Dump-and-Bake Chicken Tzatziki Rice

This dump and bake chicken tzatziki with rice is a mealtime lifesaver on busy nights when you crave big flavor and comfort without the extra cleanup. With just a few minutes of hands-on prep, everything bakes together in one dish, letting the rice soak up all the vibrant marinade and chicken juices while you put your feet up. It is both hearty and fresh—a warm Mediterranean spin perfect for cozy huddles or impressing casual guests.

My first time making this was on a weeknight when my kids were begging for take-out. It instantly won everyone over and has since become my trusted way to bring sunshine to our table year-round.

Gather Your Ingredients

• Chicken thighs or breasts: Boneless, skinless for tender texture and convenience; choose fresh air-chilled pieces for best results
• Lemon juice and zest: Adds brightness and helps tenderize the chicken; pick a heavy, juicy lemon with shiny skin
• Extra virgin olive oil: Brings richness and helps carry the spices; use a good quality for best flavor
• Fresh parsley and dill: For classic Mediterranean herbal notes; always choose vibrant green leaves with no wilting
• Smoked paprika: Provides a deep smoky backbone; opt for Spanish smoked paprika if available for authenticity
• Garlic: Use freshly minced for punchy, fast flavor
• Uncooked long grain white rice: Foundation for absorbing chicken juices and marinade; select unbroken grains for fluffiness
• Chicken broth: Infuses the rice and prevents dryness; use low sodium or homemade for best control
• Zucchini (optional): Brings moisture and sneak-in veggies; use small firm zucchinis with glossy skin
• Plain Greek yogurt: Base of tzatziki; pick thick and tangy for a creamy topping
• Cucumber: Adds crunch and freshness to tzatziki; peel and seed for best texture
• Salt and pepper: Essential for layering flavor; use coarse salt for even seasoning

How to Make It

Pat Dry and Marinate Chicken:

Pat the chicken pieces completely dry using paper towels, ensuring the marinade will cling well and create a crispy golden finish. In a separate bowl, whisk the lemon juice, olive oil, herbs, and all the spices until smooth. Turn the chicken in this marinade until thoroughly coated. Leave at room temperature for thirty minutes to boost flavor.

Prepare Rice and Veggies:

Rinse the long grain rice several times until the water runs nearly clear. Drain the rice well to prevent sogginess. Arrange the rice in an even layer across the bottom of your chosen baking dish. Fold in grated zucchini at this stage if you like extra moisture and color. Carefully pour warm chicken broth around the rice, trying not to dislodge the layer. Sprinkle with a small pinch of salt. Nudge rice grains aside to make little wells that will cradle each piece of chicken.

Arrange and Bake:

Preheat your oven to 350 F with the rack in the center. Arrange the marinated chicken over the rice, spacing out pieces so steam circulates. Pour any leftover marinade on top for an extra flavor charge. Seal the dish tightly with two layers of foil crimped snug at the edges to build up steam. Place the baking dish on a rimmed baking sheet just in case of bubbling.

Bake and Rest:

Bake for about thirty five minutes, then check that the chicken is done using an instant read thermometer. The interior should hit 165 F. Let everything rest covered for ten minutes longer to finish steaming the rice. Fluff the rice gently with a fork so it stays light and separate.

Finish and Serve:

Dollop the tzatziki in generous spoonfuls over the steaming chicken and rice so that coolness and sharp flavor cut through the warmth and spices. Scatter extra fresh herbs on top. Serve with lemon wedges or very cold extra tzatziki on the side.

My favorite ingredient here is Greek yogurt—its cool tang and creamy texture make every forkful sing. One summer I made a double batch for a last-minute picnic and we ate it outdoors with tzatziki dripping down our fingers under a maple tree.

Flavor Boosters

Store leftovers in airtight containers for up to four days. Reheat gently in the microwave or oven with a splash of broth to rehydrate the rice and keep it tender. The tzatziki is best stored separately and stirred before serving for the freshest taste.

Serving Suggestions

Pair this all-in-one bake with a bright tomato and cucumber salad or serve stuffed into warm pita bread for a complete meal. Sprinkle feta or olives over the top for a true Mediterranean feast. A side of lemon wedges lets everyone add a final hit of freshness.

Creative Twists

Chicken breasts can be swapped for thighs but keep an eye on baking time to avoid dryness. Vegans can substitute chickpeas or cubed tofu in place of chicken and use a plant-based yogurt for tzatziki. If out of fresh herbs, dried work in a pinch but reduce the amount to avoid overpowering.

When you serve this dish straight from the oven and lift the lid of foil that first burst of herbal lemony steam always makes me smile. It is a friendly introduction to Mediterranean food and has made many new fans of my kitchen over the years.

Common Questions About This Recipe

→ Can brown rice be used instead of white rice?

Yes, but brown rice takes longer to cook and may need more liquid. Cover tightly and check for doneness before serving.

→ Why use smoked paprika?

Smoked paprika lends a subtle charred, smoky flavor reminiscent of grilled Mediterranean dishes, enhancing depth and aroma.

→ How far in advance can I marinate the chicken?

Marinate the chicken with herbs and spices up to 8 hours ahead. Wait to combine with rice and liquid just before baking.

→ What if rice isn’t cooked after baking?

If rice remains undercooked, add a splash of warm broth, reseal with foil, and continue baking until tender and fluffy.

→ Can leftovers be frozen?

Yes. Cool completely, portion into airtight containers, and freeze. Reheat gently to preserve chicken tenderness and rice texture.

→ What’s the secret to tender chicken and fluffy rice?

A tight foil seal ensures even steam cooking. Marinate chicken and use precise broth-to-rice ratio for best results.