There’s something quietly satisfying about dinner that comes together in just one pot. One evening, after a particularly long day, I found myself staring at my kitchen with a mix of tiredness and hunger. The idea of juggling multiple pans was enough to make me want to order takeout, but I remembered this simple, one-pot chicken zucchini rice recipe. As it simmered gently, the aroma of garlic and oregano filled the air, blending with the subtle sweetness of zucchini. The kitchen felt warm and inviting—just the kind of comfort I needed. I wasn’t even paying full attention at first, distracted by a call on my phone, but the gentle bubbling from the stove pulled me back. When I finally sat down to eat, the tender chicken and fluffy rice were exactly what I had hoped for. It wasn’t fancy, but that’s kind of the point. It felt like a small victory on a hectic day.
Why You’ll Love It
– It’s all cooked in one pot, which means minimal cleanup and more time for you.
– The combination of chicken, zucchini, and rice offers a balance of textures and flavors without feeling heavy.
– It’s straightforward, but you can taste the layers of garlic and oregano in every bite.
– While it’s simple, it’s not bland—there’s a bit of crushed red pepper flakes that adds a gentle warmth.
– It’s easy to adapt, though I haven’t tested all the possible swaps yet.
Sometimes, you just want a meal that works without too much fuss or fancy ingredients. This one hits that spot.
PrintOne-Pot Chicken Zucchini Rice
A simple and flavorful one-pot meal combining tender chicken, fresh zucchini, and fluffy rice, perfect for a quick and wholesome dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
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 cup long-grain white rice, rinsed
2 medium zucchinis, diced
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
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or pot over medium-high heat.
Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-6 minutes. Remove chicken and set aside.
In the same pot, add chopped onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pot and stir to coat with oil, cooking for 1-2 minutes.
Return the browned chicken to the pot.
Add diced zucchini, chicken broth, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in chopped fresh parsley before serving.
Kitchen Notes
Don’t worry about having fancy equipment for this one—any deep skillet or pot with a lid will do just fine. I usually serve this with a simple green salad or some crusty bread to soak up any extra juices. If you want to switch things up, you might try swapping zucchini for summer squash or adding a handful of spinach near the end of cooking. Sometimes I toss in a squeeze of lemon just before serving, but honestly, I’m still figuring out if it’s my favorite twist or not. You could also try using chicken breasts instead of thighs, though the texture might be a bit drier. It’s a forgiving recipe that lets you experiment without stress.
FAQ
Q: Can I make this vegetarian?
A: You could leave out the chicken and use vegetable broth, but the flavor and texture will change quite a bit. Adding beans might help bulk it up.
Q: Is it okay to use brown rice?
A: Brown rice will need longer cooking time and more liquid, so it’s a bit trickier but doable if you adjust accordingly.
Q: Can I prepare this ahead of time?
A: You can cook it in advance and store leftovers in the fridge for a couple of days. Reheat gently to keep everything moist.
This one-pot chicken zucchini rice is a little kitchen win when you want dinner that’s both comforting and uncomplicated. Give it a try next time you need something warm on the table without the hassle.