Description
A one-pan wonder, this Chicken Tzatziki Rice Bake offers succulent chicken, fluffy rice, and a refreshing, tangy tzatziki-inspired sauce, all baked to golden perfection.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil (for chicken marinade)
- 2 tablespoons fresh lemon juice (for chicken marinade)
- 2 cloves garlic, minced (for chicken marinade)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (for chicken marinade)
- 1/4 teaspoon black pepper (for chicken marinade)
- 2 tablespoons olive oil (for rice base)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced (for rice base)
- 1.5 cups (300g) long-grain white rice, rinsed thoroughly
- 3 cups (720ml) low-sodium chicken broth (for rice base)
- 1 bay leaf
- 1/2 teaspoon salt (for rice base)
- 1/4 teaspoon black pepper (for rice base)
- 1 large English cucumber (450g), grated and thoroughly squeezed dry
- 1.5 cups (360g) plain full-fat Greek yogurt
- 1/2 cup (120g) sour cream (full-fat)
- 3 cloves garlic, minced (for sauce)
- 2 tablespoons fresh lemon juice (for sauce)
- 1/4 cup finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon salt (for sauce)
- 1/8 teaspoon black pepper (for sauce)
- 1/2 cup (120ml) low-sodium chicken broth (for thinning sauce)
- 1.5 cups (170g) shredded mozzarella cheese
- Fresh dill or parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Cut 1.5 lbs chicken into 1-inch cubes. In a bowl, combine chicken with 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Dice onion, mince remaining garlic. Grate 1 large English cucumber, sprinkle with a pinch of salt, let sit 10-15 minutes, then squeeze out as much water as possible. Finely chop fresh dill and mint.
- In a large oven-safe Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Sauté diced onion for 5-7 minutes until soft. Add 3 minced garlic cloves; cook 1 minute. Add 1.5 cups rinsed rice; toast 2-3 minutes. Stir in 3 cups chicken broth, bay leaf, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, reduce heat to low, cover tightly, and simmer for 12 minutes. Remove from heat, let sit covered for 5 minutes. Fluff rice, remove bay leaf, and spread evenly in the pot or a 9×13-inch baking dish.
- While rice rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear marinated chicken in batches for 3-4 minutes per side until golden brown and just cooked through. Set aside. In a large bowl, combine the thoroughly drained grated cucumber, 1.5 cups Greek yogurt, 1/2 cup sour cream, 3 minced garlic cloves, 2 tbsp lemon juice, 1/4 cup chopped dill, 2 tbsp chopped mint, 1/4 tsp salt, and 1/8 tsp pepper. Whisk in 1/2 cup chicken broth until smooth and pourable. Taste and adjust seasonings.
- Layer the seared chicken cubes evenly over the rice. Pour the creamy tzatziki sauce evenly over the chicken and rice. Sprinkle with 1.5 cups shredded mozzarella cheese. Cover the dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 25 minutes.
- Carefully remove the foil. Increase the oven temperature to 400°F (200°C) and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh dill or parsley and lemon wedges, if desired.
Notes
- For best flavor, marinate the chicken for a few hours.
- Adjust the seasoning in the tzatziki sauce to your preference.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Chicken Tzatziki Rice Bake, Mediterranean, one-pan meal