Dump-and-Bake Chicken Tzatziki with Rice: A Mediterranean Delight Made Easy
Craving a healthy and flavorful weeknight dinner that’s ready in a flash? This Dump-and-Bake Chicken Tzatziki with Rice is the answer! Tender chicken, perfectly cooked rice, and a creamy tzatziki sauce – it’s Mediterranean deliciousness made easy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course, Dinner, Casserole
- Method: Baking
- Cuisine: Greek, Mediterranean
Ingredients
Scale
- 1 lb boneless, skinless chicken, cut into pieces
- 1 cup uncooked long-grain rice
- 1 ½ cups chicken broth
- 1 cup plain Greek yogurt
- ⅓ cup grated cucumber (squeezed dry)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried dill
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper
- Juice of 1 lemon
- ½ cup crumbled feta (optional)
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish with cooking spray or a drizzle of olive oil. Beginner Note: Preheating the oven is essential for even cooking. Greasing the dish will prevent the casserole from sticking.
- Prepare the Casserole Base: In the prepared baking dish, combine the uncooked long-grain white rice, low-sodium chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and freshly ground black pepper. Stir well to evenly distribute the seasonings throughout the rice. Beginner Note: Make sure the rice is spread evenly in the dish to ensure even cooking.
- Add Chicken and Yogurt Mixture: Arrange the bite-sized chicken pieces evenly over the rice mixture, ensuring that they are submerged in the liquid. In a small bowl, whisk together the plain Greek yogurt, grated cucumber (make absolutely sure you’ve squeezed out all the excess water!), and lemon juice. Pour this yogurt mixture evenly over the chicken and rice, spreading it gently with the back of a spoon to ensure that the chicken is coated. Beginner Note: Don’t worry about perfectly mixing everything at this stage. The ingredients will meld together beautifully during the baking process.
- Bake: Cover the baking dish tightly with aluminum foil. This step is crucial for trapping moisture and ensuring that the rice cooks evenly and the chicken stays tender and juicy. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Beginner Note: Using a reliable meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature. Undercooked chicken can be a health hazard.
- Add Toppings and Serve: Remove the aluminum foil and sprinkle the crumbled feta cheese (if using) evenly over the top of the casserole. Return the dish to the oven for an additional 5 minutes, uncovered, to allow the cheese to melt slightly and become warm and gooey. Garnish generously with chopped fresh parsley or cilantro for a touch of freshness and visual appeal. Beginner Note: If you don’t have feta cheese or prefer not to use it, you can skip this step or substitute with another cheese that you enjoy. The fresh herbs are a must – they add a burst of flavor and brightness to the dish.
- Serve: Let the dish sit for 5 minutes after removing it from the oven to allow the flavors to meld together and the sauce to thicken slightly. This resting period also makes it easier to serve the casserole. Serve the Dump-and-Bake Chicken Tzatziki with Rice warm, alongside a crisp Greek salad, a simple cucumber and tomato salad, or warm pita bread for scooping up all that delicious sauce. Beginner Note: Serving the casserole with a side salad or warm bread makes it a more complete and satisfying meal.
Notes
- Squeeze cucumber well.
- Check chicken is cooked through.
- Adjust seasonings to taste.