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.
Hi Blair, your recipes are delicious but my family is big, do I just double or triple the recipes?
Hi Inesita! Feel free to double or triple any of the recipes to suit your needs. You can even plug the serving sizes into the recipe card to get accurate ingredient measurements. Hope that helps!
Hi! Can I use brown rice instead of the white?
Hi Michele! We do not recommend substituting any other kind of rice as the amount of liquid and the total cooking time are designed specifically for uncooked white rice. Hope this helps!
When you click on the Tzatziki link it takes you to another chick dish.
Hi, Elizabeth! That’s correct! The tzatziki sauce recipe is included in that chicken souvlaki recipe (it’s in the recipe card at the bottom of the post). Hope you enjoy the meal!
Sorry…. Hubby is a tough critic and doesn’t hand out many 5’s lol! This was easy and DELICIOUS and it was made as written. Don’t let the number of spices needed scare you off! 100% agree with the notes about not overcooking. Will definitely make again for us and will make for a church family that needs a meal. THANK YOU!!!
We’re so glad you enjoyed it! Thank you for trying it out and taking the time to leave a review, Victoria.
The whole family loved this recipe. Great levels of seasonings. The only change I made was that I used 2 zucchini and cut them into bite sized pieces. Healthy, delicious, quick meal! Thanks for the recipe
We’re so glad it was a hit, Kimberly!
Very delicious! Doubled it exactly as the recipe has it written and was super easy.
Thank you, Bailee!
Did it take double as long to cook?
No
Loved this. Was delicious and easy to make. Will be in the rotation!
Thank you, Sue! We’re so glad you enjoyed it.
Made this for a big family dinner, I doubled the recipe for 15 and it was the perfect amount to have it as a side! Everyone was raving, highly recommend 🙂
Healthy, simple, & delicious! My husband and I loved it. It’s great leftover too. It’s now a staple in our meal rotations!
Thank you, Allison! I’m so glad to hear that!
So easy and balanced! Love that I couldn’t taste the zucchini. I’m like a child and like to hide my veggies. It it did end up a little bland (I think my chicken broth wasn’t super salty) so I added garlic salt. Topped with feta, tzatziki, and crushed up potato chips for crunch! My husband and I loved it.
Thanks, Alli! I’m so glad that you enjoyed it!
When you’re double the recipe the time to make it doesn’t change if there’s anyway to fix that that be awesome!
Unfortunately we don’t think it’s possible to alter the cooking times with the current recipe card. We will look into it and hope you enjoy the recipe!
This looks so good! I’m 8 months pregnant and looking for meals to freeze for after baby comes. I know you don’t suggest freezing the leftovers, but do you think just combining the ingredients, freezing uncooked, and cook after thawing a month or two later would work?
Hi, Kendell! Congrats on the upcoming arrival of your little one! To prep this in advance, I would combine the chicken with the herbs and seasonings as described through step 2 in a Ziploc freezer bag. Add the zucchini as well. Freeze that until you need it. Keep the rice and broth in your pantry. When you’re ready to make the meal, thaw the seasoned chicken and zucchini in the fridge overnight. Transfer the chicken and zucchini to a pan, add the rice and broth, and bake as instructed.
Made this tonight after stumbling upon it on Pinterest. WOW. It was not only unbelievably easy to make, but delicious! My husband and I decided we want to make it a weekly dinner. We already had all the spices and rice and only needed to buy chicken and zucchini. It’s packed with flavor! Instructions are simple and it truly is a dump and cook dinner. I was worried the rice wouldn’t cook but I had zero issues. Served it alongside some veggies and pita bread with tzatziki sauce. Thank you for the recipe!
This made our day, Julie! We’re so glad you and your husband enjoyed it. Thank you for trying it out and taking the time to leave a review!
I stumbled across this on Pinterest and decided to try it out since there are different flavors than J usually use. I only left out the cayenne. My daughter and I loved it, husband not so much. That’s okay, we’ll have it again when he’s out of town! I only wish I had had some feta on hand.
I’m so glad that you and your daughter approved, Angie. Thanks for your note!
This was really good! Easy to put together and the tzatziki sends it over the top. My boyfriend and I both really liked it. I might cut the paprika a little next time, but that’s just my palate.
Thank you, Sierra!
After 90 min, was inedible. Rice not cooked completely. I used same rice as recipe. I never comment on recipes, but this one is a fail. Great concept, needs work.
Delicious! I doubled recipe, but made in separate 13×9 pans. Turned out perfectly!
Thank you, Wendy! We’re so glad it turned out well for you.
Smells great, looked promising but I am having the exact same problem. Did an extra 10 mins covered and now trying 15 uncovered but it is looking like soup and not cooked rice 🙁
Update. With my ceramic dish it was 50 minutes at 375F covered and 15 minutes uncovered and the broth finally absorbed. I would recommend putting a range on your cooking time rather than in the notes so it’s clear that each individual will need to experiment a bit. Smells amazing
Thanks, Jackie! I just added that note to the body of the recipe, so hopefully that will help others!
Made this for my family and it was a hit! So easy, colorful, and flavorful (even using dried herbs and marinating half the time)! I used an aluminum 9×13 and ended up baking it for about 60 minutes. Will definitely be making again soon. Thanks for sharing 🙂
Thank you, Hailey! We’re so glad you enjoyed it.
Made this tonight and was very surprised at home much we liked it! Served with feta cheese, your tzatziki recipe, and Naan dippers. It did require a little longer than the 40 min (closer to 55 min for me) but at that point it was perfect. Will make again in the future. I especially loved how easy it was to make.
Thank you, Jayme! We’re so glad you enjoyed it.
Made this for dinner and my family loved it (even my brother who hates vegetables). Super easy and flavorful. Cooked in a glass pan with tin foil on top for 40 minutes and it came out just fine. Thanks for the recipe! Will be making this again
We’re so happy to hear it was a hit! Thank you for trying it out, Riley.
Can you prepare this then freeze to cook a later date?
Hi Jodie! We don’t recommend freezing this dish as the rice tends to become mushy once thawed.
Between the grating & chopping, it was a little time consuming but well worth it. This was sooo good! I doubled it & the fam scarfed it up. Making your own tzatziki is absolutely necessary. Definitely will make again.
Thanks, Kate! I’m glad to hear that your family approved! 🙂
While the finished dish had great flavor, I feel it could benefit from a bit more seasoning to enhance the overall taste. Once you lay the chicken it dilutes the flavor with all the liquid. I cooked the chicken for an hour at 375 degrees in a ceramic dish, which was covered. However, I noticed that there was too much liquid; I suggest reducing it to about a cup and a half, as most of the chicken was quite submerged after 40 minutes. Although the rice in the center turned out perfectly, the rice on the outside became mushy. This might be related to how the zucchini was placed in the dish. Overall, with minor adjustments, this dish has great potential!
Thank you for the feedback, Judith! We’re glad you enjoyed the recipe overall.
Delicious! I used 1& 1/2 pounds of chicken, served with tzatziki, lemon and feta. So easy and flavorful. Thank you!
Perfect. Thank you, Sara May!