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