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Dump-and-Bake Chicken Tzatziki Rice - Quick & Flavorful Dinner

This Dump-and-Bake Chicken Tzatziki Rice is a no-fuss, one-pan meal bursting with Mediterranean-inspired flavors. Tender chicken, fluffy rice, fresh zucchini, and aromatic spices come together in a dish that’s simple to prepare yet packed with incredible taste. Topped with creamy tzatziki sauce and fresh herbs, it’s a complete, wholesome dinner that’s perfect for busy weeknights or lazy weekends. The best part? You just dump it all in one dish, bake, and enjoy!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs, diced into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 1 medium zucchini coarsely grated (about 1½ cups)
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley or ½ teaspoon dried
  • 1 teaspoon chopped fresh oregano or ½ teaspoon dried
  • 1 teaspoon chopped fresh thyme or ¼ teaspoon dried
  • 1 teaspoon smoked paprika
  • ¾ teaspoon seasoned salt
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon turmeric
  • ⅛ teaspoon cayenne pepper optional
  • Tzatziki sauce for serving
  • Pita bread optional, for serving
  • Fresh herbs like dill, parsley, basil, or chives and lemon wedges for garnish

Method
 

  1. Prepare the Baking Dish
  2. Grease a 9x13-inch baking dish with olive oil or spray it with nonstick cooking spray.
  3. Marinate the Chicken
  4. Add the diced chicken to the baking dish. Pour in 2 tablespoons of lemon juice and 2 tablespoons of olive oil, and sprinkle the fresh parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper (if using). Mix well to coat the chicken evenly. Let it marinate at room temperature for 30 minutes while you preheat the oven.
  5. Add Rice, Zucchini, and Broth
  6. After marinating, add 1 cup of uncooked long-grain white rice, 1½ cups of grated zucchini, and 2 cups of chicken broth to the baking dish. Stir everything together to combine.
  7. Bake the Dish
  8. Cover the baking dish tightly with aluminum foil to trap the steam. Bake in a preheated oven at 375°F (190°C) for 40 minutes.
  9. Check and Finish Cooking
  10. After 40 minutes, check if the rice is tender and most of the liquid is absorbed. If not, return to the oven for an additional 5-10 minutes.
  11. Fluff and Serve
  12. Once the rice is fully cooked, fluff it with a fork. Taste and adjust seasoning if necessary. Serve warm, topped with tzatziki sauce, fresh herbs, and a squeeze of lemon juice. For a complete meal, pair it with pita bread on the side.

Notes

  • Use Chicken Thighs for Juicier Results: Chicken thighs tend to stay more moist and flavorful during baking.
  • Rice Alternatives: You can use basmati or jasmine rice for added aroma. If you want to use brown rice, increase the cooking time by 15-20 minutes and add an extra ½ cup of broth.
  • Zucchini Tip: Coarsely grate the zucchini so it blends into the dish without turning mushy.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
  • Make It Creamy: Stir a little tzatziki sauce into the cooked rice for an even creamier texture.

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