Can I use brown rice?

Yes—use about 3 cups liquid and bake an extra 15–20 minutes until tender. Brown rice takes longer but adds fiber and nuttiness.

What if I don’t have Greek yogurt?

You can use plain yogurt or a dairy-free yogurt alternative. It will change the texture slightly, but the yogurt provides the tang. If very watery, strain it briefly.

Can I use thighs instead of breasts?

Absolutely. Thighs are juicier and forgiving. If bone-in, cook a bit longer and check internal temperature.

Is this good for kids?

Yep. The flavors are bright but not overpowering. If you have picky eaters, serve extra plain rice or a mild side.

What’s the best rice type?

Long-grain white rice is ideal for fluffy texture. Jasmine or basmati adds aroma; brown rice adds chew.

Easy Summer Dinners - Easy Dump-and-Bake Chicken Tzatziki Rice

Ingredients

Scale

For the casserole:

1½ cups long-grain white rice (dry)
2½ cups chicken broth or water
4 boneless, skinless chicken breasts

For the yogurt-tzatziki topping:

1 cup plain Greek yogurt
1 medium cucumber, peeled, seeded and either grated or very finely chopped
3 garlic cloves, minced
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp lemon juice
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil

Optional finishing touches:

Fresh dill or parsley sprigs
Lemon wedges

Instructions

Preheat your oven to 375°F (190°C). Choose a roughly 9×13-inch baking dish so everything cooks evenly.
Spread the uncooked rice in an even layer across the bottom of the dish.
Carefully pour chicken broth (or water) over the rice — do it slowly so the grains don’t shift. Leave the rice undisturbed.
Pat the chicken breasts dry, rub or drizzle them with the olive oil, and place them directly on top of the rice, spaced apart.
In a bowl, whisk together the Greek yogurt, grated cucumber (squeeze out excess moisture first), garlic, dill, lemon juice, oregano, paprika, salt, and pepper until smooth.
Spoon the yogurt mixture over each chicken breast, coating them well. That saucy layer becomes flavorful while it bakes.
Seal the dish tightly with aluminum foil to trap steam, and bake for 50–60 minutes, or until the chicken registers 165°F and the rice is tender. Resist the urge to peek often — the steam is doing the work.
Remove from oven and let rest, covered, for about 5 minutes. This helps the rice absorb any leftover liquid and firms up the chicken slightly.
Garnish with chopped dill or parsley and serve with lemon wedges for a bright squeeze right at the table.

Notes

Squeeze drained cucumber thoroughly—too much water makes the topping runny.
Use chicken broth for deeper flavor; water works in a pinch.
Swap chicken thighs if you want richer, more forgiving meat—check doneness a bit later.
If using jasmine or basmati, check the rice at 45 minutes; some varieties cook faster.