Description
This Cheesy Zucchini Chicken and Rice Bake is a comforting and flavorful one-dish meal. Tender chicken, zucchini, and rice are combined with a blend of cheeses and herbs, creating a hearty and satisfying dinner that’s perfect for any night of the week.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 3 small/medium zucchini, chopped
- Kosher salt and black pepper
- 1 yellow onion, chopped
- 1 pound boneless chicken breasts, cut into cubes
- 2 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten free if needed)
- 2 tablespoons fresh thyme leaves
- 3 cups low sodium chicken broth
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 3/4 cup shredded Havarti cheese
- 3/4 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Cook Zucchini: Heat 1 tablespoon olive oil in a large pot over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Remove the zucchini from the skillet and set aside.
- Cook Chicken and Rice: To the skillet, add the remaining oil and the onion. Cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.
- Add Cheese: Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese overtop the casserole.
- Bake and Broil: Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.
Notes
- For a spicier kick, increase the amount of cayenne pepper.
- You can substitute other vegetables like bell peppers or mushrooms for the zucchini.
- Using a combination of cheeses adds depth of flavor; feel free to experiment with your favorites.
- Allowing the casserole to rest for a few minutes after baking helps the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
