Dump-and-Bake Chicken Tzatziki with Rice

This Dump-and-Bake Chicken Tzatziki with Rice is a simple, flavorful, and one-pot meal that combines tender chicken thighs, perfectly cooked rice, and savory seasonings. With minimal prep and a quick cooking time, this recipe is perfect for a weeknight dinner or a meal prep option. The savory chicken pairs perfectly with the freshness of the tzatziki-inspired flavors, creating a delicious, family-friendly dish.

this RECIPE

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Ingredients

For the Chicken:

• 6 chicken thighs (skinless, boneless)
• 1 ½ tsp mixed herbs (or Italian seasoning)
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

For the Rice:

• 1½ cups uncooked basmati rice
• 1 cup onion (chopped, any variety)
• 1 tbsp butter
• 3 cups low sodium chicken stock
• ½ cup green onions (for garnish, optional, or substitute with chives, parsley, or coriander)

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Instructions

1. Prepare the Seasoning:
   • In a small bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper. Stir to combine.
2. Rinse and Prepare Rice:
   • Rinse the basmati rice under cold water until it runs clear. Set aside to drain.
3. Season the Chicken:
   • Add the chicken thighs to a larger bowl and sprinkle with the prepared seasoning mix. Reserve about 1 teaspoon of the seasoning for later. Toss the chicken to coat evenly.
4. Sear the Chicken:
   • Heat olive oil over medium-high heat in a large skillet or pot. Once hot, add the chicken thighs, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it aside on a plate. (If there’s excess oil in the pan, blot it with a kitchen towel).
5. Sauté the Onions:
   • In the same pan, sauté the chopped onions in the remaining oil until softened and translucent (about 4-5 minutes). Add the butter and stir until melted.
6. Toast the Rice:
   • Stir in the rinsed rice and cook for 1-2 minutes, allowing it to lightly toast without sticking to the pan.
7. Combine Rice and Chicken Stock:
   • Pour in the chicken stock, and stir in the reserved seasoning. Scrape the bottom of the pan to deglaze it, ensuring any caramelized bits are mixed into the rice. Taste and adjust seasoning as needed.
8. Add Chicken:
   • Arrange the seared chicken thighs on top of the rice. Cover the pot with a lid and lower the heat to medium-low. Let it simmer for 15-20 minutes, depending on the type of rice. The rice should be tender, fluffy, and fully absorbed by the liquid.
9. Garnish and Rest:
   • Once the rice is cooked, sprinkle chopped green onions (or any preferred herb like parsley or coriander) over the top. Cover the pot and let it rest for an additional 3 minutes.
10. Serve:
    • Fluff the rice with a fork and serve the dish, making sure to stir the chicken into the rice for a uniform distribution of flavor.

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Tips and Notes:

• Chicken Variations: You can use chicken breasts or bone-in thighs instead of skinless, boneless thighs. If using bone-in, the cooking time will need to be adjusted.
• Rice Substitutes: Basmati rice is the preferred choice here, but you can substitute it with jasmine rice or even brown rice (though you’ll need to adjust the liquid ratio and cooking time if using brown rice).
• Spice Variations: If you like your dishes a bit spicier, consider adding red pepper flakes or paprika to the seasoning mix.
• Make Ahead: You can prepare the chicken and rice separately ahead of time and then combine them when ready to cook. This makes the process quicker during the week.

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Nutritional Information (per serving):

• Calories: 441 kcal
• Carbohydrates: 43g
• Protein: 23g
• Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 82mg
• Sodium: 112mg
• Potassium: 442mg
• Fiber: 2g
• Sugar: 2g

(Note: Nutritional values are approximate and will vary based on exact ingredients used.)

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Frequently Asked Questions (FAQs):

1. Can I make this dish in the oven? Yes, you can. Sear the chicken and sauté the onions as instructed, then transfer everything to an oven-safe dish. Cover and bake at 375°F (190°C) for about 30-40 minutes, until the rice is tender and the chicken is cooked through.
2. Can I substitute brown rice? Yes, you can substitute with brown rice, but you’ll need to adjust the liquid ratio (use 4 cups of chicken stock) and increase the cooking time by about 10-15 minutes.
3. What other herbs can I use? You can use any herb mix you prefer, such as Italian seasoning or Herbes de Provence, or just use dried thyme, oregano, and rosemary for a slightly different flavor.
4. Can I add vegetables to this recipe? Yes, feel free to add chopped vegetables like carrots, peas, or spinach when adding the chicken stock to the rice for extra nutrition and flavor.

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Conclusion

This Dump-and-Bake Chicken Tzatziki with Rice is a delicious and easy-to-make meal, perfect for busy weeknights or meal prepping. The combination of tender chicken, fragrant rice, and savory seasoning makes this one-pot meal a favorite in many households. Enjoy with a side of tzatziki sauce or a fresh salad for a complete meal.

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