Go Back
Baked Chicken Tzatziki with Rice Recipe
Ben Carraoli

Baked Chicken Tzatziki with Rice Recipe

I remember the first time I tried making Baked Chicken Tzatziki with Rice—I was pressed for time but craving something fresh and flavorful. This dish quickly became my go-to weeknight meal because it’s easy, wholesome, and packed with Mediterranean flavors. The tender chicken bakes perfectly alongside fluffy rice, all topped with a creamy, tangy tzatziki sauce
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces – tender and quick-cooking
  • 1 cup uncooked long-grain white rice – ensures fluffy rice
  • 1 ½ cups low-sodium chicken broth – for moist flavorful rice
  • 1 cup plain Greek yogurt – full-fat preferred for creaminess
  • ⅓ cup grated cucumber squeezed dry – prevents watery sauce
  • 2 tbsp olive oil – adds richness and prevents sticking
  • 2 cloves garlic minced – for aromatic depth
  • 1 tsp dried dill – classic Mediterranean flavor
  • 1 tsp dried oregano – earthy herbal note
  • ½ tsp ground cumin – subtle warmth
  • Salt and pepper to taste – enhances all flavors
  • Juice of 1 lemon – brightens the dish
  • ½ cup crumbled feta optional – adds creamy tang
  • ¼ cup fresh parsley or cilantro chopped – for garnish and freshness

Method
 

  1. Set your oven to 375°F (190°C). Lightly grease your baking dish to prevent sticking. Preheating ensures even cooking and a tender casserole.
  2. Mix uncooked rice, chicken broth, olive oil, garlic, dill, oregano, cumin, salt, and pepper in the baking dish. Spread the rice evenly for uniform cooking.
  3. Arrange chicken pieces over the rice. Whisk yogurt, grated cucumber, and lemon juice, then pour over chicken and rice. Spread gently to coat everything.
  4. Cover with foil and bake for 35-40 minutes until rice is tender and chicken reaches 165°F. Moisture from foil keeps chicken juicy and rice fluffy.
  5. Sprinkle feta (if using) and return to oven for 5 minutes uncovered. Garnish with parsley or cilantro for fresh flavor and visual appeal.
  6. Let the casserole rest 5 minutes. Serve warm with a Greek salad, cucumber salad, or pita for a complete Mediterranean meal.

Notes

  • I always squeeze cucumber well to avoid watery tzatziki.
  • I like using full-fat Greek yogurt for creamier texture.
  • Using a meat thermometer ensures perfectly cooked chicken every time.
  • I add extra lemon juice if I want a brighter, tangier flavor.