Chicken and Zucchini Rice Bake

This cheesy Chicken and Zucchini Rice Bake is the ultimate weeknight comfort food—easy, hearty, and packed with fresh flavor. One skillet, all the cozy vibes!

Course dinner

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 519kcal

Equipment

Spatula or cooking spoon
knife
Oven-safe cookware or Dutch oven

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

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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.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition