One-Pot Chicken Zucchini Rice
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
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
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.