Description
This Chicken Tzatziki Rice Bake is a dump-and-bake Mediterranean delight made with juicy chicken thighs, creamy tzatziki, and fluffy seasoned rice—all in one pan. It’s the perfect weeknight meal that requires minimal cleanup and delivers bold, herby flavor in every bite.
Ingredients
1 cup uncooked long grain white rice, rinsed
2 cups low-sodium chicken broth
1 cup tzatziki sauce (store-bought or homemade)
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried dill
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste
1½ lbs boneless, skinless chicken thighs
1 small red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese (optional)
Fresh parsley or dill, for garnish (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Layer Base: Add rinsed rice, chicken broth, and tzatziki to the dish. Stir in olive oil, oregano, dill, garlic powder, onion powder, salt, and pepper.
Add Chicken & Veggies: Place chicken thighs on top, pressing slightly into the rice. Top with red onion and cherry tomatoes.
Bake Covered: Cover tightly with foil and bake for 45 minutes.
Bake Uncovered: Remove foil and bake for an additional 15–20 minutes, until rice is tender and chicken is cooked through (165°F internal temp).
Finish & Serve: Sprinkle with feta (if using) and fresh herbs. Let rest 5 minutes before serving.
Notes
Use long-grain white rice for best texture.
Store-bought tzatziki is fine—choose a thick and flavorful brand.
To make it vegetarian, use vegetable broth and replace chicken with chickpeas.
Add lemon zest or juice for extra brightness.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: DINNER
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 servings