Go Back
Dump & Bake Chicken Tzatziki Rice
Chloe Richardson

Dump & Bake Chicken Tzatziki Rice – Easy One-Pan Meal Prep

This Dump & Bake Chicken Tzatziki Rice is the ultimate easy one-pan meal prep — juicy chicken, fluffy rice infused with Greek herbs and lemon, finished with cool creamy tzatziki. Ready with just 10 minutes hands-on time and naturally non-alcoholic ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 52 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced and divided
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp fresh lemon zest
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large English cucumber, grated
  • 1 cup plain full-fat Greek yogurt
  • 3 tbsp fresh dill, finely chopped and divided
  • 2 tbsp fresh lemon juice

Equipment

  • 9x13-inch baking dish For even cooking
  • Aluminum foil To cover during first bake
  • Kitchen towel For squeezing cucumber
  • Mixing Bowl For tzatziki

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tablespoon olive oil.
  2. Spread uncooked rice evenly in the dish. Top with diced onion, 3 minced garlic cloves, oregano, lemon zest, salt, pepper, and remaining olive oil.
  3. Pour chicken broth evenly over the rice mixture and stir gently once.
  4. Pat chicken thighs dry and nestle on top of the rice. Sprinkle with extra oregano.
  5. Cover tightly with foil and bake for 40 minutes.
  6. Remove foil and bake 10-12 minutes more until chicken reaches 165°F and rice is fluffy.
  7. While baking, squeeze grated cucumber dry in a towel. Mix with Greek yogurt, remaining garlic, 2 tbsp dill, lemon juice, and salt to make tzatziki.
  8. Fluff rice, stir in half the tzatziki, dollop remaining sauce over chicken, and sprinkle with extra dill.

Notes

Store baked chicken and rice in airtight containers in the refrigerator for up to 4 days or freeze for 2 months. Keep tzatziki sauce separate and stir in fresh after reheating. Squeeze cucumber thoroughly for the creamiest sauce texture.