This Dump-and-Bake Chicken Tzatziki with Rice started as a weeknight rescue and quickly became a dinner-table favorite. I first put this together on a hectic Tuesday when my pantry had long-grain white rice and a jar of Greek yogurt, and I wanted something abundant, flavorful, and fuss-free. The idea was to let the oven do the work: uncooked rice, seasoned broth, bite-sized chicken, and a tangy tzatziki-style yogurt poured on top, all baked until the rice is tender and the chicken is juicy. The result was a creamy, herb-laced dish with the bright lift of lemon and cucumber that reminded me of summer dinners at a friend’s house.

What makes this version special is the balance of texture and ease. The rice cooks in the same pan as the chicken, absorbing garlic, dill, and oregano, while the yogurt topping keeps the chicken moist and adds a cooling Mediterranean note. The dish is flexible: use breasts or thighs, water or broth, feta or leave it off. Every time I make it, family members reach for seconds, and leftovers are just as comforting the next day. It’s an ideal dish for feeding four, but it scales easily for meal prep or potlucks.

Ingredients

• Boneless chicken (1 pound): Use breasts for a lean finish or thighs for extra juiciness. Cut into bite-sized pieces to ensure even cooking and quicker internal temperature rise.
• Long-grain white rice (1 cup): Uncooked rice absorbs the broth and releases starch for a slightly creamy texture. Rinse only if your rice is dusty; otherwise, leave it to help thicken the casserole as it bakes.
• Chicken broth or water (1 1/2 cups): Broth adds depth; use low-sodium to control salt. If substituting water, add an extra pinch of salt and a splash of chicken bouillon for richness.
• Plain Greek yogurt (1 cup): The base for the tzatziki-style topping; full-fat yields the creamiest result, but 2% works fine. Stir with lemon and cucumber to create the bright sauce that keeps the chicken moist.
• Grated cucumber (1/3 cup): Peel and grate, then squeeze out excess water to avoid a runny topping. Persian or English cucumbers work best for thin skins and mild flavor.
• Olive oil (2 tablespoons) and garlic (2 cloves): Olive oil coats the rice for silkiness while garlic provides aromatic backbone—use fresh garlic for the best flavor.
• Dill and oregano: 1 teaspoon dried dill (or 2 teaspoons fresh) and 1 teaspoon dried oregano bring Mediterranean notes; fresh herbs intensify flavor but dried is fine in a pinch.
• Seasonings and extras: 1/2 teaspoon ground cumin, juice of 1 lemon, salt and black pepper to taste, optional 1/2 cup crumbled feta, and 1/4 cup chopped parsley or cilantro for garnish.

Instructions

Preheat and prepare: Preheat your oven to 375 degrees F. Lightly grease a 9x13-inch baking dish with a little olive oil or nonstick spray so the rice and yogurt mixture won’t stick. A well-greased dish also makes serving cleaner and easier. Build the base: In the baking dish, combine 1 cup uncooked long-grain white rice, 1 1/2 cups chicken broth or water, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried dill (or 2 teaspoons fresh), 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, and salt and black pepper to taste. Stir the mixture so the oil and spices coat the rice evenly; this promotes even seasoning as the rice absorbs the liquid during baking. Add the chicken: Arrange 1 pound bite-sized pieces of boneless, skinless chicken breasts or thighs over the rice mixture in a single layer. Pushing the pieces slightly into the rice helps them cook evenly and come to 165 degrees F at roughly the same time as the rice finishes. Mix the tzatziki-style topping: In a small bowl, whisk together 1 cup plain Greek yogurt, 1/3 cup grated and well-squeezed cucumber, and the juice of 1 lemon. Season the mix lightly with salt and a pinch of black pepper. Pour this yogurt-cucumber mixture evenly over the chicken and rice and spread gently with the back of a spoon. The yogurt creates a protective layer that keeps the chicken moist and infuses flavor into the rice below. Bake covered: Cover the dish tightly with aluminum foil and bake at 375 degrees F for 35 to 40 minutes. Uncover to check: the rice should be tender, and a meat thermometer inserted into the largest chicken pieces should read 165 degrees F. If the rice needs a few more minutes, recover and continue baking in five-minute increments. Add finishing touches: Remove the foil and, if using, sprinkle 1/2 cup crumbled feta cheese over the top. Return to the oven uncovered for an additional 5 minutes to warm and slightly melt the cheese. Garnish with 1/4 cup chopped fresh parsley or cilantro before serving. Let the casserole rest 5 minutes to allow the juices to settle and the flavors to meld.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, divide into individual portions and freeze for up to 3 months; thaw overnight in the fridge before reheating. To reheat, cover with foil and warm in a 350 degrees F oven for 15 to 20 minutes or microwave in 1- to 2-minute increments until hot. When freezing, keep the optional feta separate if you prefer to add it fresh after reheating to preserve its texture.

Ingredient Substitutions

If you want to swap items, try brown rice for a nuttier flavor—note that brown rice requires longer cooking, so par-cook it or increase bake time and liquid. For a dairy-free version, replace Greek yogurt with unsweetened dairy-free yogurt and omit feta; add a tablespoon of tahini for creaminess. For a vegetarian plate, use firm tofu or a can of drained chickpeas (1 1/2 cups) instead of chicken. Adjust seasonings and salt accordingly when switching ingredients to keep balance.

Serving Suggestions

Serve this dish warm with warm pita or a crisp green salad dressed with olive oil and lemon. A side of roasted vegetables such as cherry tomatoes and zucchini complements the tangy yogurt. Garnish with extra chopped parsley, a drizzle of extra-virgin olive oil, and a few lemon wedges. For a heartier presentation, pile the casserole atop warmed flatbread and top with extra cucumber slices for crunch.

Cultural Background

This casserole borrows from Mediterranean and Greek flavors—dill, lemon, cucumber, feta, and yogurt are hallmarks of many coastal dishes. The concept of baking grains with protein and sauce appears across the region, adapted here into a single-pan oven approach. The tzatziki-inspired topping nods to Greek tradition but is simplified to a poured yogurt mix so the oven seals in moisture while preserving the fresh cucumber and lemon notes.

Seasonal Adaptations

In summer, use English cucumbers and extra fresh dill for a lighter, brighter result; toss in halved cherry tomatoes on top before serving. In cooler months, add roasted root vegetables to the rice layer or stir in a handful of chopped spinach during the last five minutes of baking for added color and nutrients. Add a pinch of smoked paprika in autumn for a subtle smoky warmth that complements the oregano and cumin.

Meal Prep Tips

Assemble the casserole (through the yogurt layer) the night before and keep covered in the refrigerator; bake the next evening for fresh-from-the-oven flavor with minimal morning effort. Portion into individual containers after cooling for grab-and-go lunches. When packing for meal prep, include a small container of chopped herbs and lemon wedges to brighten reheated portions.

Finish by letting the dish rest for a few minutes before serving so the layers settle. Whether you make it for family dinner, a potluck, or weekly meal prep, this dish rewards simple technique and quality ingredients—take a deep breath, preheat the oven, and let the casserole do the rest.