Description
This Dump and Bake Chicken Tzatziki with Rice is a simple and flavorful one-dish meal perfect for a busy weeknight. Juicy chicken breasts are seasoned and baked alongside fluffy long-grain rice cooked in savory chicken broth. Topped with cool, creamy tzatziki sauce and fresh parsley, this easy recipe combines Greek-inspired flavors with minimal prep and cleanup.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- Salt and pepper to taste (additional)
Toppings
- 1 cup tzatziki sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare Chicken: Place the chicken breasts in the baking dish. Drizzle them with olive oil, then season evenly with salt, pepper, and garlic powder to enhance flavor.
- Mix Rice Ingredients: In a separate bowl, combine the rice, chicken broth, and a pinch of salt and pepper, mixing well to evenly distribute the seasoning.
- Add Rice Around Chicken: Pour the rice mixture around the chicken breasts in the baking dish, ensuring the rice is spread out evenly to cook properly.
- Bake Covered: Cover the dish tightly with aluminum foil to trap steam and bake for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the rice should be tender.
- Finish and Garnish: Remove the dish from the oven, spoon the tzatziki sauce over each chicken breast, and sprinkle fresh chopped parsley on top for a fresh, vibrant finish.
- Serve: Serve the chicken and rice warm. Enjoy your delicious, easy-to-make meal!
Notes
- You can use homemade tzatziki or store-bought for convenience.
- Ensure the foil is tightly sealed to keep moisture in and cook the rice evenly.
- Use a meat thermometer to confirm chicken is cooked through.
- For extra flavor, marinate chicken breasts in olive oil, garlic powder, salt, and pepper for 30 minutes before baking.
- Substitute long-grain white rice with brown rice, but increase baking time and liquid accordingly.
