I've said it once, I'll say it again. Zucchini is THE vegetable of the summer! With a steady supply of fresh zucchini from the famer's markets, this recipe for Chicken and Zucchini Rice Bake will be a staple for us this season. It's a family-friendly meal that checks all the boxes: protein, veggies, and made all in one pot or pan.
Watch The How-To Video
Why You’ll Love This Chicken and Zucchini Rice Bake
This rice bake / rice casserole (whatever you want to call it)—is thoughtfully layered for maximum flavor and texture. Here's why I fell in love with it:
Make-ahead friendly: Prep it in the morning and bake when you’re ready to eat, or store leftovers for up to 4 days.
All-in-one meal: Protein, veggies, and carbs all cook together in one oven-safe skillet—yep, easy clean up!
Simple ingredients: Uses pantry staples like rice, chicken broth, and dried herbs, plus a few fresh touches like thyme (which I grow myself), zucchini, and lemon.
Flavor-packed: Between the aromatic sautéed garlic and onion, fresh herbs, and three cheeses (yes, three!), this bake is anything but bland.
PS. If you love zucchini and also have an abundance of it where you live, try this delicious zucchini bread recipe, this recipe for turkey-stuffed zucchini boats, or this turkey meatloaf that has an entire cup of shredded zucchini hidden in it!
Jump to:
- Watch The How-To Video
- Why You’ll Love This Chicken and Zucchini Rice Bake
- How to Pick the Right Zucchini
- The Holy Cheese Trio
- Rice 101: What Kind to Use and Why
- How to Make This Chicken and Zucchini Rice Bake
- Tips for Perfect Results Every Time
- What to Serve with Chicken and Zucchini Rice Bake
- Make-Ahead, Storage & Reheat Tips
- How to Customize This Recipe
- Why This Recipe Works (According to Science-ish Cooking Logic)
- Frequently Asked Questions
- More Chicken Recipes You'll Love
- Printable Recipe
How to Pick the Right Zucchini
Zucchini is the unsung hero of this recipe—it adds moisture, color, and a bit of freshness to balance the cheese and rice. A few tips:
- Go for small to medium-sized zucchini: Small to medium zucchini are ideal. Larger zucchini can be watery and have more seeds, which you may want to scoop out.
- Don’t overcook: Since the zucchini cooks twice (once on the stovetop, then again in the oven), don’t sauté it too long upfront. You want it just starting to soften before it bakes.
Pro tip: If your zucchini is very watery, a quick pat with paper towels before sautéing helps keep your bake from getting soggy.
The Holy Cheese Trio
The cheese situation here deserves a moment. We’re not using just cheddar or mozzarella—we’re leveling up with a blend of Gruyere, sharp cheddar, and parmesan. Here’s why:
- Gruyere: Melty, nutty, and perfect for creamy rice dishes.
- Sharp cheddar: Brings that bold cheesy punch we all crave.
- Parmesan: Sprinkled on top for a salty, golden finish.
Pro tip: Freshly grate your cheese. Pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly.
Rice 101: What Kind to Use and Why
You can’t have a rice bake without, well, rice. This recipe calls for jasmine or basmati rice, and there’s a good reason:
- Long-grain rice like jasmine or basmati stays fluffy and separate when cooked.
- Short-grain rice can get mushy, especially when baked.
- Avoid brown rice unless you pre-cook it—otherwise, it takes too long to soften.
Important: Toasting the rice in butter before adding liquid boosts flavor and helps the grains stay fluffy.
How to Make This Chicken and Zucchini Rice Bake
Prep: Preheat oven to 400 degrees F.
Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add cubed chicken, season with a bit of salt and pepper, and sear for about 4–5 minutes until lightly browned (does not need to be fully cooked through). Remove to a plate.
Sauté the Vegetables: In the same pan, reduce heat to medium. Add remaining olive oil and diced onion and cook for 4-5 minutes, until translucent. Add garlic and chopped zucchini. Sauté for another 3–4 minutes, until zucchini is just starting to soften. Stir in butter until melted.
Add Rice & Seasonings: Stir in the rice and cook for 1–2 minutes, letting it lightly toast in the butter. Add the thyme, parsley, salt, pepper, and cayenne, and stir well to coat the rice.
Combine Liquids and Chicken: Return the seared chicken to the pan. Pour in the chicken broth and lemon juice. Stir to combine. Bring mixture to a boil, and then reduce the heat to low. Cook covered for 15-20 minutes. The rice should mostly be cooked.
Add Cheese & Bake: Stir in ½ cup or the Gruyere and ½ cup of cheddar cheese. Sprinkle the remaining cheese over the top (reserve Parmesan for later). Transfer the uncovered pan to the oven and bake for 10–15 minutes, until the rice is tender and the top is bubbly. For a golden finish, turn on the broiler in the last 1-2 minutes and sprinkle Parmesan cheese before broiling.
Rest & Serve: Remove from the oven and let rest for 5 minutes. Fluff rice gently before serving and enjoy.
Tips for Perfect Results Every Time
Want to nail this recipe on the first go? These tips help:
1. Use an Oven-Safe Pan
A 12-inch stainless steel skillet, Dutch oven, or enameled pan works best. Avoid nonstick pans that can’t handle high heat in the oven.
2. Adjust Broth as Needed
If the rice seems dry after simmering, add a little more chicken broth before baking. Different rice brands absorb liquid differently.
3. Rest Before Serving
After baking, let the dish sit for 5–10 minutes before serving. It allows the rice to finish absorbing any remaining liquid and makes everything easier to scoop.
4. Season to Taste
Taste before baking and adjust salt or cayenne as needed. If you like spice, a pinch of crushed red pepper flakes works too.
What to Serve with Chicken and Zucchini Rice Bake
You don't need to serve anything with this bake. It's a full meal on its own. But if you need a little something extra, here are some of my favorites:
- Simple green salad with lemon vinaigrette
- Garlic bread or warm baguette
- Roasted asparagus or roasted brussels sprouts
- A glass of crisp white wine (like Sauvignon Blanc)
Make-Ahead, Storage & Reheat Tips
This Chicken and Zucchini Rice Bake is a fantastic meal prep option. Here’s how to store and reheat it:
- To store: Cool completely and transfer to an airtight container. Refrigerate for up to 4 days.
- To reheat: Microwave individual portions or rewarm in a 350°F oven covered with foil until heated through. Add a splash of broth if it looks dry.
- To freeze: This one isn’t our favorite for freezing, as rice and zucchini can get mushy when thawed. Best enjoyed fresh or refrigerated.
How to Customize This Recipe
Casseroles, bakes, and one-pot recipes are perfect for using up whatever is in your fridge. Here are just some ideas, but you can really toss in whatever you've got!
Protein Swaps
- Ground turkey or sausage
- Shredded rotisserie chicken (skip the searing step)
- Plant-based chicken or white beans for a vegetarian twist
Veggie Boosters
- Add mushrooms, spinach, or bell peppers to the sauté
- Use yellow squash in place of some zucchini
Spice It Up
- A sprinkle of smoked paprika for depth
- Swap cayenne with a dash of hot sauce or chili flakes
Cheese Switches
- Mozzarella for Gruyere
- Pepper jack for a spicy kick
- Goat cheese for a creamy tang
Why This Recipe Works (According to Science-ish Cooking Logic)
Each step in this dish has a purpose:
- Searing the meat gives flavor and texture.
- Sautéing the onions and garlic creates a savory foundation.
- Toasting the rice in butter unlocks nutty flavor.
- Simmering the rice in broth ensures it absorbs flavor while cooking gently.
- The oven bake melts cheese into every crevice and finishes cooking without burning the bottom.
- Broiling at the end? That’s your golden crown of cheesy goodness.
Frequently Asked Questions
Can I use brown rice instead?
Technically yes, but you’ll need to increase the broth and cooking time significantly—up to 45 minutes or more. Pre-cooking it slightly beforehand helps.
Can I skip the oven step?
You can, but the top won’t get that cheesy golden finish. You could also melt the cheese on the stovetop with a lid if needed.
Can I make this dairy-free?
Yes, just omit the cheese or use a dairy-free cheese alternative. Make sure your butter substitute melts well.
What’s the best way to shred zucchini into the dish?
No need to shred—just chop it into small bite-sized pieces. This keeps it tender but not watery.
More Chicken Recipes You'll Love
Instant Pot Lemon Chicken
30-Minute Marry Me Chicken and Pasta
Instant Pot Butter Chicken
Easy Monterey Chicken (Chili's Copycat Recipe)
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Printable Recipe
Chicken and Zucchini Rice Bake
Equipment
- Spatula or cooking spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast or thighs (cubed)
- 1 large white or yellow onion (diced)
- 3 garlic cloves (minced)
- 3 small/medium zucchini (chopped)
- 2 tablespoons salted butter
- 1 ½ cups basmati or jasmine rice
- 2 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley
- 1 teaspoon salt
- Black pepper to taste
- 2 ½ cups low sodium chicken broth
- 2 tablespoons fresh lemon juice
- ½ teaspoon cayenne pepper (more or less to taste)
- ¾ cup Gruyere Cheese (grated)
- ¾ cup sharp cheddar cheese (grated)
- ¼ cup grated parmesan cheese
Instructions
- Prep: Preheat oven to 400 degrees F.
- Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add cubed chicken, season with a bit of salt and pepper, and sear for about 4–5 minutes until lightly browned (does not need to be fully cooked through). Remove to a plate.
- Sauté the Vegetables: In the same pan, reduce heat to medium. Add remaining olive oil and diced onion and cook for 4-5 minutes, until translucent. Add garlic and chopped zucchini. Sauté for another 3–4 minutes, until zucchini is just starting to soften. Stir in butter until melted.
- Add Rice & Seasonings: Stir in the rice and cook for 1–2 minutes, letting it lightly toast in the butter. Add the thyme, parsley, salt, pepper, and cayenne, and stir well to coat the rice.
- Combine Liquids and Chicken: Return the seared chicken to the pan. Pour in the chicken broth and lemon juice. Stir to combine. Bring mixture to a boil, and then reduce the heat to low. Cook covered for 15-20 minutes. The rice should mostly be cooked.
- Add Cheese & Bake: Stir in ½ cup of the Gruyere and ½ cup of cheddar cheese. Sprinkle the remaining cheese over the top (reserve Parmesan for later). Transfer the uncovered pan to the oven and bake for 10–15 minutes, until the rice is tender and the top is bubbly. For a golden finish, turn on the broiler in the last 1-2 minutes and sprinkle Parmesan cheese before broiling.
- Rest & Serve: Remove from the oven and let rest for 5 minutes. Fluff rice gently before serving and enjoy.
Video
Notes
- Make sure to use an oven-safe skillet or Dutch oven for this recipe. A 12-inch stainless steel, cast iron, or enameled pan works well. Avoid nonstick if you're transferring to the oven.
- Use freshly grated cheese as it melts more smoothly than pre-shredded cheese, which contains anti-caking ingredients.
- If the rice seems dry before placing it in the oven, add a little more chicken broth.
- Store in the fridge for up to 4 days in an airtight container.
Nutrition
Food safety tips
- Always refrigerate perishable food within 2 hours (1 hour with dairy and when the temperature is above 90 °F).
- Always wash hands with soap and warm water for 20 seconds before and after handling food.
- See more food preparation and food safety guidelines at USDA.gov.
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