One-Pan Dump-and-Bake Chicken Tzatziki with Rice

Imagine the tangy aroma of lemon and dill wafting through your kitchen as your One-Pan Dump-and-Bake Chicken Tzatziki with Rice transforms in the oven. This Mediterranean-inspired dish combines succulent chicken, fluffy rice, and the refreshing flavors of traditional tzatziki in a single baking dish—no pre-cooking required. Perfect for busy weeknights when you crave something delicious without the fuss of multiple pots and pans. You’ll learn how to create this effortless yet impressive meal that brings the bright flavors of Greek cuisine right to your dinner table.

Why You’ll Love This Recipe

The One-Pan Dump-and-Bake Chicken Tzatziki with Rice is a game-changer for several reasons. First, it’s truly a hands-off meal—simply combine ingredients in one pan and let your oven do the work. The chicken thighs emerge tender and juicy while absorbing the Mediterranean flavors, creating a beautiful contrast with the perfectly cooked rice beneath.

The dish features a delightful textural experience: succulent meat, fluffy grains, and the cool, creamy tzatziki sauce that adds a refreshing finish. The bright notes of lemon, dill, and cucumber cut through the richness of the dish, creating a balanced meal that tastes like it took hours to prepare.

Perhaps best of all, cleanup is minimal. With just one baking dish to wash, you can spend more time enjoying your meal and less time scrubbing pots and pans. This chicken and rice bake is sophisticated enough for entertaining yet simple enough for a Monday night dinner solution.

Ingredients

For the Chicken and Rice:

• 1½ pounds (680g) boneless, skinless chicken thighs
• 1½ cups (300g) long-grain white rice, rinsed and drained
• 2¾ cups (650ml) chicken broth, low sodium
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) Greek seasoning blend
• 1 medium lemon, zested and juiced
• 3 cloves garlic, minced
• 1 small red onion, finely diced
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Tzatziki Sauce:

• 1 cup (240g) Greek yogurt, full-fat
• ½ medium cucumber, grated and squeezed dry
• 2 tablespoons (30ml) fresh lemon juice
• 2 tablespoons (8g) fresh dill, chopped
• 1 clove garlic, minced
• ¼ teaspoon salt

For Garnish:

• ¼ cup (40g) crumbled feta cheese
• 2 tablespoons (8g) fresh dill, chopped
• Lemon wedges

Pro Tips

Proper Rice Preparation: The secret to perfect baked rice is rinsing it thoroughly before adding to the baking dish. This removes excess starch that can make your rice gummy. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 1-2 minutes. This ensures each grain cooks up separate and fluffy in your One-Pan Dump-and-Bake Chicken Tzatziki with Rice.

Chicken Thigh Placement: Arrange the chicken thighs in a single layer on top of the rice mixture, making sure they don’t overlap. This allows for even cooking and helps the chicken skin crisp up nicely while the meat remains juicy. If using larger thighs, you may need to extend the cooking time by 5-10 minutes until the internal temperature reaches 165°F (74°C).

Tzatziki Technique: For the best tzatziki sauce, don’t skip the step of removing excess moisture from the cucumber. After grating, place the cucumber in a clean kitchen towel and squeeze firmly to extract water. This prevents your sauce from becoming watery and diluting the flavors in your chicken tzatziki bake. For maximum flavor, prepare the tzatziki while the dish bakes to allow the flavors to meld.

Instructions

Step 1: Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Take a 9×13-inch baking dish and lightly coat it with cooking spray or a thin layer of olive oil. This ensures nothing sticks and makes cleanup even easier for your One-Pan Dump-and-Bake Chicken Tzatziki with Rice.

Step 2: Combine Rice and Aromatics
In your prepared baking dish, combine the rinsed rice, diced red onion, minced garlic, lemon zest (reserve the juice for later), and Greek seasoning. Stir until everything is evenly distributed throughout the rice.

Step 3: Add Liquid and Seasonings
Pour the chicken broth over the rice mixture, along with 1 tablespoon of lemon juice, olive oil, salt, and pepper. Stir gently to combine all ingredients, then spread the rice mixture evenly across the bottom of the dish.

Step 4: Add the Chicken
Pat the chicken thighs dry with paper towels (this helps with browning), then season them on both sides with a little extra salt and pepper. Arrange the chicken pieces in a single layer on top of the rice mixture, making sure they don’t overlap.

Step 5: Bake Until Tender
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C) and the rice has absorbed all the liquid and is tender.

Step 6: Prepare the Tzatziki Sauce
While the chicken and rice are baking, make your tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, remaining lemon juice, chopped dill, minced garlic, and salt. Stir well and refrigerate until ready to serve your tzatziki chicken rice bake.

Step 7: Rest and Serve
Once baked, remove the dish from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the chicken and for the rice to finish steaming. Serve portions of chicken and rice topped with a generous dollop of tzatziki sauce, sprinkled with crumbled feta, fresh dill, and a lemon wedge on the side.

Variations

Mediterranean Vegetable Version: Transform your One-Pan Dump-and-Bake Chicken Tzatziki with Rice into a vegetable-packed meal by adding 1 cup of halved cherry tomatoes, 1 diced bell pepper, and ½ cup of pitted Kalamata olives to the rice mixture before baking. These vegetables release moisture as they cook, infusing the rice with additional Mediterranean flavors while providing extra nutrition and bright color contrast.

Lemon-Oregano Chicken: For a more pronounced Greek flavor profile, replace the Greek seasoning with 2 teaspoons of dried oregano, increase the lemon zest to 2 teaspoons, and add ¼ cup of fresh lemon juice to the broth. This variation creates a brighter, more citrus-forward version of the dump-and-bake chicken that pairs beautifully with the creamy tzatziki sauce.

Vegetarian Chickpea Adaptation: For a meatless option, omit the chicken and substitute 2 cans (15 oz each) of drained and rinsed chickpeas. Toss the chickpeas with 1 tablespoon of olive oil, the Greek seasoning, and ½ teaspoon of smoked paprika before adding to the top of the rice mixture. Reduce the baking time to 35-40 minutes total. This creates a protein-rich vegetarian alternative that maintains the Mediterranean essence of the original dish.

Storage and Serving

Storage Instructions: Your One-Pan Dump-and-Bake Chicken Tzatziki with Rice can be refrigerated in an airtight container for up to 4 days. Store the tzatziki sauce separately to prevent the rice from becoming soggy. For longer storage, you can freeze portions of the chicken and rice (without the tzatziki) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Method: For best results, reheat the chicken and rice in a covered dish in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Add a tablespoon of water or broth before reheating to prevent the rice from drying out. Microwave reheating works in a pinch, but may result in slightly less tender chicken.

Serving Suggestions: Serve this Mediterranean-inspired dish with a simple Greek salad of cucumbers, tomatoes, red onion, and olive oil for a complete meal. For a more substantial spread, add warm pita bread on the side for scooping up the tzatziki and rice. During summer months, pair with a chilled glass of crisp white wine like Assyrtiko or Sauvignon Blanc to complement the bright lemon and herb flavors.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts, but they tend to cook faster and can dry out more easily. Reduce the cooking time to 25 minutes covered and about 10 minutes uncovered, or until the internal temperature reaches 165°F (74°C).

Why is my rice still crunchy after baking?
This usually happens if there wasn’t enough liquid or if your oven temperature runs low. Make sure to use the full amount of broth specified and check your oven with a thermometer. If needed, add an extra ¼ cup of hot broth, re-cover with foil, and bake for 5-10 more minutes.

Can I make this dish ahead of time?
You can prepare the dish up to the point of baking and refrigerate for up to 24 hours. Add an extra ¼ cup of broth before baking, as the rice will absorb some liquid while sitting. Increase baking time by 10-15 minutes if cooking directly from the refrigerator.

Is there a way to make this recipe dairy-free?
Absolutely! For a dairy-free version, use a plant-based yogurt alternative made from coconut or almond for the tzatziki sauce and omit the feta cheese. The chicken and rice bake itself contains no dairy.

Can I use brown rice instead of white rice?
Brown rice requires a longer cooking time and more liquid. If using brown rice, increase the broth to 3 cups and extend the covered baking time to 45 minutes before removing the foil to finish baking for 15-20 minutes.

Conclusion

This One-Pan Dump-and-Bake Chicken Tzatziki with Rice is comfort food at its finest — a perfect blend of Mediterranean flavors wrapped in the convenience of a truly effortless preparation. It’s the kind of dish that rescues weeknight dinners while still delivering restaurant-quality taste. The combination of tender chicken, fluffy rice, and cooling tzatziki creates a meal that feels special despite requiring minimal effort. Whether you’re feeding a family or meal prepping for the week ahead, this one-pan wonder delivers maximum flavor with minimum fuss — proving that delicious, wholesome meals don’t have to be complicated.

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