Dump and Bake Chicken Tzatziki

Dump-and-bake chicken tzatziki with rice makes weeknight dinners easy yet irresistibly flavorful. Packed with herby chicken, tender rice, and cool tzatziki to finish, this one-pan meal layers classic Mediterranean flavors with hands-off oven baking. My family loves it after busy days because it feels so fresh and fills the house with inviting aroma.

From the first time I tossed together this meal on a night too hectic for dishes, it became a regular favorite. Now even when we are short on time, we get requests for the golden baked chicken and rice with that cool creamy tzatziki on top.

Ingredients

• Chicken breast or chicken thighs: Diced; these are the backbone for protein, opt for organic for tenderness
• Lemon juice: Adds freshness; use freshly squeezed for best flavor
• Olive oil: Helps the marinade cling to chicken; choose extra virgin for richness
• Fresh parsley: Chopped; brings green earthiness; flat-leaf is most aromatic
• Fresh oregano: Chopped; classic Mediterranean herb, go fresh if possible
• Fresh thyme: Chopped for warming undertones; strip leaves from woody stems
• Smoked paprika: Deepens and perks up chicken; try Spanish smoked if you find it
• Seasoned salt: All-in-one boost; look for blends with onion and garlic powder
• Cumin: Rounds out the marinade with warmth; whole cumin ground fresh is most aromatic
• Onion powder: Amplifies savory notes; check for caking to ensure freshness
• Garlic powder: Infuses sharp depth; keep in a cool dry spot
• Black pepper: A little heat for the background; grind fresh for best flavor
• Turmeric: Brings golden color and earthiness; pick a bright colored powder
• Cayenne pepper: Wakes up the dish with gentle heat; adjust to your spice level
• Long grain white rice: Fluffs up perfectly; jasmine or basmati work best
• Zucchini: Grated; melts in for moisture and sneaky nutrition; choose firm unblemished
• Chicken broth: For depth and moisture; low sodium lets you season to taste
• Tzatziki sauce: For serving; creamy and tangy; make or buy a fresh batch
• Pita bread: For dunking and scooping; get soft rounds from the bakery
• Fresh herbs: Like dill, basil, parsley, or chives for that burst of finishing flavor
• Lemon wedges: For brightening right before serving

Step-by-Step Instructions

Grease the Baking Dish:

Prepare a nine by thirteen inch baking dish by rubbing with butter or misting with cooking spray all over the bottom and sides so nothing sticks

Marinate the Chicken:

Place diced chicken in the baking dish. Sprinkle all the herbs and spices directly onto the chicken. Squeeze over the lemon juice and pour in the olive oil. Toss thoroughly so every piece of chicken is fully coated and all sides are covered. Leave the chicken to marinate in the dish at room temperature for thirty minutes. This gives the flavors a chance to soak into the meat and tenderize it. Preheat the oven to three hundred seventy five degrees Fahrenheit while the chicken marinates

Combine Rice and Vegetables:

After marinating, scatter the uncooked rice evenly around the dish. Coarsely grate the zucchini right before adding for max moisture. Fold in the grated zucchini and gently combine everything so each grain is surrounded by seasoning

Add Broth and Stir:

Pour chicken broth evenly across the chicken, rice, and zucchini. Carefully stir so broth fully saturates all ingredients. Pay extra attention to corners to catch stray grains of rice

Bake Covered:

Securely cover the dish tightly with heavy foil to trap the steam. Place the pan on the center rack in your heated oven. Bake for forty minutes without removing the foil. Check at the end of forty minutes by carefully removing the foil and tasting a little rice

Check and Finish the Rice:

If rice is not quite tender or feels crunchy, re-cover and return to oven for an extra five to ten minutes. The rice should be fluffy and most of the liquid should be absorbed

Fluff and Season:

Stir and fluff the rice with a fork. Taste for seasoning. Adjust with extra salt and pepper if it needs a boost

Serve:

Spoon baked chicken and rice onto plates or bowls. Top with a dollop of cool tzatziki. Garnish with plenty of chopped fresh herbs and serve with lemon wedges and warm pita on the side

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Dill is my absolute favorite finishing herb here. Nothing brightens up the savory chicken and rice quite like a shower of fresh chopped dill right at the end. I remember the first time my son asked for seconds just so he could add extra tzatziki and dill.

Storage Tips

Let the baked chicken and rice cool to room temperature before dividing into airtight containers. Store in the fridge for three to four days. For longer storage, freeze cooled portions up to three months. Thaw overnight in the fridge and reheat in a low oven or microwave with a splash of broth to keep it moist.

Ingredient Substitutions

Swap brown rice for white, but increase broth and baking time by about fifteen to twenty minutes. No zucchini? No problem, chopped spinach or grated carrot also melt nicely into the rice. You can use dried herbs if fresh are not available, just reduce the amount as dried herbs are more potent.

Serving Suggestions

Serve with crisp Greek salad or sliced cucumbers in vinegar for a bright side. Extra pita bread is perfect for scooping up tzatziki. Stir some chopped Kalamata olives into the rice for a briny surprise. A drizzle of good olive oil over the top finishes everything with richness.

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With this method, you will end up with juicy seasoned chicken nestled in herby fluffy rice and a meal everyone wants seconds of. It is perfect for prepping ahead and great for stashing away leftovers. I always recommend serving with extra lemon and a generous shower of fresh herbs for that final pop.

Frequently Asked Questions

→ Can I use brown rice instead of white?

Brown rice requires more liquid and a longer cooking time, so adjust the broth and bake time accordingly if substituting.

→ Should the chicken be cooked before baking?

No, add raw diced chicken directly to the dish. It cooks together with the rice and seasonings in the oven.

→ Can zucchini be replaced with another vegetable?

Yes, grated carrot or spinach can substitute for zucchini, though flavor and texture may vary slightly.

→ Is it necessary to marinate the chicken?

The brief marinating step allows maximum flavor absorption, but you can skip it for even faster prep.

→ What can I serve alongside this dish?

Pita bread, fresh herbs, lemon wedges, and extra tzatziki pair perfectly with the baked chicken and rice.