Chicken Tzatziki Rice Bake

I burned the rice once, cried a little, then invented this casserole so neither of us has to suffer through chewy rice or watery tzatziki ever again.

Why This Recipe Is Awesome

This is the lazy genius of weeknight dinners: rice soaks up lemony, garlicky yogurt, chicken browns and keeps its juices, and the oven does most of the work while you rearrange your life for five minutes. It works because the components are simple and complementary — starch, protein, and a bright, tangy sauce that refuses to be boring. Also, it scales like a dream for leftovers or sandwich-filling ambitions, and it won’t judge you if you double the recipe for meal prep.

Ingredients You’ll Need

• 1½ cups long-grain rice (jasmine or basmati; rinsed) — rinse to avoid gluey rice.
• 2 tablespoons olive oil — or whatever oil your pantry swears by.
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (breasts are fine if you like dryer texture).
• 1 medium onion, diced — white or yellow, nothing dramatic.
• 3 cloves garlic, minced — garlic is not optional here.
• 1 cup chicken stock (low sodium recommended) plus 1 cup water — keeps liquid math simple.
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped) — Mediterranean vibes.
• Salt and black pepper, to taste — be pleasant to your food.
• 1 medium cucumber, grated and drained — the cooling part of tzatziki; squeeze out excess water.
• 1½ cups Greek yogurt (full-fat is nicer) — thick, creamy, forgiving.
• 1 tablespoon lemon juice — brightens everything.
• 2 tablespoons chopped fresh dill or mint — dill is traditional, mint is fun.
• ½ cup crumbled feta — optional but life-improving.
• 1 cup cherry tomatoes, halved — they roast and sweeten; optional if you dislike them.
• Freshly ground black pepper and a drizzle of olive oil for finishing.

Step-by-Step Instructions

1. Step 1

   Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat, season the chicken with salt, pepper and half the oregano, and brown in batches until golden but not cooked through, about 3–4 minutes per batch; transfer to a plate. In the same pan add the remaining oil, sauté the onion until soft, toss in garlic for 30 seconds, then stir the rice into the aromatics so each grain gets a little glossy love. Pour in the chicken stock plus water, scrape up any browned bits, return the chicken to the pan, scatter tomatoes and a pinch more salt, and bring to a simmer.

2. Step 2

   Mix grated cucumber, yogurt, lemon juice, dill, a pinch of salt and pepper in a bowl, then spoon most of it over the rice and chicken (reserve a few tablespoons for serving). Slide the skillet into a 375°F (190°C) oven and bake uncovered for 20–25 minutes until the rice is tender and the chicken finishes cooking; finish with crumbled feta and the reserved tzatziki, drizzle olive oil and crack more pepper, and serve straight from the pan.

Common Mistakes to Avoid

Putting watery cucumber into your tzatziki and expecting the casserole to hold its dignity — squeeze the cucumber like you mean it. Skipping the rice rinse is a rookie move; you’ll end up with a sticky mess that’s more porridge than pilaf. Overcrowding the pan during browning turns everything grey and steamed instead of golden; brown in batches. Finally, under-seasoning early because you plan to add salt later — salt helps layers of flavor develop, not just salt the end.

Alternatives & Substitutions

No Greek yogurt? Use labneh or a thick strained cultured yogurt; sour cream will do in a pinch but loses that clean lemony tang. Swap chicken thighs for lamb or turkey if you’re feeling frisky — lamb makes it more rustic and indulgent. Short on long-grain rice? Use basmati for fragrance or parboiled rice for reliability; if you go brown rice, increase liquid by ¼–½ cup and bake 15–20 minutes longer. Want cauliflower rice? Skip the oven bake and finish on the stovetop with a lid — it will be faster but less pillow-y.

FAQ

Question 1?

Can I make this ahead? Yes. Assemble through the point of baking, cool, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time straight from cold or let it sit at room temp for 20 minutes before baking for more even reheating.

Question 2?

My tzatziki looks watery after mixing — is it ruined? Not necessarily. Let it sit in the fridge for 10–15 minutes and drain any excess in a fine sieve if needed. For future batches, grate the cucumber, toss with a pinch of salt, and let it sit for 10 minutes before squeezing out the liquid — your future self will thank you.

Question 3?

Can I freeze leftovers? Yes. Freeze in portions without fresh herbs or the reserved tzatziki, which loses texture when frozen; add fresh tzatziki after thawing. Reheat gently in the oven or microwave and refresh with a squeeze of lemon and a sprinkle of fresh herbs.

Final Thoughts

This Chicken Tzatziki Rice Bake is the kind of dinner that makes Monday feel less like a punishment and more like a plan. It’s forgiving, adaptable and reliably delicious, and it rewards a tiny bit of prep with a huge payoff. If you make it once, you’ll find variations you like faster than you expect — that’s the sign of a recipe worth keeping. Go make a pan, hide half for tomorrow, and tell me if you added olives or threw in roasted peppers; I’m nosy about leftovers.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.