This easy one-pot meal brings together tender chicken, delicious rice, and fresh zucchini, all mixed in a cheesy sauce. It’s perfect for busy nights!
I love how everything cooks together, making cleanup a breeze. Plus, who can say no to gooey cheese? It’s a comforting dish that warms your heart! 🧀
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for their quick cooking time. If you’re looking for a healthier option, skinless thighs can also work, as they stay juicy. For a vegetarian twist, try swapping with chickpeas or tofu.
Zucchini and Yellow Squash: These veggies add freshness and color. If they aren’t available, you can use other vegetables like bell peppers or asparagus. They’ll bring a different flavor but will still work well in this dish.
Rice: Long-grain white rice absorbs flavors wonderfully, but you can switch to brown rice for a nuttier taste. Just remember brown rice takes longer to cook—adjust the broth and cooking time accordingly.
Cheese: Cheddar brings a sharp flavor that I love, but you could use Monterey Jack or Pepper Jack for a kick. If you’re looking for a lighter option, consider using reduced-fat cheese.
How Can You Perfectly Cook Rice in One Pot?
The trick to cooking rice in this recipe is ensuring the liquid-to-rice ratio is just right, and the timing is key. Here’s how to get it perfect:
- Use 2.5 cups of broth for 1 cup of rice to keep it moist and flavorful.
- Stir the ingredients well before baking—this ensures even cooking and flavor distribution.
- Once you transfer to the oven, resist the urge to peek too often. This helps keep the steam needed to cook the rice evenly!
Let it rest for 5 minutes after baking before serving. This rest time helps the rice absorb any remaining liquid, ensuring every bite is perfect!
One-Pot Cheesy Zucchini Chicken and Rice
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups chicken broth
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
- Optional: Red pepper flakes or everything bagel seasoning for topping
How Much Time Will You Need?
This comforting dish takes about 10 minutes to prepare, plus 25 to 30 minutes to bake in the oven. In total, you’re looking at around 40 minutes before you can dive into a delicious, cheesy meal!
Step-by-Step Instructions:
1. Preheat and Cook the Chicken:
First, preheat your oven to 375°F (190°C). While it’s heating up, grab a large oven-safe skillet or casserole dish. Heat olive oil over medium-high heat and add the diced chicken. Cook it for about 5 minutes, or until it’s browned on all sides. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Veggies:
In the same skillet, toss in your chopped onion. Sauté for about 3 minutes, or until it looks translucent. Then, add in the minced garlic and cook for an additional 30 seconds until it smells delicious.
3. Add the Zucchini and Squash:
Next, add the sliced zucchini and yellow squash to your onion and garlic mix. Stir them around and cook for about 4 minutes until they start to soften up. They’ll add great flavor and texture!
4. Combine Everything:
Now it’s time to mix in the uncooked long-grain rice. Coat it well with the oil and veggies. Pour the chicken broth over the mixture, and then sprinkle in the dried Italian seasoning, along with salt and pepper to taste. Give it a good stir to combine everything.
5. Nestle the Chicken:
Return the browned chicken to the skillet, making sure to nestle it into the rice and veggie mixture nicely.
6. Bring to a Boil and Add Cheese:
Bring the mixture to a gentle boil. Once bubbling, remove it from the heat if you’re using the stovetop, or continue if it’s already in an oven-safe dish. Finally, sprinkle the shredded cheddar and mozzarella cheese evenly over the top.
7. Bake:
Transfer the whole skillet or casserole dish into your preheated oven. Bake uncovered for 25 to 30 minutes. You’ll know it’s ready when the rice is tender and the cheese is bubbly and golden.
8. Rest and Garnish:
After baking, take it out and let it rest for about 5 minutes. Garnish with fresh basil leaves and sprinkle with optional red pepper flakes or everything bagel seasoning for an extra touch.
9. Serve and Enjoy:
Now you’re ready to dig in! Serve this cheesy delight warm and enjoy every delicious bite of your One-Pot Cheesy Zucchini Chicken and Rice!
This dish combines the creaminess of melted cheeses with tender chicken and fresh zucchini, making it a perfect choice for a wholesome weeknight dinner!
FAQ for One-Pot Cheesy Zucchini Chicken and Rice
Can I Swap the Chicken for Another Protein?
Absolutely! You can use diced turkey or even cooked shredded rotisserie chicken for a quicker option. For a vegetarian twist, try chickpeas or tofu as a protein substitute—just ensure they are well-seasoned!
What Can I Use Instead of Zucchini and Yellow Squash?
No problem! You can replace them with other seasonal vegetables such as bell peppers, spinach, or asparagus. Just adjust the cooking time slightly if needed, as some veggies may soften quicker than others.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Definitely! You can prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just increase the cooking time by about 10 minutes as it will go into the oven cold.
