This Dump And Bake Chicken Tzatziki Rice is a simple, comforting meal that pairs juicy, oven-baked chicken with fluffy long-grain rice and a bright, creamy tzatziki. The rice soaks up flavorful chicken broth and seasonings, giving each spoonful a savory base while the tzatziki adds cool, garlicky freshness. Texture-wise you get tender chicken, moist rice, and the crisp bite of grated cucumber in the yogurt sauce. It’s special because it’s mostly hands-off: rinse, dump, cover, bake, then mix a quick tzatziki while the oven does the work. Serve it with a crisp salad or warm pita for a full meal; if you like one-pan chicken-and-rice comfort, try this alongside the best smothered chicken and rice recipe for more weeknight ideas.

Why You’ll Love This Dump And Bake Chicken Tzatziki Rice

Hands-off oven cooking: rinse the rice, add broth and seasonings, top with chicken, and bake. Minimal stirring.
Big, balanced flavors: savory broth and spices meet bright lemon-dill tzatziki for contrast.
One-dish cleanup: rice and chicken cook together in one baking dish.
Fast to prep: about 10–15 minutes active work, then the oven finishes the job.
Versatile: serve with salad, pita, or roasted veggies; works for weeknight dinners or casual gatherings.
Fresh finish: homemade tzatziki adds a cooling, herby element that lifts the whole dish.
Reliable results: clear steps and oven timing make it easy to get tender chicken and fluffy rice.

What Is Dump And Bake Chicken Tzatziki Rice?

Dump And Bake Chicken Tzatziki Rice is a simple baked one-dish meal where long-grain white rice cooks in chicken broth with seasonings while chicken breasts bake on top. The rice absorbs the broth and spices for a full-flavored base, and the chicken steams and roasts to juicy doneness. Tzatziki — a mix of Greek yogurt, grated cucumber, garlic, dill, and lemon — brings cooling acidity and texture. The overall vibe is comforting and homey with a Mediterranean touch. It’s perfect for busy weeknights, easy family dinners, or a casual weekend lunch. The method keeps things mostly hands-off, making it ideal when you want a satisfying meal without constant stove time.

Ingredients for Dump And Bake Chicken Tzatziki Rice

For the Base

2 cups Long Grain White Rice
4 cups Chicken Broth
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Oregano
1 teaspoon Paprika

For the Chicken

2 pieces Boneless, Skinless Chicken Breasts
(Season chicken with salt, pepper, and paprika — use the same spices listed above.)

For the Tzatziki

1 cup Greek Yogurt
2 cloves Minced Garlic
1 cup Grated Cucumber
2 tablespoons Dill
2 tablespoons Lemon Juice

To Serve

Sliced chicken over rice with a generous spoonful of tzatziki.

Ingredient Notes (Substitutions, Healthy Swaps)

Rice: Long-grain white rice is used here for even baking. For a nuttier texture, short-grain or jasmine will work but may change liquid needs slightly. Brown rice is not recommended without altering liquid and bake time.
Chicken broth: Use low-sodium broth to control salt, then add more salt at the end if needed. Vegetable broth can be used for a lighter flavor.
Olive oil: Can be swapped for avocado oil or a neutral oil if preferred.
Yogurt: Full-fat Greek yogurt gives the creamiest tzatziki; nonfat Greek yogurt works but will be thinner.
Cucumber: Peel if the skin is thick; squeeze or pat grated cucumber to remove excess water so tzatziki stays thick.
Dill: Fresh dill is best for flavor; dried dill can be used at a 1:3 ratio (1 teaspoon dried for 1 tablespoon fresh).
Lemon juice: Fresh lemon is best for bright flavor; bottled lemon juice will work in a pinch.
Spices: Paprika and oregano give a Mediterranean tone; add a pinch of cumin for a warmer tone if desired (optional).

Step-by-Step Instructions

Step 1 – Preheat and rinse
Preheat your oven to 375°F (190°C). Rinse the rice under cold running water until the water runs clear to remove surface starch and prevent gummy rice.
Visual cue: The water should go from cloudy to nearly clear after rinsing.

Step 2 – Build the base in a baking dish
In a large baking dish, spread the rinsed rice evenly. Pour 4 cups of chicken broth over the rice. Add 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon paprika. Stir gently to combine and then smooth the surface so the rice is level.
Visual cue: Rice should be submerged and spread in an even layer under the broth.

Step 3 – Season and add the chicken
Season the 2 boneless, skinless chicken breasts with salt, pepper, and paprika. Place the chicken breasts on top of the rice in the dish. Cover the dish tightly with foil to trap steam.
Pro cue: Use foil tight enough to keep steam in but not so tight that it tears during baking.

Step 4 – Bake covered, then uncover
Bake covered in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for 12–18 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
Pro cue: Start checking the chicken at 12 minutes after uncovering. Thick breasts may need the full 18 minutes.

Step 5 – Make the tzatziki while it bakes
While the dish bakes, prepare the tzatziki. In a bowl, mix 1 cup Greek yogurt, 2 cloves minced garlic, 1 cup grated cucumber, 2 tablespoons dill, and 2 tablespoons lemon juice. Stir until combined and chill until ready to serve.
Visual cue: Tzatziki should be creamy with small cucumber bits and bright green dill flecks.

Step 6 – Rest, slice, and serve
After baking, let the dish rest for 5–10 minutes before serving. Slice the chicken, fluff the rice gently with a fork, and serve with a generous spoonful of tzatziki on each plate.

Pro Tips for Success

Use even-sized chicken breasts so they cook at the same rate.
Don’t skip rinsing the rice — it prevents clumping and gives a better texture.
Check chicken temp with a meat thermometer; 165°F is the safe internal temp.
Try to drain excess water from grated cucumber to keep tzatziki from becoming watery.
If rice looks dry before chicken is done, add 2–4 tablespoons extra broth and cover for a few minutes.
Let the dish rest after baking; it helps the rice finish absorbing liquid and firms the chicken slightly for easier slicing.
If your foil gaps, steam can escape; wrap tightly or use a second piece for a better seal.

Flavor Variations

Optional: Lemon-Herb Boost — add 1 tablespoon lemon zest to the tzatziki and a sprinkle of lemon zest over the finished chicken for extra brightness.
Optional: Spicy Paprika — mix 1/4 teaspoon cayenne or smoked paprika into the rice for a smoky, mildly spicy note.
Optional: Mediterranean Veggies — add halved cherry tomatoes and sliced kalamata olives on top after baking for a quick Mediterranean twist.
Optional: Creamier Tzatziki — fold in 1 tablespoon olive oil into the tzatziki for silkier texture.
Optional: Garlic Lover’s — increase minced garlic in the tzatziki to 3 cloves for a stronger garlic kick.
Optional: Herby Rice — stir 1–2 tablespoons chopped fresh parsley into the rice after baking for a fresh herb finish.

Serving Suggestions

Plate slices of chicken over a bed of the rice and spoon tzatziki over the top.
Serve with warm pita or flatbread to scoop the rice and chicken.
Add a crisp green salad (tomato, cucumber, red onion) dressed lightly with olive oil and lemon.
Pair with roasted or grilled vegetables like zucchini, eggplant, or bell peppers.
For a heartier plate, serve with a side of roasted potatoes or lemon-garlic broccoli.
Great for casual family meals, meal prep lunches, or potluck-style dinners.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix and chill the tzatziki up to 24 hours ahead. Grated cucumber should be drained and stored separately from the yogurt if you expect leftovers to sit long.
Prep rice and broth in the baking dish and store covered in the fridge for up to one day; add chicken and bake when ready.
Storage: Store cooked chicken and rice in an airtight container in the refrigerator for 3–4 days. Keep tzatziki in a separate airtight container for up to 3 days.
Reheating: Reheat portions in the microwave with a sprinkle of water or broth over the rice to restore moisture, or reheat gently in a covered skillet with a splash of broth. Reheat chicken until hot throughout.
Texture changes: Refrigerated rice can firm up and dry slightly; add a little liquid when reheating to refresh the texture. Tzatziki may separate slightly after refrigeration — stir before serving.

Storage and Freezing Instructions

Freezing whole dish: Freezing the cooked rice and tzatziki together is not recommended because the yogurt will separate and the rice texture will change.
Freezing option: Freeze cooked chicken slices separate from the rice in a freezer-safe container for up to 2 months. Freeze rice in a separate container with a little extra broth to preserve moisture.
Thawing and reheating: Thaw frozen components overnight in the refrigerator. Reheat rice gently with a splash of broth in a covered pan; reheat chicken until internal temperature is 165°F.
Fresh tzatziki: Do not freeze tzatziki; it will separate and become watery. Make tzatziki fresh or prepare it up to 24 hours ahead and keep chilled.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 | 36g | 54g | 14g | 2g | 820mg

Estimates vary by brands and portions.

FAQ About Dump And Bake Chicken Tzatziki Rice

Q: Why is my rice too watery after baking?
A: You may have used too much broth or uncovered too soon. Rest the dish covered for a few extra minutes to allow absorption, or remove some excess liquid with a spoon.

Q: Why is the chicken dry after baking?
A: Over-baking causes dryness. Check the chicken with a thermometer and remove it once it reaches 165°F. Letting it rest for 5–10 minutes helps redistribute juices.

Q: Can I use brown rice instead of white?
A: Not without adjusting liquid and time. Brown rice needs more liquid and longer bake time, so it’s best to stick with long-grain white rice or cook brown rice separately.

Q: How do I stop tzatziki from being watery?
A: Squeeze or drain grated cucumber well before adding it to the yogurt. Use thick Greek yogurt and chill to let flavors meld.

Q: Can I make this spicy?
A: Yes. Add cayenne or red pepper flakes to the rice seasonings or mix them into the tzatziki for a spicy kick.

Q: Is this dish good for meal prep?
A: Yes. Store rice and chicken separately from tzatziki for up to 3–4 days in the fridge and reheat gently.

Notes

For even cooking, choose chicken breasts of similar size; pound thicker pieces slightly if needed.
Use a good-quality, oven-safe baking dish with a tight-fitting foil wrap to lock in steam.
Taste the rice after baking; adjust salt or lemon on the plate as needed before serving.
Serve tzatziki chilled, not room temperature, for the best contrast with warm chicken and rice.
Garnish with a small sprig of dill or a lemon wedge for a bright presentation.

Troubleshooting

Bland rice: Add a pinch more salt and a squeeze of lemon juice when serving. A drizzle of olive oil can also boost flavor.
Rice undercooked: Cover and add 2–4 tablespoons extra broth, then return to the oven covered for 5–10 minutes.
Rice overcooked/mushy: Reduce baking time slightly next time and make sure rice is rinsed well before cooking.
Chicken not browned: Uncover for the final 12–18 minutes to allow the top to brown; broil for 1–2 minutes at the end if you want more color (watch closely).
Watery tzatziki: Drain cucumber well and use thicker Greek yogurt; chill to firm up.
Foil stuck to food: Let the dish cool slightly before removing foil and use a spatula to loosen edges gently.

Final Thoughts

This dump-and-bake method makes a flavorful, low-effort meal that pairs warm, savory rice and chicken with bright, herby tzatziki. It’s a reliable weeknight winner that feels special without fuss, and it scales easily for family meals or leftovers.

Conclusion

For a similar take and extra inspiration on this style of chicken-and-rice baking, see Dump-and-Bake Chicken Tzatziki with Rice – The Seasoned Mom.