Yogurt-Cumin Baked Chicken with Lemon-Dill Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts marinated in yogurt and spices, baked to perfection with a side of fragrant lemon-dill rice for a restaurant-quality dinner in 35 minutes. This middle eastern-inspired chicken ready in about 50 minutes pairs chicken breasts, plain yogurt, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 4 boneless, skinless chicken breasts on a parchment-lined baking sheet. In a bowl, mix 1/2 cup plain yogurt, 1 tsp ground cumin, 1/2 tsp garlic powder, zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly over chicken breasts and let marinate for 15 minutes.
  2. Step 2: While chicken marinates, heat 1 tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1 cup basmati rice and cook for 1 minute, stirring constantly. Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed.
  3. Step 3: Bake marinated chicken for 25-30 minutes until internal temperature reaches 165°F (74°C), basting once with pan juices after 15 minutes. Fluff cooked rice with a fork, stir in 2 tbsp chopped fresh dill, and serve chicken over rice.

Frequently asked questions

How long does Yogurt-Cumin Baked Chicken with Lemon-Dill Rice take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yogurt-Cumin Baked Chicken with Lemon-Dill Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Yogurt-Cumin Baked Chicken with Lemon-Dill Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yogurt-Cumin Baked Chicken with Lemon-Dill Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yogurt-Cumin Baked Chicken with Lemon-Dill Rice?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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