One Pot Cheesy Zucchini Chicken and Rice Recipe

This One-Pot Cheesy Zucchini Chicken and Rice recipe combines tender chicken, zucchini, and rice in a creamy, cheesy sauce for a comforting meal that’s packed with flavor. By making everything in one pot, this dish is not only delicious but also a breeze to clean up afterward. The zucchini adds a fresh and healthy touch, while the melted cheese elevates the dish to a creamy, satisfying level. It’s the perfect meal for busy evenings or when you want a flavorful dinner without much fuss.

Instructions:

Step 1: Prepare and Season the Chicken

1. Marinate the Chicken:
   • Season the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper. If you want to add a burst of flavor, you can drizzle fresh lemon juice over the chicken and let it marinate for 10-15 minutes. This will add freshness and acidity to the chicken, enhancing its flavor.
2. Cook the Chicken:
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil (or butter) over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the pot. Cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). The chicken should be golden brown on the outside and cooked through on the inside.
   • Once the chicken is cooked, remove it from the pot and set it aside to rest. Slice the chicken into thin strips or bite-sized pieces when it’s cool enough to handle.

Step 2: Sauté the Zucchini

1. Cook the Zucchini:
   • In the same pot, add another tablespoon of olive oil. Add the sliced zucchini and sauté over medium heat for 3-4 minutes, until the zucchini is tender but still slightly firm. Season with salt and freshly ground black pepper to taste. Once the zucchini is cooked, remove it from the pot and set it aside with the chicken.

Step 3: Cook the Rice

1. Add the Rice:

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   • In the same pot, add the rice. If there are any browned bits left from cooking the chicken and zucchini, don’t worry—they’ll add extra flavor to the rice. Stir the rice for 1-2 minutes, allowing it to toast slightly in the residual oil.

2. Add the Liquids:

   • Pour in the chicken broth and heavy cream. Stir well to combine, ensuring that the rice is evenly coated in the liquids. Bring it to a simmer.

3. Cook the Rice:

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   • Cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender. If you’re using brown rice, you’ll need to cook it for about 35-40 minutes, so adjust the cooking time accordingly. Avoid stirring the rice while it cooks to prevent it from becoming mushy.

4. Check for Doneness:

   • Once the rice is cooked, remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains and ensure it’s light and fluffy.

Step 4: Make the Cheesy Sauce

1. Add the Cheese:

   • Stir in the shredded cheddar cheese and grated Parmesan cheese into the rice mixture. Continue to stir until the cheese melts completely into the sauce, creating a creamy, cheesy coating for the rice.

2. Season the Sauce:

   • Add garlic powder, dried thyme (optional), and crushed red pepper flakes (optional) to the sauce. Stir to combine. Taste the mixture and adjust the seasoning with more salt and pepper if necessary.

Step 5: Combine Everything

1. Add the Chicken and Zucchini:

   • Return the sliced chicken and sautéed zucchini to the pot with the rice and cheesy sauce. Gently fold everything together, making sure the chicken and zucchini are evenly distributed throughout the rice. Allow the dish to heat through for 2-3 minutes.

2. Garnish:

   • Once everything is combined, remove the pot from the heat. Garnish with fresh parsley and additional shredded cheese, if desired. A squeeze of lemon juice on top can also add a bright and fresh finish.

Tips and Variations

1. Homemade Chicken Broth:

   • If you have homemade chicken broth on hand, use that for even richer flavor. You can also use vegetable broth to make the dish vegetarian.

2. Substitute Brown Rice:

   • If you prefer brown rice, use it in place of white rice. Just remember to increase the cooking time by about 20 minutes and add extra liquid if necessary.

3. Add More Vegetables:

   • For extra nutrition and flavor, consider adding other vegetables like bell peppers, spinach, or mushrooms. Sauté them with the zucchini or cook them separately before adding them to the dish.

4. Dairy-Free Version:

   • To make this dish dairy-free, use coconut cream in place of the heavy cream and opt for dairy-free cheese alternatives such as nutritional yeast or vegan shredded cheese.

5. Use Chicken Thighs:

   • If you prefer juicier chicken, substitute chicken breasts with bone-in, skinless chicken thighs. They have a bit more fat and flavor and will stay moist during cooking.

6. Spicy Kick:

   • For a spicier version, add more crushed red pepper flakes or a diced jalapeño when cooking the zucchini.

7. Make It Spicy and Smoky:

   • Add a teaspoon of smoked paprika for a smoky depth of flavor. You can also toss in some chopped sun-dried tomatoes for an extra punch of flavor.

8. Protein Variations:

   • Instead of chicken, you can add grilled shrimp, turkey, or even tofu for a different protein source. These work well with the cheesy sauce and rice.

Serving Suggestions

1. Side Salad:

   • Serve this dish with a simple side salad, such as a Caesar or mixed green salad, to add some freshness and crunch to balance out the creamy richness of the main dish.

2. Garlic Bread or Bread Rolls:

   • Pair the One-Pot Cheesy Zucchini Chicken and Rice with garlic bread or soft dinner rolls to soak up the extra cheesy sauce.

3. Steamed or Roasted Vegetables:

   • For extra nutrition, serve this dish with a side of steamed or roasted vegetables like broccoli, asparagus, or Brussels sprouts.

Conclusion

This One-Pot Cheesy Zucchini Chicken and Rice recipe is the epitome of comfort food. The combination of tender chicken, zucchini, creamy rice, and melted cheese makes for a delicious, well-rounded meal that everyone in your family will love. Best of all, it’s made in just one pot, making cleanup a breeze! Whether you’re cooking for a weeknight dinner or a weekend gathering, this dish will satisfy your cravings for something creamy, cheesy, and hearty.

Give it a try, and enjoy the deliciousness that is this simple yet flavorful one-pot wonder!

Yield: 4

One Pot Cheesy Zucchini Chicken and Rice Recipe

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This One-Pot Cheesy Zucchini Chicken and Rice recipe combines tender chicken, zucchini, and rice in a creamy, cheesy sauce for a comforting meal that’s packed with flavor. By making everything in one pot, this dish is not only delicious but also a breeze to clean up afterward. The zucchini adds a fresh and healthy touch, while the melted cheese elevates the dish to a creamy, satisfying level. It’s the perfect meal for busy evenings or when you want a flavorful dinner without much fuss.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 2 medium chicken breasts (about 1 lb), diced
• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice (or brown rice for a healthier option)
• 2 cups chicken broth (or water + chicken bouillon)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Cook the Chicken:
   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and dried oregano. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
   
2. Sauté the Vegetables:
   In the same skillet, add the diced zucchini and chopped onion. Sauté for about 3-4 minutes until the vegetables are tender. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.
   
3. Cook the Rice:
   Add the rice to the skillet and stir to coat it in the oil and veggies. Pour in the chicken broth (or water + bouillon) and bring to a simmer. Cover the skillet with a lid and reduce the heat to low. Let it cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. If you're using brown rice, it may take 5-10 minutes longer, and you might need to add a little more liquid.
   
4. Combine Chicken and Cheese:
   Once the rice is cooked, return the chicken to the skillet and stir to combine. Sprinkle the shredded cheddar and mozzarella cheese on top of the rice and chicken. Cover the skillet and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
   
5. Serve:
   Remove from heat and garnish with fresh parsley, if desired. Serve immediately.
   

Notes

• Rice: If using brown rice, be sure to account for the longer cooking time. You may need to add a bit more liquid as well.
• Cheese: Feel free to swap out the cheeses based on your preferences. You can use a blend of your favorite cheeses for extra flavor.
• Add-ins: You can toss in some spinach, bell peppers, or other veggies for added nutrients and color. Just sauté them with the zucchini.
• For a Low-Carb Version: Replace the rice with cauliflower rice for a keto-friendly variation. You’ll just need to cook the cauliflower rice separately and stir it in with the chicken and cheese.