Description
This Dump-and-Bake Chicken Tzatziki Rice recipe is an easy, one-dish meal combining tender baked chicken breasts with flavorful rice, all topped with a refreshing homemade tzatziki sauce. Perfect for a simple yet impressive dinner, this recipe blends Mediterranean flavors with a fuss-free baking method to deliver juicy chicken, moist rice, and creamy, herby sauce in one convenient bake.
Ingredients
Scale
Chicken and Rice
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Pinch of salt
Garnish (Optional)
- ½ cup cherry tomatoes, halved
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking the chicken and rice.
- Prepare Chicken: Place the chicken breasts in a large baking dish. Drizzle them with olive oil, then season evenly with salt, black pepper, and paprika to enhance flavor.
- Add Rice: Evenly spread the uncooked rice around the chicken breasts in the baking dish, making sure the rice surrounds the chicken for even cooking.
- Mix Broth and Lemon Juice: In a separate bowl, combine the chicken broth with the lemon juice, then pour this mixture over the chicken and rice to provide moisture and subtle citrus flavor.
- Cover Dish: Cover the baking dish tightly with aluminum foil to trap steam and moisture for perfectly cooked chicken and rice.
- Bake: Place the covered dish into the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the rice is tender.
- Prepare Tzatziki Sauce: While baking, mix the Greek yogurt, grated cucumber, minced garlic, fresh dill, and a pinch of salt in a medium bowl. Stir well to combine into a creamy sauce.
- Finish Cooking: After the initial baking time, remove the foil and check doneness. If necessary, re-cover and bake another 5-10 minutes to fully cook rice.
- Rest Chicken: Take the dish out of the oven and let it sit for a few minutes before slicing the chicken to keep it juicy.
- Serve and Garnish: Serve the chicken and rice on plates, generously drizzled with tzatziki sauce. Garnish with halved cherry tomatoes and fresh mint leaves if desired for added freshness and color.
Notes
- Make sure to slice the chicken after resting to retain its juices.
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use low-sodium chicken broth to better control sodium levels in the dish.
- For a thicker tzatziki, strain the grated cucumber to remove excess liquid before mixing.
- This dish can be made ahead by preparing the tzatziki sauce in advance and baking just before serving.
