Easy Dump-and-Bake Chicken Tzatziki and Rice (Print version)
A one-pan dump-and-bake dinner with chicken, rice, and tzatziki sauce that bakes into a creamy, Mediterranean-style meal with almost no cleanup.
# Ingredients:
For the bake
01 -
1.5 lb (680 g) boneless, skinless chicken breasts
02 -
1.5 cups (270 g) long-grain white rice, uncooked
03 -
2.5 cups (600 ml) chicken broth
04 -
1 cup (240 g) tzatziki sauce, store-bought or homemade
05 -
1 tablespoon olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon smoked paprika (optional)
09 -
Salt and black pepper
10 -
1 tablespoon fresh lemon juice
For serving
11 -
2 tablespoons chopped fresh dill or parsley
12 -
Lemon wedges
13 -
Crumbled feta (optional)
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the uncooked rice in an even layer on the bottom.
02 -
Pour the warm chicken broth over the rice. Gently shake the dish so the rice settles into an even layer.
03 -
Pat the chicken dry. Rub with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Nestle the chicken pieces on top of the rice without overlapping.
04 -
Spoon the tzatziki sauce over each chicken breast, then drizzle the lemon juice across the whole pan.
05 -
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, until an instant-read thermometer inserted into the thickest chicken breast reads 165°F (74°C) and the rice is tender.
06 -
Let the dish rest for 5 minutes so the rice finishes steaming. Fluff the rice with a fork, scatter fresh herbs over the top, and serve with lemon wedges and feta if desired.
# Good to know:
01 -
Use warm broth for the most even bake.
02 -
Let the dish rest before fluffing so the rice absorbs any remaining liquid.