One Pot Cheesy Chicken Zucchini Bake

Make my one-pot cheesy chicken zucchini bake for an easy weeknight meal. Everything comes together in a single skillet, making both cooking and cleaning up a breeze! Beginner-friendly and oh-so tasty. 

Why You'll Love This Recipe

• Recipe Name: One Pot Cheesy Chicken Zucchini Rice
• Ready In: 50 minutes
• Serves: 8 1 cup servings
• Main Ingredients: olive oil, chicken breasts, butter, yellow onion, or 2 medium zucchinis, garlic, fresh chopped parsley, dried thyme
• Why You'll Love It: Make my one-pot cheesy chicken zucchini bake for an easy weeknight meal. Everything comes together in a single skillet, making both cooking and cleaning up a breeze! Beginner-friendly and oh-so tasty. 

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Cheesy chicken zucchini bake 

The fewer dishes, the better. 

If you’re someone who loves the magic of cooking but not so much the clean up, a one-pot meal is a huge game-changer. 

I’ve created many recipes to try to minimize dishwasher overload, like my One Pot Chicken Parmesan Pasta, Sheet Pan Lemon Feta Chicken, and classic One Pan Salmon Dinner. All delicious, all using just one pot (or pan). 

Today, I’m bringing a super easy, super cheesy recipe to my one-pot collection: cheesy chicken zucchini bake. 

This dish is almost too easy to make, a good source of protein and vegetables, and topped with plenty of cheesy goodness – what’s not to love? Follow along to make your own!

Ingredients needed

Here’s a little bit on everything that goes into my one pot chicken zucchini rice:

• Olive oil: I use 2 tablespoon of olive oil to cook the chicken breasts. Feel free to swap for the neutral oil of your choice. 
• Chicken breasts: 2lbs of chicken breast gives this recipe great protein content and satiety. 
• Butter: To cook the veggies, I opt for 2 tablespoon of butter – this gives them amazing flavor!
• Yellow onion: I set the flavor profile with 1 small yellow onion, diced into small pieces. 
• Zucchini: For a boost in nutrition, I add 1 large or 2 medium zucchinis, diced into small chunks. 
• Garlic: Garlic is a must! This recipe calls for 3 cloves, minced. 
• Parsley: Fresh and herby, parsley adds a great brightness to this dish. ¼ cup helps to balance the cheesy ingredients. 
• Thyme: For more earthy depth, I add 1 teaspoon dried thyme. 
• Salt + pepper: Salt and pepper are the go-to flavor enhancers! 1.5 teaspoon salt and 1 teaspoon pepper make everything taste that much better. 
• Rice: 1 ¼ cup of rice adds great satiety to this dish, instantly transforming it into a comfort classic. 
• Chicken stock: I love the flavor that chicken stock adds to this recipe. I use 2 ½ cups to infuse the rice. 
• Lemon juice: For extra brightness, this dish calls for the juice of 1 lemon. 
• Parmesan cheese: 1 cup of grated parmesan cheese gives this meal a nutty bite. 
• Cheddar cheese: This one-pot recipe is all about the cheese! 2 cups of shredded cheddar add the perfect amount of cheesy goodness.

Kitchen tools required

To make my one pot chicken zucchini rice, you’ll need to gather a few kitchen essentials.

• Lidded skillet
• Spatula
• Cutting board 
• Kitchen knife 
• Bowl

You’ll also need measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp.

How to make cheesy chicken zucchini bake 

First, heat a large skillet over medium-high heat, adding 2 tablespoon of olive oil. Once hot, add 2 lbs of chicken breasts, diced into small chunks. Cook for about 4-5 minutes until the chicken is no longer pink. Then, drain the excess liquid from the pan and set the chicken aside in a bowl. 

To your original skillet, add 2 tablespoon of butter, letting it melt. Next, add 1 small diced yellow onion and cook for 3-4 minutes until it begins to soften. Add 1 large diced zucchini, cooking for another 3-4 minutes. Finally, add 3 cloves of minced garlic, cook for a final minute, and add the cooked chicken back to the skillet. 

Season your skillet with ¼ cup of fresh chopped parsley, 1 teaspoon dried thyme, 1.5 teaspoon salt, and 1 teaspoon pepper, tossing to coat. Then, add in 1 ¼ cup rice, 2 ½ cups of chicken stock, the juice of 1 lemon, and 1 cup of grated parmesan cheese. 

Mix your ingredients together, then bring them to a simmer. Reduce the heat to medium, cover with a lid, and cook for 15-20 minutes until the rice absorbs the chicken stock. 

Once the rice has cooked, turn off the heat, and sprinkle with 2 cups of shredded cheddar cheese. Place the lid back on the skillet for 5 minutes to let the cheese melt. 

Sprinkle with parsley and dig in!

Recipe tips

Below are some common cheesy chicken zucchini bake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve cheesy chicken zucchini bake 

Serve your cheesy zucchini rice as is, or add a fresh and veggie-focused side dish for extra nutrition. A green salad or chopped veggie sticks are simple yet delicious options. 

Want an extra special salad accompaniment? Try one of these pairings:

• Shaved Brussels Sprout Salad
• Italian Chopped Salad Recipe
• Spicy Roasted Veggie Date Salad

How do I add protein to this dish?

This recipe already contains a good amount of protein from the chicken and cheese. If you’re looking to maximize your protein goals, however, you can make some swaps or additions:

• Add an extra 0.5-1lb of chicken
• Include 1 cup of white beans or chickpeas
• Add ½ cup cottage cheese
• Swap ½ the rice for quinoa (may affect cooking time)

Which vegetables can I add to cheesy chicken rice?

The beauty of this recipe is that it can suit a variety of vegetables, depending on what you prefer or have on hand. For extra nutrition, you can add any of these options:

• Bell peppers
• Broccoli
• Green beans
• Mushrooms
• Kale
• Spinach
• Swiss chard 

Storing leftovers

This one-pot recipe is perfect for meal prep. To store any leftovers, allow them to cool completely, then transfer them to an airtight container. 

Your cheesy zucchini rice will keep well in the refrigerator for up to 3-4 days. 

If you liked this recipe, you’ll want to try these!

Love cooking but hate the dishes? These one-pot and sheet pan meals are perfect for your cooking style:

• Healthy One Pot Pasta Recipe
• Sheet Pan Hawaiian Chicken
• One Pan Cabbage and Potato Skillet
• Greek Sheet Pan Chicken Thighs
• Lemon Parmesan Sheet Pan Gnocchi

All recipes by Erin Morrissey and Photos by Sierra Inn

Erin Antoniak

One Pot Cheesy Chicken Zucchini Rice

5 from 24 votes

Make my one-pot cheesy chicken zucchini bake for an easy weeknight meal. Everything comes together in a single skillet, making both cooking and cleaning up a breeze! Beginner-friendly and oh-so tasty. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 1 cup servings

Course: dinner, meal-prep, skillet

Cuisine: American

Calories: 503

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 tablespoon olive oil divided
• 2 lbs chicken breasts diced into small chunks
• 2 tablespoon butter
• 1 small yellow onion diced
• 1 large or 2 medium zucchinis diced into small chunks
• 3 cloves garlic minced
• ¼ cup fresh chopped parsley
• 1 teaspoon dried thyme
• 1.5 teaspoon salt
• 1 teaspoon pepper
• 1 ¼ cup rice
• 2 ½ cups chicken stock
• 1 lemon juiced
• 1 cup grated parmesan cheese
• 2 cups shredded cheddar cheese

Method

 

1. Heat a large skillet over medium-high heat. Add olive oil, and once hot, add chicken. Cook until no longer pink - about 4-5 minutes. Drain excess liquid and set chicken aside in a separate bowl.
2. To the same skillet, add butter. Once melted add onion and cook for 3-4 minutes or until just beginning to soften. Add in zucchini and cook for another 3-4 minutes, then add garlic and stir. After about a minute, add chicken back in to skillet.
3. Add in parsley, thyme, salt, and pepper and toss to coat. Then add in rice, chicken stock, lemon juice, and parmesan cheese. Mix until all combined.
4. Bring to a simmer. Once simmering, reduce heat to medium and cover with lid. Let cook for 15-20 minutes or until all of the rice is absorbed.
5. Turn off heat. Sprinkle with cheddar cheese and place lid back on for 5 minutes to let cheese melt.
6. Sprinkle with parsley and serve! Enjoy

Nutrition

Calories: 503kcalCarbohydrates: 32gProtein: 39gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 121mgSodium: 1108mgPotassium: 733mgFiber: 2gSugar: 3gVitamin A: 763IUVitamin C: 19mgCalcium: 347mgIron: 1mg

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