One-Pan Ground Chicken Zucchini Rice Skillet
This One-Pan Ground Chicken Zucchini Rice Skillet is a fast, hearty weeknight dinner that comes together in a single skillet in about 35 minutes. Lean ground chicken, tender zucchini, and fluffy rice cook together in a savory herbed broth for a complete meal with almost no cleanup.
Equipment
- Large deep skillet with lid
- Wooden spoon or spatula
- Chef's knife and cutting board
Ingredients
- 1 lb ground chicken 93% lean recommended
- 2 medium zucchini diced into 1/2-inch pieces
- 1 cup long-grain white rice uncooked
- 2.5 cups low-sodium chicken broth
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 0.75 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.5 cup Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to let it burn.
- Add the ground chicken to the skillet. Break it apart with a wooden spoon and cook for 5 to 6 minutes until no pink remains. Season with salt, black pepper, Italian seasoning, and smoked paprika, stirring to coat.
- Pour the uncooked rice into the skillet and stir to combine. Toast the rice for 1 minute, stirring frequently, until it smells slightly nutty and looks lightly coated in the pan drippings.
- Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil over medium-high heat.
- Add the diced zucchini and stir to distribute evenly throughout the skillet. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the broth. Do not lift the lid during this time.
- Remove the skillet from heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and firm up slightly.
- Uncover and fluff gently with a fork. Stir in the grated Parmesan cheese and taste for seasoning, adding more salt or pepper as needed. Garnish with fresh parsley and serve immediately.
Notes
For the best texture, do not stir the rice while it simmers and keep the lid on tight. If the rice seems underdone after 20 minutes, add 2 tablespoons of broth, replace the lid, and cook for an additional 3 to 5 minutes. Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully with a small splash of broth in a covered skillet. This recipe also freezes well for up to 3 months.