This easy dump-and-bake chicken tzatziki is a Mediterranean favorite that combines tender, seasoned chicken with rice, veggies, fresh lemon, and cool, creamy, garlicky tzatziki sauce. It’s truly a healthy, family-friendly, one-dish wonder!
If you love the ease of dump-and-bake meals, try this dump-and-bake meatball casserole or dump-and-bake chicken Alfredo casserole, too. You can also browse our entire collection of dump-and-bake recipes!
Table of Contents
Before You Get Started
Before you dive in, here are a few things to know:
- Rice matters. Stick with uncooked long-grain white rice. Brown rice, instant rice, or wild rice won’t work in this dump-and-bake style because they all need different liquid ratios and cook times.
- Chicken choice. Breasts or thighs both work. Just dice them into bite-size pieces so everything cooks evenly.
- Seasoning. Smoked paprika gives the dish a grilled flavor without the grill. A pinch of cayenne is nice if you like heat, or you can leave it out for little ones.
- Cover tightly. The rice cooks by absorbing liquid and steam, so foil should be wrapped snugly around your pan.
** Tip: A metal pan will cook the rice faster than a glass or ceramic dish. If you’re using glass, plan for extra bake time.
How to Make Chicken Tzatziki with Rice
Step 1: Marinate the Chicken (If Time Allows)
Toss the chicken with lemon juice, olive oil, and your spice mix right in the baking dish. The lemon helps tenderize the meat and the spices coat every bite. Let it sit while the oven preheats so the flavors can sink in.
** Tip: If you have time, let the chicken sit 30 minutes at room temp. If you’re in a hurry, even 10 minutes makes a difference.
Step 2: Stir the Ingredients in the Dish
Stir the uncooked rice and the shredded zucchini into the chicken mixture, then pour in the broth. Mix well, spread it out evenly, and cover the dish tightly with foil.
Step 3: Bake Until the Rice is Tender
Bake at 375°F until the liquid is mostly absorbed and the rice is soft, usually 45 to 55 minutes. Taste a grain of rice to check for doneness instead of relying only on the clock.
** Tip: If the rice is still a little firm but the liquid is gone, add a splash more broth (or water) and cover it again until tender.
Step 4: Rest, Fluff, and Finish
Let the dish rest for about 5 minutes so the steam can finish cooking the rice. Use a fork to fluff instead of a spoon, which can make the grains clump together. Top with generous dollops of tzatziki, a sprinkle of herbs, and a squeeze of lemon before serving.
** Optional Shortcut: For convenience, you can pick up a tub of prepared tzatziki sauce to serve with this meal (find it in the deli or refrigerated section of the grocery store near the hummus). If you have a few extra minutes to spare, just stir together a homemade tzatziki sauce while the chicken and rice bake in the oven.
Serving Suggestions
This chicken and rice is hearty enough for a one-pan dinner, but it also pairs well with a few extras:
- Warm pita bread on the side for scooping.
- A crisp Greek salad with cucumber, tomato, and feta; or this marinated vegetable salad.
- A platter of roasted root vegetables for extra color and nutrition.
** Tip: Set up make-your-own grain bowls. Add quick pickled red onions, sliced olives, feta cheese, hummus, extra tzatziki sauce, and chopped fresh veggies like tomatoes and cucumbers. Let each family member customize their own plate.
Variations and Customizations
- If you prefer to start with cooked chicken (such as the meat from a store-bought rotisserie chicken or leftovers from a previous meal), you’ll need about 2 cups of cooked, shredded or diced chicken.
- Swap out the zucchini for different vegetables. Frozen peas or corn, frozen mixed vegetables, sauteed sliced mushrooms, frozen (thawed) baby broccoli florets or steamed broccoli are all good options.
- For even more flavor, replace ½ cup of the chicken broth with a dry white wine.
- Stir in fresh mint or dill for a brighter finish.
- Make it dairy-free by serving with plant-based yogurt tzatziki.
We made this for dinner last night, and it was delicious. It is so well seasoned and the Tzatiki really took it over the edge. My one note would be that it could use a crunchy element- maybe crushed pita chips or cucumber salad. We will definitely be making this one again.
– Jessica
Preparation and Storage Tips
- Make Ahead: Assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
- Storage: The chicken and rice is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth when you reheat the dish.
- I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Frequently Asked Questions
What kind of rice should I use?
Stick to uncooked long-grain white rice. Brown or instant rice needs different amounts of liquid and time, so they won’t turn out right in this recipe.
How do I keep tzatziki from getting watery?
Grate the cucumber, sprinkle it with a little salt, then squeeze it dry in a towel before mixing it into yogurt.
Why is my chicken dry?
Cut it into even pieces so it cooks at the same rate. If you bake too long waiting on the rice, use thighs next time, which stay juicier.
Can I make this in the slow cooker or Instant Pot?
The dump-and-bake style works best in the oven. For a slow cooker, the rice may turn mushy. In an Instant Pot, you’ll need different liquid ratios and timing.
Can I make this in a smaller dish?
Yes. If you’re cooking for a smaller family, cut all of the ingredients in half. Bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
Related Recipes
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Dump-and-Bake Chicken Fajita Casserole
- Cheesy Chicken and Rice Casserole (dump-and-bake)
- Crock Pot Chicken Gyros
- Chicken Shawarma (grilled or baked)
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump-and-Bake Chicken Tzatziki and Rice
Ingredients
- 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
- 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, pita bread, chopped fresh herbs such as fresh dill, basil, parsley, or chives, and fresh lemon
Instructions
- Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes while you preheat the oven. Preheat the oven to 375°F (190°F).
- Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine. Cover tightly with foil. Make sure to cover your dish tightly so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- Bake for 45-50 minutes for metal pans or about 50-60 minutes for glass or ceramic pans, until most of the liquid is absorbed and the rice is tender. The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender. Use a fork to stir and fluff the rice. Taste and season with additional salt and pepper, if desired. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon.
Notes
- Use boneless chicken breasts or thighs — both work.
- Add a little cayenne for heat or omit this ingredient for a mild option.
- Cover the dish tightly so the rice cooks properly.
- Use uncooked long grain white rice; don’t sub with other varieties.
- I prefer regular chicken broth (rather than unsalted or low-sodium) for flavor here.
- Don’t overcook or the rice will become gummy and mushy.
- Fluff the rice with a fork; don’t stir with a big spoon.
Nutrition
Originally published in February, 2024, this post was updated in October, 2025.
We’re not a “casserole” type family, so I usually snub my nose at recipes like this. It’s delicious; perfect for a busy activity filled weeknight and guess what’s going in the thermos for lunch tomorrow. It’s a hit, thank you!
Yay! So glad that you’ve found a winner. 🙂 Thanks, Sam!
I thought this was so good! I didn’t have zucchini and made it without. Also was taking forever in the oven so dumped it in a skillet and it was done a few minutes later. Will definitely be making it again!
Thank you for the feedback! We’re glad you were able to make it work for you and enjoyed the recipe.
Hi Blair,
A question please, is this recipe gluten free?
Any future plans to include Gluten-free info in your recipes?
Would be SO helpful.
Can’t wait to try Chicken Tzatziki !
Hi Amy,
This recipe is gluten-free as written. Just be sure to double check your tzatziki! Gluten-free isn’t a focus for us, but many of our recipes still fall into that category!
We hope you enjoy.
This meal quickly made it into our very frequent meal rotation. Its also so easy, it has become my go-to meal to take to others! And it ticks so many boxes (gluten free, dairy free, etc!). Amazing!
Thank you, Abby! We’re so glad you to hear this.
What would you think of shrimp in this dish?
Hi, Bonnie! I think shrimp would be great. Since the shrimp cooks so quickly, you’ll need to wait to add it towards the end. For instance, when using medium shrimp, I find that they’re done in about 8-10 minutes. You can also use cooked shrimp and just stir them in during the final few minutes so that they’re heated through. Let us know if you give it a try!
Hey Blair,
My hubby and I so love your recipes! No one has mentioned squeezing the liquid from the zucchini so wondering if it’s just not necessary? Thanks in advance!
Hi, Dawn! So glad that you enjoy the recipes. 🙂 No need to squeeze the zucchini in this recipe!
We’re sorry to hear this, Anna! What kind of pan did you use? (metal, ceramic, etc.) That can impact the baking time!
Hi! Mine has been in the oven for 45 minutes and it doesn’t seem close to being done. It’s in a glass pan and there’s still a ton of liquid and the rice is hard. Any thoughts on what I did wrong?
Hi, Stephanie! You didn’t necessarily do anything wrong. Just give it more time. It might need an hour or so, since a glass dish doesn’t conduct heat as well as a metal pan. I know it looks like a lot of liquid right now, but it will absorb quickly towards the end once the rice starts to soften.
If I wanted to freeze this to eat later, should I freeze uncooked?
Hi Olivia! We don’t recommend freezing this recipe. The rice absorbs too much liquid and becomes soggy. It does keep in the fridge for 3-4 days, though.
This recipe was so good! Only change I made was I had broccoli that needed to be used instead of zucchini. I cooked it according to the recipe for 45 minutes then stirred in the chopped broccoli and cooked another 15 minutes. So good topped with tzazitki and some feta. Love the lemon flavor!
Thank you for the feedback, Mel! We’re so glad you enjoyed the dish.
Turned out great! I added Kalamata olives and grape tomatoes. Cut back on broth by 1 cup. Slice zucchini and use cavenders seasoning instead of all other seasonings.
We’re so glad you enjoyed it, Terri! Thank you for taking the time to leave a review.
We made this for dinner last night, and it was delicious. It is so well seasoned and the Tzatiki really took it over the edge. My one note would be that it could use a crunchy element- maybe crushed pita chips or cucumber salad. We will definitely be making this one again.
I’m so happy to hear that, Jessica. Thanks for letting me know! Either of those crunchy options would be delish.
Can this recipe be made with fresh grated cauliflower instead of rice to reduce the carbs?
Hi Shelby! We haven’t tested it and can’t say for sure but think the rice would likely burn and/or become too soggy.
Hi,
I’ll be making this tonight. I’m wondering if I need to adjust the liquid since i’ll be using jasmine rice? Also, after reading comments about glass baking dishes (that’s all I have) I’m wondering if I can use a cast iron dutch oven? I do realize it’ll be a little thicker because it’s not a 9×13. What are you thoughts? Hope to hear back soon
Thanks!
Hi there,
I left a comment a few minutes ago but my PC messed up so forgive me if this shows up twice. I’m making this tonight and only have jasmine rice. I did read the notes about which rice not to use but there was nothing about jasmine. Also, I saw some comments saying it took longer in a glass casserole dish and that’s all I have. I’m wondering if a cast iron dutch oven would be ok to use? Hopefully you get back to me before tonight. If not, I’ll let you know how this turned out.
Thanks!
Hi, Tami! No problem! If you want to sub with jasmine rice, you’ll need to play around with the cooking time and the amount of liquid. In general, jasmine rice typically needs less liquid and a shorter cooking time than long grain white rice. The Dutch oven would probably work, but the glass dish is fine as well. I’ve made plenty of these dump-and-bake recipes with glass dishes; they just might need a few extra minutes in the oven.
Hello! My family LOVED this. I did use 1 and 1/3 cups of jasmine rice and cooked for about 40-45 minutes in a glass dish and it came out amazing. Thank you for sharing this recipe!!!
Thank you for the feedback, Tami! We’re so glad you and your family enjoyed the recipe.
Just so you know, I think another AI based website has stolen this recipe. It came up on my Pinterest page from myhomemaderecipe.com, and after searching this recipe name your website came up. I much prefer your recipe as it is more detailed, and has comment ability. I just wanted to let you know in case you have any copy rights set.
Thank you very much, Mary! We truly appreciate it.
Absolutely delicious and pretty easy to make! The flavor was great! Mine cooked in 50 minutes, no issues.
Thank you, Melissa!
We are looking forward to trying this soon! Question, I am hoping to double it. Could I double it in the 9×13 pan or do I need to use two separate pans? Thanks!
Hi Lisa,
We recommend using two 9×13 pans. We hope you enjoy!
This was a hit with my family- thanks for the recipe! I doubled it and reduced the broth for the type of rice I used (2 cups rice and 2.75 cups of broth) and it was perfect. We crumbled feta on top as well. Everybody loved it! Pinned on my “Tried and True” board 🙂
Thank you for your feedback, Kim! We’re so glad you enjoyed the recipe.
Does the rice need to be rinsed clean beforehand?
No, ma’am! I don’t rinse the rice — just stir it straight in. Hope you enjoy!
Just pulled this out of the oven and had a little taste. It’s absolutely delicious! I followed the recipe as written but I didn’t have any zucchini. I used boneless skinless chicken thighs and it is fantastic! Thank you so much for another fabulous recipe!
We’re so glad you enjoyed it, Donna!
So tasty! This is a winner. Very easy and quick to make and is great for leftovers.
Thank you, Brittney! We’re so glad you enjoyed it.