One-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.