Let Me Tell You About Dump-and-Bake Chicken Tzatziki With Rice

You ever have one of those days where you stare at the fridge, convince yourself you’ll meal prep but then it’s just too much? Yeah, same. So, I kind of stumbled onto this dump-and-bake chicken tzatziki with rice saga out of pure laziness (and honestly, desperation). It’s got a Greek-ish twist, without any actual need to be an actual Greek grandma with a magical wooden spoon.

Actually, the first time I made this, I was juggling a Zoom meeting in one hand and a bag of rice in the other. Halfway through I realized I forgot cucumbers; but, eh, we lived—and it tasted brilliant anyway. Lesson learned: perfection isn’t required and sometimes, forgetting an ingredient makes the dish your own.

Why I Keep Coming Back to This Dish

If I’m honest, I make this when—it’s been “one of those days” and I can’t muster any more than five brain cells for dinner. My family (except the picky teenager) demolishes it every time, especially when I let them pile on extra tzatziki straight form the tub. It fills the house with one of those “are you hungry yet?” smells, which usually lures my partner out of their office around dinnertime. Full transparency: I used to overthink how much garlic, but man, if you’ve got a house full of garlic lovers, just go wild. You’re among friends here.

Here’s What I Throw In (More or Less)

2 large chicken breasts (or thighs for more flavor—my best friend swears by boneless thighs, but I’m loyal to whatever’s on sale)
1 cup uncooked white rice (I do basmati if I’m feeling snooty, but regular long-grain works)
1 and 1/2 cups chicken broth (I sometimes use water and chicken bouillon cubes when I’m out of the good stuff)
1/2 cup Greek yogurt (full fat, but go low fat if you must—I won’t judge)
1/3 cup store-bought or homemade tzatziki (I legit just grab the big tub from Aldi, no shame—here’s an easy homemade tzatziki recipe though if you’re up for it)
1/2 a cucumber, diced small (or skip it if you forgot, no one’s checking)
2 cloves garlic, minced (or a big squirt of garlic paste, because washing a microplane is annoying)
Juice from 1/2 a lemon (or a splash of that bottled stuff)
1 teaspoon dried oregano (oregano is classic, but I’ve grabbed “Italian herbs” by accident and it wasn’t bad)
Olive oil, a glug or two
Salt and pepper (my grandmother always insisted on fancy flaky salt, but honestly any version works fine)
Optional toppings: Feta crumbles, chopped fresh dill, cherry tomatoes, kalamata olives (these actually make it look like you put in effort)

How I Throw It Together (Mostly)

Preheat your oven to 200C (about 400F) if you trust your oven dial. I swear mine is 15 degrees off so I just guess and peek later.
Grab a biggish ovenproof baking dish. Nothing fancy. You just need something that fits it all, and trust me, I’ve used a battered roasting pan before. Dump in the uncooked rice and spread it out so it covers the bottom.
Place the chicken breasts (or thighs, if you’re the rebellious type) on top of the rice.
In a bowl (or honestly, just over the dish if you’re careful), whisk together Greek yogurt, tzatziki, cucumber, garlic, lemon juice, oregano, olive oil, and a bit of salt and pepper. Pour it all over the chicken and rice, using a spatula if you like, but sometimes I just sort of smear it on with a spoon.
Add the chicken broth (or bouillon water) carefully into the edges—try not to wash away the topping, but if you do, that’s life. Give the whole thing a little wiggle to settle the rice underneath, I poke around with a fork which might look weird but it works.
Cover tightly with foil (I’ve used an old cookie sheet, no judgment) and bake for 35 minutes. This is the part where I usually glance at Instagram or, honestly, nap.
Take off the foil and bake another 10-15 minutes. Check that the chicken is properly cooked (yes, use a thermometer if you have one—75C/165F isn’t a suggestion, food poisoning is no joke!). If the rice looks a bit too wet still, just pop it back for a bit, uncovered.
Let it chill for maybe 5 minutes—though, real talk, sometimes I just dive right in. I usually sneak a piece here (for quality control, obviously!).
Top with extra tzatziki, feta, tomatoes, whatever sounds Greek(ish) and festive.

Notes That Only Come From Doing It a Dozen Times

Once, I forgot to grease the dish and the rice stuck like glue. Actually, a spray of olive oil at the start helps a ton.
If you cut your chicken too thick, it kind of steams instead of bakes, so slice it thinner if you like a bit of browning.
I think this tastes better the next day, after it’s sat in the fridge and the flavors all cozy up together, but honestly, leftovers are rare.

Variations I’ve Tested (and, Uh, Some Flops)

I tried it once with quinoa instead of rice—not the same comfort food vibes, to be honest. But if you’re gluten free, go for it.
A squeeze of harissa paste gives it a little kick; didn’t go over well with the spice-averse crowd but I loved it.
Roasted veggies on top? Absolute win. Eggplant, zucchini, whatever is wrinkly in the crisper drawer.
One time I shoved a handful of spinach in there… only to find it turned the whole thing a slightly alarming color. Would not recommend.

You Actually Don’t Need Much Equipment

If you don’t have an ovenproof dish, I’ve literally made this in a high-walled skillet wrapped in foil. Or borrow from a neighbor (pro-tip: return it with a slice and you’ll get goodwill to last ages). And if you don’t have a proper whisk, just shake the yogurt mix in a sealed jar (bonus: less washing up).

Dump-and-Bake Chicken Tzatziki with Rice

How I Store It (When There’s Any Left)

This keeps in the fridge, covered, for 2-3 days—though honestly, in my house it never lasts more than a day! Cold leftovers make a decent lunch the next day, especially if you pile on extra sauce. Wouldn’t freeze, though, as the yogurt sauce gets a bit weirdly grainy.

How I Love To Serve It

I like to serve this straight with a giant side salad—maybe this Greek salad if I’m feeling extra. Or just wedge it into pita bread for a sort of fake gyro situation. My youngest insists on crumbling chips on top, which I’m not sure is Greek, but hey, it keeps the peace.

Little Lessons From My Mistakes

I once tried rushing the bake with a higher temp and ended up with crunchy, half-cooked rice and dried out chicken (sound familiar?). Actually, it works better if you let it go slow and steady. And don’t, whatever you do, skip the resting time at the end—it really lets the rice soak up the flavor.

Some Real Questions I’ve Gotten (Yes, Really)

Can I use brown rice? You can—but it takes a lot longer, and you need more broth. I’d say, just stick with the white stuff unless you’re patient (which, most days, I’m not!).
Is there a good dairy free version? Oh, definitely! Substitute coconut yogurt and a dairy-free tzatziki (they do exist—see this vegan one). Different vibe, but honestly, not bad at all.
If I don’t have tzatziki, what can I use? Just add more Greek yogurt with some garlic and grated cucumber. Not the same, but about 80 percent there and Tuesday-night convenient.
Do I have to marinate the chicken? Nope! Not here. If you feel fancy, you can, but honestly, this is more a “throw and go.”
Why is my rice crunchy? Either not enough liquid or your oven runs hot. Happens to the best of us! I just pour on an extra splash of broth and cover it for another 10 minutes.

And here’s a funny thing—I once made this with entirely expired yogurt that my spouse swore was still fine based on sniff test rules. It turned out fine, but… I don’t officially recommend that. Cheers to simple dinners that save your sanity!

Dump-and-Bake Chicken Tzatziki with Rice: A Ridiculously Easy Comfort Meal