to perk up the flavors!
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Dump and Bake Chicken Tzatziki Rice Easy Mediterranean Dinner Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This easy dump and bake chicken tzatziki rice casserole combines juicy chicken, creamy tzatziki, and fluffy rice with classic Mediterranean flavors in a single dish. Perfect for busy weeknights, meal prep, or feeding a crowd, it delivers bold Greek-inspired taste with minimal effort and cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup basmati or long-grain white rice, rinsed
- 1 cup tzatziki sauce (homemade or store-bought)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2–3 garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste (start with 1/2 teaspoon each)
- 1 cup cherry tomatoes, halved (optional)
- 1/2 small red onion, thinly sliced (optional)
- Fresh dill or parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch casserole dish with olive oil or nonstick spray.
- Rinse the rice under cold water until the water runs clear.
- In the baking dish or a large mixing bowl, combine rinsed rice, chicken broth, lemon juice, olive oil, dried oregano, salt, and pepper.
- Scatter halved cherry tomatoes and sliced red onion over the rice mixture.
- Nestle the chicken pieces evenly over the rice and veggies. Sprinkle with a little extra salt, pepper, and a squeeze of lemon if desired.
- Evenly scatter minced garlic over the chicken, then dollop tzatziki sauce across the top.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil carefully and bake uncovered for another 15 minutes, or until the chicken is cooked through (165°F internal temp) and the rice is tender.
- Let the casserole rest for 5-10 minutes before serving. Garnish with chopped fresh dill or parsley if desired.
Notes
Always rinse your rice for the best texture. Layer ingredients as directed for even cooking. Use a tight foil seal to trap steam. Let the casserole rest before serving for fluffier rice. For extra flavor, add crumbled feta or kalamata olives before serving. Easily adapt for dairy-free or vegetarian diets by swapping tzatziki or chicken for alternatives.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/6 of the pan
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: chicken, tzatziki, rice, Mediterranean, casserole, dump and bake, easy dinner, Greek, one pan, meal prep, gluten-free
