This dump and bake chicken tzatziki with rice has a permanent place in my weeknight rotation. I stumbled on this approach during a hectic week when I wanted Greek flavors without standing over the stove. The idea of combining uncooked rice, seasoned chicken, and a cooling yogurt cucumber mix in a single pan sounded too good to be true but proved to be spot on. The result is juicy pieces of chicken, rice cooked through from the broth, and a tangy tzatziki layer that melts into the top, giving every forkful a creamy lift. It is comfort food that still feels bright and fresh.

I first made this for a casual family dinner and my kids declared it a keeper because the chicken came out tender and the top stayed creamy but not soggy. I love that it pairs easily with a simple salad or warm pita and that it doubles for leftovers. This dish matters to me because it captures Mediterranean flavors using pantry friendly ingredients and one baking dish. If you are short on time but want something homemade and full of flavor this recipe is for you.

Ingredients

• Boneless chicken: 1 pound boneless skinless chicken breasts or thighs cut into bite sized pieces. Breasts give a leaner finish while thighs stay juicier. If buying breasts look for firm flesh that springs back and avoid thin pre sliced pieces.
• Long grain white rice: 1 cup uncooked long grain white rice. Long grain yields fluffy separate grains once baked. Rinse briefly for less starch if you prefer a lighter texture.
• Liquid: 1 1/2 cups chicken broth or water. Broth adds savory depth use low sodium if you plan to salt separately.
• Greek yogurt: 1 cup plain Greek yogurt full fat gives the creamiest top but low fat works fine. Choose a tangy brand such as Fage or Chobani for best flavor.
• Cucumber: 1/3 cup grated cucumber, excess water squeezed out. Use a thin skinned English cucumber for fewer seeds and less water.
• Olive oil and aromatics: 2 tablespoons olive oil and 2 cloves garlic minced. Use a good extra virgin olive oil for aroma and depth.
• Herbs and spices: 1 teaspoon dried dill or 2 teaspoons fresh chopped dill, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. These create the Mediterranean backbone.
• Finishing touches: Juice of 1 lemon, salt and black pepper to taste, 1/2 cup crumbled feta optional, and 1/4 cup chopped fresh parsley or cilantro for garnish.

Instructions

Preheat the oven: Preheat the oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish with a swipe of olive oil to prevent sticking. Using a correctly preheated oven ensures the rice begins absorbing liquid promptly and the chicken cooks evenly. Prepare the casserole base: In the baking dish combine the uncooked rice with 1 1/2 cups chicken broth or water 2 tablespoons olive oil 2 minced garlic cloves 1 teaspoon dried dill 1 teaspoon dried oregano 1/2 teaspoon ground cumin and a pinch of salt and pepper. Stir so the rice is coated and the seasonings are evenly distributed. Spreading the rice level in the dish helps it cook evenly. Add the chicken: Arrange the bite sized chicken pieces in a single layer over the rice. Try to avoid piling the pieces so heat circulates and the rice receives even contact with the juices released by the chicken while baking. Mix 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 1 lemon. Season lightly with salt and pepper. This mixture behaves like a sauce that will bake into a creamy top but not completely melt away so the flavor remains fresh. Assemble and bake: Pour the yogurt cucumber mixture evenly over the chicken and rice spreading gently with the back of a spoon. Cover the baking dish tightly with aluminum foil and bake at 375 degrees F for 35 to 40 minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F. An instant read thermometer is the most reliable way to confirm doneness. Finish and rest: Remove the foil sprinkle 1/2 cup crumbled feta over the top if using and bake uncovered for another 5 minutes to warm and soften the cheese. Let the casserole sit for 5 minutes after removing from the oven to allow the rice to finish steaming and the flavors to meld before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze divide into meal size portions and freeze for up to three months. Reheat gently in a 350 degree F oven covered until warmed through or microwave in 30 second bursts stirring in between to keep the yogurt layer from separating. Look for dry rice or rubbery chicken as signs of overcooking when reheating.

Ingredient Substitutions

Swap long grain white rice for basmati using the same liquid ratio for a fragrant variation. Brown rice will need more liquid and about 10 to 15 extra minutes of cooking time so adjust accordingly. Use coconut yogurt for a dairy free option though flavor will shift and feta must be omitted. For extra veg fold in chopped spinach or diced bell pepper on top of the rice before adding chicken.

Serving Suggestions

Serve hot with a crisp Greek salad warm pita or roasted lemon potatoes. Garnish with extra lemon wedges and chopped fresh parsley or cilantro to brighten the plate. For a heartier family style meal add roasted chickpeas or a side of steamed green beans for color and texture contrast.

Cultural Background

This casserole borrows elements from Mediterranean and Greek cooking combining tzatziki flavors with simple grain and protein baking methods. While not a traditional Greek dish the assembly reflects the region s love of yogurt herbs and lemon paired with grilled or roasted proteins.

Seasonal Adaptations

In summer use fresh dill and English cucumbers for a crisp bright tzatziki in winter choose dried herbs and swap lemon for a splash of red wine vinegar if citrus is out of season. Add seasonal vegetables such as summer squash or roasted root vegetables depending on the time of year.

Meal Prep Tips

Assemble the casserole early in the day cover and refrigerate for up to 24 hours before baking to save time. If refrigerating allow the dish 10 extra minutes covered in the oven to come up to temperature and ensure the rice cooks through. Portion into single serve containers for quick lunches and reheat as needed.

This dump and bake version of chicken with tzatziki and rice is a dependable weeknight favorite that combines simplicity with bold flavor. It s flexible enough to adapt to what s in your fridge and reliable enough to serve to friends. Give it a try and make it your own by swapping herbs or adding vegetables you love.