Chicken and Zucchini: Simple, Satisfying, Now

A weeknight foundation built on tender chicken, bright zucchini, and the comfort of rice.

There's something reassuring about a meal that comes together without fuss. Chicken and zucchini have an easy chemistry—the mild vegetable complements poultry without demanding much attention, while rice quietly does its job underneath. This combination works whether you're cooking for yourself after a long day or feeding a small group. It's the kind of dinner that tastes considered without requiring consideration.

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One-Pan Chicken and Vegetable Rice

Total Time: 30 minutes • Serves: 4

A quick and wholesome one-pan dish combining tender chicken with fresh zucchini and carrots over fluffy rice, seasoned with garlic and herbs for maximum flavor.

Ingredients

1 lb chicken breast, cubed
1 cup rice
2 cups chicken broth
1 medium zucchini, diced
2 medium carrots, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 teaspoon onion powder

Instructions

Heat olive oil in a large pan over medium-high heat. Season chicken with salt, pepper, and onion powder, then cook until golden, about 5 minutes. Remove and set aside.
In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
Add diced carrots and zucchini, cook for 3 minutes, stirring occasionally.
Add rice and stir to coat with oil, cooking for 1 minute.
Pour in chicken broth, add oregano and basil, and return the chicken to the pan. Stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork, taste, and adjust seasoning with salt and pepper as needed. Serve hot.

Quick Variations

Lighter Option

Skip the rice or halve the portion, letting zucchini and carrots take up more of the plate. A squeeze of lemon or splash of white wine keeps things bright and fresh.

Hearty Option

Double down on rice, add a cream sauce or broth, and nestle everything into a baking dish for a one-pan meal. A scatter of cheese or breadcrumbs on top adds texture and warmth.

Vegetarian or Flexible Option

Swap chicken for chickpeas, firm tofu, or white beans to keep the dish grounded and protein-rich. The vegetables and rice work just as beautifully around plant-based proteins.

Simple Substitutions

Protein Substitutes

Turkey breast
Pork tenderloin
Salmon or firm white fish
Chickpeas or cannellini beans
Tofu or tempeh

Carb Substitutes

Quinoa
Couscous
Farro
Orzo pasta
Roasted potatoes

Flavor Boosters

Fresh herbs (basil, dill, or parsley)
Garlic and ginger
Lemon juice or vinegar
Soy sauce or tamari
Chili flakes or paprika
Coconut milk or cream

Common Questions

Should I peel the zucchini?

No need. The skin holds nutrients and helps the zucchini hold its shape during cooking. Just trim the ends and slice or cube as your recipe calls for.

How do I keep zucchini from getting mushy?

Cook it over moderate heat and avoid overcrowding the pan—zucchini releases water as it cooks, and giving it space helps it brown and stay tender without turning soft.

Can I prep these ingredients ahead?

Absolutely. Dice the vegetables and store them separately in the fridge for up to a day, and cook the rice ahead if you'd like. Chicken is best cooked fresh, but you can marinate it the night before.