Dump and Bake Chicken Tzatziki with Rice in 60 Minutes

Oh my goodness, you have GOT to try this dump and bake chicken tzatziki with rice if you’re craving Greek flavors but don’t want to spend all night in the kitchen! I discovered this magical one-pan wonder during my first trip to Santorini years ago, when a sweet Greek grandma showed me how she feeds her whole family with minimal fuss. Now it’s my go-to when I want something impressive but secretly easy.

Seriously – you just layer everything in a dish, pop it in the oven, and an hour later you’ve got the most tender chicken swimming in creamy tzatziki sauce with perfectly cooked rice underneath. No babysitting pans, no complicated steps – just dump, bake, and devour. The lemon slices bake right on top, filling your whole kitchen with the most amazing Mediterranean aroma. Trust me, your family will think you slaved over this!

Ingredients for Dump and Bake Chicken Tzatziki with Rice

Okay, let’s gather our simple but powerful ingredients! Here’s what you’ll need to make this Greek magic happen:

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts in this bake)
• 1 cup uncooked long-grain white rice (I use Jasmine – that slight floral note is perfect)
• 1.5 cups chicken broth (low-sodium so we control the salt)
• 1 cup tzatziki sauce (see my notes below about thickness!)
• 1 lemon, sliced into thin rounds (seeds removed – no one wants bitter surprises)
• 1 tsp garlic powder (the quick flavor booster)
• 1 tsp dried oregano (that classic Greek aroma)
• Salt and pepper to taste (start with 1/2 tsp salt)

Ingredient Notes & Substitutions

Now let’s talk about the stars of the show! For the tzatziki, thicker is better – thin sauce will make your rice soggy. My grocery store has a delicious brand in the deli section, but in a pinch, mix Greek yogurt with grated cucumber, garlic, lemon juice and dill.

No tzatziki? Blend plain Greek yogurt with a squeeze of lemon, minced garlic, and a sprinkle of dill. Not quite the same, but still tasty!

For the rice, brown rice works but needs extra liquid (add 1/4 cup more broth) and 10-15 more minutes baking time. And if you only have chicken breasts, reduce bake time by 5-7 minutes so they don’t dry out.

Fresh herbs make everything better – toss in some dill or parsley at the end if you have it. Oh, and that lemon? Don’t skip it! The slices caramelize slightly in the oven, adding bright acidity that cuts through the richness.

How to Make Dump and Bake Chicken Tzatziki with Rice

Alright, let’s transform these simple ingredients into a masterpiece with minimal effort! Here’s exactly how I do it:

1. Preheat that oven! 375°F (190°C) is our sweet spot for perfectly cooked chicken and fluffy rice.
2. Rice first, always. Spread that uncooked rice evenly across your 9×13 baking dish – no need to grease it first.
3. Broth bath time. Pour the chicken broth right over the rice – it’ll soak it up like a sponge as it bakes.
4. Chicken prep. Pat those thighs dry (helps the seasoning stick), then sprinkle both sides with garlic powder, oregano, salt and pepper. Lay them gently on the rice.
5. Tzatziki blanket. Spoon that creamy sauce over the chicken, spreading it almost to the edges. Don’t be shy!
6. Lemon crown. Arrange those pretty lemon slices on top – they’ll perfume the whole dish as they bake.
7. Foil tent. Cover tightly with foil – this creates steam to cook the rice evenly. Bake for 45 minutes.
8. Unleash the heat. Remove foil and bake 15 more minutes to get that gorgeous golden color on the chicken.
9. Rest is best. Let it sit 5 minutes before serving – the rice will absorb any last juices and the flavors will mingle perfectly.

Tips for Perfect Dump and Bake Chicken Tzatziki with Rice

Here’s what I’ve learned after making this dozens of times:

• Check that rice! If it’s still crunchy after baking, add 2 tbsp broth and cook 5 more minutes.
• Thick tzatziki is key – thin sauce makes soggy rice. If yours is runny, drain it in a fine sieve first.
• Fresh dill at the end brings that authentic Greek flavor – just sprinkle it on before serving.
• Don’t peek! That foil needs to stay on tight for the first 45 minutes to build steam.
• Chicken placement matters – space thighs evenly so they cook uniformly and rice gets equal broth exposure.

Why You’ll Love This Dump and Bake Chicken Tzatziki with Rice

• One-pan magic: Layer ingredients, pop in oven, and walk away – no babysitting pans!
• Minimal cleanup: That baking dish is the only thing you’ll dirty (hello, weeknight win!)
• Authentic Greek flavors: Creamy tzatziki, zesty lemon, and oregano transport you to the Mediterranean
• Perfect texture: Juicy chicken, fluffy rice, and that dreamy sauce all in every bite
• Meal prep friendly: Tastes even better next day as flavors meld together

Serving Suggestions for Dump and Bake Chicken Tzatziki with Rice

Oh, let me tell you how I love to serve this beauty! A simple Greek salad with crisp cucumbers and feta makes the perfect fresh side. For colder nights, I’ll roast some garlicky lemon potatoes or charred asparagus alongside. Warm pita bread is non-negotiable in my house – perfect for scooping up that extra tzatziki sauce!

Right before serving, I always add a sprinkle of fresh dill and maybe an extra lemon wedge for squeezing I I’m feeling fancy, a quick drizzle of good olive oil takes it over the top. Trust me, your table will look straight out of a Greek taverna!

Storage and Reheating Instructions

This dish keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle. For longer storage, freeze individual portions for up to 2 months (thaw overnight in fridge before reheating).

When reheating, I always use the oven (300°F for 15-20 minutes) with a splash of broth to keep everything moist. Microwave works in a pinch – cover with a damp paper towel and heat in 30-second bursts to prevent that dreaded dry chicken texture!

Nutritional Information

Just between us – I’m all about flavor first, but it’s nice when delicious food happens to be pretty balanced too! Nutritional values are estimates and will vary based on your specific ingredients. For one generous serving:

• Calories: 520
• Protein: 42g (chicken thighs for the win!)
• Carbohydrates: 45g
• Fat: 18g

The rice gives you energy, the chicken keeps you full, and that tzatziki? Well, let’s just call it the delicious glue that holds this Greek masterpiece together!

Common Questions About Dump and Bake Chicken Tzatziki with Rice

After making this dish countless times (and getting tons of questions from friends), here are the answers you need:

Can I use chicken breasts instead of thighs?
Oh honey, I get it – breasts are leaner, but they’ll dry out faster! If you must, use bone-in breasts and reduce baking time by 5-7 minutes. Better yet, try chicken tenders – they cook faster and stay surprisingly juicy under that tzatziki blanket.

Why is my rice still crunchy?
This usually means your oven runs cool or the foil wasn’t tight enough. Next time, check at 40 minutes – if rice isn’t tender, add 2 tbsp hot broth and bake 5 more minutes. Also, resist peeking! That steam is precious.

Can I prep this ahead?
Absolutely! Assemble everything (except lemon slices) up to 24 hours ahead. Cover and refrigerate. When ready, add lemon, then bake – you may need an extra 5-10 minutes since it’s cold.

Is this freezer-friendly?
You bet! Freeze individual portions for up to 2 months. Thaw overnight in fridge, then reheat covered at 300°F with a splash of broth until piping hot (about 20 minutes).

My tzatziki sauce disappeared into the rice – help!
That means your sauce was too thin! Next time, use thick Greek yogurt-based tzatziki or drain store-bought in a fine mesh sieve for 30 minutes first. The sauce should coat the chicken like a creamy second skin.

Now I want to hear from YOU – try this recipe and tell me in the comments how your Greek kitchen adventure went! Did your family go crazy for it? Any brilliant twists you added? Spill the details!

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