Description
Dump and bake chicken tzatziki delivers Mediterranean comfort straight to your dinner table with minimal prep and maximum flavor. Creamy yogurt sauce and tender chicken combine in one pan for a simple weeknight meal that brings Greece right to your kitchen.
Ingredients
Scale
Main Ingredients:
- 680 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 375 ml low-sodium chicken broth
Supporting Ingredients:
- 240 ml tzatziki sauce
- 60 g crumbled feta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
Garnish:
- 1 medium cucumber, thinly sliced for garnish (optional)
- 30 g chopped fresh parsley or dill, for garnish
Instructions
- Preheat your oven to 375°F and coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage.
- Spread 1 cup of uncooked rice across the bottom of the greased baking dish, creating an even layer.
- Pour 1.5 cups of chicken broth directly over the rice, making certain every grain gets moistened.
- Distribute 1.5 pounds of bite-sized chicken pieces uniformly across the rice surface.
- Sprinkle 1 teaspoon each of garlic powder, onion powder, and dried oregano, plus ½ teaspoon paprika evenly over the chicken.
- Drop 1 cup of tzatziki sauce across the chicken, gently spreading to create a complete coating.
- Cover the entire dish tightly with aluminum foil to trap moisture and steam.
- Bake at 375°F for 40 minutes, ensuring the chicken reaches an internal temperature of 165°F and rice becomes tender.
- Remove foil and return to the oven for an additional 5-10 minutes to eliminate excess liquid.
- Let the dish rest for 5 minutes after removing from the oven to allow flavors to settle.
- Top with ¼ cup crumbled feta cheese and 2 tablespoons fresh chopped parsley or dill.
- Garnish with thinly sliced cucumber rounds if desired and serve while warm.
Notes
- Swap Greek yogurt-based tzatziki with dairy-free alternatives for vegan or lactose-intolerant diners to maintain the creamy sauce texture.
- Select quick-cooking rice or adjust liquid quantities if substituting long-grain for short-grain varieties to ensure proper rice consistency.
- Check chicken’s internal temperature reaches 74°C using a meat thermometer for safe, perfectly cooked protein without drying out the meat.
- Store leftovers in an airtight container for up to three days, gently reheating to preserve the dish’s moisture and prevent rice from becoming tough.
- Prep Time: 10 minutes
- Cook Time: 40 to 50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 75 mg