Intro
Hi, I am Dulcia. I love simple meals that feel special, and this Creamy Greek Dump-and-Bake Chicken with Tzatziki Rice is one of my go-to weeknight dinners. It is hands-off, forgiving, and full of bright Greek flavors.
Origins
This recipe grew out of one evening when I wanted tzatziki and rice, but not a lot of fuss. Through a few tests I found that dumping everything into one pan and baking it created more cohesive flavor than cooking the components separately. The rice absorbs the braising juices from the chicken, and the toasted spices become mellow and rounded.
Ingredients
- Chicken: Choose uniformly-sized breasts or thighs about 6-8 ounces each. Look for meat with a pink color and no dark spots. If using breasts, choose pieces of even thickness or gently pound them.
- Rice: Long-grain white rice is crucial here – its structure allows it to absorb liquid while maintaining distinct grains. Look for rice that appears translucent rather than chalky.
- Spices: Fresh, aromatic spices make all the difference. Toast whole spices and grind them yourself when possible, especially the cumin and smoked paprika which provide the foundation flavors.
- Additional items you will need: chicken broth or water, olive oil, salt and pepper, and tzatziki for serving.
Instructions
- My first attempt at this dish came from a craving for Greek flavors combined with the need for an easy dinner solution. Through trial and error, I discovered that the dump-and-bake method actually created better flavor integration than traditional preparation methods.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a 9×13 inch baking dish.
- Rinse 1 1/2 cups of long-grain white rice under cold water until it runs clear. Drain and spread the rice in the bottom of the prepared dish.
- Pour 1 3/4 cups of chicken broth or water over the rice. Stir in 1 tablespoon olive oil, 1 teaspoon toasted and ground cumin, 1 teaspoon toasted and ground smoked paprika, and salt and pepper to taste.
- Pat 4 pieces of chicken (6-8 ounces each) dry and season both sides with salt, pepper, and a light dusting of the toasted spices. Place the chicken on top of the rice in a single layer.
- Cover the dish tightly with foil and bake for 30 to 40 minutes, until the rice is tender and the chicken reaches 165 degrees F (74 degrees C) on an instant-read thermometer.
- Remove from oven and let rest, covered, for 5 minutes. Fluff the rice, slice the chicken if desired, and serve with tzatziki spooned over the top.
Creamy Greek Dump-and-Bake Chicken with Rice
Description
A creamy, Greek-inspired dump-and-bake chicken and rice dish that emphasizes simple assembly and integrated flavors.
Ingredients
- Chicken: Choose uniformly-sized breasts or thighs about 6-8 ounces each; look for meat with a pink color and no dark spots; if using breasts, choose pieces of even thickness or gently pound them.
- Rice: Long-grain white rice?its structure allows it to absorb liquid while maintaining distinct grains; look for rice that appears translucent rather than chalky.
- Spices: Fresh, aromatic spices; toast whole spices and grind them when possible?especially cumin and smoked paprika which provide the foundation flavors.
Instructions
- My first attempt at this dish came from a craving for Greek flavors combined with the need for an easy dinner solution; through trial and error, I discovered that the dump-and-bake method actually created better flavor integration than traditional preparation methods.
Tips
- Use long-grain white rice for the best texture. Short-grain rice will become sticky and clump.
- Toasting whole spices briefly in a dry skillet enhances their aroma. Grind them while warm for best flavor.
- If your chicken pieces vary in thickness, halve thicker pieces or use a thermometer to avoid overcooking.
- Cover the dish tightly to trap steam. That steam is what makes the rice tender without additional stirring.
Variations
- For extra lemon brightness, stir a tablespoon of lemon juice into the broth before baking.
- Add sliced olives and cherry tomatoes on top for a more Mediterranean pan.
- Swap the chicken for bone-in thighs, increasing bake time by about 10 minutes.
FAQ
Q: Can I use brown rice?
A: Brown rice requires more liquid and longer baking time. If substituting, increase the broth and bake time, checking for doneness frequently.
Q: Do I need to toast the spices?
A: Toasting the cumin and smoked paprika gives deeper flavor, but you can skip this step if you are short on time.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave. The rice may dry slightly, so add a splash of water before reheating.
Conclusion
This Dump-and-Bake Chicken Tzatziki Rice is a weeknight winner: low effort, high comfort, and always a crowd pleaser. I hope it becomes one of your weeknight staples.
External resources and further reading: https://en.wikipedia.org/wiki/Tzatziki and https://www.usda.gov/food-safety
Related recipes on my site: https://www.dulciarecipes.com/ and https://www.dulciarecipes.com/cheesecake-factory-bread/