Easy Dump-Bake Chicken Tzatziki

This dump-and-bake chicken tzatziki casserole transforms traditional Greek flavors into an easy weeknight dinner that practically cooks itself. The creamy tanginess of tzatziki combined with tender chicken and fluffy rice creates a one-dish meal that delivers Mediterranean magic with minimal effort.

I created this recipe during a particularly hectic week when I wanted something comforting but had zero energy for complicated cooking. My family was skeptical about baking tzatziki sauce but now requests this dish regularly for its bright flavors and creamy texture.

Ingredients

• Long grain white rice: Forms the base of this casserole absorbing all the wonderful flavors while cooking to fluffy perfection
• Low sodium chicken broth: Provides more flavor than water while keeping the sodium levels reasonable
• Boneless skinless chicken breasts: Cut into bite sized pieces cook quickly and evenly throughout the dish
• Garlic powder, onion powder, dried oregano, and paprika: Create an authentic Greek flavor profile without chopping or measuring fresh herbs
• Tzatziki sauce: Is the star ingredient providing moisture, creaminess, and that distinctive tangy flavor that makes this dish special
• Feta cheese: Adds a salty finish and creamy pockets throughout the finished dish
• Fresh herbs: Like parsley or dill brighten the entire casserole and provide visual appeal
• Cucumber slices: Offer a refreshing crunch against the warm casserole

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to exactly 375°F as this temperature perfectly balances cooking the rice and chicken simultaneously. Use a ceramic or glass 9x13 baking dish which distributes heat more evenly than metal pans for this type of casserole.

Create the Foundation:

Spread the uncooked rice in an even thin layer across the entire bottom of your baking dish. Pour the chicken broth slowly and evenly over the rice making sure to hit all dry spots. This careful distribution ensures the rice cooks uniformly with no crunchy sections.

Layer the Protein:

Scatter the chicken pieces evenly over the moistened rice avoiding large clumps where pieces might stick together. The chicken should be cut into uniform bite sized pieces roughly 1 inch cubes to ensure they cook at the same rate.

Season with Intention:

Sprinkle the spices evenly over the entire surface using your fingers to control distribution rather than dumping from the container. This technique creates a consistent flavor profile throughout the entire dish with no overpowering bites.

Apply the Tzatziki:

Dollop the tzatziki sauce across the surface then gently spread using the back of a spoon working from the center outward. Avoid pressing down too hard which would push the chicken into the rice layer disrupting the ideal cooking arrangement.

Cover and Bake:

Seal the baking dish tightly with aluminum foil pressing around the edges to trap steam which is crucial for cooking the rice properly. Place in the center rack of your preheated oven where heat circulation is most consistent.

Finishing Touches:

Allow the casserole to rest for exactly 5 minutes after removing from the oven as this resting period lets the rice absorb any remaining liquid. Add the feta cheese while still warm so it slightly melts into the dish followed by fresh herbs and cucumber.

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The tzatziki sauce is truly the magic ingredient here. I discovered its transformative power by accident when trying to use up leftover sauce from a previous night's dinner. The way it creates a creamy blanket over the chicken while infusing the rice below with tangy brightness completely elevates what would otherwise be a basic casserole.

Make It Your Own

This recipe welcomes substitutions based on what you have available. Boneless chicken thighs work beautifully for a more flavorful result though they may release more fat during cooking. Brown rice can replace white rice but will require about 15 minutes additional cooking time and an extra quarter cup of broth. For a vegetarian version replace the chicken with 2 cans of drained chickpeas and use vegetable broth instead of chicken broth.

Troubleshooting Tips

If your casserole seems dry after baking the rice likely absorbed more liquid than expected. Stir in an additional quarter cup of warm chicken broth before adding the toppings. Conversely if the casserole seems too wet remove the foil during the final 10 minutes of baking to allow excess moisture to evaporate. The consistency should be moist but not soupy.

Serving Suggestions

This casserole pairs beautifully with a simple Greek salad dressed with red wine vinegar and olive oil. For a more substantial meal serve with warm pita bread for scooping up the creamy sauce. A side of roasted lemon garlic vegetables like broccoli or zucchini complements the flavors while adding more nutrition to the meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a tablespoon of water to each portion before microwaving on medium power to prevent the rice from drying out. Individual portions reheat best covered with a damp paper towel. This casserole also freezes well for up to 3 months in freezer safe containers just thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, but you may need to adjust the baking time and increase the liquid slightly since brown rice takes longer to cook.

→ Can I substitute chicken breasts with thighs?

Absolutely, chicken thighs work well and will add extra juiciness to the dish.

→ How do I make homemade tzatziki sauce?

Combine yogurt, grated cucumber, garlic, lemon juice, olive oil, and fresh dill or mint for a quick homemade tzatziki.

→ Can I make this dish ahead of time?

Yes, you can assemble it earlier in the day and store it in the fridge. Bake it when ready to serve.

→ What other garnishes can I add?

You can add olives, chopped tomatoes, or a sprinkle of red pepper flakes for extra flavor and visual appeal.