What is dump-and-bake chicken tzatziki rice made of?

Dump-and-Bake Chicken Tzatziki Rice features boneless, skinless chicken, uncooked rice, tzatziki sauce, chicken broth, and a blend of Mediterranean herbs. Optional add-ins like bell peppers or zucchini make this dish even more flavorful. Everything bakes together in a single dish, so the rice absorbs all the tangy, herby flavors of the tzatziki and the chicken turns out tender and juicy. If you want more recipes that celebrate Mediterranean flavors, check out my Greek Chicken Bowls or try my Chicken Gyros Recipe .

Can I use store-bought tzatziki for this recipe?

Absolutely! Store-bought tzatziki works perfectly for Dump-and-Bake Chicken Tzatziki Rice. It saves time without sacrificing flavor. Just make sure to use a thick, creamy tzatziki for best results. If you feel adventurous, you can always make your own by mixing Greek yogurt, cucumber, garlic, lemon, and dill. For another dump-and-go meal idea, try my Chicken Cordon Bleu Casserole or the Mini Baked Chicken Tacos —both make great use of shortcuts!

Do I need to cook the rice before baking?

No, you do not need to cook the rice before baking. The beauty of Dump-and-Bake Chicken Tzatziki Rice is that the uncooked rice bakes right in the casserole, absorbing all the delicious flavors as it cooks. Just be sure to add enough liquid (broth) so the rice comes out fluffy and fully cooked. If you’re looking for more recipes that skip the stove, my One-Pot Chicken Fajita Pasta is another must-try.

How long does tzatziki rice casserole last in the fridge?

Dump-and-Bake Chicken Tzatziki Rice will stay fresh in the refrigerator for up to four days. Store any leftovers in an airtight container for best results. This dish reheats beautifully, so you’ll love having leftovers for lunch or a second easy dinner. If you need more ideas for make-ahead meals, check out my Chicken Zucchini Stir Fry and Mediterranean Chicken Pasta Salad .

Dump-and-Bake Chicken Tzatziki Rice – 5-Star Amazing Casserole

Ingredients

Scale

2 cups uncooked white rice
1.5 lbs boneless skinless chicken breasts, cubed
1.5 cups tzatziki sauce (store-bought or homemade)
2 cups low-sodium chicken broth
1 bell pepper, thinly sliced
1 medium zucchini, sliced (optional)
1 tablespoon olive oil
1 lemon, sliced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

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Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Spread uncooked rice evenly over the bottom.
Arrange chicken cubes evenly on top of rice.
Spoon tzatziki sauce over chicken and rice.
Add bell pepper, zucchini, olive oil, lemon slices, and dill.
Season with salt and pepper. Pour chicken broth around the edges.
Cover tightly with foil and bake 40-50 minutes.
Uncover, bake 5-10 minutes more for golden top.
Let rest 5 minutes, garnish with extra dill, and serve.

Notes

Use thick, creamy tzatziki for best results.
Swap in brown rice (add 20 minutes to baking time).
Leftovers keep 4 days refrigerated.
Pairs well with Greek salad or pita bread.

Author: Paula
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Bake
Cuisine: Greek, Mediterranean
Diet: Gluten Free