Dump and Bake Chicken Tzatziki with Rice in 45 Minutes Flat

You know those nights when you’re racing against time, the kids are hangry, and takeout sounds tempting (again)? That’s exactly why I created this dump and bake chicken tzatziki with rice – my lifesaver for crazy weeknights. Just toss everything in one pan, pop it in the oven, and voilà! You’ve got tender chicken, fluffy rice, and that dreamy garlicky tzatziki sauce all in one dish. I first made this when my sister dropped by unannounced with her three rowdy boys – 45 minutes later, we were all happily eating without me breaking a sweat. The Greek flavors make it feel fancy, but the method couldn’t be simpler. Trust me, this recipe will become your new best friend.

Why You’ll Love This Dump and Bake Chicken Tzatziki with Rice

This recipe is my go-to for so many reasons – let me count the ways:

• One pan wonder: No juggling multiple pots or pans – everything cooks together in one dish (hello, easy cleanup!)
• Hands-off magic: Just assemble, bake, and walk away while your oven does all the work
• Greek vacation vibes: That cool, creamy tzatziki transforms basic chicken and rice into something special
• Healthy but hearty: Packed with lean protein and gut-friendly yogurt – no guilt here!
• Weeknight superhero: From fridge to table in under an hour, even on your busiest days

Seriously, what’s not to love? Even my picky nephew gobbles this up – and that’s saying something!

Ingredients for Dump and Bake Chicken Tzatziki with Rice

Gather these simple ingredients – you might already have most in your kitchen! I like to separate them into “bake” and “tzatziki” piles so I don’t forget anything (learned that lesson the hard way when I once left out the garlic – tragic!).

For the Chicken and Rice:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (I sometimes swap thighs if they’re on sale!)
• 1 cup uncooked long-grain white rice (not instant – it’ll turn to mush)
• 1.5 cups chicken broth (low-sodium if you’re watching salt)
• 1 tbsp olive oil (the good stuff for extra flavor)
• 1 tsp salt + ½ tsp black pepper (adjust to taste)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full-fat makes it ultra-creamy)
• 1 medium cucumber, grated and thoroughly drained (squeeze it like you’re mad at it)
• 2 cloves garlic, minced (or 3 if you’re feeling bold!)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp dried dill (or 1 tbsp fresh if you’ve got it)

See? Nothing fancy – just honest ingredients that turn into something magical together. Now let’s get cooking!

How to Make Dump and Bake Chicken Tzatziki with Rice

Okay, let’s get to the good stuff! This recipe is so simple you’ll laugh, but I’ll walk you through each step to make sure it turns out perfect. The first time I made this, I was shocked at how little effort created such a delicious meal. Here’s exactly how I do it:

Step 1: Prep the Rice and Chicken

First, preheat your oven to 375°F (190°C) – this gives it time to get nice and hot while you prep. Grab your trusty 9×13 baking dish (no need to grease it!) and dump in the rice and chicken broth. Give it a quick stir to make sure all the rice is submerged – no lonely dry grains! Then arrange your chicken cubes evenly over the top like little edible puzzle pieces. Drizzle that olive oil over the chicken like you’re painting a masterpiece, then sprinkle with salt and pepper. Easy peasy!

Step 2: Bake Covered

Now comes the magic – cover that dish tightly with foil (I mean tightly – we’re creating a little steam oven in there). Pop it in the oven and set your timer for 30 minutes. This is when I usually pour myself a glass of wine or tackle the mountain of laundry. The rice will absorb the broth while the chicken starts getting tender – your kitchen will smell amazing!

Step 3: Make the Tzatziki

While that’s baking, let’s make the star of the show – the tzatziki! Remember that cucumber you grated? Squeeze it again in a clean towel to get every last drop of water out (this keeps your rice from getting soggy). In a bowl, mix the yogurt, cucumber, garlic, lemon juice, and dill. Taste it – need more garlic? More lemon? Make it yours! I sometimes add a pinch of salt if it needs it.

Step 4: Finish Baking

When the timer dings, carefully remove the foil (steam burns are no joke!). Spoon that gorgeous tzatziki over the chicken like you’re frosting a cake. No need to be neat – rustic is charming! Pop it back in the oven, uncovered this time, for about 15 minutes until the chicken is cooked through (165°F if you’re checking). Here’s my secret: let it sit for 5 minutes before serving. This lets the rice absorb any extra liquid and makes everything even more delicious. Then dig in and enjoy your masterpiece!

Tips for Perfect Dump and Bake Chicken Tzatziki with Rice

After making this recipe more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks:

• Yogurt matters: Full-fat Greek yogurt makes the creamiest tzatziki – low-fat versions can get watery
• Cucumber squeeze: Really wring out that grated cucumber in a clean towel – leftover moisture makes soggy rice
• Rest time: Those 5 minutes after baking aren’t optional! They let the rice absorb flavors perfectly
• Chicken size: Keep cubes uniform (about 1-inch) so they cook evenly – no tiny shreds or giant chunks
• Foil seal: Crimp the edges tightly to trap steam – this cooks the rice without stirring

Follow these simple tips, and you’ll get perfect results every single time. Promise!

Common Questions About Dump and Bake Chicken Tzatziki with Rice

I’ve gotten so many questions about this recipe from friends and readers – let me share the answers to the most common ones!

Can I use brown rice instead of white?
Yes, but you’ll need to adjust the liquid and time. Use 2 cups broth and bake covered for 50 minutes before adding tzatziki. Brown rice takes longer to absorb liquid, so check for doneness before the final bake.

How should I store leftovers?
This keeps beautifully! Just pop it in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight as the rice soaks up more tzatziki goodness.

Can I substitute sour cream for yogurt?
You can, but Greek yogurt gives that authentic tangy flavor. If using sour cream, add an extra squeeze of lemon to brighten it up. Whatever you do, don’t skip the cucumber – it makes the sauce!

Is this recipe freezer-friendly?
Absolutely! Freeze before the final bake (without tzatziki). When ready, thaw overnight in the fridge, add sauce, and bake as directed. The texture stays perfect this way.

Serving Suggestions for Dump and Bake Chicken Tzatziki with Rice

This dish is a complete meal on its own, but if you want to jazz it up (or stretch it further for unexpected guests), here’s what I love to serve alongside:

• Crisp Greek salad: Tomatoes, cucumbers, red onion, olives, and feta with lemon-olive oil dressing
• Roasted lemon potatoes: The bright acidity cuts through the creamy tzatziki perfectly
• Grilled pita wedges: For scooping up every last bit of sauce – my kids fight over these!
• Simple roasted veggies: Zucchini, bell peppers, and eggplant work beautifully

Honestly though? Sometimes I just grab a fork and eat it straight from the pan – no judgment here!

Storage and Reheating Instructions

This dish keeps like a dream! For fridge storage, just transfer cooled leftovers to an airtight container – they’ll stay fresh for 3 days. Freeze individual portions (without tzatziki) for up to 2 months. When reheating, the oven’s your best friend – 350°F for about 15 minutes brings back that just-baked texture. Microwave works in a pinch, but stir halfway through to prevent hot spots. Pro tip: Add a splash of broth before reheating to keep everything moist and delicious!

Nutritional Information

Here’s the nutritional breakdown per serving (about 1/4 of the recipe), but remember – these are estimates that can vary based on your specific ingredients and brands. My calculations show roughly:

• Calories: 420
• Protein: 38g
• Carbs: 45g
• Fat: 9g

Not bad for a meal that tastes this indulgent! (And yes, I totally count the tzatziki as a health food – all that probiotic goodness!)

Ready to Try This Recipe?

Go ahead – give it a whirl and let me know how it turns out! Drop a comment below or tag me when you make it. Happy cooking!

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