Dump-and-Bake Chicken Tzatziki with Rice

Introduction

This dump-and-bake chicken tzatziki casserole is the kind of weeknight meal that feels special with almost no effort. Juicy chicken, tender rice, and a creamy yogurt-cucumber topping bake together into a comforting tray bake that pleases the whole table. It’s easy to customize and scales well for family dinners or leftovers. For a full casserole walkthrough and photos, check our dump-and-bake casserole guide.

Why This Recipe Is a Great Choice

This recipe condenses flavor, texture, and cleanup into one satisfying pan, perfect when time is short but you still want something bright and flavorful. The hands-off baking lets the rice absorb fragrant broth while the chicken steams gently, so you get evenly cooked meat and fluffy grains without constant stirring. The tzatziki-style yogurt poured over before baking keeps the chicken moist and gives the dish a tangy, cooling lift. It’s also forgiving: swap chicken thighs for breasts, use water instead of broth, or sprinkle feta at the end for a salty finish. If you like bold, saucy rice bowls, try pairing the method with ideas from our sticky chicken rice bowls inspiration to vary textures and sides.

Flavor and Texture

The dish balances bright lemony yogurt with earthy dried oregano and dill, and a hint of cumin adds a warm underpinning without overpowering. Grated cucumber folded into Greek yogurt melts into the casserole to create pockets of creamy tang that contrast with the tender, roasted chicken pieces. As the rice finishes in the same pan, it soaks up the seasoned broth for extra depth, and a final sprinkle of crumbled feta gives occasional salty pops. Fresh parsley or cilantro brightens each bite, keeping the overall profile light and fresh.

Ingredients

• For the Casserole:
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice (uncooked)
• 1 1/2 cups chicken broth or water
• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeeze out excess water)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

Step by Step Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish or casserole dish.
3. In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper.
4. Stir to evenly distribute the seasonings.
5. Arrange the chicken pieces evenly over the rice mixture.
6. In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base.
7. Pour the yogurt mixture evenly over the chicken and rice. Spread it gently with the back of a spoon.
8. Cover the baking dish tightly with aluminum foil.
9. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
10. Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake for an additional 5 minutes, uncovered, to melt the cheese slightly.
11. Garnish with fresh parsley or cilantro.
12. Let the dish sit for 5 minutes to allow the flavors to meld.
13. Serve warm, alongside a crisp salad or warm pita bread.

Tips for Best Results

Make sure to squeeze grated cucumber well so the tzatziki doesn’t water down the casserole; a fine-mesh cloth or clean paper towel works fast. Use chicken thighs for more forgiving, juicier meat or breasts for a leaner finish. If your oven runs hot, check the casserole at 30 minutes — rice textures can vary by brand. For extra depth, swap half the water for low-sodium broth and add a splash of olive oil over the chicken before covering. Finish with fresh herbs and a gentle squeeze of lemon at the table to revive the bright flavors.

Storage and Make Ahead

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to three days. Reheat gently in the oven covered at 325°F until warmed through, or microwave individual portions for convenience. To make ahead, assemble the casserole in the dish, cover tightly, and refrigerate up to 24 hours before baking; add 5-10 extra minutes to the cook time if baking straight from chilled.

Final Thought

This dump-and-bake approach delivers a feel-good, family-friendly meal with minimal fuss and maximal flavor. It’s ideal for busy nights, potlucks, or when you want a comforting one-pan dinner that still tastes fresh. Keep the ingredients simple and let the oven do the work.

Conclusion

For the recipe inspiration that started this one-pan idea and extra serving suggestions, see the original Dump-and-Bake Chicken Tzatziki with Rice – The Seasoned Mom which guided this comforting casserole.

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