Ground Chicken Zucchini Rice Skillet
A cozy and quick dish featuring ground chicken, zucchini, and rice, perfect for weeknight dinners and fall gatherings.
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.
Notes
Use an oven-safe skillet to go from stovetop to oven easily. 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.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g
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