It is 6pm and your family is hungry. You want something fresh but do not want to stand over a stove. This Chicken Tzatziki Rice is your new weeknight hero.
As the weather warms up in Spring, I crave bright Mediterranean flavors. This dish delivers that sunshine right to your kitchen table. It is light, healthy, and incredibly satisfying for everyone.
Why This One-Pan Meal Is a Winner
The best part about this recipe is the minimal cleanup involved. You cook the rice and chicken together in one single dish. There is no need to boil water or sauté meat beforehand.
This method saves you precious time on busy school nights. It is also a very budget-friendly way to feed a crowd. You likely have most of these pantry staples already on hand.
Simple Method
If you can stir ingredients in a bowl, you can make this. It is a true “dump and bake” style recipe that beginners will love. The oven does all the hard work for you.
The secret is sealing the dish tightly with foil. This creates steam to cook the rice perfectly. You will end up with tender chicken and fluffy rice every time.
Ingredients You’ll Need
I love using fresh, seasonal produce for the toppings. These simple ingredients create a restaurant-quality meal at home.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long-grain white rice, rinsed
- 3 cups chicken broth, low sodium
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup plain Greek yogurt
- 0.5 large English cucumber, grated and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, minced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup Kalamata olives, sliced
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, combine the rinsed white rice, chicken broth, olive oil, dried oregano, garlic powder, salt, and black pepper. Stir to distribute seasonings.
- Distribute the cubed chicken breast evenly across the surface of the rice and liquid mixture.
- Seal the baking dish tightly with heavy-duty aluminum foil to ensure steam is retained.
- Bake for 40 to 45 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the rice has absorbed the liquid.
- Prepare the tzatziki garnish by whisking together the Greek yogurt, squeezed cucumber, lemon juice, and minced dill in a small mixing bowl.
- Remove the baking dish from the oven and allow it to rest, covered, for 5 minutes.
- Remove the foil and fluff the rice using a fork to integrate the chicken.
- Top the rice and chicken with dollops of the prepared tzatziki, halved cherry tomatoes, and sliced Kalamata olives immediately before serving.
Best Ways to Enjoy It
Serve this dish warm right out of the oven. The cold tzatziki creates a lovely temperature contrast with the hot rice. I like to add a side of warm pita bread.
For a complete meal, serve it with a crisp garden salad. This is also perfect for meal prep for your work week. Simply pack the toppings separately so they stay fresh.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. Keep the tzatziki and fresh veggies in a separate container.
Reheat the chicken and rice in the microwave with a splash of water. This keeps the rice from drying out. Add your fresh toppings after heating for the best flavor.
Tips for Best Results
- Always rinse your white rice to prevent it from getting gummy.
- Use heavy-duty foil to ensure no steam escapes the pan.
- Don’t skip squeezing the liquid out of the grated cucumber.
- Use an English cucumber because the skin is thin and sweet.
- For a Spring gathering, double the recipe for a larger crowd.
- Add a sprinkle of feta cheese for an extra salty kick.
- Let the dish rest for five minutes before fluffing the rice.
Ways to Switch It Up
- Swap chicken for chickpeas for a vegetarian-friendly option.
- Use dairy-free yogurt to make this recipe lactose-free.
- In summer, swap cherry tomatoes for diced fresh bell peppers.
- Add a pinch of red pepper flakes for a little heat.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. You would need more liquid and a longer baking time. I recommend sticking with long-grain white rice for this recipe.
How do I know the chicken is done?
The safest way is to use a meat thermometer. The chicken should reach 165°F (74°C) in the center. The rice should also be tender and the liquid absorbed.
Will my kids eat this?
Most kids love the mild flavors of chicken and rice. You can serve the tzatziki on the side as a dip. This lets picky eaters control their own toppings.
I hope this fresh and easy meal brings a little joy to your busy weeknights. It is a wonderful way to welcome the bright flavors of Spring. Happy cooking!
— Lidia
Dump-and-Bake Chicken Tzatziki Rice
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long -grain white rice, rinsed
- 3 cups chicken broth, low sodium
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup plain Greek yogurt
- 0.5 large English cucumber, grated and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, minced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup Kalamata olives, sliced
Instructions
- Preheat oven to 375°F (190°C).
- In a 9x13-inch baking dish, combine the rinsed white rice, chicken broth, olive oil, dried oregano, garlic powder, salt, and black pepper. Stir to distribute seasonings.
- Distribute the cubed chicken breast evenly across the surface of the rice and liquid mixture.
- Seal the baking dish tightly with heavy-duty aluminum foil to ensure steam is retained.
- Bake for 40 to 45 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the rice has absorbed the liquid.
- Prepare the tzatziki garnish by whisking together the Greek yogurt, squeezed cucumber, lemon juice, and minced dill in a small mixing bowl.
- Remove the baking dish from the oven and allow it to rest, covered, for 5 minutes.
- Remove the foil and fluff the rice using a fork to integrate the chicken.
- Top the rice and chicken with dollops of the prepared tzatziki, halved cherry tomatoes, and sliced Kalamata olives immediately before serving.
