Description
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a simple, all-in-one casserole that combines tender, herb-marinated chicken with zucchini, rice, and flavorful spices, all baked to perfection in one dish. It’s a hassle-free meal perfect for busy nights and pairs beautifully with creamy tzatziki for a fresh Greek-inspired dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt (such as Lawry’s brand)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Rice and Vegetables
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Fresh herbs (optional)
- Lemon wedges (optional)
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
- Marinate the chicken: In the prepared baking dish, toss the diced chicken with lemon juice, olive oil, fresh or dried parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix well to coat the chicken evenly with the herbs and spices. Let it marinate at room temperature for 30 minutes to allow the flavors to infuse while you preheat the oven.
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the optimal baking temperature while the chicken marinates.
- Add rice and zucchini: After marinating, add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth directly to the baking dish with the chicken. Stir everything together carefully to combine the ingredients thoroughly.
- Cover and bake: Cover the dish tightly with aluminum foil to trap steam and moisture. This step is crucial for the rice to absorb the liquid and cook properly. Place the dish in the oven and bake for 45-50 minutes if using a metal pan, or about 50-60 minutes for glass or ceramic pans. Cooking times may vary depending on your oven and the type of dish used.
- Check doneness: Carefully remove foil and taste a bit of rice to ensure it is tender and has absorbed most of the liquid. Use a fork to stir and fluff the rice, mixing it with the chicken and zucchini.
- Season and serve: Adjust seasoning with additional salt and pepper if needed. Serve the chicken and rice casserole topped with chilled tzatziki sauce, fresh herbs, and lemon wedges for an extra touch of brightness and flavor.
Notes
- Marinating the chicken for 30 minutes enhances flavor but is optional if short on time.
- Be sure to cover the dish tightly with foil during baking to ensure the rice cooks evenly by trapping steam.
- Cooking time varies depending on your oven and bakeware; check rice tenderness toward the end of baking.
- This recipe works well with either chicken breasts or thighs based on preference.
- For a gluten-free meal, ensure your chicken broth and seasoning salts are gluten-free.
- Serve with extra lemon wedges and fresh herbs like parsley or dill for added freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: chicken rice casserole, one pan meal, Greek chicken, tzatziki, easy dinner, baked chicken, healthy casserole
