One Pot Cheesy Zucchini Chicken & Rice is the perfect cozy dinner for hectic weeknights. Forget the mountain of dishes, complicated cooking steps, or juggling separate side dishes — this recipe has it all in one pot. Packed with lean protein, fresh vegetables, and hearty grains, it’s a wholesome, satisfying meal the entire family will love.
Why You’ll Love This One Pot Cheesy Zucchini Chicken & Rice
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One pot = less cleanup – Minimal dishes mean more time relaxing after dinner.
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Wholesome ingredients – Fresh zucchini, lean chicken, and real cheese for a balanced meal.
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Full of flavor – Aromatic herbs, a touch of spice, and tangy lemon juice make every bite pop.
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Customizable – Works with different cheeses, herbs, or even leftover chicken.
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Family-friendly – Creamy and cheesy enough to please picky eaters while still being nutritious.
Ingredients
Here’s what you’ll need to make this cozy one-pot wonder:
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45–60 ml olive oil (3–4 tablespoons)
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450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 large onion (white or yellow), diced
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3 garlic cloves, minced
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2 medium zucchini, diced
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2 tsp dried oregano
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1 tsp dried thyme
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1 tsp dried parsley
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1 tsp salt
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½ tsp dried chili flakes (optional, for heat)
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200 g uncooked basmati rice (about 1 cup)
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480 ml chicken stock (about 2 cups)
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30 ml lemon juice (2 tablespoons)
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220 g grated cheddar cheese (or cheese of choice)
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Fresh parsley or chives for garnish (optional)
Step-by-Step: How to Make One Pot Cheesy Zucchini Chicken & Rice
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Cook the chicken
Heat 2–3 tablespoons olive oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook for 4–5 minutes, stirring occasionally, until no longer pink on the outside. Remove and set aside. -
Sauté the aromatics
Stir in diced onion with a pinch of salt, cooking for 5–7 minutes until softened. -
Add zucchini and spices
Mix in the diced zucchini, minced garlic, oregano, thyme, parsley, salt, and chili flakes. Cook for 5–10 minutes over medium heat until zucchini is tender. -
Combine rice and chicken
Return chicken to the pot. Stir in uncooked basmati rice, making sure it’s evenly coated. -
Add liquids
Pour in chicken stock and lemon juice, pressing ingredients down so they’re submerged. Bring to a gentle simmer. -
Cook until tender
Cover with a fitted lid, reduce to medium-low heat, and cook for 20–25 minutes, or until rice is tender and liquid is absorbed. -
Melt the cheese
Turn off the heat but keep the pot on the burner. Sprinkle cheese over the top, cover loosely, and let it rest for 10 minutes until melted. -
Serve
Garnish with fresh herbs, adjust seasoning, and enjoy hot.
Helpful Tips
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Rice cooking check – If rice is cooked but liquid remains, uncover and cook for 2–3 minutes to evaporate excess.
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Even cheese melt – Resting the dish covered after cooking allows the cheese to melt perfectly.
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Don’t skip the lemon – The citrus cuts through the richness, balancing flavors beautifully.
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Make it ahead – This recipe reheats well for up to 3–4 days.
Substitutions and Variations
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Chicken – Use shredded rotisserie chicken for a quicker version.
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Rice – Swap basmati for jasmine or long-grain white rice (adjust cooking time).
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Cheese – Try mozzarella, Monterey Jack, Gruyère, or a mix for extra depth.
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Veggies – Add bell peppers, spinach, or mushrooms for more color and nutrients.
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Spice level – Skip chili flakes for a milder dish or add more for extra heat.
Storage Instructions
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Refrigerator – Store leftovers in an airtight container for up to 4 days.
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Freezer – Cool completely, portion into freezer-safe containers, and store for up to 2 months.
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Reheating – Warm on the stovetop over low heat with a splash of chicken stock to keep it creamy.
Nutritional Information
(Per serving – based on 4 servings, values are approximate)
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Calories: 460 kcal
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Protein: 32 g
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Carbohydrates: 34 g
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Fat: 20 g
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Fiber: 3 g
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Sodium: 720 mg
Serving Suggestions
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Serve with a crisp green salad for freshness.
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Pair with garlic bread for extra indulgence.
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Add a side of roasted vegetables for a bigger family dinner.
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Top with a dollop of sour cream or Greek yogurt for creaminess.
Frequently Asked Questions About One Pot Cheesy Zucchini Chicken & Rice
1. Can I make this with brown rice?
Yes, but increase the cooking time to 35–40 minutes and add an extra ½ cup of chicken stock since brown rice takes longer to cook.
2. Can I make it dairy-free?
Absolutely — swap the cheese for a plant-based alternative or simply skip it for a lighter dish.
3. What can I use instead of zucchini?
You can substitute with yellow squash, broccoli, or even spinach. Adjust cooking time to avoid overcooking.
4. Can I use pre-cooked chicken?
Yes, use about 3 cups of diced or shredded cooked chicken. Add it along with the rice so it warms through without drying out.
5. How do I keep the rice from sticking?
Make sure to stir well before covering and keep heat at medium-low while cooking. Using a non-stick or well-seasoned pot also helps.
Conclusion
Thank you for joining me in making this One Pot Cheesy Zucchini Chicken & Rice! I love how this dish brings together wholesome ingredients and comforting flavors with such minimal effort. Every spoonful is a mix of creamy cheese, tender chicken, and fresh zucchini — proof that easy weeknight meals can still feel special. I hope you enjoy it as much as I do, whether you’re cooking for a family dinner, prepping for the week, or just treating yourself to a cozy night in. Happy cooking, and here’s to more delicious moments around your table!
Print
One Pot Cheesy Zucchini Chicken & Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
One Pot Cheesy Zucchini Chicken & Rice is a comforting, family-friendly dinner made in just one pot. Tender chicken, fresh zucchini, fluffy rice, and melted cheese come together for a wholesome, flavorful meal that’s quick to prepare and easy to clean up.
Ingredients
45–60 ml olive oil (3–4 tablespoons)
450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 large onion (white or yellow), diced
3 garlic cloves, minced
2 medium zucchini, diced
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 tsp salt
½ tsp dried chili flakes (optional)
200 g uncooked basmati rice (about 1 cup)
480 ml chicken stock (about 2 cups)
30 ml lemon juice (2 tablespoons)
220 g grated cheddar cheese (or cheese of choice)
Fresh parsley or chives for garnish (optional)
Instructions
-
Cook the chicken
Heat 2–3 tablespoons olive oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook for 4–5 minutes, stirring occasionally, until no longer pink on the outside. Remove and set aside. -
Sauté the aromatics
Stir in diced onion with a pinch of salt, cooking for 5–7 minutes until softened. -
Add zucchini and spices
Mix in the diced zucchini, minced garlic, oregano, thyme, parsley, salt, and chili flakes. Cook for 5–10 minutes over medium heat until zucchini is tender. -
Combine rice and chicken
Return chicken to the pot. Stir in uncooked basmati rice, making sure it’s evenly coated. -
Add liquids
Pour in chicken stock and lemon juice, pressing ingredients down so they’re submerged. Bring to a gentle simmer. -
Cook until tender
Cover with a fitted lid, reduce to medium-low heat, and cook for 20–25 minutes, or until rice is tender and liquid is absorbed. -
Melt the cheese
Turn off the heat but keep the pot on the burner. Sprinkle cheese over the top, cover loosely, and let it rest for 10 minutes until melted. -
Serve
Garnish with fresh herbs, adjust seasoning, and enjoy hot.
Notes
If rice is cooked but liquid remains, uncover and simmer 2–3 minutes to evaporate.
Swap fresh chicken for shredded rotisserie chicken to save time.
Works with cheddar, mozzarella, Monterey Jack, or Gruyère.
To use brown rice, cook 35–40 minutes and add an extra ½ cup chicken stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 460 kcal
- Sugar: 4 g
- Carbohydrates: 34 g
- Protein: 32 g