Dump-and-Bake Chicken Tzatziki Rice Recipe (Easy Greek Dinner!)

Listen, I love cooking. But some nights? I just can’t deal with a million steps and a sink full of dishes. That’s when this dump-and-bake chicken tzatziki rice saves my life.

You literally dump everything in a baking dish, stick it in the oven, and walk away. While it’s cooking, you whip up a quick tzatziki sauce—and honestly, that’s the easiest part. The result? Tender chicken, perfectly cooked rice infused with lemon and herbs, and that cool, tangy tzatziki that ties it all together.

This has become my go-to when I want something that tastes impressive but requires basically zero effort. It’s Greek-inspired comfort food at its finest.

Why You’ll Love This Chicken Tzatziki Rice

Crazy easy. The name says it all—dump and bake. You put everything in a dish, season the chicken, and let the oven do all the work. If you can measure ingredients and turn on an oven, you can make this.

One dish, minimal cleanup. Everything cooks together in one baking dish. No extra pots for rice, no separate pan for chicken. Just one dish to wash at the end. That’s my kind of recipe.

That tzatziki sauce. Homemade tzatziki is a game-changer. It’s cool, creamy, garlicky, and has this fresh cucumber-dill vibe that makes everything taste brighter. You’ll want to put it on everything.

Healthy without being boring. Lean protein, whole grains if you use brown rice, fresh herbs, Greek yogurt—this meal checks all the healthy boxes while still tasting amazing. You can feel good about eating it.

Impressive but effortless. This looks and tastes like you went to a Greek restaurant, but it’s actually one of the easiest things you can make. Perfect for when you want to impress someone without actually trying that hard.

Leftovers are clutch. The flavors get even better the next day. Pack it for lunch with extra tzatziki on the side, and you’ll be the envy of everyone in the office. IMO, this is one of those rare dishes that’s actually better as leftovers.

Ingredients You’ll Need

For the Chicken and Rice:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1½ cups long-grain white rice (or jasmine rice)
• 2¾ cups chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• Fresh dill for garnish
• Lemon wedges for serving

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full-fat works best)
• ½ cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon olive oil
• Salt and pepper to taste

Key Ingredient Notes

Chicken breasts: If they’re really thick, you can butterfly them or pound them slightly so they cook evenly. Chicken thighs work great too—they’re juicier and more forgiving.

Long-grain rice: This works best for baking because it doesn’t get mushy. Jasmine or basmati both work beautifully. You could use brown rice, but you’ll need to increase the baking time and add more liquid.

Chicken broth: Good quality broth makes a difference. The rice absorbs all those flavors as it bakes, so don’t skimp here. Low-sodium gives you more control over the saltiness.

Fresh lemon: Both zest and juice go into this recipe. The zest adds bright, aromatic flavor, and the juice gives it that classic Greek tang. Don’t use bottled lemon juice—fresh is essential here.

Greek yogurt: For the tzatziki, use full-fat Greek yogurt if possible. It’s thicker and creamier than low-fat, and the texture is way better. Make sure it’s Greek yogurt, not regular yogurt.

Cucumber: Grate it, then squeeze out as much liquid as you can. This is super important—watery tzatziki is sad tzatziki. Use a clean kitchen towel or paper towels to really wring it out.

Fresh dill: This is what gives the dish that authentic Greek flavor. If you absolutely can’t find fresh dill, dried works, but fresh is worth seeking out.

How to Make Dump-and-Bake Chicken Tzatziki Rice (Step-by-Step)

Step 1: Prep Your Baking Dish

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light spray with cooking spray or a brush of olive oil.

In the baking dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, lemon zest, lemon juice, dried oregano, and dried dill. Stir everything together until it’s well mixed. Spread it out evenly in the dish.

See? Dump and stir. That’s it.

Step 2: Season the Chicken

Pat the chicken breasts dry with paper towels. In a small bowl, mix together the garlic powder, onion powder, paprika, black pepper, and salt.

Season both sides of the chicken generously with this spice mixture. Place the seasoned chicken breasts on top of the rice mixture in the baking dish. Press them down slightly so they’re nestled into the rice.

Step 3: Bake Everything Together

Cover the baking dish tightly with aluminum foil. This traps the steam and helps the rice cook perfectly while keeping the chicken moist.

Bake for 30 minutes covered. After 30 minutes, remove the foil and bake for another 5-10 minutes until the chicken is cooked through (internal temperature should be 165°F) and the top gets slightly golden. The rice should have absorbed all the liquid and be perfectly fluffy.

Let it rest for 5 minutes before serving. This lets everything settle and makes the rice even fluffier.

Step 4: Make the Tzatziki Sauce

While the chicken and rice are baking, make your tzatziki. Grate the cucumber using a box grater, then squeeze out as much liquid as possible. Seriously, wring it out like you’re trying to extract water from a sponge.

In a bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped fresh dill, and olive oil. Mix everything together until smooth. Season with salt and pepper to taste.

Cover and refrigerate until you’re ready to serve. The flavors get better as it sits, so making it ahead is actually a good move.

Step 5: Serve and Enjoy

Fluff the rice with a fork. Serve the chicken on top of the rice, then drizzle generously with tzatziki sauce. Garnish with fresh dill and serve with lemon wedges on the side.

Grab a fork and prepare for the easiest Greek-inspired dinner of your life.

Serving Suggestions

This dish is pretty complete on its own, but here are some ideas to round it out:

Greek salad: A classic Greek salad with tomatoes, cucumbers, red onion, olives, and feta is the perfect side. Light, fresh, and it complements the rich tzatziki beautifully.

Warm pita bread: Soft, warm pita is perfect for scooping up extra rice and tzatziki. You could also toast it for a little crunch.

Roasted vegetables: Roasted zucchini, bell peppers, or eggplant with olive oil and oregano fit right into the Mediterranean vibe.

Hummus and veggies: Keep it simple with store-bought hummus and some sliced bell peppers, carrots, and cucumbers on the side.

Spanakopita: If you’re going all out with a Greek feast, add some spanakopita (spinach and feta pie) on the side. It’s extra, but it’s delicious.

Storage and Reheating Tips

Refrigerator: Store the chicken and rice in an airtight container in the fridge for up to 4 days. Keep the tzatziki sauce in a separate container—it lasts about a week and is great on everything.

Freezer: The chicken and rice freeze well for up to 3 months. I wouldn’t freeze the tzatziki—dairy-based sauces get weird when frozen. Make fresh tzatziki when you’re ready to serve.

Reheating: Reheat the chicken and rice in the oven at 350°F covered with foil for about 15-20 minutes, or microwave individual portions. Add a splash of chicken broth if the rice seems dry.

Tzatziki tip: Always store tzatziki in the fridge and give it a good stir before serving. If it separates a bit, that’s normal—just mix it back together.

Meal prep: This is perfect for meal prep. Divide the chicken and rice into containers, pack the tzatziki separately, and you’ve got lunch sorted for the week.

Final Thoughts

And there you have it—dump-and-bake chicken tzatziki rice that’s so easy it almost feels like cheating. This is the kind of recipe that makes weeknight dinners manageable without sacrificing flavor or satisfaction.

The combination of lemony rice, tender chicken, and that cool, tangy tzatziki is just perfect. It’s Greek-inspired comfort food that comes together with minimal effort and delivers maximum deliciousness.

Give it a try next time you need dinner on the table without a ton of fuss. I’m betting it becomes a regular in your rotation.

— Kip