Dump-and-Bake Chicken Tzatziki and Rice

5 from 5 votes

This dump-and-bake version of chicken tzatzikii and rice is fresh, flavorful, and incredibly easy!

Course Dinner

Cuisine Mediterranean

Keyword chicken tzatziki, chicken tzatziki and rice, tzatziki chicken

Prep Time 10

Cook Time 40

Marinating Time 30

Total Time 1 20

Servings people

Calories 384kcal

Author Blair Lonergan

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

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 and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still crunchy after 40 minutes, cover the dish and return the pan to the oven for 5-10 minutes, or until it’s done. 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.

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.

Use smoked paprika rather than regular sweet paprika, since the smoky flavor of the seasoning mimics the smoky, charred flavor of grilled chicken shawarma or chicken souvlaki.

Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

The total cooking time will vary 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 and most of the liquid should be absorbed.

Be careful not to overcook the casserole, or the rice will become mushy and gummy.

Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.