This one-pot cheesy zucchini chicken and rice dish is a family favorite! It mixes juicy chicken, tasty zucchini, and fluffy rice all in one pan, making cleanup a breeze.
If you’re like me, you appreciate meals that pack flavor without the fuss. I’ve found that the gooey cheese on top makes everyone come back for seconds—yum! 🧀
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but you can use butter or vegetable oil if preferred. I prefer olive oil for its flavor and health benefits, but any cooking oil will work.
Chicken: I like using chicken thighs for extra juiciness. If you have leftover rotisserie chicken, shred it and add it in later for an even quicker meal!
Zucchini and Yellow Squash: Both add a nice texture. You could swap them for bell peppers or any seasonal veggies you have. Just make sure to cut them similarly for even cooking.
Cheese: Cheddar and mozzarella are great together, but feel free to mix in gouda or pepper jack for a kick. If you’re dairy-free, there are several excellent vegan cheese options available.
Rice: Long-grain white rice is standard, but you can use brown rice—just increase the cooking time and liquid slightly, as it needs more time to cook through.
How Do I Make Sure My Rice Cooks Perfectly?
Cooking rice in a one-pot dish can be tricky, but following a few tips can lead to fluffy results every time:
- Make sure to rinse your rice under cold water until it runs clear. This removes excess starch, preventing clumping.
- The ratio of rice to liquid is crucial. Typically, you want two cups of liquid for every one cup of rice. Ensure ample broth for adequate cooking.
- Cover the pot tightly while baking to trap steam, which helps the rice cook evenly. Avoid lifting the lid during cooking.
Patience is key when baking it all together. If the rice looks undercooked when you check, cover it and give it a few more minutes in the oven!
Easy One-Pot Cheesy Zucchini Chicken and Rice
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, basil)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Optional: 1 teaspoon crushed red pepper flakes or everything bagel seasoning for topping
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and around 40 minutes total—it includes 25-30 minutes baking in the oven. This means in under an hour, you can have a delicious and cheesy meal ready for the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s all warmed up and ready when you need it!
2. Cook the Chicken:
In a large oven-safe skillet or pot, heat the olive oil over medium-high heat. Season the diced chicken with salt and pepper, then add it to the pan. Cook for about 4-5 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked. Once done, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the minced garlic and chopped onion, sautéing them for about 2-3 minutes until they smell fragrant and the onion turns translucent.
4. Add the Squash:
Now, include the sliced zucchini and yellow squash. Cook for another 3-4 minutes, allowing them to soften a bit while you stir.
5. Add the Rice and Broth:
Stir the rinsed rice into the pot, making sure it gets coated with the oil, veggies, and garlic mixture. Then, add in the chicken broth and sprinkle the Italian seasoning. Stir everything together to combine nicely.
6. Incorporate the Chicken:
Return the browned chicken pieces to the pot, nestling them evenly into the rice mixture so everything cooks together.
7. Bake It:
Cover the pot (or transfer the mixture to a baking dish if your pot can’t go in the oven) and bake uncovered for 25-30 minutes. You’ll know it’s done when the rice is cooked through and the liquid has been absorbed.
8. Add the Cheese:
After baking, take the pot out of the oven and sprinkle cheddar and mozzarella cheeses evenly over the top. yum!
9. Final Baking:
Pop it back in the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly—this is when the magic happens!
10. Garnish and Serve:
Take the pot out and let it sit for a few minutes. Before serving, sprinkle fresh basil leaves on top and add some crushed red pepper flakes or everything bagel seasoning if you want a little kick. Now, dig in and enjoy your comforting dish!
FAQ for Easy One-Pot Cheesy Zucchini Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time and increase the liquid to about 3 cups. Brown rice usually takes longer to cook, so keep it covered and check for doneness around 35-40 minutes.
What Other Vegetables Can I Add?
Feel free to customize this recipe! You can add bell peppers, spinach, or even mushrooms. Just make sure to chop them into similar sizes as the zucchini and yellow squash for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove with a splash of broth or water to help moisten the rice.
Can I Make This Recipe Vegetarian?
Absolutely! To make a vegetarian version, simply replace the chicken with your favorite protein, like chickpeas or plant-based meat substitutes, and use vegetable broth instead of chicken broth. The cooking steps remain the same!
