Dump-and-Bake Chicken Tzatziki and Rice

Dump-and-Bake Chicken Tzatziki and Rice is the ultimate fuss-free, one-dish meal that brings bold Mediterranean flavor to your dinner table with minimal effort. Juicy chicken, fluffy rice, and fresh vegetables come together in a zesty, creamy tzatziki-inspired marinade—all baked together in a single dish. This recipe is perfect for busy weeknights when you want something hearty, flavorful, and wholesome without spending hours in the kitchen. With simple ingredients, no stovetop prep, and a bright, herb-infused profile, this dish is as convenient as it is delicious. Inspired by the refreshing flavors of Greek cuisine, this oven-baked recipe combines the ease of a dump-and-bake method with the vibrancy of tzatziki—making it a winning meal for any day of the week.

Why You’ll Love This Recipe

Effortless One-Dish Meal

No need to sauté or pre-cook—everything is mixed, dumped into a baking dish, and baked to perfection.
Perfect for busy weeknights, meal prep, or hands-off cooking days.
Minimal dishes to clean and maximum flavor in every bite.

Bright, Fresh Mediterranean Flavors

Tangy yogurt, garlic, lemon, and cucumber echo classic tzatziki sauce.
Herbs like dill and parsley bring freshness to the creamy marinade.
Each spoonful of rice absorbs all the savory juices for added depth.

Comforting and Hearty

A warm, baked rice and chicken dish that’s cozy yet light.
Filling and balanced, with protein, grains, and vegetables all in one pan.
Easily adaptable for different dietary preferences or ingredient swaps.

Family-Friendly and Versatile

Mild, creamy flavor profile loved by kids and adults alike.
Easily customizable—add extra veggies or swap the protein.
Great for meal prep or next-day leftovers that taste even better.

Preparation Time and Servings

Prep Time: 10 minutes
Bake Time: 55–60 minutes
Total Time: 1 hour 10 minutes
Yield: 4–6 servings
Serving Size: 1 generous scoop (chicken, rice, and vegetables)

Nutritional Information (Per Serving, Approx.)

Calories: 420 kcal
Carbohydrates: 35g
Protein: 32g
Fat: 18g
Fiber: 2g
Sugar: 4g

Ingredients

For the Tzatziki Marinade

1 cup plain Greek yogurt (or dairy-free yogurt alternative)
1 medium cucumber, grated and drained of excess liquid
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 tablespoon fresh parsley, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Dump-and-Bake Base

1½ lbs (680g) boneless, skinless chicken thighs or breasts, cubed
1 cup long-grain white rice (uncooked)
1¾ cups chicken broth or water
1 medium red onion, sliced thin
1 bell pepper (any color), sliced or chopped
1 small zucchini or yellow squash, chopped
1/4 cup crumbled feta cheese (optional)
Olive oil spray (for greasing the dish)

Optional Garnishes

Fresh chopped dill or parsley
Lemon wedges
Extra tzatziki sauce or yogurt drizzle
Kalamata olives or cherry tomatoes
Cucumber ribbons or thin slices

Step-by-Step Instructions

1. Preheat and Prepare the Dish

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Prepare the Tzatziki Marinade

In a medium bowl, combine yogurt, grated cucumber (squeeze out moisture), lemon juice and zest, garlic, olive oil, dill, parsley, cumin, salt, and pepper.
Mix well until smooth and creamy.

3. Mix the Dump-and-Bake Ingredients

In the prepared baking dish, add uncooked rice, sliced onion, bell pepper, zucchini, and chicken pieces.
Pour in the broth or water and stir gently to combine.

4. Add the Marinade

Spoon the tzatziki marinade over the chicken and rice mixture.
Gently stir the top layer to coat the chicken, but do not fully mix it into the liquid—this creates a layered flavor.
Optional: Sprinkle crumbled feta cheese over the top for added richness.

5. Cover and Bake

Cover the dish tightly with foil to trap moisture.
Bake for 50–55 minutes, or until the rice is tender and the chicken is cooked through.
Remove foil during the last 10 minutes of baking to allow the top to lightly brown.

6. Rest and Garnish

Let the dish rest for 5–10 minutes after baking—this helps the rice absorb any remaining liquid.
Garnish with fresh herbs, lemon wedges, and optional tzatziki drizzle before serving.

Ingredient Background

Chicken

Boneless thighs offer juicy, flavorful bites, while breasts provide a leaner option.
Cubing the chicken helps it cook evenly with the rice and absorb marinade flavor.

Rice

Long-grain white rice cooks beautifully in this one-dish method, becoming fluffy and infused with the savory broth and yogurt marinade.
Basmati or jasmine rice can also be used.

Tzatziki Elements

Yogurt brings creamy tang and acts as a tenderizing agent for the chicken.
Cucumber, garlic, dill, and lemon mirror traditional tzatziki flavors for a Mediterranean vibe.

Vegetables

Onion, bell pepper, and zucchini add texture, color, and nutrients.
Easily swapped for seasonal veggies like cherry tomatoes, spinach, or eggplant.

Technique Tips

Drain Cucumbers Thoroughly

Grated cucumber should be squeezed in a towel or strainer to avoid watery sauce.
This keeps the marinade creamy and helps prevent a soggy bake.

Don’t Overmix

Keep layers slightly separate in the baking dish for better flavor contrast and texture.
The yogurt will naturally melt into the rice during baking without needing to be fully stirred in.

Check for Doneness

Rice should be tender and fluffy, and chicken cooked to an internal temp of 165°F (74°C).
If rice needs more time, cover again and bake for an additional 5–10 minutes.

Alternative Presentation Ideas

Tzatziki Chicken Bowls: Scoop chicken and rice into bowls and top with fresh salad, olives, and extra sauce.
Lettuce Wraps: Use romaine or butter lettuce leaves and spoon the filling inside for low-carb wraps.
Stuffed Bell Peppers: Use the finished chicken rice mix to fill halved peppers and bake again for 15 minutes.
Flatbread Toppers: Serve warm portions over grilled flatbread with greens and yogurt drizzle.

Additional Tips for Success

Add 1/4 teaspoon of turmeric or paprika to rice for color and flavor.
For extra tang, stir in a spoonful of extra yogurt just before serving.
Add spinach or kale during the last 10 minutes of baking for a nutritional boost.
A touch of honey in the marinade balances the tangy elements, if desired.

Recipe Variations

Spicy Tzatziki Chicken Rice: Add chili flakes or harissa paste to the marinade for a fiery version.
Dairy-Free Option: Use a coconut-based or almond-based yogurt and skip feta.
Lemon Herb Chicken and Rice: Skip cucumber and use a lemon-herb yogurt marinade for a simpler flavor.
Veggie Boost: Add peas, mushrooms, or artichoke hearts for a more veggie-loaded bake.
Seafood Version: Swap chicken for cubed white fish or shrimp and reduce baking time by 10–15 minutes.

Freezing and Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.
Reheat gently in the oven or microwave with a splash of broth to keep rice moist.

Freezer

Cool completely and store in airtight containers or freezer bags for up to 2 months.
Thaw overnight in the refrigerator and reheat until steaming hot before serving.

Healthier Twist Ideas

Use brown rice or quinoa for extra fiber (adjust baking time and liquid).
Add more veggies like spinach, broccoli, or shredded carrots.
Use lean chicken breast and low-fat yogurt to reduce fat content.
Skip feta or use a lighter sprinkle for reduced sodium.

Serving Suggestions for Events

Spring Brunch: Serve in a large baking dish with lemon herb salad and fresh fruit.
Family Dinner: Pair with warm pita, cucumber salad, and hummus.
Meal Prep Lunches: Portion into containers with side salad and tzatziki dip.
Potluck or Buffet: Garnish with olives, cherry tomatoes, and extra herbs for a decorative touch.
Picnic Fare: Pack cold servings in containers with crisp romaine and lemon wedges.

Special Equipment

9×13-inch baking dish
Mixing bowls
Foil for covering
Measuring cups and spoons
Grater for cucumber
Sharp knife and cutting board
Serving spoon

Frequently Asked Questions

1. Can I use brown rice instead of white?

Yes, but increase liquid to 2¼ cups and baking time to 70–80 minutes. Keep dish tightly covered.

2. Can I use pre-cooked rice?

Yes, but reduce broth to ½ cup and bake uncovered for 25–30 minutes. Stir halfway through to blend flavors.

3. Can I skip the cucumber in the marinade?

You can—replace with chopped spinach or omit entirely. The yogurt still creates a creamy tzatziki-style flavor.

4. Can I prepare this ahead of time?

Yes, assemble everything up to a day ahead, cover, and refrigerate. Add 5–10 minutes extra baking time straight from fridge.

5. What if I don’t have yogurt?

Use sour cream, labneh, or a dairy-free yogurt alternative. You can also make a tahini-lemon sauce instead.

6. Can I make this recipe dairy-free?

Yes, use a dairy-free yogurt and skip the feta cheese. The flavors will still be rich and satisfying.

7. Is this freezer-friendly?

Absolutely. Freeze portions in containers after baking and cool-down. Thaw before reheating.

8. What proteins can I substitute for chicken?

Use cubed turkey breast, lamb, chickpeas (for a vegetarian version), or shrimp (bake for less time).

Conclusion

Dump-and-Bake Chicken Tzatziki and Rice is a delicious, no-stress dinner solution that brings the fresh, tangy flavors of the Mediterranean straight to your kitchen. With creamy yogurt marinade, juicy chicken, tender rice, and vibrant vegetables all cooked together in one dish, this recipe is as convenient as it is flavorful. Perfect for busy weeknights, meal prep, or family gatherings, this wholesome one-pan meal is sure to become a new staple in your recipe rotation.