Dump and Bake Chicken Tzatziki with Rice

Ash Tyrrell

Dump and Bake Chicken Tzatziki with Rice

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.

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Prep Time 10

Cook Time 55

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.