Ground Chicken Zucchini Rice Skillet
On a cool, leaf-crunching evening I pulled a skillet from the oven and the whole house filled with the warm, savory scent of browned meat, tender zucchini, and nutty rice — a simple comfort that felt like fall in a dish. This Ground Chicken Zucchini Rice Skillet has become a reader favorite because it’s cozy, quick, and uses seasonal squash in a way that feels both homey and a little bit special.
Introduction
If you love seasonal baking and the comforting routines of home cooking, this Ground Chicken Zucchini Rice Skillet is perfect for weeknights and weekend gatherings alike. It’s forgiving for beginners, flexible enough to pair with your favorite fall sides, and satisfying without being heavy. For a lighter noodle option that plays well with similar flavors, try this garlic chicken zucchini noodles stir fry for another fast meal idea.
Ingredients
Makes 4 servings
- 1 lb ground chicken
- 2 medium zucchinis, diced
- 1 cup long-grain rice (rinsed)
- 2 1/4 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp kosher salt (adjust to taste)
- 2 tbsp olive oil
- 1 cup shredded cheddar or a mild melting cheese
- 2 tbsp chopped fresh parsley or basil for garnish
If you want to make this gluten-free from the start, consider pairing the skillet with a saucy rice style shown in this gluten-free one-pot green chili chicken rice for inspiration on seasoning and cooking liquid ratios.
Step-by-step Instructions
- Prep and brown. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground chicken and cook until browned, about 5–7 minutes, breaking it up with a spoon. Season with smoked paprika, oregano, salt, and pepper.
- Sauté aromatics and zucchini. Push the chicken to the side and add the remaining olive oil. Sauté the onion until translucent (3–4 minutes), then add garlic for 30 seconds. Add diced zucchini and cook until slightly softened, about 4 minutes.
- Add rice and broth. Stir in the rinsed rice so each grain gets coated in the pan flavors. Pour the chicken broth over the mixture and bring to a simmer, scraping the bottom to lift any browned bits.
- Simmer, then bake. Cover the skillet with a lid or foil and transfer to a preheated 375°F oven. Bake for 20–22 minutes, or until rice is tender and liquid is absorbed.
- Finish with cheese and rest. Remove the skillet, sprinkle cheese over the top, and return to the oven for 3–5 minutes until melted and bubbly. Let rest for 5 minutes before garnishing with herbs.
As you practice this method, you’ll notice the same comforting balance of flavors and textures used in other comforting recipes like this Greek chicken bowls with brown rice, which can help you vary the spice profile.
Tips for Success
- Use an oven-safe skillet to go from stovetop to oven easily. If you don’t have one, transfer to a baking dish before placing in the oven.
- Rinse rice well to avoid sticky grains and ensure a fluffier finish.
- Don’t over-stir after adding rice — letting it simmer undisturbed produces better texture.
- If your zucchini is watery, salt it lightly and let it sit for 10 minutes, then blot with a paper towel to remove excess moisture before adding.
- For a one-pan shortcut, try par-cooking the rice in advance (about 10 minutes) and finish in the skillet; this is a helpful technique for busy nights and echoes tips used in this healthy chicken and vegetables skillet for fast dinner prep.
Possible Variations
- Gluten-free: Use certified gluten-free broth and check spices; serve as written for a naturally gluten-free meal or swap cheeses for dairy-free options.
- Streusel topping: For a fun textural twist, mix panko (or gluten-free panko), melted butter, and grated Parmesan; sprinkle over before the final bake for a golden, crunchy topping. If you want a sweeter streusel feel for a seasonal mash-up, combine oats, brown sugar, cinnamon, and a pinch of salt and sprinkle sparingly—this unconventional approach can be a playful nod to your love of baked fall treats.
- Add-ins: Stir in corn, roasted peppers, or spinach at the end. For extra protein and crunch, top with toasted nuts.
- Flavor swaps: Use Italian seasoning, curry powder, or a dash of lemon zest to change the profile; techniques used in this high-protein crispy garlic chicken fried rice can inspire bold garlic and umami boosts.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of broth to revive moisture.
- Freeze: Cool completely, then freeze in a tight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat tips: Avoid microwave overcooking which can dry the rice; reheat covered on the stovetop with a tablespoon or two of broth.
Conclusion
This Ground Chicken Zucchini Rice Skillet is a seasonal, comforting crowd-pleaser that balances ease and homey flavor — perfect for bakers who love the warm habits of fall but want a savory centerpiece. For a related take on chicken and zucchini, see this Ground Chicken and Zucchini Stir Fry – The Whole Cook for more inspiration.
FAQs
Can I use brown rice instead of white rice?
Yes — brown rice will work but requires more liquid and a longer cooking time (about 40–45 minutes). You can par-cook the brown rice before adding to the skillet to keep timing manageable.Is this dish freezer-friendly?
Yes. Cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop with a splash of broth.Can I make this recipe vegetarian?
Replace ground chicken with cooked lentils, crumbled tofu, or a plant-based ground substitute, and use vegetable broth instead of chicken broth.How can I make the skillet spicier?
Add 1/2 to 1 teaspoon of red pepper flakes, a diced jalapeño with the onions, or a dash of cayenne when browning the chicken for a steady heat.
Ground Chicken Zucchini Rice Skillet
Ingredients
Main Ingredients
- 1 lb ground chicken
- 2 medium zucchinis, diced
- 1 cup long-grain rice rinsed
- 2 1/4 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp kosher salt adjust to taste
- 2 tbsp olive oil
- 1 cup shredded cheddar or mild melting cheese
- 2 tbsp chopped fresh parsley or basil for garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add the ground chicken and cook until browned, about 5–7 minutes, breaking it up with a spoon. Season with smoked paprika, oregano, salt, and pepper.
- Push the chicken to the side and add the remaining olive oil. Sauté the onion until translucent (3–4 minutes), then add garlic for 30 seconds.
- Add diced zucchini and cook until slightly softened, about 4 minutes.
- Stir in the rinsed rice so each grain gets coated in the pan flavors.
- Pour the chicken broth over the mixture and bring to a simmer, scraping the bottom to lift any browned bits.
Baking
- Cover the skillet with a lid or foil and transfer to a preheated 375°F oven.
- Bake for 20–22 minutes, or until rice is tender and liquid is absorbed.
Finishing Touches
- Remove the skillet, sprinkle cheese over the top, and return to the oven for 3–5 minutes until melted and bubbly.
- Let rest for 5 minutes before garnishing with herbs.