One-Pan Chicken Tzatziki Rice
A flavorful one-pan Greek-inspired chicken and rice dish topped with creamy tzatziki sauce.
Equipment
- Large skillet or sauté pan
- Mixing bowls
- Grater
- Knife and cutting board
Ingredients
Chicken and Rice
- 2 large chicken breasts halved
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Tzatziki Sauce
- 1 cup Greek yogurt
- 0.5 cucumber grated, excess water squeezed
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp fresh dill chopped
- to taste salt and pepper
Instructions
- Pat chicken breasts dry and season with salt, pepper, paprika, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown, then remove from pan.
- Add chopped onion and minced garlic to the same pan. Sauté 2–3 minutes until fragrant.
- Stir in rice, coating with oil and aromatics, then pour in chicken broth. Bring to a gentle boil.
- Return chicken to the pan. Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and chicken is cooked.
- While rice cooks, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl. Refrigerate until serving.
- Once rice is done, fluff with a fork. Serve chicken on rice with tzatziki sauce, garnish with parsley and lemon wedges.
Notes
For extra flavor, marinate chicken in olive oil, lemon, and herbs for 30 minutes before cooking.