A simple one-pan casserole combining chicken, rice, and Mediterranean flavors — I just dump everything in a baking dish, bake it until golden and bubbling, and then finish it with a cool, creamy tzatziki topping. It’s one of my favorite easy meals that feels like a trip to Greece in every bite.
Why You’ll Love This Recipe
I love how this recipe brings together wholesome ingredients and bold Mediterranean flavors in a completely fuss-free way. Everything bakes in one dish, which means less cleanup. The rice absorbs all the juices from the chicken and tomatoes, while the herbs and garlic infuse every grain with flavor. Then that fresh tzatziki on top takes it to another level — creamy, tangy, and perfect against the warm rice bake. Whether I’m feeding my family or prepping meals for the week, this is a go-to.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g boneless skinless chicken thighs or breasts, cut into bite‑sized pieces
1 cup long‑grain white rice (about 200 g), rinsed
1 can (400 g) diced tomatoes, undrained
1¼ cups (300 ml) chicken broth (or water + bouillon)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon dried oregano + ½ teaspoon dried thyme (or 1½ tsp mixed Greek seasoning)
Salt and pepper to taste (about ½ teaspoon salt + ¼ teaspoon pepper)
For topping: 1 cup (240 g) plain Greek yogurt + ½ cup (about 120 g) grated cucumber (squeezed dry) + 1 tablespoon lemon juice + 1 clove garlic, minced + pinch of salt and pepper — or about 1¼ cups prepared tzatziki sauce
directions
I start by preheating my oven to 190 °C (375 °F).
In a large mixing bowl, I combine the chicken, rinsed rice, chopped onion, minced garlic, diced tomatoes with their juices, chicken broth, olive oil, oregano, thyme or Greek seasoning, and some salt and pepper. I stir it all together until evenly mixed.
Then I pour the mixture into a greased 9×13‑inch baking dish and spread it out. I make sure to cover it tightly with foil to keep all the steam in while it bakes.
I bake it for 40–45 minutes, until the rice is tender, the liquid is absorbed, and the chicken is fully cooked (I aim for 75 °C / 165 °F internal temperature).
While that’s in the oven, I make the tzatziki. In a bowl, I mix together the Greek yogurt, grated cucumber (make sure it’s squeezed dry), lemon juice, garlic, and a pinch of salt and pepper. I stir until it’s smooth and creamy.
Once the bake is done, I let it rest for 5 minutes after removing the foil, then fluff the rice gently with a fork.
I serve the chicken and rice warm, topped with a generous dollop of tzatziki. For an extra touch, I might add a sprinkle of fresh parsley or dill and a little squeeze of lemon juice.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
I sometimes swap the chicken thighs for breasts when I want a leaner option, or use just a teaspoon of olive oil for a lighter bake.
If I’m short on time, I use store-bought tzatziki — just thin it slightly with lemon juice if it’s too thick.
For a more veggie-packed version, I throw in chopped bell peppers or zucchini before baking.
When I want a spicier twist, I add a pinch of chili flakes or a chopped fresh chili to the mix.
I occasionally substitute the white rice with brown rice, but I make sure to increase the baking time and liquid to accommodate.
storage/reheating
Leftovers keep beautifully. I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm the casserole gently in the microwave or oven until heated through. I always add fresh tzatziki after reheating — it brightens up the dish again.
FAQs
What kind of rice works best for this bake?
I like using long-grain white rice because it cooks evenly and stays fluffy. Short grain or arborio rice can get too sticky, and brown rice will need extra time and liquid.
Can I make this dish ahead of time?
Yes, I often assemble everything (except the tzatziki) in the baking dish, cover it, and refrigerate it for a few hours or overnight. When I’m ready to bake, I just let it sit at room temperature while the oven preheats.
Can I freeze this chicken and rice bake?
I can freeze the baked chicken and rice without the tzatziki for up to 2 months. I wrap it tightly and label it. To reheat, I thaw overnight in the fridge and warm it in the oven or microwave. I always make fresh tzatziki to serve.
What if I don’t have Greek seasoning?
No problem — I just use a mix of dried oregano and thyme. Sometimes I add a pinch of basil or rosemary if I want more herb complexity.
Is there a dairy-free option for the topping?
Yes, I’ve made this with dairy-free yogurt (like coconut or almond-based) mixed with cucumber, lemon juice, and garlic for a plant-based tzatziki alternative.
Conclusion
This Mediterranean chicken and rice bake is one of those comfort meals I keep coming back to. It’s hearty, healthy, and packed with flavor — all from one pan. Whether I make it for an easy weeknight dinner or meal prep, it always hits the spot. The creamy tzatziki on top really brings it all together.
A simple one-pan casserole combining chicken, rice and Mediterranean flavors — dump everything in a baking dish, bake, then top with creamy tzatziki for an easy, flavorful meal.
Ingredients
500 g boneless skinless chicken thighs or breasts, cut into bite‑sized pieces
1 cup long‑grain white rice (about 200 g), rinsed
1 can (400 g) diced tomatoes, undrained
1¼ cups (300 ml) chicken broth (or water + bouillon)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon dried oregano + ½ teaspoon dried thyme (or 1½ tsp mixed Greek seasoning)
Salt and pepper to taste (about ½ teaspoon salt + ¼ teaspoon pepper)
For topping: 1 cup (240 g) plain Greek yogurt + ½ cup (about 120 g) grated cucumber (squeezed dry) + 1 tablespoon lemon juice + 1 clove garlic, minced + pinch of salt and pepper — or about 1¼ cups prepared tzatziki sauce
Instructions
Preheat your oven to 190 °C (375 °F).
In a large mixing bowl, combine the chicken pieces, rinsed rice, chopped onion, minced garlic, diced tomatoes (with their juices), chicken broth, olive oil, oregano, thyme (or Greek seasoning), salt, and pepper. Stir until evenly mixed.
Pour the mixture into a greased 9×13‑inch (or similar) baking dish and spread it out evenly. Cover tightly with foil.
Bake in the preheated oven for 40–45 minutes, or until the rice is tender, liquid is absorbed, and chicken is cooked through (internal temperature ≈ 75 °C / 165 °F).
While the bake is in the oven, prepare the tzatziki topping: in a bowl combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and a pinch of salt and pepper. Stir until smooth.
When the bake is done, remove the foil and let it rest for 5 minutes, then fluff the rice gently with a fork.
Serve the chicken‑rice bake in bowls or on plates, and top each serving generously with the tzatziki sauce. Garnish optionally with chopped fresh parsley or dill, and a squeeze of lemon.
Notes
You can substitute store‑bought tzatziki for convenience. If it’s very thick, thin it slightly with a splash of water or lemon juice to make it easier to dollop.
For a lighter version, use chicken breast and reduce olive oil to 1 teaspoon.
Adjust salt to taste — if using a salty broth or canned tomatoes, you may need less added salt.
Leftovers keep well: refrigerate for up to 3 days. To reheat, warm gently in a microwave or oven and add fresh tzatziki before serving.
Feel free to add chopped vegetables (like bell peppers or zucchini) to the bake for extra nutrition and flavor.
