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Dump-and-bake chicken tzatziki with rice is a true weeknight sensation in my house. Juicy marinated chicken cooks right on top of tender, lemony rice with a burst of Mediterranean herbs. Every time I spoon on those cool dollops of tzatziki, it instantly reminds me of cozy family dinners where we all sneak extra scoops of the sauce and the kitchen fills with the scent of garlic, lemon, and warm spices.
I first made this after a trip to Greece rekindled my love for tzatziki. Now whenever I make it for friends, someone always asks for the recipe before dessert even lands on the table.
Gather Your Ingredients
- Boneless skinless chicken thighs or breasts: tender to bake and juicy choose organic or air-chilled for best flavor
- Extra virgin olive oil: brings richness and helps chicken stay moist go for a fresh green-hued variety if you can
- Fresh lemon juice: brightens everything and tenderizes the chicken use a juicy ripe lemon
- Dried oregano: gives a classic Greek flavor opt for wild or Mediterranean oregano if possible
- Garlic powder and onion powder: build aromatic base try to choose fresh ground for the most intense taste
- Smoked paprika: for deep warmth and smokiness gives that special grilled note
- Kosher salt: ensures every bite is seasoned pick up flaky salt for a finishing sprinkle
- Uncooked long grain white rice: tender base for absorbing all the marinade's flavors rinse for the fluffiest result
- Chicken broth: liquid for perfectly cooked rice homemade or low sodium boxed both work well
- Fresh grated zucchini: adds moisture and stealthy veg content squeeze excess water out for the best texture
- Tzatziki sauce: cool creamy contrast to the warm spices go for homemade or a tangy store-bought version
- Fresh parsley or dill: to finish herbal lift that makes every bite pop
How to Make It
- Marinate the Chicken:
- Pat chicken completely dry with paper towels to help the marinade cling. Whisk together lemon juice and olive oil then add all herbs and spices. Place chicken in a shallow dish and coat evenly. Let sit at room temperature for 30 minutes so flavors start to infuse.
- Prepare the Rice Base:
- Rinse rice thoroughly until water turns almost clear. Drain well and spread in an even layer in a casserole dish. Scatter in grated zucchini if using. Pour warm chicken broth gently around the edges and season lightly with salt. Create shallow wells for each chicken piece.
- Assemble for Baking:
- Preheat oven to 350°F and set rack in the center. Place marinated chicken pieces over the rice evenly. Drizzle any remaining marinade on top for extra flavor. Cover tightly with a double layer of foil making sure edges are sealed to trap steam. Put the baking dish on a rimmed baking sheet to catch drips.
- Bake and Rest:
- Bake for 35 to 40 minutes until chicken reaches 165°F and rice is just cooked. Let rest covered for 10 minutes so steaming can finish the rice without overcooking the chicken. This resting step is crucial for fluffy rice.
- Add Tzatziki and Serve:
- Remove foil and gently fluff rice with a fork. Add dollops of tzatziki sauce over chicken and rice. Garnish with extra herbs. Serve while the contrast between hot rice and cool tzatziki is at its best.
Smoked paprika is hands-down my favorite ingredient here. Just a little sprinkle takes the whole dish from basic to totally unforgettable adding a deep savory aroma my family always associates with eating outside under the summer sky. Watching my little one scoop the last bit of tzatziki from her plate the first time we made this together is a memory I treasure.
Flavor Boosters
Try freshly ground smoked paprika or a squeeze of roasted garlic for extra depth. A handful of sun-dried tomatoes folded into the rice also adds lively tang and great color.
Serving Suggestions
Serve with extra tzatziki and fresh lemon wedges on the side. Add a quick Greek salad or roasted vegetables or just enjoy as is. Garnish with fresh herbs and a pinch of flaky salt for brightness.
Creative Twists
Swap zucchini for shredded carrot or diced bell pepper for variety. Use brown rice with extra broth and bake time. Try dairy-free tzatziki for a lighter, allergy-friendly option.
This bake has shown up at book club, picnics, and even potlucks. It is special enough for company and comforting enough for a rainy night at home.
Common Questions About This Recipe
- → Can I use brown rice instead of white rice?
Brown rice can be used but needs additional liquid and longer baking time to cook fully and achieve the right texture.
- → Why is smoked paprika important for this meal?
Smoked paprika imparts a subtle charred flavor reminiscent of grilled Mediterranean meats, creating richer depth and aroma.
- → How far in advance can I marinate the chicken?
Chicken can be marinated up to 8 hours ahead in the refrigerator. For best results, assemble with rice just before baking.
- → What should I do if my rice isn't tender after baking?
If rice remains undercooked after baking, add a bit more warm broth, cover, and continue to bake until tender.
- → Can I freeze leftovers of this dish?
Yes, leftovers can be cooled and frozen in an airtight container. Thaw and reheat gently to preserve texture.
- → How do I serve the tzatziki with this meal?
Dollop the tzatziki over the warm cooked dish just before serving for the freshest, creamiest contrast.