Dump-and-Bake Chicken Tzatziki Rice Recipe
This Dump-and-Bake Chicken Tzatziki Rice is a simple, flavorful one-pan meal perfect for busy weeknights. Chicken is marinated in a blend of herbs and spices, then combined with rice, zucchini, and chicken broth before being baked to tender perfection. Topped with refreshing tzatziki sauce, fresh herbs, and a squeeze of lemon, this dish offers a delightful Mediterranean-inspired dinner with minimal effort and cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Other Ingredients
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1½ cups)
- 2 cups chicken broth
- Tzatziki sauce, for serving
- Pita bread, for serving
- Fresh herbs (dill, basil, parsley, or chives), for garnish
- Fresh lemon, for garnish
Instructions
- Prepare Baking Dish: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray to prevent sticking during baking.
- Marinate Chicken: In the prepared baking dish, combine diced chicken with lemon juice, olive oil, chopped fresh or dried herbs, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix well to coat the chicken evenly. Let it marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
- Combine Ingredients: Add the uncooked long grain white rice, grated zucchini, and chicken broth directly to the baking dish containing the marinated chicken. Stir everything together thoroughly to evenly distribute the rice, vegetables, and liquid among the chicken pieces.
- Bake: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 40 minutes or until the rice is tender and most of the liquid has been absorbed. If the rice needs more time, bake uncovered for an additional 5 to 10 minutes until fully cooked.
- Final Steps: Remove the dish from the oven and fluff the rice gently with a fork. Taste and adjust seasoning if necessary. Serve the chicken and rice topped generously with tzatziki sauce, garnish with fresh herbs, and add a squeeze of fresh lemon juice. Accompany with warm pita bread for a complete meal.
Notes
- Substitute chicken thighs for chicken breasts for a juicier result.
- Use low-sodium chicken broth to control the salt content.
- Allow the dish to rest for 5 minutes after baking for better flavor absorption.
- Fresh herbs add brightness—feel free to customize with your favorites.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Keywords: Chicken rice bake, one-pan chicken recipe, tzatziki chicken, Mediterranean chicken, easy chicken bake, healthy chicken dinner
