Craving a fresh, healthy, and fuss-free dinner? This chicken tzatziki dump and bake recipe combines marinated chicken, jasmine rice, creamy tzatziki, and crisp veggies in one dish. No stress, all flavor!
Let’s be real: sometimes, the idea of cooking dinner at the end of a long day feels like climbing a mountain in flip-flops. That’s why I’m so excited to share this chicken tzatziki dump and bake recipe with you. It’s one of those meals that feels like it took effort… when really, you just dumped everything in a dish and let the oven work its magic.
This dish is packed with bright Mediterranean flavors, creamy tzatziki, juicy chicken, fragrant jasmine rice, and crisp veggies. But the real magic? You don’t need to dirty five pans or stir a thing. It’s a recipe I go back to when I want something healthy, satisfying, and wildly easy.
If you’re a fan of simple one-pan meals, you might also love this variation: dump-and-bake chicken tzatziki with rice.
Whether you’re meal prepping or feeding a hungry crew (hello, teenagers!), this recipe is a lifesaver. So grab your casserole dish and let’s make something delicious.
Table of contents
Main Ingredients for Chicken Tzatziki Dump and Bake
Let’s break down what you’ll need to make this chicken tzatziki dump and bake recipe a success:
- Chicken Tenderloins (1 lb)
These cook quickly and stay juicy. They’re the perfect size for even baking and soak up flavor like little sponges. - Ben’s Original Ready Rice Jasmine (8.5 oz / 240g)
Pre-cooked jasmine rice saves so much time. It’s fluffy, fragrant, and doesn’t require any stovetop prep. - Tzatziki (1½ cups / 12 fl oz)
Creamy, garlicky, and full of cucumber and dill. This Mediterranean yogurt sauce does double duty here: it flavors the chicken and keeps everything moist as it bakes. - Romaine Lettuce (6 cups shredded / 210g)
Adds a fresh crunch that balances the warm, creamy base of the dish. - Cherry Tomatoes (1½ cups halved / 110g)
Sweet, juicy, and just the pop of color your plate needs. - Cucumber (1½ cups sliced / 180g)
Classic tzatziki sidekick. Cool and refreshing, it ties the whole meal together. - Fat-Free Feta Cheese (1 cup crumbled / 112g)
Salty, tangy, and so, so good. Adds a bit of bite without the extra fat. - Optional: Pickled Red Onions
Totally optional but highly recommended. They add zing and make everything prettier.
Additional Ingredients and Substitutes
Don’t have everything listed above? No problem. Here are some easy swaps and add-ons that still keep things delicious:
- Protein Swap: Try boneless skinless chicken thighs if that’s what you’ve got on hand. Just trim the fat and adjust baking time slightly.
- Grain Option: Brown rice, couscous, or even quinoa can work in place of jasmine rice. Just make sure it’s cooked beforehand.
- Dairy-Free Version: Use a plant-based yogurt for the tzatziki and skip the feta or swap it with a dairy-free crumble.
- Extra Veggies: Add diced bell peppers, red onion, or even shredded carrots to the mix for more color and crunch.
- Tzatziki Boost: Homemade tzatziki is amazing if you have the time. Otherwise, store-bought does the trick beautifully.
Craving something a little more sweet and savory instead? Try this Asian-inspired teriyaki chicken and rice recipe.
Expert Tips for the Best Chicken Tzatziki Dump and Bake
I’ve made this recipe more times than I can count, and these little tips make all the difference:
- Marinate for Flavor: Even 30 minutes makes a huge impact. The yogurt, lemon, and herbs in the marinade tenderize the chicken and infuse it with flavor. If you can marinate overnight, bonus points!
- Use Pre-Cooked Rice: This is crucial. Raw rice won’t cook properly in this dish. The ready-to-eat rice packs make prep ridiculously easy.
- Don’t Skip the Toppings: The warm baked layer is cozy and rich, but it really comes alive when topped with fresh veggies and feta. That contrast of warm and cool is what makes this dish special.
- Bake Covered (at first): Covering the dish with foil helps trap steam and keeps the chicken tender. Uncover for the last 5 minutes to get a slight golden edge on top.
- Serve Immediately: This dish is best enjoyed right out of the oven with fresh toppings piled on. The textures and temps are just perfect that way.
- Double for Meal Prep: This stores beautifully. Double the recipe and keep half in the fridge for quick lunches or a second dinner later in the week.
- Make it a Bowl: Skip plating and turn it into a grain bowl. Scoop the hot base into a bowl and top with cold romaine, veggies, feta, and a drizzle of olive oil.
Step-by-Step Instructions
- Prep the Marinade
In a mixing bowl, whisk together ¼ cup Greek yogurt, ¼ cup olive oil, juice and zest of 1 lemon, 1 tsp dried rosemary, 1 tsp sea salt, ½ tsp black pepper, and ½ tsp oregano. - Marinate the Chicken
Add 1 lb chicken tenderloins to the marinade, toss to coat, and refrigerate for at least 30 minutes. - Assemble the Dish
Preheat the oven to 375°F. In a 9×13-inch baking dish, spread 1 bag of cooked jasmine rice evenly. Lay the marinated chicken on top and pour 1½ cups tzatziki over everything. Spread gently to coat. - Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 5–7 minutes until the top is lightly golden and chicken is cooked through. - Top and Serve
Remove from the oven and let rest 5 minutes. Serve topped with shredded romaine, cherry tomatoes, cucumber, crumbled feta, and pickled onions if using.
Additional Guide: Make It Your Own
One of the best things about this chicken tzatziki dump and bake is how customizable it is. Here are some ways to switch it up:
- Make it Spicy: Add crushed red pepper flakes to the marinade for a bit of heat.
- Low-Carb Version: Skip the rice and bake the chicken and tzatziki solo, then serve over cauliflower rice or a big bed of greens. You can also try this delicious chicken and cauliflower rice version.
- Pita Night: Chop the baked chicken and stuff it into warm pita bread with the toppings. Instant gyro vibes!
- Add a Side: Want more variety? Serve with hummus, dolmas, or a Greek-style cucumber salad.
- Repurpose Leftovers: Got leftovers? Chop up the baked chicken and toss it into a fresh tzatziki chicken salad for a light, refreshing lunch the next day.
Want something with a spicy, fermented twist? This kimchi chicken fried rice is bursting with bold flavor.
Frequently Asked Questions About Chicken Tzatziki Dump and Bake
Yes, just make sure they’re fully thawed before marinating. Frozen chicken won’t absorb flavor as well and may release too much water while baking.
Totally! While homemade is lovely, a good store-bought tzatziki works perfectly and saves time.
Conclusion
So there you have it, your new favorite one-pan dinner: chicken tzatziki dump and bake. It’s comforting, flavorful, and incredibly simple to pull together. Whether you’re juggling work, kids, or just craving something healthy but easy, this dish is a true kitchen hero.
It brings together everything I love about Mediterranean food: fresh ingredients, bold flavors, and that balance of warm and cool textures that keeps every bite interesting. Plus, it’s a crowd-pleaser that even picky eaters will devour.
Looking to explore more global flavors? Don’t miss this comforting Latin favorite: arroz con pollo Costa Rica.
Give it a try this week and let me know how it goes! I’d love to hear what variations you try or how your family likes it.
Happy cooking,
Chicken Tzatziki Dump and Bake
Ingredients
- 1 lb chicken tenderloins
- 240 grams Ready Rice Jasmine
- 1 1/2 cups Tzatziki
- 6 cups romaine lettuce shredded
- 1 1/2 cups cherry tomatoes halved
- 1 1/2 cups cucumber sliced
- 1 cup fat free feta cheese crumbled
- pickled red onions optional
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice and zest, rosemary, salt, pepper, and oregano to make the marinade.
- Place chicken tenderloins in the baking dish and pour the marinade over the chicken. Let it sit for 10–15 minutes (or longer if time permits).
- Add the jasmine rice and tzatziki over and around the chicken in the baking dish. Gently mix to combine.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until chicken is cooked through and the dish is hot and bubbling.
- Remove from oven and let rest for 5 minutes before serving. Top with romaine lettuce, cherry tomatoes, cucumber, feta, and optional pickled onions.
