If you’re looking for a weeknight dinner that dazzles with flavor but won’t have you slaving over the stove, this Greek-Inspired One-Pan Chicken and Rice checks all the boxes. With tender marinated chicken, aromatic herbs, vibrant veggies, and a creamy tzatziki topping, it brings sunshine to your table—no plane ticket required!
Why You’ll Love This Recipe
- All in One Pan: Everything—chicken, rice, and veggies—cooks together, so cleanup is a breeze.
- Big Mediterranean Flavor: The marinade of lemon, olive oil, and herbs infuses every bite with the zesty brightness of the Greek Islands.
- Perfect for Busy Nights: Minimal prep, no stovetop tending, and all the magic happens in the oven while you relax.
- Customizable and Family-Friendly: Easily adapt the ingredients to suit your taste or what’s in your fridge—picky eaters, meet your new favorite dinner.
Ingredients You’ll Need
This Greek-Inspired One-Pan Chicken and Rice keeps things simple, but every ingredient plays a starring role—from the fresh herbs and zingy lemon to the burst of color and moisture from grated zucchini. It’s all about harmony, and each element works together to build that crave-worthy, layered flavor.
- Boneless skinless chicken breast or thighs (1 lb): Choose your favorite—thighs for extra juiciness, breasts for a leaner cut. Dice into bite-sized pieces for perfect bites every time.
- Lemon juice (2 tbsp): Adds bright, tangy freshness and helps tenderize the chicken.
- Olive oil (2 tbsp): Infuses richness and helps carry all that herby flavor into the chicken.
- Chopped fresh parsley, oregano, and thyme: The essential Greek herb trio! Fresh is best, but dried works in a pinch—just adjust amounts as listed.
- Smoked paprika (1 tsp): Lends a subtle smokiness and gorgeous color.
- Seasoned salt (¾ tsp): Use Lawry’s or your favorite blend for savory depth. Regular kosher salt works, too, if that’s what’s on hand.
- Cumin, onion powder, garlic powder, black pepper, turmeric, cayenne: These spices bring warmth and just the right hint of gentle heat and color.
- Uncooked long grain white rice (1 cup): Absorbs all the delicious flavors as it cooks and turns perfectly fluffy in the oven.
- Medium zucchini, grated (about 1 ½ cups): Sneaks in moisture, color, and tender bites—plus, it’s a built-in veggie boost.
- Chicken broth (2 cups): The liquid for cooking the rice, adding even more savory flavor.
- For serving: tzatziki sauce, pita bread, fresh herbs, and lemon: Don’t skip these! They turn the casserole into a fresh, well-rounded Greek feast.
Variations
One of my favorite things about Greek-Inspired One-Pan Chicken and Rice is how forgiving and flexible it is—whether you’re working around allergies, making it veggie, or just switching things up based on what’s in the fridge, there’s plenty of room for creativity.
- Go Dairy-Free: Skip the tzatziki or use a plant-based version—everything else stays gloriously creamy and satisfying.
- Swap in Brown Rice: Want extra fiber? Replace white rice with brown, but be sure to add a bit more broth and extend the bake time by at least 15 minutes.
- Add More Veggies: Toss in a handful of baby spinach, chopped bell peppers, or artichoke hearts along with the zucchini for more color and nutrition.
- Make it Spicy: Increase the cayenne or add chili flakes for a bold kick that Greek cuisine lovers will adore.
How to Make Greek-Inspired One-Pan Chicken and Rice
Step 1: Marinate the Chicken
Grab your largest 9 x 13-inch baking dish and toss in the diced chicken pieces. Add lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper—yes, you’re building that flavor base right in the dish! Give everything a good toss to fully coat the chicken, then let it marinate at room temperature for 30 minutes while you preheat your oven. This not only infuses every piece with bright, herby flavor, but keeps prep and cleanup to a minimum.
Step 2: Assemble the Pan
Once the chicken has had time to soak up the zesty marinade, scatter in the uncooked rice and grated zucchini. Pour the chicken broth over everything and give it a final stir so the rice is evenly distributed and everything is mingling together. No stovetop required—the oven will take care of melding these flavors into one irresistible casserole.
Step 3: Bake to Perfection
Cover your dish tightly (with foil or a fitted lid) and slide it into the preheated 375°F oven. Bake for about 40 minutes, or until the rice is tender and the liquid is mostly absorbed. Peek and taste a little rice; if it’s still a bit firm or there’s too much broth left, cover and pop it back in for another 5-10 minutes. Then use a fork to fluff the rice, making sure to mix up any flavorful bits from the edges.
Step 4: Add the Finishing Touches
Before serving your Greek-Inspired One-Pan Chicken and Rice, taste and add extra salt or pepper if it needs it. Pile on a big spoonful of creamy tzatziki, scatter with fresh herbs, squeeze some lemon juice over the top, and serve warm with pillowy pita bread for scooping. That’s it—dinner at its most inviting!
Pro Tips for Making Greek-Inspired One-Pan Chicken and Rice
- Rice Matters: For fluffy, tender grains, use true long-grain white rice (not instant or quick-cooking). Avoid stirring during baking to keep the texture just right.
- Let the Chicken Rest: If you can, marinate the chicken even longer—up to 2 hours in the fridge for maximum flavor saturation.
- Check for Doneness: Ovens and bakeware can differ; always taste a little rice before serving to be sure all the liquid’s absorbed and the texture is perfect.
- Go Bold with Garnishes: Don’t hold back on fresh herbs, lemon zest, or extra pita for serving. These lift the whole dish into Greek restaurant territory!
How to Serve Greek-Inspired One-Pan Chicken and Rice
Garnishes
The crowning touch for Greek-Inspired One-Pan Chicken and Rice is definitely plenty of tzatziki drizzled over each portion, a flurry of freshly chopped herbs (think dill, basil, or chives), and a big squeeze of lemon juice for sparkle. A little extra black pepper or a dusting of smoked paprika on top makes each bite irresistible.
Side Dishes
This hearty dish is wonderful on its own, but for the full Mediterranean experience, serve alongside pillowy warm pita or flatbread, a big Greek salad with tomatoes and feta, or crisp roasted vegetables like asparagus and bell peppers. Even simple olives or a bowl of marinated artichokes make it a feast.
Creative Ways to Present
If you’re feeding a crowd or want to impress on a special night, try layering the chicken and rice in shallow bowls, then topping with ribbons of cucumber, extra dollops of tzatziki, and a mini pita wedge. Serve “taverna-style” right out of the baking dish or pile onto a family platter sprinkled with extra herbs. It’s as beautiful as it is delicious!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek-Inspired One-Pan Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Flavors only deepen as it sits, making for a super satisfying next-day lunch or a quick dinner encore!
Freezing
This dish is also freezer-friendly—just let it cool completely, transfer to a freezer-safe dish or bag, and store up to 2 months. Thaw overnight in the refrigerator before reheating for best texture. Tip: freeze without the tzatziki and lemon for the brightest flavors once reheated.
Reheating
Reheat gently in the microwave or covered in a 325°F oven until piping hot. Add a splash of broth if it’s looking dry, and don’t forget fresh garnishes and extra tzatziki after warming. This refreshes the dish and brings it right back to its original glory.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor to Greek-Inspired One-Pan Chicken and Rice. Use boneless, skinless thighs and chop them into bite-sized pieces, just as you would with chicken breast.
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Is it okay to prepare this recipe in advance?
You can marinate the chicken and assemble the entire dish (without baking) several hours ahead or even overnight in the refrigerator. When ready, simply bake as directed, adding a few extra minutes to the cooking time if starting from cold.
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What if my rice is still firm after baking?
If the rice is still a bit crunchy after the initial bake, cover the dish tightly and pop it back into the oven for another 5-10 minutes. Ovens and bakeware can vary, so don’t hesitate to bake until the rice is perfectly tender and most of the liquid is absorbed.
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Can I make Greek-Inspired One-Pan Chicken and Rice vegetarian?
Yes! Leave out the chicken and double the zucchini, stir in a can of chickpeas or white beans for protein, and use vegetable broth in place of chicken broth for a delicious vegetarian version.
Final Thoughts
I hope this Greek-Inspired One-Pan Chicken and Rice brings a little Mediterranean sunshine to your weeknight table! It’s bursting with flavor, endlessly customizable, and couldn’t be easier. Give it a try, then make it your own—your kitchen, your rules, your perfect Greek feast. Kali orexi!
Print
Greek-Inspired Dump-and-Bake Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a flavorful and easy meal that requires minimal prep work. Tangy chicken is marinated in a blend of herbs and spices, then baked with rice and zucchini for a complete one-pan dish. Serve with tzatziki sauce and fresh herbs for a Mediterranean-inspired meal.
Ingredients
Marinated Chicken:
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or 1/2 teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt (such as Lawry’s brand)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
Additional Ingredients:
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 1/2 cups grated)
- 2 cups chicken broth
- For serving: tzatziki sauce, pita bread, chopped fresh herbs such as fresh dill, basil, parsley, or chives, and fresh lemon
Instructions
- Prep the Chicken: Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. In the dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, paprika, salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let marinate for 30 minutes.
- Bake: Preheat the oven to 375°F. Add rice, zucchini, and chicken broth to the dish with the chicken. Stir to combine. Cover and bake for 40 minutes, or until rice is tender. If needed, return to oven for additional time.
- Finish and Serve: Once cooked, fluff the rice, and adjust seasoning if necessary. Serve topped with tzatziki, fresh herbs, and lemon.
Notes
- Ensure the chicken is cooked through before serving.
- Adjust the level of cayenne pepper to suit your spice preference.
- Feel free to customize with additional vegetables like bell peppers or tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
