There’s something comforting about a meal that cooks all in one pot. On one of those evenings when the clock feels like it’s racing ahead of me, I pulled this one-pot chicken zucchini rice together. The kitchen smelled like a little celebration of garlic and oregano, mingling with the fresh scent of zucchini. I was chopping quickly, distracted by a text, and almost forgot to toast the rice first — but that tiny slip didn’t ruin a thing. The chicken browned beautifully, and the rice soaked up every bit of the broth’s warmth. When it was done, it wasn’t just dinner; it was a quiet moment of relief and a plate full of cozy flavors, perfect for sinking into after a long day.
- A genuinely simple one-pot meal that saves time on cleanup — even if you’re not a fan of multitasking in the kitchen.
- Fresh zucchini adds a light, slightly sweet crunch that balances the tender chicken and fluffy rice.
- It’s straightforward — and that’s kind of the point when you want dinner without fuss.
- The gentle heat from the crushed red pepper flakes gives it a subtle kick, but you can dial it down if you’re not into spiciness.
If you’re worried about the rice sticking or burning, just keep an eye on the liquid near the end. I usually let it rest a few minutes after cooking to make sure everything settles perfectly.
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One-Pot Chicken Zucchini Rice
- Total Time: 40 minutes
- Yield: 4 1x
Description
A simple and flavorful one-pot meal combining tender chicken, fresh zucchini, and fluffy rice, perfect for a quick and wholesome dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 cup long-grain white rice, rinsed
2 1/2 cups low-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through. Remove chicken and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced zucchini and cook for 2-3 minutes until slightly tender.
Stir in the rinsed rice and cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth, then add the dried oregano, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Return the browned chicken pieces to the skillet, nestling them into the rice mixture.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, stir in the chopped fresh parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Using a wide, deep skillet or a Dutch oven works best for this dish — it lets everything cook evenly without needing to transfer pots. I sometimes serve this with a simple green salad or steamed broccoli to brighten the plate. For a twist, I’ve tried swapping zucchini for yellow squash or adding a handful of frozen peas at the end, though I’m not sure it’s quite as good every time. If you have fresh herbs like basil instead of parsley, that’s a nice change too. And if you want to make it entirely vegetarian, swapping the chicken broth for vegetable broth and adding mushrooms can work, but I haven’t tested that one thoroughly.
FAQ
Can I use brown rice instead of white rice? Brown rice will need a longer cooking time and more liquid, so it’s a bit trickier in this one-pot method. You might want to cook it separately or adjust broth quantities.
What if I don’t have chicken thighs? Boneless, skinless chicken breasts can work, but they tend to dry out faster. Just watch the cooking time closely.
Can I prep this ahead of time? You can chop and measure ingredients earlier, but it’s best cooked fresh for the best texture in the rice and zucchini.
Is this recipe freezer-friendly? I wouldn’t recommend freezing this one, as rice and zucchini textures can suffer after thawing.
When you’re ready for a no-fuss dinner that still feels like home, give this one-pot chicken zucchini rice a try. It’s a little pause in the busy noise, the kind of meal that fills the kitchen with warmth and makes you want to linger just a little longer.