Description
Skip the complicated Greek recipes! This one-pan Chicken Tzatziki Bake delivers all the Mediterranean flavors you crave with zero effort. Just dump, bake, and amaze everyone at the table.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups (285g) uncooked long-grain white rice, rinsed and drained
- 2½ cups (590ml) chicken broth
- 1 cup (240g) plain Greek yogurt (full-fat works best)
- 1 medium cucumber, finely diced (about 1 cup)
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 1 tablespoon (15g) dried dill (or 3 tablespoons fresh)
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (75g) diced red onion
- ¾ cup (170g) crumbled feta cheese, divided
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a medium bowl, combine the Greek yogurt, diced cucumber, 2 tablespoons olive oil, minced garlic, dried dill, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside about ¼ cup for serving.
- Spread the rinsed rice evenly in the prepared baking dish and pour the chicken broth over it.
- Season chicken pieces with remaining salt, pepper, and dried oregano, then arrange over the rice.
- Drizzle remaining tablespoon of olive oil over the chicken, then spread the tzatziki mixture (except reserved portion) over everything.
- Sprinkle the diced red onion and ½ cup of the feta cheese on top.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove foil and bake for another 15-20 minutes until chicken is cooked through and rice has absorbed most of the liquid.
- During the last 10 minutes, add the reserved tzatziki and remaining feta cheese.
- Let rest for 5-10 minutes before serving.