A comforting one-pan meal featuring tender chicken, sautéed zucchini, and creamy cheesy rice, perfect for a quick and satisfying dinner.
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 medium zucchinis, diced
1 cup long-grain white rice, rinsed
2 1/2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 6-7 minutes. Remove chicken from skillet and set aside.
Reduce heat to medium and add chopped onion to the same skillet. Cook until softened, about 3-4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Add diced zucchini and cook until slightly tender, about 4-5 minutes.
Add rinsed rice to the skillet and stir to combine with vegetables.
Pour in chicken broth, then add dried thyme, paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
Remove skillet from heat and gently fold in cooked chicken, shredded cheddar cheese, and grated Parmesan cheese until cheese is melted and everything is well combined.
Sprinkle chopped fresh parsley over the top before serving.