This chicken zucchini rice skillet is a hearty meal that will have everyone happily eating their veggies. This skillet meal features chopped chicken breasts tossed with rice, zucchini, and mushrooms in a creamy cheesy sauce!
I love meals with zucchini in them this time of year.
Anytime really, but there’s something to be said for when it’s at its best during summer.
This chicken zucchini rice skillet is a tasty way to make use of some of that zucchini.
And, as an added bonus it’s a good way to sneak some veggies into my picky, veggie hating boys.
With a creamy cheese sauce, there are zero compliments about this meal from anyone!
Ingredients
To make this you’ll need:
- Chicken breasts– Grilled or cooked however you like and chopped.
- Rice– Steamed white rice
- Zucchini– A medium zucchini sliced in half and then cut into quarter inch slices that you cut in half again
- Mushrooms– Sliced baby bella mushrooms
- Onion– Yellow onion diced
- Oil– Canola oil or olive oil
- Chicken broth– You could sub vegetable broth if that’s what you have on hand. Use low sodium if you want it less salty.
- Milk– I don’t recommend skim
- Cornstarch– For thickening
- Cheese– Grated Parmesan
- Spices– Garlic powder, salt, pepper, and chopped parsley
How to Make
This chicken zucchini rice skillet is easy to make!
Just heat half of the oil in a large skillet set over medium high heat.
When the oil is hot, stir in the mushrooms.
Cook them, stirring often, for 5 minutes until they’ve shrunk to half the original size and have browned some.
Transfer them to a waiting plate.
Then, add the rest of the oil to the skillet and saute the onions in it for 5 minutes or so, just until they soften.
Turn down the heat and add the zucchini to the pan, cooking it for 2-3 minutes, just until softened a bit.
When the zucchini has softened, add the mushrooms back to the pot along with the chicken broth.
In a separate bowl, whisk the cornstarch and the milk together until evenly combined.
Pour the cornstarch slurry into the skillet and stir just until thickened some.
Then stir in the chicken, cheese, and garlic to the pan to evenly combine.
Stir in the rice.
Serve warm with chopped parsley leaves and extra cheese for garnishes.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stovetop until warmed through, adding extra broth if needed.
Tips and Tricks
- A shredded rotisserie chicken would make a quick and easy shortcut for cooking your own chicken.
- You can omit the mushrooms if you prefer or substitute another vegetable like broccoli or green pepper instead.
- Feel free to use any rice you like. It doesn’t have to be white rice. Brown or wild would work as well.
Other Chicken Skillets
This chicken zucchini rice skillet is a yummy way to serve up a balanced dinner and get everyone to eat their veggies!
Make it and enjoy!
Looking for other chicken skillets?
Try these:
- One Pot Chicken & Rice With Vegetables
- Creamy Chicken & Bowtie Pasta
- Chicken & Dumpling Skillet With Gnocchi
If you’ve tried this CHICKEN ZUCCHINI RICE SKILLET, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Zucchini Rice Skillet
Ingredients
- 2-3 large chicken breasts grilled or cooked to preference, and chopped
- 2 1/2 cups steamed white rice
- 1 medium zucchini sliced in half then into 1/4-1/3" slices, cut those in half
- 8 oz sliced baby bella mushrooms
- 1 yellow onion peeled & diced
- 3 tbsp extra virgin olive oil divided
- 1 cup chicken broth
- 1 cup milk
- 2 tbsp cornstarch
- 1/2 cup grated parmesan cheese
- 2 tsp garlic powder
- salt & pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Add half the oil to a large skillet set over medium high heat. Stir in the mushrooms and cook, stirring often, for 5 minutes until they've shrunk to half the original size and have browned some. Transfer them to a waiting plate.3 tbsp extra virgin olive oil, 8 oz sliced baby bella mushrooms
- Add the rest of the oil to the skillet along with the onions and saute them, stirring often, for 5 minutes or until softened.1 yellow onion
- Reduce the heat and add the zucchini to the pot and cook for 2-3 minutes, just until softened a bit.1 medium zucchini
- Add the mushrooms back to the pot along with the chicken broth. Whisk the cornstarch into the milk until evenly combined, then pour the slurry into the skillet and stir just until thickened some.1 cup chicken broth, 1 cup milk, 2 tbsp cornstarch
- Add the chicken, cheese, and garlic to the pot and stir together to evenly combine. Then add the rice, stirring again until evenly combined.2-3 large chicken breasts, 2 1/2 cups steamed white rice, 1/2 cup grated parmesan cheese, 2 tsp garlic powder, salt & pepper
- Serve warm with chopped parsley leaves and extra cheese for garnishes.2 tbsp chopped parsley
Notes
- A shredded rotisserie chicken would make a quick and easy shortcut for cooking your own chicken.
- You can omit the mushrooms if you prefer or substitute another vegetable like broccoli or green pepper instead.
- Feel free to use any rice you like. It doesn’t have to be white rice. Brown or wild would work as well.
Nutrition
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