One-Pan Dump-and-Bake Chicken Tzatziki Rice: Your New Weeknight Hero

It is 6pm and you are officially done. You need a meal that basically cooks itself. This Chicken Tzatziki Rice is your new weeknight hero. It is fresh, bright, and incredibly easy to make.

Too hot to turn on the oven for hours? This one-pan wonder is the perfect summer dinner solution. You get all those vibrant Mediterranean flavors without any of the stress. Stop what you are doing and make this now.

Why This Recipe Is a Winner

This recipe is a total game-changer for busy families. You literally dump everything into one single pan. No boiling rice separately or searing chicken first. It is the ultimate budget-friendly meal that feels like a splurge.

You get juicy chicken and fluffy rice every single time. It is perfect for those busy weeknights when energy is low. The combination of warm rice and cold toppings is a dream. Your family will think you spent hours in the kitchen.

Easy Cooking Steps

Making this is as simple as it gets. You combine the rice, broth, and spices in a dish. Add the chicken and cover it up tight. The oven does all the heavy lifting for you. Even a beginner can master this one-pan masterpiece tonight.

Ingredients You’ll Need

Most of these items are pantry staples you already have. Fresh produce at its best makes this dish truly shine.

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup uncooked long-grain jasmine rice
• 2 cups chicken broth
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• 1/2 cup English cucumber, diced
• 1 tablespoon fresh dill, chopped

Step-by-Step Directions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In the baking dish, combine the uncooked jasmine rice, chicken broth, diced red onion, minced garlic, dried oregano, salt, and pepper.
3. Add the cubed chicken and olive oil to the dish, stirring to distribute the ingredients evenly.
4. Cover the dish tightly with aluminum foil to prevent steam from escaping.
5. Bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
6. Remove from the oven and let the dish rest, covered, for 5 minutes.
7. Remove foil and fluff the rice with a fork.
8. Top with crumbled feta cheese, sliced Kalamata olives, diced cucumber, and fresh dill.
9. Serve immediately with generous dollops of tzatziki sauce.

Best Ways to Enjoy It

Serve this dish straight from the oven for maximum impact. Top it with cold, crunchy cucumbers and creamy sauce. I love serving it with warm pita bread. A squeeze of fresh lemon adds the perfect zing. It is a healthy reset that actually tastes amazing.

Keep It Fresh

Leftovers stay fresh for up to four days. Store the rice and chicken in an airtight container. Keep the cold toppings separate until you are ready. This makes it an incredible option for meal prep lunches. Just reheat the rice and add fresh toppings. You will love having this ready to go.

Tips for Best Results

• Use long-grain jasmine rice for the best texture.
• Seal the foil tightly to trap all the steam.
• Dice chicken into even 1-inch cubes for even cooking.
• Let the dish rest before fluffing the rice.
• Always use fresh dill for that authentic flavor.
• Don’t peek while it is in the oven!
• Use high-quality chicken broth for better flavor.
• Squeeze the cucumber to remove excess water.

Ways to Switch It Up

• Swap chicken breasts for boneless chicken thighs.
• Add diced bell peppers for extra crunch.
• Use extra feta cheese if you love salty bites.
• Stir in some fresh spinach after baking.
• Add a splash of lemon juice to the broth.

Quick Answers

Does the rice really cook in the oven?

Yes, the steam trapped inside the foil cooks it perfectly. Just make sure your seal is tight.

Can I use brown rice instead?

Brown rice takes much longer to cook. It also requires more liquid than jasmine rice. I recommend sticking to jasmine rice for this version.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Always double-check your chicken broth label to be sure. It is a safe and delicious choice.

You are going to obsess over how easy this is. Dinner is served!

— Jasmine

Dump-and-Bake Chicken Tzatziki Rice

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 520

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup uncooked long-grain jasmine rice
• 2 cups chicken broth
• 1/2 cup red onion, finely diced
• 2 cloves garlic , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• 1/2 cup English cucumber, diced
• 1 tablespoon fresh dill, chopped

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. In the baking dish, combine the uncooked jasmine rice, chicken broth, diced red onion, minced garlic, dried oregano, salt, and pepper.
3. Add the cubed chicken and olive oil to the dish, stirring to distribute the ingredients evenly.
4. Cover the dish tightly with aluminum foil to prevent steam from escaping.
5. Bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
6. Remove from the oven and let the dish rest, covered, for 5 minutes.
7. Remove foil and fluff the rice with a fork.
8. Top with crumbled feta cheese, sliced Kalamata olives, diced cucumber, and fresh dill.
9. Serve immediately with generous dollops of tzatziki sauce.