One-Pan Chicken Dinner

The ultimate no-fuss weeknight solution comes alive in this one-pan dump-and-bake chicken tzatziki with rice. This Mediterranean-inspired dish transforms ordinary ingredients into an extraordinary meal where tender chicken and perfectly cooked rice meld with aromatic spices under a blanket of creamy tzatziki sauce. Best of all, it requires minimal prep and maximal flavor, proving that healthy, delicious dinners don't have to be complicated.

I discovered this recipe during a particularly busy week when I needed something wholesome yet effortless. My family's enthusiastic reaction—especially from my teenage son who usually shies away from anything with vegetables—made this an instant addition to our regular rotation. Now it's our go-to meal when we need something that feels special but doesn't require hours in the kitchen.

Ingredients That Make All The Difference

• Long grain white rice: Specifically designed for uncooked rice that cooks perfectly in the oven. Don't substitute with other varieties as they require different liquid ratios and cooking times.
• Smoked paprika: Creates that coveted char-grilled flavor without actual grilling. Regular paprika won't provide the same depth, so this smoky version is essential.
• Grated zucchini: Melts into the dish during baking, adding moisture and nutrients while being virtually undetectable to picky eaters.
• Chicken broth: Regular (not low-sodium) broth is best here as the rice needs salt to absorb for proper flavor development during baking.
• Tzatziki sauce: Whether homemade or store-bought, this cool, garlicky yogurt sauce provides the perfect creamy contrast to the warm, spiced chicken and rice.

Step-by-Step Instructions

Begin by preparing your marinade:

for the chicken. In a large baking dish, combine the boneless skinless chicken pieces with fresh lemon juice, extra virgin olive oil, oregano, thyme, parsley, smoked paprika, cumin, turmeric, seasoned salt, onion powder, garlic powder, black pepper, and a pinch of cayenne. Toss everything together until the chicken is thoroughly coated. This aromatic blend infuses the meat with Mediterranean flavors while the acid in the lemon juice helps tenderize it.

Allow the chicken to marinate:

at room temperature for about 30 minutes while your oven preheats to 375°F. This brief marinating time makes a noticeable difference in flavor penetration, though you can skip it if pressed for time. Use this window to prepare your other ingredients and gather your toppings.

Once your chicken has marinated:

add the uncooked long grain white rice directly to the baking dish around and under the chicken pieces. Sprinkle the coarsely grated zucchini evenly throughout the dish. The zucchini will release moisture as it cooks, contributing to the rice's texture while adding subtle vegetable flavor that blends seamlessly into the final dish.

Pour the chicken broth:

evenly over the entire dish, making sure all the rice is submerged in liquid. This is crucial—the rice needs sufficient liquid to cook properly in the oven. Gently shake the dish to distribute the ingredients evenly and ensure the rice settles into the liquid.

Cover the baking dish tightly:

with aluminum foil, ensuring no gaps where steam can escape. This sealed environment creates the perfect conditions for the rice to steam and cook evenly while keeping the chicken moist. The tight seal is absolutely essential for proper cooking—any escaping steam will result in undercooked rice.

Place the covered dish:

in the preheated oven and bake for approximately 40 minutes. The exact cooking time may vary depending on your oven and the type of baking dish used (glass or ceramic dishes typically take longer than metal). The casserole is done when the chicken is cooked through (165°F internal temperature) and the rice is tender with most liquid absorbed.

Carefully remove the foil:

(watch for escaping steam) and use a fork to gently fluff the rice. This step is important—stirring with a spoon can make the rice gummy. The rice should be tender but not mushy, with individual grains easily separating.

Let the dish rest:

for 5 minutes before serving. This allows the rice to finish absorbing any remaining liquid and makes serving easier. During this time, prepare your tzatziki sauce if making homemade, or get your store-bought version ready for serving.

Pin it

I learned the hard way about the importance of proper sealing after my first attempt resulted in crunchy rice around the edges. Now I'm meticulous about ensuring my foil is completely sealed, even doubling up if necessary. The difference in final texture is remarkable when the steam stays trapped inside.

Serving as a Customizable Bowl

The true magic of this dish emerges when served as a customizable bowl station. Set out small dishes of various toppings: dollops of tzatziki sauce, lemon wedges, chopped fresh herbs, quick-pickled red onions, sliced olives, crumbled feta, hummus, and chopped fresh vegetables like tomatoes and cucumbers. This approach transforms a simple casserole into an interactive dining experience that accommodates different preferences and dietary needs.

Make-Ahead and Storage Tips

While this dish is best enjoyed fresh from the oven, you can assemble it several hours ahead or even the night before. Keep in mind that the rice will start absorbing liquid as it sits, so you may need to reduce cooking time slightly if preparing in advance. Leftovers keep well for 3-4 days in the refrigerator, though the rice tends to dry out. When reheating, add a splash of broth or milk to restore moisture.

Creative Variations

For a vegetarian version, replace chicken with chickpeas or firm tofu cubes, adjusting the cooking time accordingly. Create a seafood twist by substituting shrimp for chicken, adding them during the last 10 minutes of cooking. For added vegetables, frozen peas, corn, or baby broccoli florets work beautifully. If you're entertaining, a splash of dry white wine in place of some broth adds sophisticated depth.

I've come to treasure this recipe not just for its convenience, but for how it brings Mediterranean sunshine to even the busiest weeknights. There's something deeply satisfying about placing a complete, flavorful meal on the table with minimal effort—especially when it's one that everyone genuinely enjoys. Whether served simply or transformed into a customizable feast, this chicken tzatziki with rice proves that sometimes the easiest path leads to the most delicious destination.

Frequently Asked Questions

→ Can I use brown rice instead?

No, stick with white rice. Brown rice needs more liquid and longer cooking time, which would throw off the whole recipe.

→ Why does my rice come out mushy?

You probably overcooked it. Check after 40 minutes and remove from oven when rice is just tender. Glass dishes take longer than metal ones.

→ Can I make this ahead?

You can marinate the chicken up to 24 hours ahead, but bake just before serving for best results.

→ What if I don't have fresh herbs?

Dried herbs work fine - just use half the amount called for in the recipe.

→ Do I have to use smoked paprika?

Yes, it gives the dish its signature Mediterranean grilled flavor. Regular paprika won't taste the same.