Name: Dump-and-Bake Chicken Tzatziki and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 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

If you crave big Mediterranean flavors but want to keep dinnertime as easy as humanly possible, this Dump-and-Bake Chicken Tzatziki and Rice recipe is just what you need. With bright, herbaceous chicken, fluffy rice, summer zucchini, and a generous drizzle of creamy tzatziki, you get a complete meal—all baked in one dish and absolutely bursting with color and freshness.

Why You’ll Love This Recipe

Hands-Off Dinner Magic: Just toss everything into one pan and let the oven do all the work—no sautéing or standing over the stove required!
Fresh, Zesty Mediterranean Flavors: Lemon, herbs, and a creamy tzatziki finish make every bite sing with bright, garden-fresh taste.
Family-Friendly Complete Meal: Tender chicken, rice, and veggies all cook together for a balanced, crowd-pleasing dish that needs nothing more than a side of pita.
Perfect for Meal Prep: Leftovers keep well, making this Dump-and-Bake Chicken Tzatziki and Rice a lifesaver for busy weeks and lunchboxes.

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

Ingredients You’ll Need

This Dump-and-Bake Chicken Tzatziki and Rice is all about simple ingredients delivering maximum flavor. Each element has its role—juicy chicken, fragrant herbs, and a rainbow of spices come together for something greater than the sum of their parts!

Boneless skinless chicken breast or thighs: Choose your favorite—breast for lean-and-light or thighs for extra-juicy results. Cut into bite-size pieces for the perfect forkful.
Lemon juice: Adds zesty brightness and helps tenderize the chicken.
Olive oil: For moisture, richness, and that quintessential Mediterranean touch.
Fresh parsley, oregano, and thyme (or dried): These aromatic herbs build layers of flavor—don’t skip them if you want that authentic Greek flair!
Smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, cayenne: This flavor-packed spice trio creates a warm, savory, and faintly smoky taste with just a whisper of heat.
Uncooked long grain white rice: The star’s supporting act—rice soaks up every drop of juicy goodness in the pan.
Coarsely grated zucchini: Adds moisture, gorgeous green color, and sneaky nutrients without overpowering the dish.
Chicken broth: Infuses everything with savory depth and helps the rice cook up fluffy and tender.
Tzatziki sauce, pita bread, fresh herbs, and lemon (for serving): These classic garnishes take your Dump-and-Bake Chicken Tzatziki and Rice from comforting casserole to crave-worthy feast. Don’t skip them!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This dish is wonderfully flexible! It’s easy to adjust Dump-and-Bake Chicken Tzatziki and Rice according to what you have on hand, your dietary needs, or the particular flavor mood you’re in tonight.

Use Brown Rice: For an extra boost of whole grains, swap in long-grain brown rice. Just extend the liquid and baking time accordingly for perfect results.
Make It Vegetarian: Omit the chicken and use chickpeas or white beans instead—then use veggie broth for a satisfying meatless main course.
Add More Veggies: Toss in diced bell peppers, baby spinach, or halved cherry tomatoes along with the zucchini for loads of color and nutrients.
Spicy Kick: Double the cayenne or add a pinch of red pepper flakes if you love an extra bold bite.

How to Make Dump-and-Bake Chicken Tzatziki and Rice

Step 1: Marinate the Chicken Right in the Pan

Grease your baking dish and toss the diced chicken with all the lemon juice, olive oil, herbs, and spices directly inside it. Give everything a vigorous stir so the chicken gets coated on all sides, then let it rest and marinate for 30 minutes at room temperature. This not only infuses the meat with loads of flavor but also saves you an extra bowl to wash.

Step 2: Add the Rice, Zucchini, and Broth

Once your marinating time is almost up, preheat the oven to 375°F. Now scatter the uncooked rice and grated zucchini evenly over the chicken. Pour the chicken broth over everything, then gently stir to combine and make sure the rice is submerged for even cooking.

Step 3: Bake—The “Dump-and-Bake” Magic

Cover the dish tightly with foil or a well-fitting lid and bake for about 40 minutes. The rice should be tender and most of the liquid absorbed. If the rice still seems a little firm, simply cover and bake for another 5-10 minutes, testing as needed. Oven quirks and pan materials can cause slight variations, so trust your senses and taste a few grains to check doneness.

Step 4: Serve with Tzatziki and Fresh Garnishes

Once everything is beautifully baked, use a fork to fluff up the rice and distribute the chicken and zucchini evenly. Taste for seasoning. Now comes the best part: spoon generous dollops of cool, creamy tzatziki over the top, sprinkle with fresh herbs, serve wedges of lemon alongside, and offer plenty of pita for scooping up every last morsel. Your Dump-and-Bake Chicken Tzatziki and Rice is ready to steal hearts!

Pro Tips for Making Dump-and-Bake Chicken Tzatziki and Rice

Marination Maximizer: Don’t rush the marinating step—even 30 minutes at room temperature makes a huge difference in flavor and tenderness.
Rice Evenness: Make sure all the rice is moistened and mostly submerged in broth before baking to help it cook through without any crunchy surprises.
Pan Matters: If you’re short on time, reach for a metal baking pan—glass and ceramic can add extra baking minutes, so adjust as needed.
Tzatziki Boost: Use high-quality store-bought or homemade tzatziki for maximum creaminess and flavor. Dollop liberally just before serving so it stays cool and vibrant.

How to Serve Dump-and-Bake Chicken Tzatziki and Rice

Garnishes

This dish truly shines when you finish it off with a generous drizzle of tzatziki sauce, a scatter of chopped fresh herbs like dill, parsley, or chives, and a few wedges of lemon. Don’t be shy—these garnishes add layers of cool, tangy, and aromatic brightness that make Dump-and-Bake Chicken Tzatziki and Rice unforgettable.

Side Dishes

Pair your main event with soft, fluffy pita bread, a light Greek salad with tomatoes and cucumbers, or simply a platter of fresh-cut veggies for dipping. This recipe is hearty enough to stand alone, but a crunchy cucumber salad or some roasted eggplant makes an irresistibly complete Mediterranean spread.

Creative Ways to Present

For a showstopper, try serving Dump-and-Bake Chicken Tzatziki and Rice in shallow bowls with a swirl of tzatziki on top and vibrant veggies on the side, or pile it in warm pita pockets with extra fresh herbs and lemon for a fun handheld meal. You can even make it picnic-style and serve chilled leftovers salad-bar style with extra toppings!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely, then store Dump-and-Bake Chicken Tzatziki and Rice in an airtight container in the refrigerator for up to 4 days. This casserole keeps its flavor and texture surprisingly well, making it a lunchtime lifesaver.

Freezing

You can freeze this recipe! Place fully cooled portions in freezer-safe containers (without the tzatziki) and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating so the rice stays fluffy instead of mushy.

Reheating

Reheat portions gently in the microwave or in a covered skillet with a splash of extra broth to restore moisture. Add your tzatziki and fresh garnishes after reheating for the very best flavor and texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra richness and stay super-juicy in this Dump-and-Bake Chicken Tzatziki and Rice recipe. Just make sure they’re boneless and diced.
What if my rice is still crunchy after baking?

If the rice isn’t fully cooked after 40 minutes, simply cover the pan and return it to the oven for another 5-10 minutes. Oven temps and pan types vary, so a little extra time is totally normal.
Can I make Dump-and-Bake Chicken Tzatziki and Rice ahead of time?

Yes! You can assemble everything up to a day in advance (just cover and refrigerate), then bake right before serving. For meal prep, fully baked portions keep well in the fridge or freezer, just add fresh garnishes when serving.
What’s the best tzatziki to use as a topping?

I love using homemade tzatziki for a super-fresh touch, but store-bought full-fat versions work beautifully too. Pick one with lots of cucumber and fresh dill for the most authentic, creamy finish.

Final Thoughts

If you’re looking for a weeknight recipe that delivers maximum payoff with minimum effort, make this Dump-and-Bake Chicken Tzatziki and Rice your next kitchen adventure. There’s something so special about cozy, oven-baked goodness that’s also bursting with sunshine flavors—and you’ll love how easy it is to put on the table. Enjoy, friend!