Dump-and-Bake Chicken Tzatziki and Rice Recipe
This Dump-and-Bake Chicken Tzatziki and Rice is an easy, flavorful one-pan meal combining tender marinated chicken, aromatic herbs and spices, grated zucchini, and fluffy rice all baked together to perfection. Topped with creamy tzatziki, it’s a complete Mediterranean-inspired dinner that’s both comforting and healthy with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken and Marinade
- 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
Rice and Vegetables
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Fresh herbs (optional)
- Lemon wedges (optional)
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to ensure the ingredients don’t stick and for easy cleanup.
- Marinate the chicken: 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 sit and marinate at room temperature for 30 minutes to absorb all the vibrant herb and spice flavors.
- Preheat the oven: While the chicken marinates, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Add rice, zucchini, and broth: After marinating, add the uncooked rice, grated zucchini, and chicken broth directly into the baking dish with the chicken. Stir gently to combine everything evenly.
- Cover the dish tightly: Cover the baking dish tightly with aluminum foil to trap the steam and moisture, which helps cook the rice thoroughly and keep the chicken tender.
- Bake: Place the covered dish in the preheated oven and bake for 45-50 minutes if using a metal pan, or about 50-60 minutes if using glass or ceramic. Cooking times vary based on pan type and oven heat. Check for doneness by tasting the rice; it should be tender with most liquid absorbed.
- Finish and serve: Once done, use a fork to stir and fluff the rice. Adjust seasoning with additional salt and pepper if needed. Serve the chicken and rice topped generously with tzatziki sauce, and garnish with fresh herbs and lemon wedges if desired.
Notes
- Marinating the chicken at room temperature helps enhance flavor but do not exceed 30 minutes to maintain food safety.
- Tightly covering the dish is crucial to prevent steam from escaping, ensuring the rice cooks properly.
- Adjust cayenne pepper amount according to your spice tolerance.
- You can substitute chicken thighs for juicier meat or use breast for leaner results.
- Using a metal baking dish will reduce cooking time compared to glass or ceramic.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: Chicken Tzatziki Rice Casserole, Mediterranean Chicken Bake, Easy One-Pan Meals, Healthy Chicken Dinner, Baked Chicken and Rice
