Dump and Bake Chicken Tzatziki with Rice | Fresh & Zesty Dinner

When I first tried Dump-and-Bake Chicken Tzatziki with Rice, I was delighted by how much flavor came from a one-dish bake. I walked into the kitchen thinking I’d spend hours, but it came together fast and felt fresh and hearty at the same time.

It reminded me of other Mediterranean-inspired meals like the Easy Greek Lemon Chicken Recipe that balance comfort and brightness so well. The spices, tender chicken, and bright tzatziki sauce all worked together so easily.

I especially loved that everything (uncooked rice, chicken, seasoning) bakes in one pan—it cuts down on mess. If you want a comforting, Mediterranean-style dinner without the fuss, this one’s for you.

Dump and Bake Chicken Tzatziki with Rice

Ingredients

Here are all the ingredients I use, with tips on what makes them work best.

1 lb boneless, skinless chicken breast or chicken thighs, diced into bite-size pieces – thighs give juicier results, but breast works fine if you don’t overcook.
2 tablespoons lemon juice – adds acidity to tenderize the chicken and brighten flavors.
2 tablespoons of olive oil – helps coat the chicken and carry the spices.
1 tablespoon fresh parsley, chopped (or ½ teaspoon dried) – fresh herbs give more aroma; dried is okay if fresh is not available.
1 teaspoon fresh oregano chopped (or ½ teaspoon dried oregano).
1 teaspoon fresh thyme chopped (or ¼ teaspoon dried thyme).
1 teaspoon smoked paprika – provides a smoky flavor that deepens the dish.
¾ teaspoon seasoned salt (for example, Lawry’s) – balances the spices.
½ teaspoon cumin – adds warmth.
½ teaspoon onion powder – for subtle onion flavor without needing to sauté.
½ teaspoon garlic powder – garlic is key for savory depth.
¼ teaspoon ground black pepper – adjusts heat and balances flavors.
¼ teaspoon turmeric – contributes color and subtle earthy tone.
⅛ teaspoon cayenne pepper – optional heat; adjust to your taste.
1 cup uncooked long grain white rice – recipe tested with this; swapping in other rice types changes liquid needs and timing.
1 medium zucchini, coarsely grated (about 1½ cups) – adds vegetables without needing extra prep.
2 cups chicken broth – supplies cooking liquid and adds flavor to rice.
For serving: tzatziki sauce, pita bread, chopped fresh herbs (such as dill, basil, parsley, or chives), fresh lemon.

Note: This recipe makes several servings (about 4 people).

Variations

I’ve tried a few ways to tweak this dish to suit different preferences:

If you already have cooked chicken (leftovers or rotisserie), use about 2 cups shredded or diced chicken instead of raw; the bake time may be adjusted.
Omit the zucchini entirely if you want a simpler dish or fewer veggies.
Swap in other vegetables instead of zucchini: frozen peas or corn, mixed vegetables, sliced mushrooms, baby broccoli florets (frozen or steamed) all can work.
For even more flavor, replace part (½ cup) of the chicken broth with a dry white wine.
If cooking for fewer people, halve all ingredients and bake in an 8-inch square dish; the cooking process stays pretty similar.

This recipe is also a great addition to your weekly Dinner Recipes rotation if you enjoy easy, hearty casseroles.

Cooking Time

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time (including marinating): 1 hour 35 minutes

Equipment You Need

9 × 13-inch baking dish: large enough to hold chicken, rice, zucchini and broth together.
Foil or tight cover: to seal in steam so rice cooks properly.
Grater: for coarse grating of zucchini without needing extra prep.
Mixing spoon or spatula: to stir everything together before baking.
Measuring cups and spoons: to get the exact amounts of rice, broth, spices.

How to Make Dump-and-Bake Chicken Tzatziki with Rice?

Marinate the Chicken and Prep

I begin by dicing chicken and tossing it with lemon juice, olive oil, fresh or dried herbs (parsley, oregano, thyme) and spices (smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne).

While I preheat the oven, I let it marinate at room temperature for about 30 minutes so the flavors soak in.

Build the Casserole and Bake

Next, I sprinkle uncooked long-grain white rice into a greased baking dish, add the grated zucchini, then pour in chicken broth over the chicken and rice/spices mixture.

I cover tightly with foil and bake at 375°F (190°C) for about 50-60 minutes until the rice is tender and most of the liquid is absorbed.

Finish and Serve with Tzatziki

When it’s done, I fluff the rice gently with a fork to avoid breaking the grains. Then I top the bake with tzatziki sauce, fresh herbs, and a squeeze of lemon. Sometimes I adjust salt or pepper at this stage, tasting a bit to get it just right.

Additional Tips for Making this Recipe Better

Here are some lessons I learned from cooking this more than once:

I make sure to cover the casserole dish tightly with foil. That traps steam, which is crucial so the rice cooks through and the dish doesn’t dry out.
I always use smoked paprika rather than sweet paprika—smoke flavor really boosts this dish and makes it feel more authentic.
I taste the rice toward the end: if it’s still firm, I give it more time. Sometimes glass or ceramic dishes need extra minutes compared to metal pans.
I fluff the rice with a fork rather than stirring hard; stirring too roughly compresses grains and wrecks the texture.

How to Serve Dump-and-Bake Chicken Tzatziki with Rice?

Here’s how I like to present it and make it feel special:

Serve this casserole directly from the baking dish, with pita bread on the side. Let everyone spoon rice and chicken onto their plates, then top with tzatziki and fresh herbs. Garnish with lemon wedges for brightness.

For extra color, I sometimes include olives, chopped cucumber or red tomatoes, or quick-pickled red onions on the side. This recipe is also a great addition to your weekly Dinner Recipes rotation if you enjoy easy, hearty casseroles.

Nutritional Information

Here’s roughly what each serving gives you in this recipe:

Calories: about 384 kcal per serving
Protein: ~29 grams per serving
Carbohydrates: ~41 grams per serving
Fat: ~11 grams per serving

Make Ahead and Storage

Prepare in Advance

I often assemble the chicken, rice, zucchini, spices, and broth ahead of time and refrigerate it (covered) for a few hours or overnight before baking. Just note: because the rice starts absorbing liquid while sitting, the bake time may shorten.

Refrigeration

Any leftovers I store in an airtight container in the fridge. It keeps well for about 3-4 days. The rice will dry out somewhat as it cools, so I sometimes stir in extra broth or a little water when reheating to loosen it up.

Freezing

I don’t recommend freezing this dish. The texture of rice typically deteriorates after freezing and thawing, becoming mushy. It’s really best eaten fresh or stored in the fridge.

Why You’ll Love This Recipe?

Here are the reasons I believe this Dump-and-Bake Chicken Tzatziki with Rice is a keeper:

Minimal mess, maximum flavor – everything bakes in one pan so I don’t end up with a sink full of dishes.
Layered Mediterranean flavor profile – the combination of warm spices, fresh herbs, and the brightness from lemon and tzatziki balances comfort with freshness.
Healthy and wholesome – includes lean protein, vegetables, and is relatively light; perfect for a nutritious family meal.
Flexible for your pantry or tastes – you can omit vegetables, switch herbs, or use cooked chicken if needed.
Great for food-loving crowd or meal prep – makes enough for about 4 people, and leftovers are tasty when reheated.

Ash Tyrrell