Mediterranean Chicken Tzatziki Rice Bake (One-Pan Healthy Dinner)
This Mediterranean Chicken Tzatziki Rice Bake is the perfect balance of cozy comfort and fresh, vibrant flavor. Herb-marinated chicken thighs are baked directly over lemon-infused rice so every grain absorbs the savory juices, then finished with cool tzatziki, crumbled feta, and fresh herbs. It’s a nourishing one-pan dinner inspired by classic Greek flavors.
Equipment
- oven-safe skillet or baking dish
- Mixing bowls
- Whisk
- grater
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice (basmati or jasmine), rinsed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tbsp lemon zest
- 1 cup Greek yogurt (full-fat)
- 1/2 cup English cucumber, grated and squeezed dry
- 1 tbsp fresh dill, chopped
- 1 tbsp red wine vinegar or lemon juice
- 1/3 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- In a large bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken and toss to coat. Let marinate 20 minutes.
- Preheat oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and sear chicken 3 minutes per side until golden. Remove to a plate.
- In the same skillet, sauté diced onion and rinsed rice for 2–3 minutes until lightly toasted. Add garlic and cook 30 seconds.
- Pour in chicken broth and lemon zest, scraping up browned bits. Bring to a gentle simmer.
- Nestle chicken into the rice. Cover tightly with a lid or foil and bake 25–30 minutes until rice is tender and chicken reaches 165°F.
- Meanwhile, mix Greek yogurt, grated cucumber, dill, vinegar, and a pinch of salt to make tzatziki.
- Let bake rest 5 minutes. Spoon tzatziki over chicken and rice, then sprinkle with feta and parsley before serving.
Notes
For best texture, store tzatziki separately and add it after reheating.