Some nights, the last thing you want is a complicated dinner. You need something that feels like home but doesn’t require a dozen pots and pans. This One-Pot Chicken Zucchini Rice is exactly that—a simple, satisfying meal that comes together with minimal fuss but plenty of flavor.

I remember the first time I made this dish. It was one of those evenings where I got caught up checking emails and suddenly noticed the kitchen clock was somewhere between 6:30 and 7:00—too late for a long prep but too early to order takeout. I tossed some chicken and zucchini into the pan, stirred in the rice, and let the flavors do their thing while I tidied up a bit. The smell alone was enough to pull me away from my screen. I wasn’t sure how the rice would turn out since I walked away for a moment, but it came out perfectly tender, soaking up all those herbs and spices. And the little kick from the red pepper flakes kept it interesting without overpowering the cozy vibe.

Why You’ll Love It:

Everything cooks in one pot, which means less cleanup and more time to relax.
The combination of tender chicken and fresh zucchini feels light but still filling.
It’s simple—and that’s kind of the point. No fancy ingredients or techniques needed.
The subtle heat from the red pepper flakes adds a bit of excitement without stealing the show.
Perfect for weeknights when you want something healthy but don’t want to think too hard.

If you’re worried about the rice sticking or the chicken drying out, don’t be. The broth keeps everything moist, and letting the dish rest off the heat helps it all come together beautifully.

One-Pot Chicken Zucchini Rice

Print Recipe

A flavorful and easy one-pot meal combining tender chicken, fresh zucchini, and fluffy rice, perfect for a quick and satisfying dinner.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice, rinsed
2 medium zucchinis, diced
1 1/2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice with the oil and onion mixture.
Return the browned chicken to the skillet.
Add the diced zucchini, chicken broth, dried thyme, paprika, black pepper, salt, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover 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 the chopped fresh parsley.
Serve warm.

Kitchen Notes: I usually use a deep skillet or a heavy-bottomed pot to make sure the heat distributes evenly, but a Dutch oven works just as well. I like serving this with a simple green salad or steamed veggies on the side for a bit of crunch. Sometimes I swap the zucchini for yellow squash or add a handful of frozen peas near the end—nothing I’ve tested extensively, but it’s nice to mix it up. If you’re feeling adventurous, a squeeze of lemon just before serving brightens things up.

FAQ

Can I use brown rice instead? You can, but it will take longer to cook and might need more liquid.

What if I don’t have chicken thighs? Chicken breasts work, though they can dry out faster—just keep an eye on them.

Is this freezer-friendly? It’s best fresh, but leftovers freeze okay if stored properly.

Ready to make dinner easier and tastier? Save this recipe and give it a try tonight—you might just find your new favorite weeknight meal.