Description
A comforting Mediterranean-inspired dish featuring juicy chicken, buttery rice, and a refreshing tzatziki sauce.
Ingredients
Scale
- 4 bone-in or boneless chicken thighs (about 1.5–2 lb) or breasts
- 1 1/2 cups long-grain rice (basmati preferred)
- 1 small cucumber, seeded and finely grated
- 1 1/2 cups plain Greek yogurt (full-fat recommended)
- 1 cup low-sodium chicken broth or water
- 1/2 cup shredded mozzarella or crumbled feta (optional)
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or 2 tablespoons fresh chopped
- Salt and black pepper to taste
- 1 cup sliced mushrooms (optional)
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
Instructions
- Preheat oven to 375°F (190°C).
- Rinse rice until water runs clear; drain well.
- Grate cucumber and squeeze out excess liquid.
- In a large ovenproof casserole, combine rice, onion, mushrooms, chicken broth, olive oil, oregano, salt, and pepper; stir to distribute.
- Nestle chicken on top, drizzle with olive oil, and sprinkle with salt and pepper. Cover with foil and bake for 35–40 minutes for boneless chicken or 45–55 minutes for bone-in, until rice is tender and chicken reaches 165°F. Remove foil and bake an additional 5–10 minutes to brown the chicken.
- While baking, mix tzatziki ingredients in a bowl and chill.
- Let the dish rest for 5-10 minutes, then serve with tzatziki on top or on the side.
Notes
For a lighter option, use boneless skinless chicken and low-fat yogurt. Add more vegetables for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken casserole, tzatziki, Mediterranean, one-pan meal, easy dinner