Name: Dump-and-Bake Chicken Tzatziki and Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes); 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano); 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme); 1 teaspoon smoked paprika; ¾ teaspoon seasoned salt (such as Lawry’s brand); ½ teaspoon cumin; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¼ teaspoon turmeric; ⅛ teaspoon cayenne pepper; 1 cup uncooked long grain white rice; 1 medium zucchini, coarsely grated (about 1 ½ cups grated); 2 cups chicken broth; Tzatziki sauce; Fresh herbs (optional); Lemon wedges (optional)

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Introduction

This Dump-and-Bake Chicken Tzatziki and Rice recipe is a simple, flavorful one-pan meal perfect for busy weeknights. With tender, herb-seasoned chicken baked alongside fragrant rice and zucchini, it’s a comforting dish that requires minimal prep and delivers big taste.

Dump-and-Bake Chicken Tzatziki and Rice Recipe - Recipe Image

Ingredients

1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
1 teaspoon smoked paprika
¾ teaspoon seasoned salt (such as Lawry’s brand)
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
1 cup uncooked long grain white rice
1 medium zucchini, coarsely grated (about 1 ½ cups grated)
2 cups chicken broth
For serving: tzatziki, fresh herbs, and lemon wedges

Instructions

Step 1: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking.
Step 2: In the prepared dish, toss the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the baking dish. Stir everything together to combine evenly. Cover the dish tightly with foil, ensuring no steam can escape to allow the rice to properly absorb the liquid.
Step 4: Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass or ceramic pans. The cooking time varies depending on the dish type and oven. Check doneness by tasting the rice; it should be tender. Stir and fluff the rice with a fork, then season with additional salt and pepper if desired.
Step 5: Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon wedges for a bright, creamy finish.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.
Try substituting the zucchini with grated carrots or bell peppers for a different vegetable twist.
Make your own tzatziki or use store-bought for convenience.
For a spicier dish, increase the cayenne pepper slightly or add a pinch of red pepper flakes.
Ensure the baking dish is tightly covered to trap steam and cook the rice perfectly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of water or chicken broth if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so adjustments would be needed. For best results, use white rice as directed or cook brown rice separately before mixing it with the chicken.

Is it necessary to marinate the chicken before baking?

Marinating for 30 minutes improves the flavor and tenderizes the chicken, but if you’re short on time, you can mix all ingredients and bake immediately. The dish will still taste delicious.