One-Pan Mediterranean Chicken Dinner

This dump-and-bake chicken tzatziki with rice transforms busy weeknights into flavorful Mediterranean feasts without the fuss. The one-pan wonder combines tender chicken, perfectly cooked rice, and vegetables all topped with creamy homemade tzatziki sauce for a simple yet impressive meal that tastes like you spent hours in the kitchen.

I first discovered this recipe when looking for ways to use leftover tzatziki sauce. What started as a kitchen experiment quickly became my go to entertaining dish when I want something that looks impressive but requires almost no active cooking time.

Ingredients

• Boneless skinless chicken thighs or breasts: these stay juicy during baking with thighs offering more flavor and breasts being leaner
• Long grain white rice: provides the perfect fluffy texture and absorbs all the wonderful flavors in the dish
• Chicken broth: adds richness and helps cook the rice perfectly look for low sodium varieties to control saltiness
• Red onion: adds color and mild sweetness that mellows during baking
• Zucchini and bell pepper: provide texture nutrition and bright color choose firm vegetables for best results
• Greek yogurt: the foundation of tzatziki sauce select full fat for creamiest results
• Cucumber: adds refreshing crunch to the tzatziki English cucumbers work best with fewer seeds
• Fresh herbs: brighten both the dish and the sauce never substitute dried herbs in the tzatziki

Step-by-Step Instructions

Prep Your Baking Dish:

Combine rice broth vegetables seasonings and olive oil directly in your baking dish stirring thoroughly to ensure even distribution. This builds your flavor base and eliminates extra mixing bowls. Make sure the rice is completely submerged in liquid for proper cooking.

Arrange The Chicken:

Place chicken pieces on top of the rice mixture rather than stirring them in. This allows the pieces to roast while simultaneously flavoring the rice below. Season chicken generously and add lemon juice which tenderizes the meat and adds brightness.

Cover And Bake:

Seal tightly with foil to create a steamy environment that cooks the rice perfectly. The tight seal is crucial as it traps moisture allowing the rice to absorb the broth and preventing it from drying out. Bake until chicken reaches safe temperature and rice is tender.

Make The Tzatziki:

Thoroughly squeeze moisture from grated cucumber using a clean kitchen towel before mixing with yogurt and seasonings. This prevents watery tzatziki and allows the flavors to concentrate. Let it chill for at least 15 minutes before serving for best flavor.

Rest Before Serving:

Allow the dish to rest uncovered for 5 minutes after coming out of the oven. This lets the rice finish absorbing any remaining liquid and makes for perfect texture. Fluff gently with a fork before topping with tzatziki.

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The tzatziki sauce is what truly elevates this simple dish. My Greek grandmother taught me to always salt the cucumber first then squeeze out every last drop of water before mixing it with yogurt. She would say a watery tzatziki is a sign of an inexperienced cook and I think of her every time I make this dish for my family.

Vegetable Variations

This flexible recipe welcomes seasonal produce substitutions. Summer versions shine with yellow squash cherry tomatoes and fresh corn kernels. In fall try cubed butternut squash or sweet potatoes which caramelize beautifully during baking. Winter versions work well with hearty additions like kale or thinly sliced Brussels sprouts added during the last 15 minutes of cooking.

Make It Ahead

Prepare this dish up to the baking point then refrigerate covered for up to 24 hours before cooking. Add an extra 10 minutes to the baking time if cooking directly from the refrigerator. The tzatziki sauce actually improves with time as flavors meld together so make it a day ahead for best results. Store separately and add just before serving.

Mediterranean Flavor Boost

Transform this dish into a Greek vacation on a plate by adding traditional Mediterranean ingredients. Toss in a handful of kalamata olives or capers before baking. Sprinkle crumbled feta cheese over the dish during the last 5 minutes of cooking. For bright color and a burst of sweetness add halved cherry tomatoes in the last 10 minutes of baking time.

Serving Suggestions

Create a complete Mediterranean feast by serving alongside a simple Greek salad dressed with olive oil and red wine vinegar. Warm pita bread makes an excellent vehicle for scooping up extra tzatziki sauce. For a lighter option serve with a side of lemony steamed green beans or asparagus.

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Common Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can use either boneless chicken breasts or thighs in this dish. Thighs tend to stay more moist during baking, but breasts work perfectly fine. Just ensure you don't overcook them - check for an internal temperature of 165°F (75°C).

→ How do I prevent the rice from becoming mushy?

To avoid mushy rice, make sure you're using the correct ratio of liquid to rice (2:1 for white rice), don't overstir once it's cooking, and ensure your oven temperature is accurate. Covering tightly with foil during baking helps the rice cook evenly.

→ Can I make this dish ahead of time?

While the complete dish is best served fresh, you can prepare the tzatziki sauce up to 2 days ahead and store it in the refrigerator. You can also prep all vegetables in advance to make assembly quicker.

→ What can I serve with this chicken tzatziki bake?

This is a complete meal on its own, but it pairs beautifully with a simple Greek salad, warm pita bread, or roasted Mediterranean vegetables. A glass of crisp white wine also complements the flavors nicely.

→ How do I properly drain the cucumber for tzatziki?

After grating the cucumber, place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible. This prevents your tzatziki from becoming watery and ensures a creamy consistency.

→ Can I make this dish vegetarian?

Yes! Replace the chicken with chickpeas or large pieces of firm tofu, and substitute vegetable broth for the chicken broth. The cooking time remains the same, and you'll still get a delicious Mediterranean-inspired meal.