Description
This Dump-and-Bake Chicken Tzatziki Rice is an effortless, flavorful one-dish meal featuring tender baked chicken breasts and fluffy rice cooked together in savory broth. Topped with a refreshing homemade tzatziki sauce made from Greek yogurt, grated cucumber, garlic, and fresh dill, this recipe brings a Greek-inspired twist to your weeknight dinner with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Rice
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Pinch of salt
Garnish (Optional)
- ½ cup cherry tomatoes, halved
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice.
- Prepare Chicken: Place the chicken breasts in a large baking dish. Drizzle with olive oil, then season evenly with salt, black pepper, and paprika for flavorful crust and seasoning.
- Add Rice: Spread the uncooked long-grain rice evenly around the chicken in the baking dish, ensuring good distribution so it cooks properly.
- Mix Broth and Lemon Juice: In a separate bowl, combine the chicken broth with the lemon juice, then pour this mixture over the chicken and rice to provide moisture and flavor during baking.
- Cover Dish: Cover the baking dish tightly with aluminum foil to trap steam and keep the chicken juicy while the rice cooks.
- Bake: Place the covered dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the rice is tender.
- Prepare Tzatziki Sauce: While baking, in a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, fresh dill, and a pinch of salt. Stir well to combine the creamy sauce.
- Finish Cooking: After 35-40 minutes, remove the foil. Check if the rice needs more time; if so, cover again and bake for an additional 5-10 minutes until done.
- Rest Chicken: Remove the dish from the oven and let the chicken rest for a few minutes to retain juices before slicing.
- Serve: Plate the baked chicken and rice, then drizzle generously with the fresh tzatziki sauce. Garnish with halved cherry tomatoes and fresh mint leaves if desired for added color and flavor.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Covering the dish tightly during baking helps keep both chicken and rice moist.
- You can substitute dried dill if fresh is not available, but fresh dill offers better flavor.
- Letting the chicken rest after baking helps keep it juicy and tender.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the seasoning.
- Using Greek yogurt ensures a thick and creamy tzatziki sauce, but regular plain yogurt can be used as a substitute.
- This recipe can be doubled for larger groups by using a bigger baking dish and increasing cooking time accordingly.
