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Cheesy Zucchini Chicken and Rice Bake Recipe

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3.8 from 28 reviews

This Cheesy Zucchini Chicken and Rice Bake is a comforting and flavorful one-pot meal that combines tender chicken, sautéed zucchini, aromatic herbs, and a cheesy blend of Havarti and sharp cheddar. The dish features a mix of basmati rice and orzo pasta cooked with garlic and thyme in chicken broth, then baked to golden perfection with a crispy cheese topping. Perfect for a hearty family dinner, this recipe balances savory, creamy, and slightly spicy notes with fresh basil and optional everything bagel spice for extra flair.

Ingredients

Vegetables and Herbs

  • 3 small/medium zucchini, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Fresh basil, for serving

Proteins and Dairy

  • 1 pound boneless chicken breasts, cut into cubes
  • 2 tablespoons salted butter
  • 3/4 cup shredded Havarti cheese
  • 3/4 cup shredded sharp cheddar cheese

Pantry Items

  • 2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, to taste
  • 1 1/2 cups basmati or jasmine rice
  • 1/2 cup dry orzo pasta (use gluten free if needed)
  • 3 cups low sodium chicken broth
  • 1/2 teaspoon cayenne pepper (more or less to taste)
  • 2-4 tablespoons everything bagel spice (optional)

Instructions

  1. Preheat and sauté zucchini. Preheat your oven to 425°F. In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped zucchini, season with kosher salt and black pepper, and cook for 5-8 minutes until golden and tender. Remove the zucchini and set aside.
  2. Cook onion and chicken. Add the remaining tablespoon of olive oil to the same pot. Add the chopped onion and cook for about 5 minutes until fragrant and translucent. Stir in the cubed chicken, season with salt and pepper, and cook for 2-3 minutes until the chicken pieces are seared on the outside.
  3. Add butter, garlic, rice, and orzo. To the pot, add the butter and minced garlic, stirring briefly until fragrant. Mix in the basmati rice, orzo pasta, and fresh thyme leaves. Cook, stirring constantly, for 2-3 minutes until the rice and orzo are golden and toasted.
  4. Simmer with broth and zucchini. Pour in the chicken broth and bring the mixture to a boil over high heat. Return the sautéed zucchini to the pot. Add the cayenne pepper along with a generous pinch of salt and pepper. Cover the pot, reduce the heat to low, and let it cook for 15-20 minutes until the rice is mostly cooked and liquid absorbed.
  5. Add cheeses and prepare for baking. Once the rice is tender, stir in 1/2 cup each of the shredded Havarti and sharp cheddar cheeses until melted and well incorporated. If your pot is not oven-safe, transfer the mixture to a casserole dish. Sprinkle the remaining 1/4 cup each of Havarti and cheddar cheese evenly over the top. Optionally, sprinkle the everything bagel spice and chopped chives over the cheese.
  6. Bake and broil to finish. Place the casserole in the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly. For a crispy, golden top, switch the oven to broil and broil for 1-2 minutes, watching closely to avoid burning. Remove from the oven and serve warm, garnished with fresh basil leaves.

Notes

  • Use gluten-free orzo if needed for dietary restrictions.
  • Adjust cayenne pepper amount to suit your preferred spice level.
  • If you don’t have Havarti cheese, substitute with mozzarella or Monterey Jack for a similar melt.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Add a squeeze of lemon juice or a sprinkle of red pepper flakes at serving for an extra flavor boost.

Find it online: https://justsosavory.com/cheesy-zucchini-chicken-and-rice-bake-recipe/