This Cheesy Zucchini Chicken Rice Bake is a warm and comforting dish! Creamy rice, tender chicken, and fresh zucchini combine with lots of gooey cheese for a satisfying meal.
It’s so easy to throw together—just mix everything in one dish and bake! I love how cheesy it is; it’s the kind of dinner that makes you want to go back for seconds (and sometimes thirds!) 😄
Key Ingredients & Substitutions
Rice: I like using brown rice for a nuttier flavor and more fiber. If you prefer white rice, that works too! Quinoa is another great gluten-free alternative if you’re looking for something different.
Zucchini: Fresh zucchini adds moisture and flavor, but if you’re not a fan, you can substitute with yellow squash or even spinach for a different twist.
Chicken: Rotisserie chicken is a fantastic shortcut and gives great flavor. You can also use turkey or make it vegetarian by replacing the chicken with canned chickpeas or tofu.
Cheese: Cheddar and mozzarella make the dish cheesy and gooey! You can swap cheddar for Monterey Jack or even pepper jack for a little kick.
What’s the Best Way to Prepare the Chicken?
Cooking the chicken well is key to achieving a delicious dish. Here’s how to do it right:
- Cut the chicken into even cubes to ensure they cook evenly.
- Season while cooking to flavor the meat well—salt and pepper are must-haves!
- Don’t overcrowd the pan; this allows the chicken to sear instead of steam, giving you better flavor.
Make sure it’s cooked through and no longer pink, about 6-8 minutes should do the trick.
Cheesy Zucchini Chicken Rice Bake
Ingredients You’ll Need:
Base Ingredients:
- 2 cups cooked rice (white or brown)
- 2 medium zucchinis, diced
- 2 boneless, skinless chicken breasts, cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Cheese Layers:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional: 1/4 cup grated Parmesan cheese for topping
Liquids and Seasonings:
- 1 cup milk
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley or basil for garnish
How Much Time Will You Need?
This delicious bake will take about 15 minutes to prep and around 40 minutes to cook, making it a fantastic option for a hearty weeknight dinner. You’ll spend about 25 minutes baking it to gooey perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly so the bake doesn’t stick.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring until they become soft and fragrant, about 3-4 minutes. This is going to build a lovely base of flavor!
3. Cook the Chicken:
Add the cubed chicken to the skillet. Season it with salt, pepper, paprika, and the Italian seasoning. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s cooked through and no longer pink. This will help lock in all those tasty spices!
4. Add Zucchini:
Next, stir in the diced zucchini and let it cook for another 3-4 minutes until it’s just slightly tender. You want the zucchini to maintain some of its crunch!
5. Mix It All Together:
In a large bowl, combine your cooked rice with the chicken and vegetable mixture. Pour in the milk and chicken broth, then add half of the shredded cheddar and mozzarella cheese. Mix everything thoroughly until it’s well combined.
6. Transfer to Baking Dish:
Now, pour the entire mixture into your greased baking dish. Spread it out evenly with a spatula. Top it off with the remaining cheeses (and Parmesan if using) to create a nice cheesy layer!
7. Bake the Dish:
Cover the baking dish with foil and pop it in the oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes. You’ll know it’s done when the cheese is golden and bubbly!
8. Rest and Garnish:
Once it’s out of the oven, let the dish rest for about 5 minutes. This will help everything settle a bit. Before serving, sprinkle some fresh parsley or basil on top for a nice pop of color and flavor!
9. Serve and Enjoy!
Dig in while it’s warm and cheesy! This bake is perfect by itself, or you can pair it with a fresh salad. Enjoy every bite! 😊
FAQ for Cheesy Zucchini Chicken Rice Bake
Can I Use Different Vegetables in This Recipe?
Absolutely! You can easily switch out zucchini for other veggies like bell peppers, spinach, or mushrooms according to your preference. Just be sure to adjust the cooking time so they don’t become too soft.
Is This Dish Freezable?
Yes! You can freeze the Cheesy Zucchini Chicken Rice Bake before baking. Just cover it well with plastic wrap and then foil. When you’re ready to bake it, thaw it in the fridge overnight and bake as directed. It can also be stored in the freezer for up to 3 months.
How Do I Make This Recipe Vegetarian?
For a vegetarian version, substitute the chicken with canned chickpeas or your favorite plant-based protein like tofu or tempeh. You can also use vegetable broth instead of chicken broth to keep the flavors rich.
What’s the Best Way to Reheat Leftovers?
The best way to reheat leftovers is in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but make sure to stir occasionally for even heating!
