This Dump-and-Bake Chicken Tzatziki with Rice is my go-to for busy weeknights when I want something comforting, flavorful, and unfussy. I first put this together on a harried Monday evening when I had little energy but plenty of pantry staples. The idea was to combine simple ingredients—rice, chicken, Greek yogurt, and Mediterranean herbs—into one baking dish so everything cooked together and the flavors could meld without constant stirring. The result surprised me: the rice cooks perfectly, the chicken remains juicy, and the yogurt-cucumber layer becomes tangy and lightly baked, giving the whole dish a bright finish that tastes much more elaborate than it is.

What makes this approach special is the contrast in textures and flavors. The rice soaks up the herby broth and olive oil for a savory base; the chicken cooks tender in the same liquid, absorbing the seasonings; and the tzatziki-style yogurt brings freshness and acidity that cuts through the richness. I often serve it with a crisp green salad and warm pita, but it stands well on its own too. This version is forgiving: you can use breasts or thighs, regular or Greek-style yogurt, and still end up with a meal that gets compliments from even picky eaters in my family.

Ingredients

• Boneless chicken (1 lb): Choose breasts for lean meat or thighs if you prefer more forgiving, juicier pieces. Cut into bite-sized pieces so they cook evenly; I like chicken thighs from the grocery rotisserie counter if I’m short on time.
• Long-grain white rice (1 cup uncooked): Regular long-grain rice gives separate, fluffy grains. Rinse briefly if you want less surface starch, but it isn’t required for this method.
• Chicken broth (1 1/2 cups) or water: Use low-sodium broth for better control of salt. If substituting water, add an extra 1/2 teaspoon salt to the mix.
• Plain Greek yogurt (1 cup): Full-fat or 2% yogurt gives a creamier baked tzatziki; nonfat works too but will be tangier and less rich.
• Grated cucumber (1/3 cup, drained): Use English or Persian cucumber; squeeze out excess water to avoid thinning the yogurt layer.
• Olive oil (2 tablespoons): Adds richness to the rice and helps the chicken brown a touch while baking.
• Garlic (2 cloves, minced): Fresh garlic gives depth. If using garlic powder, 1/2 teaspoon works in a pinch.
• Dried dill (1 teaspoon) or fresh (2 teaspoons): Dill is classic with tzatziki; if using dried, crush it between your fingers before adding to release oils.
• Dried oregano (1 teaspoon): Brings Mediterranean warmth. Greek or Italian oregano varieties are both fine.
• Ground cumin (1/2 teaspoon): Adds subtle earthiness; don’t overdo it — it’s a background note here.
• Lemon juice (juice of 1 lemon): Brightens the yogurt layer and balances the oil and salt.
• Salt and black pepper, to taste: Start modestly — about 1 teaspoon salt total — and adjust after baking if needed.
• Feta cheese (1/2 cup, optional): Crumbled on top for a salty finish; goat feta or sheep’s milk feta adds tangier notes.
• Fresh parsley or cilantro (1/4 cup, chopped): For garnish and a fresh herb finish.

Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or nonstick spray so rice and chicken won’t stick. Preheating ensures the rice begins absorbing hot liquid quickly once it goes in the oven. Make the Casserole Base: In the baking dish combine the uncooked rice, chicken broth or water, 2 tablespoons olive oil, minced garlic, dried dill, oregano, ground cumin, and a pinch of salt and pepper. Stir to distribute the seasonings evenly so the rice cooks with consistent flavor; the oil helps coat grains and prevents clumping. Arrange Chicken: Arrange the bite-sized chicken pieces evenly over the rice mixture in a single layer. Even distribution helps all pieces reach a safe internal temperature at the same time without overcooking smaller bits. Whisk the Tzatziki Base: In a small bowl whisk together 1 cup plain Greek yogurt, 1/3 cup grated and well-drained cucumber, and the juice of one lemon. Season the yogurt lightly with salt and pepper; this mixture should be tangy and slightly loose so it will spread over the chicken and infuse flavor as it bakes. Pour and Cover: Pour the yogurt-cucumber mixture evenly over the chicken and rice, spreading gently with the back of a spoon to cover but not press the chicken into the rice. Cover the dish tightly with aluminum foil to trap steam and help the rice cook through. Bake: Bake covered for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). For the final 5 minutes, remove the foil, sprinkle crumbled feta over the surface if using, and return uncovered so the cheese softens and the yogurt browns slightly. Rest and Garnish: Let the dish sit for 5 minutes after removing from the oven to allow the juices to settle. Garnish with chopped parsley or cilantro before serving. Serve warm with a side salad or warm pita for soaking up the sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, keep garnishes separate and add fresh herbs and extra feta when reheating. To reheat, cover the container and warm in a 350°F oven until heated through, or portion into microwave-safe bowls and heat in 1–2 minute intervals, stirring halfway. For freezing, cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating to maintain texture and avoid a watery topping.

Ingredient Substitutions

If you don't have Greek yogurt, use a thicker plain yogurt strained through cheesecloth for 30 minutes. Swap white rice for brown rice only if you increase liquid to 2 cups and extend baking time to 50–60 minutes — brown rice needs more time. For a dairy-free option, substitute unsweetened plain dairy-free yogurt, though texture and tang will be different; omit feta or choose a plant-based crumble. If you prefer a smokier profile, add 1/2 teaspoon smoked paprika, but reduce the cumin slightly to keep balance.

Serving Suggestions

Serve with warm pita or flatbread and a crisp salad of cucumber, tomato, and red onion dressed simply with lemon and olive oil. Add a side of roasted vegetables for heartier meals, or present it as part of a mezze spread with olives, hummus, and grilled vegetables. Garnish generously with fresh herbs and an extra wedge of lemon to brighten each portion right before serving.

Cultural Background

This one-dish approach borrows Mediterranean flavors — particularly the lemony yogurt and dill of traditional tzatziki — but adapts them into a practical American casserole format. Layering proteins with rice and baking covered is a classic method across many cuisines: it conserves flavor and moisture, and in this interpretation the Greek-style toppings bring a coastal brightness that pairs well with simple pantry staples.

Meal Prep Tips

For meal prep, assemble the dish the night before and refrigerate covered; bring to room temperature for 20 minutes before baking and add 10 minutes to the cooking time if cold from the fridge. Portion into individual containers after cooling for easy weeknight lunches. Keep extra tzatziki (uncooked) on hand to spoon over warmed portions for a fresher tasting finish.

There’s a comforting simplicity in opening the oven and finding a complete meal ready to go. Try making this the next time you want something relaxed but delicious — I think you’ll be pleasantly surprised how salon-worthy it tastes with such minimal effort.