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Bright, zesty Mediterranean vibes come together in one pan with this Chicken Tzatziki Rice Bake. You'll get juicy chicken and tender rice cooked together with simple flavors, and a cool tzatziki topping that pulls the whole thing together for a totally easy, feel-good meal.
This meal is always a hit at my house—and it frees me up to chill while it cooks. Brought it to a potluck once and the pan was empty before I even grabbed a spoonful for myself!
Ingredients List
- Fresh lemon for squeezing: Finish things off with a bright citrus note
- Fresh herbs for topping: Grab whatever you've got: dill, basil, parsley, chives—they make it pop
- Pita bread for scooping: Nothing beats bakery-fresh pillowy pita
- Tzatziki sauce to dollop: Thick, yogurt-based is best or just make your own
- Cayenne pepper: A dash brings gentle heat—use more or less as you like
- Ground black pepper and turmeric: Adds a pretty yellow color and some warm background flavor
- Onion powder and garlic powder: These round things out—freshness here matters for best taste
- Cumin: Bring in some earthy tones—whole seeds you grind yourself taste awesome
- Seasoned salt: Makes everything pop—grab low sodium if that's your thing
- Smoked paprika: For subtle smokiness and warmth—Spanish smoked has the best depth
- Chopped fresh thyme: Take leaves off stems before chopping—gives a hint of woodsiness
- Chopped fresh oregano: Totally classic for Mediterranean stuff—fresh if you find it
- Chopped fresh parsley: Delivers that clean, green lift—use a little less if swapping for dry
- Olive oil: Go for extra virgin for maximum flavor and richness
- Lemon juice: Helps chicken stay soft and adds zip—freshly squeezed is best
- Chicken broth: Loads everything up with savory flavor—homemade or low sodium works great
- Coarsely grated zucchini: You won't notice it, but it keeps the whole thing moist—smaller, firm zucchinis are best
- Uncooked long grain white rice: Absorbs the flavor as it cooks—don't sub with different rice types or it won't work right
- Chicken breast or thighs: Cut into bite-size pieces for juicy, tender bites—fresh is your friend here
Easy Step-by-Step Directions
- Finish and Serve:
- When it's done, pull it out and carefully take the foil off. Fluff the rice gently with a fork. Taste, and throw in a bit more salt or pepper if you want. Spoon into bowls, then top each serving with plenty of tzatziki, a shower of herbs, and a hit of fresh lemon juice. Pass soft pita bread on the side.
- Bake It Covered:
- Wrap the pan up tight with foil—don't peek—then bake around forty minutes. Letting out steam messes up the rice so just trust the process.
- Add Rice and Zucchini:
- Mix dry rice, grated zucchini, and chicken broth into the chicken mixture in the dish. Stir everything up so each bit of rice is coated and nothing’s dry.
- Marinate Chicken:
- In your greased pan, toss the chicken pieces with lemon juice, oil, chopped herbs, and seasonings. Be sure everything’s coated well. Cover and let sit on the counter thirty minutes. Now’s a good time to heat the oven to 375 F.
- Grease Your Baking Dish:
- Rub a big (13x9) pan with a little oil or nonstick spray. This keeps the rice from sticking and helps get a yummy golden crust on bottom.
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When this is baking, my house smells straight up like a Greek corner café. I always make a little extra for lunches later, and smoky paprika totally takes me back to wandering Athens and tasting grilled everything.
How to Store It
Stick leftovers in the fridge covered—they’ll be good for three days. When you’re ready, microwave portions with a splash of broth so the rice stays soft. You can also freeze (without the tzatziki on top) for up to a month. Let it thaw overnight, then gently warm so your chicken doesn't dry out.
Ingredient Swaps
No fresh herbs? Grab dried—just use half as much. If you need it dairy free, use a plant-based yogurt in your tzatziki. For a twist, swap zucchini for shredded carrot or yellow squash and it’ll still work great.
Ways to Serve
My favorite way to eat this is with a cold tomato and cucumber salad for crunch. Add briny olives or fire-roasted peppers too. Top with an extra scoop of tzatziki or crumble over some feta for more richness.
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Irresistible Mediterranean Comfort
This dish is all about the laid-back, homey feel of Greek-style meals—just toss it all in one pan. Cooks across the Mediterranean do these easy rice bakes with whatever herbs or veggies are hanging around. It’s a tasty way to use up what you’ve got and gets everyone eating together.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
You sure can! Either boneless breasts or thighs will do the trick. Thighs are juicier and bring a deeper taste.
- → Why is long grain white rice required?
Stick with long grain white rice for even cooking with the liquid. Other types like brown or instant won't turn out right here.
- → What herbs complement the chicken and tzatziki best?
Oregano, thyme, and parsley give that classic Mediterranean vibe. Wait until serving, then toss on more dill or basil for a fragrant touch.
- → How do I prevent the dish from drying out?
Don't forget to tightly seal the baking dish using foil. Trapping steam keeps your chicken and rice nice and moist.
- → What are the best serving accompaniments?
Top with an extra scoop of tzatziki, tuck in some fresh lemon wedges, and pass around warm pita bread to complete the meal.