Dump-and-Bake Chicken Tzatziki and Rice Recipe
A flavorful and easy dump-and-bake chicken dish infused with Mediterranean herbs and spices, combined with grated zucchini and rice, baked to perfection and served with refreshing tzatziki sauce. This one-pan meal simplifies cooking while delivering vibrant, comforting flavors.
- Prep Time: 10 minutes plus 30 minutes marination
- Cook Time: 45-60 minutes depending on pan type
- Total Time: 55-70 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
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
- Lemon wedges
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it well with nonstick cooking spray to prevent sticking.
- Marinate the chicken: In the prepared dish, combine 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. Toss thoroughly to coat the chicken evenly. Allow the chicken to marinate at room temperature for 30 minutes while you preheat the oven. This step enhances the flavor by allowing the herbs and spices to infuse the chicken.
- Add rice and vegetables: After marination, add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth directly to the pan with the chicken. Stir gently to combine all ingredients evenly, ensuring the rice is submerged in the liquid for proper cooking.
- Cover and bake: Cover the baking dish tightly with foil to trap steam and prevent any liquid from escaping. Bake in a preheated oven at 375°F (190°C). Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass or ceramic pans. Baking times may vary slightly depending on your oven and dish material.
- Check doneness and fluff rice: After baking, check the rice for tenderness by tasting a small spoonful. When fully cooked, use a fork to gently fluff the rice and mix the dish to distribute flavors evenly.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken and rice hot, topped with a dollop of tzatziki sauce, fresh herbs, and a squeeze of lemon for bright, fresh flavor.
Notes
- Ensure the baking dish is tightly covered to trap steam; otherwise, the rice won’t cook properly.
- Marinating the chicken at room temperature helps the spices penetrate better, but you can also marinate it in the refrigerator if preferred.
- Adjust cayenne pepper to control the spice level, especially if serving to children.
- For a lower-carb version, substitute cauliflower rice for white rice but reduce cooking time accordingly.
- Use bone-in chicken or thighs for a juicier result; adjust cooking time as needed.
- Fresh herbs are preferred but dried herbs work well as substitutes for convenience.
Keywords: dump and bake chicken, chicken and rice casserole, easy chicken dinner, Mediterranean chicken recipe, tzatziki chicken, baked chicken and rice, one pan meal
