Dump and Bake Chicken Tzatziki with Rice: 1-Pan Magic
A simple and flavorful one-pan meal featuring tender chicken and creamy tzatziki sauce served over rice. Perfect for busy weeknights.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups white rice
- 3 cups chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix yogurt, grated cucumber, garlic, lemon juice, and half the salt to make tzatziki sauce.
- Place chicken in a baking dish. Drizzle with olive oil and season with oregano, remaining salt, and pepper.
- Spread rice evenly around chicken. Pour broth over rice.
- Bake uncovered for 35-40 minutes until chicken reaches 165°F and rice is tender.
- Serve chicken over rice with tzatziki sauce.
Notes
- For crispier chicken, broil for 2-3 minutes at the end.
- Drain cucumber well to prevent watery sauce.
- Leftovers keep refrigerated for 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg