Dump-and-Bake Chicken Tzatziki with Rice
This dump-and-bake chicken tzatziki casserole is a one-pan Mediterranean-inspired dinner featuring juicy chicken, fluffy rice, zucchini, and bold spices—finished with creamy tzatziki for a cool contrast.
Equipment
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 1 lb. Boneless skinless chicken breast or thighs, diced
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Chopped fresh parsley or ½ teaspoon dried
- 1 teaspoon Chopped fresh oregano or ½ teaspoon dried
- 1 teaspoon Chopped fresh thyme or ¼ teaspoon dried
- 1 teaspoon Smoked paprika
- ¾ teaspoon Seasoned salt e.g., Lawry’s
- ½ teaspoon Cumin
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ¼ teaspoon Black pepper
- ¼ teaspoon Turmeric
- ⅛ teaspoon Cayenne pepper
- 1 cup Uncooked long grain white rice
- 1 medium Zucchini coarsely grated (about 1½ cups)
- 2 cups Chicken broth
- Tzatziki sauce, pita bread, fresh herbs, lemon for serving
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, and spices.
- Let chicken sit to marinate at room temperature for 30 minutes while oven preheats.
- Stir in rice, grated zucchini, and chicken broth. Mix well to combine.
- Cover tightly with foil and bake for 45-60 minutes depending on pan (45–50 min for metal, 50–60 for glass/ceramic), until rice is tender and most liquid is absorbed.
- Remove from oven, fluff rice with a fork and season to taste.
- Serve topped with tzatziki, fresh herbs, and lemon wedges. Add warm pita on the side.
Notes
Use fresh or dried herbs as needed. Make sure to tightly cover your dish before baking to ensure proper rice cooking. Tzatziki adds cool contrast, and leftovers reheat great!