Dump-and-Bake Chicken Tzatziki with Rice Recipe
The Dump-and-Bake Chicken Tzatziki with Rice recipe is a simple, one-pan meal that combines tender chicken, creamy tzatziki sauce, and fluffy rice. It’s a flavorful and nutritious option for busy weeknights or when you want a hassle-free dinner.
Ingredients
- 1 lb. boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped (or ½ teaspoon dried parsley flakes)
- 1 teaspoon fresh oregano chopped (or ½ teaspoon dried oregano)
- 1 teaspoon fresh thyme chopped (or ¼ teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt such as Lawry’s
- 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)
- 2 cups chicken broth
- For serving: tzatziki sauce pita bread, fresh chopped herbs like dill, basil, parsley, or chives, and fresh lemon
Instructions
- Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray.
- In the prepared dish, combine the chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let the chicken marinate in the herbs and spices at room temperature for 30 minutes while the oven preheats. Preheat the oven to 375°F (190°C).
- Add the uncooked rice, grated zucchini, and chicken broth to the pan with the chicken. Stir everything together.
- Cover the dish tightly with foil and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still firm after 40 minutes, cover the dish again and return it to the oven for an additional 5-10 minutes, or until the rice is fully cooked. The total cooking time may vary depending on factors like the type of baking dish you use and your oven. For example, glass or ceramic dishes may take longer than metal pans. To check if the casserole is done, taste a bite of the rice. It should be tender, and most of the liquid should be absorbed. Fluff the rice with a fork, taste, and season with additional salt and pepper if desired. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon.
Notes
This recipe is specifically crafted and tested using uncooked long grain white rice. Avoid substituting with brown rice, wild rice, or instant rice, as each requires different amounts of liquid and cooking times.
Opt for smoked paprika instead of regular sweet paprika, as the smoky flavor of the seasoning closely mimics the charred, smoky taste of grilled chicken shawarma or souvlaki.
Be sure to cover your dish tightly with foil to prevent any liquid or steam from escaping during cooking. The rice needs to absorb the liquid while baking.
Take care not to overcook the casserole, as this can cause the rice to become mushy and sticky. When serving, fluff the rice with a fork — avoid stirring with a large spoon, as it can compact the grains and create a dense texture.