Name: Dump-and-Bake Chicken Tzatziki with Rice – Easy Recipes for Dinner
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb boneless skinless chicken breast, diced; 1 cup long grain white rice; 1 ½ cups low-sodium chicken broth; 1 lemon, juiced; ½ teaspoon dried oregano; Salt and pepper to taste; ¾ cup tzatziki sauce (plus more for serving); 1 cup grape tomatoes, halved; ½ red onion, thinly sliced; Fresh parsley for garnish (optional)

Jump to Recipe

You know those evenings when your stomach’s rumbling but your brain refuses to cooperate in the dinner department? Same. That’s why I’ve clung to this Dump-and-Bake Chicken Tzatziki with Rice like it’s my weeknight lifesaver. This recipe throws the rulebook out the window—no need for stovetop juggling or a mountain of dishes. Just one pan, a few familiar ingredients, and dinner practically cooks itself while you catch up on your shows (or scroll endlessly—I won’t judge). The chicken turns out juicy, the rice fluffs up perfectly, and the tzatziki? Oh, the tzatziki. It’s the cool, creamy hug that ties everything together. The first time I made this, I honestly expected something boring. But it’s bright, tangy, and comforting all at once—like summer in a baking dish. And since it’s a breeze to prep, I’ve had zero excuses not to make it again (and again… and again). Whether you’re a meal prep wizard or a culinary minimalist, this one’s got your name written all over it. It’s just simple, satisfying food that gets the job done—and tastes like it took way more effort than it did.

1) Key Takeaways
2) Easy Dump-and-Bake Chicken Tzatziki with Rice Recipe
3) Ingredients for Dump-and-Bake Chicken Tzatziki with Rice
4) How to Make Dump-and-Bake Chicken Tzatziki with Rice
5) Tips for Making Dump-and-Bake Chicken Tzatziki with Rice
6) Making Dump-and-Bake Chicken Tzatziki with Rice Ahead of Time
7) Storing Leftover Dump-and-Bake Chicken Tzatziki with Rice
8) Try these Dinners next!
9) Dump-and-Bake Chicken Tzatziki with Rice
10) Nutrition

1) Key Takeaways

This easy recipe for dinner uses simple pantry staples and requires minimal prep.
The creamy tzatziki sauce keeps the chicken tender and the rice flavorful.
Perfect for a Mediterranean-inspired dinner night without much effort.
One pan. No mess. Great flavor. It’s the kind of weeknight win you’ll come back to.

2) Easy Dump-and-Bake Chicken Tzatziki with Rice Recipe

Let’s be real. After a long day, the last thing I want is to face a stack of dishes or babysit a bubbling pot. That’s where this easy recipe for dinner comes in, saving me from the usual takeout regret. The beauty lies in its simplicity: just toss everything in a dish, cover, and let the oven do its thing. No searing, no sautéing, and absolutely no fuss.

This dump-and-bake chicken tzatziki with rice brings a mellow blend of tangy, creamy, and savory flavors that satisfy without overthinking things. I’ve made this more times than I can count, and it never lets me down. The oven bakes the chicken until it’s juicy, while the rice soaks up all that bright lemon and oregano goodness. The tzatziki sauce? Let’s just say it pulls everything together like a charm.

It’s one of those healthy and easy recipes that tastes like more than the sum of its parts. The fact that it’s also budget-friendly makes it a regular star in my weekly dinner line-up.

3) Ingredients for Dump-and-Bake Chicken Tzatziki with Rice

1 lb boneless skinless chicken breast, diced
I like cutting the chicken into bite-sized chunks before tossing them in. It helps everything cook evenly and fast, no tough bites here.

1 cup long grain white rice
Regular old white rice does the job well. It bakes up tender without turning to mush, and it soaks up all those flavorful juices perfectly.

1 ½ cups low-sodium chicken broth
This keeps everything moist and adds depth. Go low-sodium, especially since the tzatziki and broth already bring salt to the table.

1 lemon, juiced
A splash of lemon wakes the whole dish up. I like to roll it on the counter first to get the most juice out.

½ teaspoon dried oregano
A pinch of this gives it a Mediterranean edge. It’s mild but makes a difference.

Salt and pepper to taste
Season as you go. I usually give a few good pinches here and adjust once it’s baked.

¾ cup tzatziki sauce (plus more for serving)
The star of the show. It melts into the rice and chicken while baking, and a fresh dollop on top before serving adds that cool, creamy finish.

1 cup grape tomatoes, halved
These little guys roast down sweet and juicy. I like to sneak a few straight from the pan before serving.

½ red onion, thinly sliced
Sliced thin, they soften in the oven and give a mellow bite without overpowering anything.

Fresh parsley for garnish (optional)
This is more about looks than flavor, but it adds a little pop of green that I enjoy.

4) How to Make Dump-and-Bake Chicken Tzatziki with Rice

Step 1. Preheat your oven to 375°F. Get out a big baking dish—I use a 9×13—and give it a light coat of oil or spray. Nothing fancy here, just keeping cleanup easy.

Step 2. In the dish, combine your uncooked rice, broth, lemon juice, oregano, salt, and pepper. Stir it all together with a fork or spoon. The rice should be evenly spread at the bottom.

Step 3. Sprinkle the diced chicken across the top. Don’t mix it in—just let it sit right on top. That’s how you get those tasty, slightly golden bits without overcooking.

Step 4. Dollop your tzatziki sauce over the chicken. I go in with a spoon and just scatter little mounds across the dish. No need to spread it, it’ll melt into everything while it bakes.

Step 5. Scatter your grape tomatoes and red onion slices across the top. These will roast and soften in the oven and make every bite better.

Step 6. Cover the whole dish tightly with foil and bake it for 35 to 40 minutes. Check the rice and chicken. When they’re both done, remove the foil and let it cool for about 5 minutes.

Step 7. Serve it up with a spoonful of fresh tzatziki on the side, and maybe a sprinkle of parsley if you’ve got it. Then dig in!

5) Tips for Making Dump-and-Bake Chicken Tzatziki with Rice

If your rice is a little undercooked, just pop it back in the oven for a few more minutes. Add a splash of broth if it looks dry. I’ve done this more than once, and it always works out.

Stick with long grain rice. I’ve tested this with brown rice, and it needs more time and liquid than you’d expect. Save yourself the headache and stick to the white rice unless you’re ready to experiment.

This recipe shines with homemade tzatziki, but the store-bought versions work great too. It’s one of those easy oven dinner recipes that makes life simpler without losing flavor.

6) Making Dump-and-Bake Chicken Tzatziki with Rice Ahead of Time

Planning ahead? This one’s a breeze to prep early. Just mix the rice, broth, lemon juice, and seasoning in the dish. Add the chicken, tzatziki, and toppings. Then cover and store in the fridge until you’re ready to bake.

If I’m cooking for guests or prepping meals on Sunday, I’ll make two pans and bake one fresh each night. The flavors even seem to deepen when they sit a bit before baking.

Whether you’re packing lunch for the week or feeding a crowd, this is one of those simple rotisserie chicken recipes that make planning dinner a little less painful.

7) Storing Leftover Dump-and-Bake Chicken Tzatziki with Rice

Leftovers? Lucky you. Spoon any extras into a sealed container and stash it in the fridge. It’ll keep for about four days, and I swear it tastes even better the next day.

To reheat, I usually pop it in the microwave with a splash of broth or water. Cover it with a paper towel to keep it from drying out, then heat it in 45-second bursts until warm.

I’ve even eaten this cold straight from the container. No shame. It’s still one of the best quick and easy dinner recipes I’ve got in my rotation.

8) Try these Dinners next!

9) Dump-and-Bake Chicken Tzatziki with Rice