Chicken Zucchini Rice Skillet
A comforting one-pan dish featuring tender chicken, vibrant zucchini, and creamy rice, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 2-3 pieces large chicken breasts (grilled or cooked to your preference, and chopped) Juicy and savory, these chicken pieces form the heart of the dish.
- 2.5 cups steamed white rice Fluffy and comforting base.
- 1 medium zucchini (sliced and then halved) Fresh and slightly crispy.
- 8 oz sliced baby bella mushrooms Enhances the umami profile.
- 1 piece yellow onion (peeled & diced) Adds sweetness and depth.
- 3 tbsp extra virgin olive oil (divided) Healthy fat for sautéing.
- 1 cup chicken broth Rich and savory base.
- 1 cup milk Adds a luscious richness.
- 2 tbsp cornstarch Thickening agent for sauce.
- 0.5 cup grated parmesan cheese Brings indulgent richness.
- 2 tsp garlic powder Adds savory flavor.
- to taste Salt & pepper Enhance flavor.
- 2 tbsp chopped parsley (for garnish) Adds refreshing herbal note.
Instructions
Preparation
- Sauté the Mushrooms: Start by adding half of the extra virgin olive oil to a large skillet set over medium-high heat. Once heated, stir in the sliced baby bella mushrooms. Cook for about 5 minutes, stirring often, until they shrink to half their size and develop a nice golden-brown color. Once done, transfer them to a waiting plate.
- Cook the Onions: In the same skillet, add the remaining olive oil. Toss in the diced yellow onion and sauté for about 5 minutes, stirring frequently, until they become soft and translucent.
- Add the Zucchini: Lower the heat and incorporate the sliced zucchini into the pot. Cook for 2-3 minutes, just until the zucchini starts to soften slightly but maintains a bit of a crunch.
- Combine Ingredients: Return the sautéed mushrooms back to the skillet. Pour in the chicken broth, stirring to combine. In a small bowl, whisk together the cornstarch with the milk until smooth, then add this mixture to the skillet. Stir gently until the sauce thickens a bit.
- Finish the Skillet: Add the chopped chicken breast, grated parmesan cheese, and garlic powder into the skillet. Stir everything until well mixed. Gradually fold in the steamed rice, making sure to combine evenly so that each bite is infused with flavor.
- Serve and Garnish: Serve warm, garnishing with freshly chopped parsley and additional parmesan cheese if desired.
Notes
Consider marinating the chicken breasts in lemon juice or your favorite spices before cooking. You can incorporate other vegetables like bell peppers, spinach, or broccoli for additional color and nutrition. For a touch of heat, add red pepper flakes while sautéing the mushrooms or finish the dish with a drizzle of hot sauce.