Dump-and-Bake Chicken Tzatziki and Rice Recipe
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a flavorful, one-dish meal that combines tender marinated chicken, aromatic herbs, and grated zucchini baked together with rice in a savory chicken broth. Finished with refreshing tzatziki sauce, fresh herbs, and a squeeze of lemon, it offers a simple yet authentic taste of Mediterranean cuisine with minimal prep and cleanup.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Marinade
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt (such as Lawry’s brand)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Pita bread
- Chopped fresh herbs such as fresh dill, basil, parsley, or chives
- Fresh lemon wedges
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish with oil or spray it thoroughly with nonstick cooking spray to prevent sticking.
- Marinate the chicken: In the prepared dish, toss the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Allow the chicken to marinate at room temperature for 30 minutes to absorb flavors while you preheat the oven.
- Combine ingredients: Add the uncooked rice, grated zucchini, and chicken broth directly to the dish with the marinated chicken. Stir well to evenly distribute the ingredients and spices throughout the mixture.
- Cover and bake: Cover the dish tightly with aluminum foil, ensuring no liquid or steam escapes during cooking. Place it in the preheated oven at 375°F (190°C) and bake. If using a metal pan, bake for 45-50 minutes; if using glass or ceramic, bake for 50-60 minutes until the liquid is mostly absorbed and the rice is tender.
- Check and fluff: Carefully remove from the oven and use a fork to fluff the rice. Taste a small portion to ensure the rice is fully cooked and season with additional salt and pepper if desired.
- Serve: Spoon the chicken and rice onto plates and top generously with tzatziki sauce. Garnish with chopped fresh herbs and a squeeze of fresh lemon. Serve alongside warm pita bread.
Notes
- Use metal pans for slightly quicker baking times, whereas glass or ceramic pans will need longer to cook through.
- Tight foil covering is key to keep the steam in so the rice cooks perfectly.
- Feel free to swap chicken thighs for breasts depending on preference; thighs provide more juiciness.
- Adjust cayenne pepper to control heat level or omit for a milder flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For gluten-free, ensure the seasoned salt and chicken broth used are certified gluten-free.
Keywords: chicken tzatziki rice casserole dump and bake Mediterranean one-pot meal easy dinner healthy chicken recipe
