If you’re in the mood for a wholesome, bursting-with-flavors meal, look no further than the Mediterranean Chicken and Rice Bake with Tzatziki Recipe. This dish is a perfect blend of tender chicken, fluffy rice, and vibrant Mediterranean flavors, all crowned with a refreshing homemade tzatziki sauce. It’s comfort food with a sunny twist that’s sure to become a beloved classic in your kitchen, bringing friends and family together around the table with its inviting aroma and delightful textures.
Ingredients You’ll Need
Getting the ingredients for this Mediterranean Chicken and Rice Bake with Tzatziki Recipe couldn’t be simpler. Each component plays a vital role, from juicy chicken providing protein, to fresh veggies adding brightness and crunch, and aromatic herbs elevating the whole dish with classic Mediterranean charm.
- Boneless, skinless chicken breast (1½ lbs): Bite-sized pieces cook evenly and soak up all the delicious spices.
- Uncooked long-grain white rice (1 cup): Creates a fluffy, tender base to absorb every bit of flavorful broth.
- Low-sodium chicken broth (1½ cups): Adds moisture and depth without overwhelming saltiness.
- Olive oil (1 tablespoon): Infuses the dish with smooth Mediterranean richness.
- Lemon juice (½ lemon): Brightens flavors and lifts the entire bake with zesty freshness.
- Garlic (3 cloves, minced): Essential for that classic savory, warming undertone.
- Dried oregano (1 teaspoon): Warms the dish with a subtle herbal note reminiscent of the Mediterranean coast.
- Paprika (½ teaspoon): Adds depth and a hint of smoky sweetness without overpowering.
- Salt (½ teaspoon): Enhances all the individual flavors beautifully.
- Black pepper (¼ teaspoon): Provides a gentle spice edge to balance the dish.
- Cherry tomatoes (1 cup, halved): Bursts of juicy sweetness that complement the savory base.
- Diced red onion (½ cup): Offers crisp texture and just the right pungent kick.
- Diced cucumber (½ cup, seeds removed): Adds refreshing crunch after baking.
- Plain Greek yogurt (1 cup): Creates the rich and creamy tzatziki topping.
- Grated cucumber (½ cup, squeezed dry): Keeps the tzatziki cool and full of vibrant texture.
- Lemon juice (1 tablespoon): Adds a perfect tang to the tzatziki sauce.
- Olive oil (1 tablespoon): Smooths the tzatziki and enhances its flavor.
- Dried dill (1 teaspoon) or fresh (1 tablespoon): Brings that classic aromatic touch to the tzatziki.
- Minced garlic (1 small clove): A mild, fragrant hit that rounds out the sauce.
- Pinch of salt: Balances the tzatziki perfectly.
- Optional garnishes: Crumbled feta, fresh parsley, and Kalamata olives for that extra Mediterranean flair.
How to Make Mediterranean Chicken and Rice Bake with Tzatziki Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. Preparing the dish beforehand ensures everything cooks evenly and nothing sticks, making cleanup a breeze.
Step 2: Combine the Base Ingredients
In your prepared baking dish, mix together the uncooked rice, chicken broth, olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. This flavorful mixture forms the foundation for your bake, delivering both moisture and incredible Mediterranean taste.
Step 3: Add Chicken and Fresh Mix-Ins
Gently fold the bite-sized chicken pieces into the rice mixture, making sure they’re well coated with the seasoning. Then sprinkle the halved cherry tomatoes and diced red onion evenly on top. This layering adds color and bursts of freshness that will roast beautifully in the oven.
Step 4: Bake Covered
Cover the baking dish tightly with foil and pop it into the oven for 40 to 45 minutes. This covered baking steams the rice to fluffy perfection while cooking the chicken perfectly through to an internal temperature of 165°F. Once done, let the dish rest for 5 to 10 minutes to allow the flavors to settle.
Step 5: Fold in Cucumber and Prepare Tzatziki
Just before serving, stir the diced cucumber into the bake for a crisp, refreshing contrast. Meanwhile, whisk together all tzatziki ingredients in a bowl — Greek yogurt, grated cucumber, lemon juice, olive oil, dill, minced garlic, and a pinch of salt. Chill the sauce to keep it cool and vibrant.
Step 6: Serve and Garnish
Spoon generous dollops of the chilled tzatziki over warm portions of the bake. Finish by sprinkling with optional crumbled feta, fresh parsley, and Kalamata olives for an authentic Mediterranean experience full of layers and textures.
How to Serve Mediterranean Chicken and Rice Bake with Tzatziki Recipe
Garnishes
Your Mediterranean Chicken and Rice Bake with Tzatziki Recipe truly shines when garnished thoughtfully. Fresh parsley adds herbaceous brightness, while crumbled feta introduces a tangy creaminess. Kalamata olives bring salty, briny pops that perfectly complement the mellow chicken and zesty tzatziki.
Side Dishes
This bake is a complete meal on its own, but it also pairs wonderfully with crisp green salads or roasted vegetables. Think lemony Greek salad, grilled asparagus, or even warm pita bread to scoop up every last bite of saucy rice.
Creative Ways to Present
For a crowd-pleasing centerpiece, serve the bake straight from the casserole dish with a generous cascade of tzatziki on top. Or, present individual portions in pretty bowls with a drizzle of extra olive oil and a sprinkle of fresh dill. For a festive touch, scatter pomegranate seeds or pine nuts on top to add color and crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Mediterranean Chicken and Rice Bake with Tzatziki Recipe to an airtight container and refrigerate for up to 3 or 4 days. Store the tzatziki separately to maintain its fresh, creamy texture.
Freezing
You can freeze the cooked chicken and rice bake (without tzatziki) in freezer-safe containers for up to 2 months. Thaw it overnight in the refrigerator before reheating. Prepare fresh tzatziki just before serving for the best taste and texture.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. If the rice seems dry, add a splash of chicken broth or water before reheating. Top with fresh tzatziki after warming for that signature tangy finish.
FAQs
Can I use brown rice for this Mediterranean Chicken and Rice Bake with Tzatziki Recipe?
Absolutely! If you prefer brown rice, increase the baking time to 55–60 minutes and add an extra ¼ cup of broth to ensure the rice cooks properly and stays moist.
Is it possible to make this recipe low-carb?
Yes, swapping out the rice for cauliflower rice works well. Use ¾ cup broth and bake uncovered for 25–30 minutes. The tzatziki remains a delicious, low-carb topping option.
Can I prepare the bake ahead of time?
Definitely! You can assemble the dish up to 24 hours before baking. Just cover and refrigerate until you’re ready to cook. It’s a major time saver for busy days.
What if I don’t have fresh dill for the tzatziki?
Dried dill works just fine and is a great pantry backup. Fresh dill adds a slightly brighter, more vibrant flavor, but either choice will make tasty tzatziki.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes! If using cooked rotisserie chicken, add it to the rice mixture and reduce the baking time to about 25 minutes—just enough to heat through and cook the rice perfectly.
Final Thoughts
This Mediterranean Chicken and Rice Bake with Tzatziki Recipe is a joyful celebration of simple ingredients coming together to create something truly special. It’s a meal that’s as comforting as it is impressive, perfect for weeknight dinners or casual get-togethers. I can’t wait for you to try it and see how this one-pan wonder brings a taste of the Mediterranean right to your table.
Print
Mediterranean Chicken and Rice Bake with Tzatziki Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4–6
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean-inspired baked chicken and rice casserole combines tender chicken breast, fluffy long-grain rice, and fresh vegetables in a flavorful, easy-to-make one-dish meal. Topped with a creamy homemade tzatziki sauce and optional garnishes like feta, parsley, and olives, this recipe offers a healthy balance of protein, carbs, and Mediterranean fats, perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Base:
- 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup uncooked long-grain white rice (or brown rice*)
- 1½ cups low-sodium chicken broth
- 1 tablespoon olive oil
- Juice of ½ lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Fresh Mix-Ins:
- 1 cup cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup diced cucumber (seeds removed)
Tzatziki Topping:
- 1 cup plain Greek yogurt (2% or full fat for best texture)
- ½ cup grated cucumber, squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1 small garlic clove, minced
- Pinch of salt
Optional Garnish:
- Crumbled feta
- Fresh parsley
- Kalamata olives
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Dump & Mix: In the prepared baking dish, combine the uncooked rice, low-sodium chicken broth, olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Stir the mixture well to evenly distribute the seasonings. Add the bite-sized chicken pieces and gently mix to coat them evenly. Sprinkle the halved cherry tomatoes and diced red onion over the top of the mixture. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Place the covered baking dish in the preheated oven and bake for 40–45 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Once baked, remove from the oven and let the casserole rest for 5–10 minutes. After resting, gently fold in the diced cucumber for a fresh crunch and flavor boost.
- Make Tzatziki: While the casserole is baking, prepare the tzatziki sauce by mixing the Greek yogurt, grated and squeezed-dry cucumber, lemon juice, olive oil, dried or fresh dill, minced garlic, and a pinch of salt in a bowl. Stir until well combined and chill until ready to serve.
- Finish: Serve the warm chicken and rice casserole by spooning generous amounts of the chilled tzatziki sauce over the top. Garnish with optional crumbled feta cheese, fresh parsley, and Kalamata olives to enhance the Mediterranean flavors and add color.
Notes
- For brown rice, increase bake time to 55–60 minutes and add an additional ¼ cup of chicken broth to ensure rice cooks fully.
- Swap out rice for cauliflower rice by reducing broth to ¾ cup and baking uncovered for 25–30 minutes for a low-carb option.
- Using rotisserie chicken can reduce bake time to 25 minutes, adjusting accordingly to prevent overcooking.
- Make ahead by assembling the dish up to 24 hours in advance; store covered in the refrigerator and bake when ready.
- Stores well for 3–4 days in the fridge, perfect for meal prep.
- Can be adapted into a keto version, high-protein meal prep, sheet pan version without rice, or dairy-free tzatziki alternative upon request.
