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Dump-and-Bake Chicken Tzatziki with Rice Recipe

Dump-and-Bake Chicken Tzatziki with Rice Recipe
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★★★★★

4.9 from 16 reviews

This Dump-and-Bake Chicken Tzatziki with Rice recipe is a simple, comforting one-pan meal that combines tender chicken, fragrant rice, and a creamy, tangy homemade tzatziki sauce. Perfect for busy weeknights, it requires minimal prep and delivers delicious Mediterranean flavors with an easy bake-and-serve approach. The dish is finished with fresh herbs and optional feta cheese for an authentic Greek touch.

Ingredients

Scale

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
  • 2 tablespoons olive oil
  • 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
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley or cilantro (for garnish)

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/3 cup grated cucumber (squeeze out excess water)
  • Juice of 1 lemon (included above in ingredients)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the casserole.
  2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish or casserole dish to prevent sticking and make cleanup easier.
  3. Combine Rice Mixture: In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, oregano, cumin, salt, and black pepper. Stir well to evenly distribute all the seasonings.
  4. Add Chicken: Arrange the cutoff bite-sized chicken pieces evenly over the rice mixture to ensure even cooking.
  5. Make Tzatziki Base: In a small bowl, whisk together the plain Greek yogurt, grated and drained cucumber, and lemon juice to create a creamy, tangy tzatziki sauce.
  6. Pour Tzatziki Over: Pour the yogurt mixture evenly over the chicken and rice in the casserole dish. Gently spread it with the back of a spoon for an even layer.
  7. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  8. Add Feta Cheese: Remove the foil, sprinkle crumbled feta cheese over the top if using, and return the dish to the oven uncovered for an additional 5 minutes to slightly melt the cheese.
  9. Garnish: Once baked, sprinkle freshly chopped parsley or cilantro over the top for a fresh finish.
  10. Rest and Serve: Let the casserole sit for 5 minutes to allow flavors to meld before serving. Serve warm alongside a crisp salad or warm pita bread.

Notes

  • Use chicken thighs for juicier meat or chicken breasts for a leaner option.
  • Ensure excess water is squeezed out from the grated cucumber to prevent the tzatziki from becoming watery.
  • Substitute chicken broth with vegetable broth or water for different flavor profiles or dietary needs.
  • Fresh dill is preferred for the best flavor, but dried dill works well if fresh is unavailable.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the rice mixture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • To make it gluten-free, ensure your broth or seasonings do not contain gluten-containing additives.

Nutrition

Keywords: chicken tzatziki casserole, dump and bake chicken, Greek chicken recipe, easy chicken dinner, tzatziki sauce, baked chicken with rice

Find it online: https://cookwithlea.com/dump-and-bake-chicken-tzatziki-with-rice-recipe/