This Dump And Bake Chicken Tzatziki Rice is all about simple layers of flavor: tender baked chicken, fluffy long-grain rice cooked right in savory chicken broth, and a bright, creamy tzatziki spooned on top. The rice soaks up the seasoned broth and olive oil, giving it a light savory base while oregano and paprika add a warm Mediterranean touch. The tzatziki brings coolness and fresh herb notes from dill and cucumber, making each bite balanced and satisfying. It’s a nearly hands-off weeknight winner that looks and tastes like you fussed all afternoon. If you like one-pan chicken-and-rice dinners, see our Creamy Smothered Chicken and Rice for another easy idea.

Why You’ll Love This Dump And Bake Chicken Tzatziki Rice

Hands-off cooking: dump the base into a dish, top with chicken, and bake—minimal stirring or babysitting required.
Balanced flavors: savory broth and spices meet cool, tangy tzatziki for contrast in every bite.
One-dish cleanup: rice and chicken cook together in one baking dish for easy cleanup.
Flexible side: works as a full meal or can be paired with extra veggies for larger crowds.
Kid-friendly: mild seasoning with familiar ingredients keeps it approachable for picky eaters.
Make-ahead friendly: tzatziki can be prepared in advance to save time on dinner nights.
Texture contrast: tender chicken and fluffy rice paired with creamy, crunchy cucumber in the sauce.
Reliable timing: clear bake times make it easy to plan around other tasks or sides.

What Is Dump And Bake Chicken Tzatziki Rice?

Dump And Bake Chicken Tzatziki Rice is a simple baked casserole-style meal where long-grain white rice cooks in chicken broth under seasoned chicken breasts. The rice soaks up the flavorful liquid and spices (olive oil, oregano, paprika, salt, and black pepper) while the chicken steams and roasts on top. The dish is finished with a homemade tzatziki sauce — Greek yogurt mixed with garlic, grated cucumber, dill, and lemon juice — which adds a cool, tangy finish. The result is comfort food with a Mediterranean vibe: warm, savory, and bright. It’s perfect for weeknights, casual dinners, or a lazy Sunday when you want tasty food with very little fuss.

Ingredients for Dump And Bake Chicken Tzatziki Rice

For the Base

2 cups Long Grain White Rice
4 cups Chicken Broth
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Oregano
1 teaspoon Paprika

For the Chicken

2 pieces Boneless, Skinless Chicken Breasts

For the Sauce (Tzatziki)

1 cup Greek Yogurt
2 cloves Minced Garlic
1 cup Grated Cucumber
2 tablespoons Dill
2 tablespoons Lemon Juice

Optional

1 cup Cucumber Substitute (optional) — use more grated cucumber or extra vegetables if desired

Ingredient Notes (Substitutions, Healthy Swaps)

Rice: Long grain white rice gives a fluffy result. For a nuttier texture, you can use jasmine rice (similar cooking time). Do not use quick-cook rice unless you adjust liquid and timing.
Chicken: Boneless, skinless breasts are used here for ease and even cooking. Thighs work too but may change bake time slightly (they can stay moister).
Broth: Low-sodium chicken broth lets you control salt. If you use regular broth, taste the finished dish and adjust salt lightly.
Yogurt: Full-fat Greek yogurt makes the creamiest tzatziki. For a lighter sauce, use 2% Greek yogurt. Avoid thin yogurts unless you strain them first.
Cucumber substitute: If you don’t have fresh cucumber, use a chopped mild vegetable like zucchini (squeezed to remove water) or a jarred diced cucumber, drained. Label this as optional to keep the recipe intact.
Herbs: Fresh dill is best for tzatziki. If you only have dried, use about 1 teaspoon dried dill instead of 2 tablespoons fresh.

Step-by-Step Instructions

Step 1 – Preheat and rinse
Preheat oven to 375°F (190°C). Rinse the rice under cold water until the water runs clearer. This removes excess starch and helps the rice stay separate and fluffy.
Visual cue: The rinse water should start cloudy and become less cloudy after a couple of rinses.

Step 2 – Assemble the base in a baking dish
In a large baking dish, spread the rinsed rice in an even layer. Pour 4 cups of chicken broth over the rice. Add 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon paprika. Stir gently to combine so the seasonings distribute evenly. Smooth the surface.
Visual cue: Rice should be submerged under broth but not swimming.

Step 3 – Add and season the chicken
Season the 2 boneless, skinless chicken breasts with a little extra salt, pepper, and a touch of paprika if you like. Place the breasts on top of the rice, pressing lightly so they make contact with the rice. Cover the baking dish tightly with foil or a lid.
Pro cue: Use thicker breasts for juicier meat; if breasts are very thick, consider pounding them slightly for even cooking.

Step 4 – Bake covered, then uncovered
Bake covered for 30 minutes at 375°F (190°C). After 30 minutes, remove the cover and continue baking for 12–18 minutes until the chicken reaches an internal temperature of 165°F and the rice is tender. If rice needs a touch more time, keep an eye on the chicken so it doesn’t overcook.
Pro cue: If the rice looks dry before the chicken is done, add 1–2 tablespoons more broth or water and cover for a few minutes.

Step 5 – Make the tzatziki while the dish bakes
While the dish is in the oven, prepare the tzatziki. In a bowl, mix 1 cup Greek yogurt, 2 cloves minced garlic, 1 cup grated cucumber, 2 tablespoons dill, and 2 tablespoons lemon juice. Stir until smooth. Taste and adjust lemon, dill, or garlic to preference. Chill until ready to serve.
Visual cue: Tzatziki should be cool, slightly chunky from cucumber, and bright from lemon.

Step 6 – Rest, slice, and serve
Let the dish rest 5–10 minutes after removing from the oven. This helps the rice finish steaming and the juices settle. Slice the chicken and spoon tzatziki over each portion. If using the optional cucumber substitute, add it now or serve on the side.
Visual cue: Rice will look slightly glossy and separate; chicken juices should be clear.

Pro Tips for Success

Rinse rice well: It reduces stickiness and gives a fluffy finished texture.
Use an oven-safe thermometer: Check chicken reaches 165°F to avoid overcooking.
Even layer: Spread rice evenly so it cooks through at the same time as the chicken.
Tight cover: Use foil or a lid to trap steam for moist rice and chicken.
Let it rest: The 5–10 minute rest time finishes the rice and keeps the chicken juicy.
Taste the tzatziki: Adjust lemon and garlic to balance tang and heat.
Keep extra broth handy: If your rice absorbs too quickly, add small amounts rather than a lot at once.
Use room-temp chicken for even cooking: Take the breasts out of the fridge 10–15 minutes before baking.

Flavor Variations

OPTIONAL: Lemon-Herb Boost — add 1 teaspoon lemon zest to the rice base for extra citrus brightness.
OPTIONAL: Spicy Paprika — swap 1/2 teaspoon smoked paprika for regular paprika and add a pinch of cayenne for heat.
OPTIONAL: Garlic-Infused Rice — add 1 teaspoon garlic powder to the rice mix for a deeper savory note.
OPTIONAL: Veggie Add-In — fold in steamed peas, chopped bell pepper, or diced tomatoes after baking for color and freshness.
OPTIONAL: Dill-Free Tzatziki — replace dill with 1 tablespoon chopped mint for a different herb note.
OPTIONAL: Yogurt Swap — use a 1:1 mix of Greek yogurt and low-fat sour cream for creamier texture.

Serving Suggestions

Serve with a crisp green salad and lemon wedges for a bright plate.
Offer warm pita or flatbread to scoop rice and tzatziki.
Add roasted vegetables on the side: zucchini, eggplant, or carrots pair well.
Plate family-style with a bowl of extra tzatziki and fresh herbs for guests to help themselves.
For a heartier dinner, add a simple Greek salad with tomatoes, olives, and red onion.
Make it a picnic: cool the dish and pack tzatziki separately for spreading on wraps.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the tzatziki up to 24 hours in advance and refrigerate in a sealed container. It benefits from time for flavors to meld.
Pre-assembly: You can rinse rice and mix the dry seasonings ahead, but do not pour broth or add chicken until ready to bake.
Refrigerator storage: Store leftovers in an airtight container for 3–4 days. Keep tzatziki separate to keep the sauce fresh.
Reheating: Reheat single servings in the microwave covered with a damp paper towel for 1–2 minutes until warm. For larger portions, reheat in a 325°F oven for 15–20 minutes covered, adding a splash of broth if rice seems dry.
Texture notes: Rice may firm up in the fridge; add a splash of broth or water when reheating to restore fluffiness. Tzatziki may separate slightly after refrigeration; stir gently before serving.

Storage and Freezing Instructions

Freezing cooked rice with tzatziki is not recommended because the yogurt sauce will separate and change texture when thawed. Instead:
- Freeze the baked rice and chicken (without tzatziki) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through, adding a splash of broth if needed.
- Freeze tzatziki is not ideal; instead, make it fresh after thawing or prepare a yogurt-base dressing from scratch when serving.
Label containers with date and contents for easy rotation.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 540 kcal | 38 g | 56 g | 14 g | 2 g | 920 mg

Estimates vary by brands and portions.

FAQ About Dump And Bake Chicken Tzatziki Rice

Q: Why is my rice still crunchy after baking?
A: It may need more liquid or time. Add 1/4–1/2 cup hot broth or water, cover, and bake 8–10 more minutes until tender.

Q: How can I keep chicken from drying out?
A: Don’t overbake. Remove at 165°F. Thick breasts can be pounded to even thickness for more even cooking.

Q: My tzatziki is too thin — how do I fix it?
A: Strain regular yogurt in cheesecloth for 1–2 hours, or use thicker Greek yogurt to avoid runny sauce.

Q: Can I make this with brown rice?
A: Brown rice requires more liquid and a longer bake time. It’s possible, but adjust to about 50% more broth and bake time — plan for much longer.

Q: What can I substitute for dill?
A: Fresh mint or parsley can work as a mild substitute, though flavor will change. Use 1 tablespoon chopped mint or 2 tablespoons parsley.

Q: Can I use frozen chicken breasts?
A: It’s best to thaw first for even cooking. Frozen chicken can lead to uneven cooking and longer oven time.

TastyInspo Notes

Finish with olive oil drizzle: A small swirl of extra-virgin olive oil on the tzatziki lifts the flavor.
Add texture: Top with chopped toasted pine nuts or crushed almonds for crunch.
Brighten with lemon: A final squeeze of lemon over the plated chicken ties the sauce and rice together.
Garnish smart: Sprinkle chopped fresh dill or parsley for a fresh, restaurant look.
Family-style serve: Place extra tzatziki and lemon wedges on the table so everyone can dress their portions.

Troubleshooting

Bland flavor: Increase salt in the rice or add a little more lemon in the tzatziki. Always taste the tzatziki before serving.
Rice too watery: Uncover and bake a few extra minutes to let liquid evaporate, or drain off a small amount carefully.
Rice sticking to dish: Use a lightly oiled baking dish and let the dish rest before serving to allow steam release.
Chicken overcooked: Lower oven temperature by 10–15°F or reduce uncovered bake time; slice immediately and serve to avoid drying.
Tzatziki separation: Stir well; if watery, spoon off excess liquid and add a spoonful of fresh yogurt.
Unevenly cooked rice: Ensure even rice layer and that rice is fully submerged in broth before baking.

Final Thoughts

This Dump And Bake Chicken Tzatziki Rice is a simple, dependable meal that balances comfort and freshness. It’s built for busy nights but tastes like care and attention went into it. With minimal prep, clear timing, and easy make-ahead options, it’s a go-to for weeknight dinners and casual entertaining.

Conclusion

If you want another take on a dump-and-bake style chicken-and-rice meal, check out this similar recipe for inspiration: Dump-and-Bake Chicken Tzatziki with Rice – The Seasoned Mom.