Description
This Mediterranean Chicken Tzatziki Rice Bake is a wholesome one-pan dinner featuring juicy marinated chicken thighs baked with aromatic rice, infused with lemon and herbs, and topped with a refreshing homemade tzatziki sauce and crumbled feta cheese. It’s an easy, healthy, and flavorful dish perfect for weeknight meals.
Ingredients
Chicken Marinade
- 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
Rice and Cooking
- 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
Tzatziki Sauce & Garnish
- 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
- Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Add the boneless skinless chicken thighs and toss well to coat them completely. Let the chicken marinate for 20 minutes to absorb the flavors.
- Preheat and Sear Chicken: Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and add the marinated chicken thighs. Sear the chicken for about 3 minutes on each side until golden brown. Once seared, remove the chicken from the skillet and set aside on a plate.
- Sauté Onion and Rice: Using the same skillet, add the diced yellow onion and rinsed rice. Sauté for 2 to 3 minutes until the onions soften and the rice is lightly toasted, stirring regularly. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Lemon Zest: Pour in the low-sodium chicken broth and sprinkle in the lemon zest. Use a spatula to scrape up any browned bits stuck to the skillet bottom. Bring the mixture to a gentle simmer.
- Bake Chicken and Rice: Nestle the seared chicken thighs evenly into the rice mixture in the skillet. Cover the skillet tightly with a lid or foil to seal in steam. Transfer to the preheated oven and bake for 25 to 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Prepare Tzatziki Sauce: While the chicken and rice bake, combine Greek yogurt, grated and squeezed cucumber, chopped fresh dill, red wine vinegar or lemon juice, and a pinch of salt in a bowl. Mix well until smooth and chilled.
- Rest and Serve: Once baked, let the skillet rest uncovered for 5 minutes. Spoon the creamy tzatziki sauce over the chicken and rice, then sprinkle crumbled feta cheese and chopped fresh parsley on top before serving.
Notes
- For best texture and freshness, store the tzatziki sauce separately and add it after reheating the dish.
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier results.
- You can substitute chicken thighs with boneless skinless chicken breasts, adjusting baking time accordingly.
- Use an oven-safe skillet such as cast iron or stainless steel to easily transfer from stovetop to oven.
